Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey
Küçük Resim Yok
Tarih
2008
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Berkeley Electronic Press
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Effect of air temperature (50, 60 and 70 degrees C) and sample thickness (1.0, 1.4 and 1.8 mm) on the thin-layer drying characteristics of eriste was studied by using a tray dryer. The data of sample weight, dry and wet-bulb temperatures were recorded continuously during each experiment and drying curves were obtained. The drying curves were then fitted to five mathematical models available in the literature to estimate a suitable model for drying of eriste. Verma et al. model gave better predictions than other models and satisfactorily described the thin layer characteristics of eriste. The effective diffusivity varied from 1.8 x exp-10 to 1.5 x exp-9 m2 s-1 over the temperature range.
Açıklama
Anahtar Kelimeler
eriste, drying, modeling, moisture ratio, diffusion, thickness
Kaynak
International Journal of Food Engineering
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
4
Sayı
2
