Determination of drying kinetics and convective heat transfer coefficients of ginger slices

Akpınar, Ebru Kavak; Toraman, Seda

doi:10.1007/s00231-015-1729-6

Cited by 61 publications

(42 citation statements)

References 30 publications

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“…The average diffusion coefficient of zucchini samples was obtained as 2.33572×10 -9 m 2 /s. It is seen that the diffusion coefficient values calculated in this study are in accordance with the literature [50,51,52,53]. The convective heat transfer coefficient values varied between 5.16841-5.18672 W/m 2°C during drying process.…”

Section: Resultssupporting

confidence: 89%

Thin layer drying of zucchini in solar dryer located in Osmaniye region

Çerçi

Süfer

Söyler

et al. 2018

Teh. glas. (Online)

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In this study, the dehydration behavior of zucchini using solar assisted drying system was examined according to 22 thin layer drying models available in literature. The correlation coefficient (R2), chi-square (χ2) and root mean square error (RMSE) values were calculated to check the suitability of models by non-linear regression analysis. It was found that Cubic and Modified Midilli-1 models were the most suitable equations and their R2 values were calculated as 0.99963. χ2 and RMSE values of related mathematical expressions were 1.89343×10‒5, 1.91692×10‒5 and 0.01685×10‒3, 0.01721×10‒3 respectively. In addition, heat transfer, mass transfer and diffusion coefficients, which were important parameters in design of drying systems were also determined as 5.18124 W/m2°C, 1.57129×10‒7 m/s and 2.335718×10‒9 m2/s respectively.

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Section: Resultssupporting

confidence: 89%

Thin layer drying of zucchini in solar dryer located in Osmaniye region

Çerçi

Süfer

Söyler

et al. 2018

Teh. glas. (Online)

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“…The model which has the lowest root mean square error ( ) RMSE and reduced chi-squared 2 ( ) χ values along with the highest coefficient of determination 2 ( ) R was approved as the most applicable model that explains the drying characteristics of mango samples in thin-layer (Chayjan et al, 2015). The expression of these statistical values is: , are experimental and predicted dimensionless moisture ratio, respectively; N is number of observations and n is number of constants (Akpinar & Toraman, 2016).…”

Section: Discussionmentioning

confidence: 99%

Influence of different drying techniques on drying parameters of mango

İzli

Taşkın

2017

Food Sci. Technol

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This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of the color values (a, b, L, C, α and ΔE) were altered notably based on the used drying technique and colors nearest to the fresh sample were attained with freeze drying. In comparison to the fresh sample, the dried samples showed a decrease of 18.4-54.6% in antioxidant capacity. The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot air dried sample at 80 °C (P<0.05). This research showed that microwave drying at 350 W is able to yield high-quality mango slices with the extra advantage of shortened drying time in relation to hot air and freeze drying.Keywords: hot air drying; freeze drying; microwave drying; modeling; quality. Practical Application:The ideal drying conditions of mango samples were fixed up for the hot air drying technique at 60 °C temperature and for the microwave drying technique at the power of 350 W.

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“…Higher R 2 and lower  2 and RMSE values indicate good fitness of the established model (Akpinar and Toraman, 2016).…”

Section: Discussionmentioning

confidence: 99%

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

Tunçkal

Coşkun

Doymaz

et al. 2018

Int. J. Renew. Energy Dev.

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Pineapple (Ananascomosus) slices were dried with the aid of a heat pump assisted dryer (HPD). During this process, air velocity was kept constant at 1m/s, while air temperatures were changed as 37°C, 40°C and 43°C. The drying air was also circulated by using an axial fan in a closed cycle and fresh air was not allowed into the system. The drying rate and drying time were significantly influenced by drying temperature. It was observed that drying temperatures had significant effects on the drying rate and drying time. During the conduct of the study, pineapple slices were dried at 37, 40 and 43°C for 465, 360 and 290 min, respectively. The specific moisture extraction ratio (SMER) values were observed to change as drying temperatures were changed. The drying rate curves indicated that the whole drying process occurred in the falling rate period. Seven well-known thin-layer models (Lewis, Henderson &Pabis, Logarithmic, Page, Midilli & Kucuk, Weibull and Aghbashlo et al.) were employed to make a prediction about drying kinetics through nonlinear regression analysis. The Midilli & Kucuk and Aghbashlo et al. models were consistent with the experimental data. Fick’s second law of diffusion was used to determine the moisture diffusivity coefficient ranging from 3.78×10–9 to 6.57×10-9 m2/s the each of the above mentioned temperatures. The dependence of effective diffusivity coefficient on temperature was defined by means a fan Arrhenius type equation. The activation energy of moisture diffusion was found to be 75.24kJ/mol. Article History: Received: July 18th 2017; Received: October 27th 2017; Accepted: January 16th 2018; Available onlineHow to Cite This Article: Tunçkal, C., Coşkun, S., Doymaz, I. and Ergun, E. (2018) Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System. International Journal of Renewable Energy Development, 7(1), 35-41.https://doi.org/10.14710/ijred.7.1.35-41

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Determination of drying kinetics and convective heat transfer coefficients of ginger slices

Cited by 61 publications

References 30 publications

Thin layer drying of zucchini in solar dryer located in Osmaniye region

Thin layer drying of zucchini in solar dryer located in Osmaniye region

Influence of different drying techniques on drying parameters of mango

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

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