The Thin-layer Drying Characteristics of Rosehip

Erentürk, Saliha; Gülaboğlu, M. Şahin; Gültekin, Selahattin

doi:10.1016/j.biosystemseng.2004.06.002

Cited by 99 publications

(77 citation statements)

References 23 publications

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“…Three comparative indices were used as the goodness of fit and to select the best model such as: (1) correlation coefficient (R 2 ), (2) chi-square (χ 2 ) and (3) root mean square error (RMSE). The best model should have the highest R 2 value and the lowest χ 2 and RMSE values (Demir et al 2004;Erenturk et al 2004). These indices are as follow: (11 …”

Section: Modelingmentioning

confidence: 99%

Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

Chayjan¹,

Salari²,

Shadidi³

2012

Res. Agric. Eng.

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Amiri Chayjan R., Salari K., Shadidi B., 2012. Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions. Res. Agr. Eng., 58: 73-82.Thin layer drying properties of high moisture garlic sheets under semi fluidized and fluidized bed conditions with high initial moisture content (about 154.26% d.b.) were studied. Air temperatures of 50, 60, 70 and 80°C were applied to garlic samples. Among the applied models, Page model was the best to predict the thin layer drying behavior of garlic sheets. Using this model, correlation coefficient (R 2 ) was high for all drying cases. The computed values of D eff were between 3.38 × 10 -10 and 2.54 × 10 -9 m 2 /s during the falling rate drying. Values of D eff for garlic sheets were also increased with increasing in input air temperature. Activation energy values were varied between 51.32 and 60.58 kJ/mol for 50 to 80°C, respectively. The specific energy consumption (SEC) for garlic specimens was placed in the range of 0.316 × 10 6 and 0.979 × 10 6 kJ/kg from 50 to 80°C, respectively. An increase in air temperature caused decrease in SEC value. Application of semi fluidized bed convective drying with temperature between 50 and 60°C was suitable to produce dried garlic.

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Section: Modelingmentioning

confidence: 99%

Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

Chayjan¹,

Salari²,

Shadidi³

2012

Res. Agric. Eng.

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“…Goodness-of-fit for different models was evaluated using coefficient of determination (R 2 ), chi-square (χ 2 ) and root mean square error (RMSE). For the best performance model, values of R 2 should be the highest and values of χ 2 and RMSE should be the lowest (Demir et al 2004;Erenturk et al 2004). These statistical criteria are as follow: …”

Section: Determination Of Drying Conditionmentioning

confidence: 99%

Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying

et al. 2011

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This study investigated thin layer drying of squash seeds under semi fluidized and fluidized bed conditions with initial moisture content about 83. 99% (d.b.). An experimental fluidized bed dryer was also used in this study. Air temperature levels of 50, 60, 70 and 80°C were applied in drying samples. To estimate the drying kinetic of squash seed, seven mathematical models were used to fit the experimental data of thin layer drying. Among the applied models, Two-term model has the best performance to estimate the thin layer drying behavior of the squash seeds. Fick's second law in diffusion was used to determine the effective moisture diffusivity of squash seeds. The range of calculated values of effective moisture diffusivity for drying experiments were between 0.160×10 −9 and 0.551×10 −10 m 2 /s. Moisture diffusivity values decreased as the input air temperature decreased. Activation energy values were found to be between 31.94 and 34.49 kJ/mol for 50°C to 80°C, respectively. The specific energy consumption for squash seeds was calculated at the boundary of 0.783×10 6 and 2.303×10 6 kJ/kg. Increasing in drying air temperature in different bed conditions led to decrease in specific energy value. Results showed that applying the semi fluidized bed condition is more effective for convective drying of squash seeds. The aforesaid drying characteristics are useful to select the best operational point of fluidized bed dryer and to precise design of system.

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“…It is very much dependent on the selection of dryer (Leite et al 2007). Often the appearance of the dehydrated product becomes darker or brownish because of browning reactions occur during the drying process (Erenturk et al 2004). Many attempts have been carried out by researchers in order to improve the product quality such as minimizing color change, maximizing the retention of bio-active ingredients, and etc.…”

Section: Introductionmentioning

confidence: 99%

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chong

Figiel

Law

2013

Food Bioprocess Technol

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Apple cubes of 15 mm were dried naturally without adding any chemical preservative using various drying methods namely intermittent hot air-dehumidified air drying with cyclic temperature profile and step-up temperature profile, heat-pump-assisted (HP) drying, convective vacuum-microwave (C/VM) drying, and heat pump vacuum-microwave (HP/VM) drying. The drying kinetics of apple samples dehydrated by different methods was divided into characteristic drying periods and fitted with empirical models, which gave high value of determination coefficient. The application of C/VM in drying of fruits gave the shortest drying time compared to other drying methods (about 50 % of the total drying time). The drying time was affected by effective diffusivity ranging from 3.522×10 −8 to 1.431×10 −6 m 2 /min depending on the drying technique used. It was found that combined drying which apply vacuum microwave (C/VM, HP/VM) gave the lowest values in hardness and chewiness. In addition, HP/VM drying gave the highest retained total polyphenol content, antioxidant activity, and the best appearance quality.

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The Thin-layer Drying Characteristics of Rosehip

Cited by 99 publications

References 23 publications

Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

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