Effect of dipping treatment on air drying of plums

Drying kinetics of Üryani plum in a convective hot-air dryer

“…This may be because of the cracks of the plum skins resulting in higher permeability of water. The values for D eff obtained from this study were greater than those of 2.17-2.40 · 10 À10 m 2 /s reported by Doymaz (2004b) for hot-air drying of natural and treated plum at an air temperature of 65°C but lower than those of 4.32-7.64 · 10 À10 m 2 /s reported by Sabarez and Price (1999) for hot-air drying of prune at air temperature in a range of 70-80°C. However, D eff values found in this study are within the general range 10 À9 -10 À11 m 2 /s for drying of food materials.…”

“…Several studies have been carried out to investigate the drying behaviour of plum by Cinquanta, Di Matteo, and Esti (2002); Di Matteo, Cinquanta, Galiero, and Crescitelli (2002); Doymaz (2004b); Karathanos and Belessiotis (1997);Newman, Price, and Woolf (1996); Sabarez et al (1997); and Sabarez and Price (1999). However, no data on the drying behaviour of the Ü ryani plum are available for engineering design of drying.…”

Mathematical modeling of thin layer drying of Golden apples

“…Several investigators have proposed numerous mathematical models for thin layer drying of many agricultural products. For example, green chilli (Hossain & Bala, 2002), apricot (Togrul & Pehlivan, 2002, plum (Doymaz, 2004a), eggplant (Ertekin & Yaldiz, 2004), grape (Yaldiz, Ertekin, & Uzun, 2001), green pepper, stuffed pepper, pumpkin, green bean and onion , carrot (Doymaz, 2004b), prickly pear fruit, peel and cladode (Lahsasni, Kouhila, Mahrouz, Ait Mohamed, & Agorram, 2004a;Lahsasni, Kouhila, Mahrouz, Idlimam, & Jamali, 2004b;Lahsasni, Kouhila, Mahrouz, & Jaouhari, 2004c), potato (Akpinar et al, 2003a), mulberry (Maskan & Gogus, 1998;Doymaz, 2004c), hazelnuts (Ozdemir & Devres, 1999), red pepper (Doymaz & Pala, 2002;Akpinar, Bicer, & Yildiz, 2003), apple (Akpinar, Bicer, & Midilli, 2003), pumpkin (Akpinar, Midilli, & Bicer, 2003b), fig (Ertekin & Yaldiz, 2002).…”

Optimization of osmotic dehydration of papaya followed by air-drying

“…The integrated process was modeled and optimized in order to achieve the operating condition that minimizes total processing time. Although several works on osmotic dehydration and air-drying of fruits have been published lately (Agnelli, Marani, & Mascheroni, 2005;Alves, Barbosa, Antonio, & Murr, 2005;Babalis & Belessiotis, 2004;Corzo & Gó mez, 2004;Demirel & Turhan, 2003;Doymaz, 2004;Fito, 1994;Karim & Hawlader, 2005;Togrul & Pehlivan, 2004;Tsamo, Bilame, Ndjouenkeu, & Nono, 2005) few have considered the integrated process and its optimization.…”