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2014 | 16 | 4 | 60-65
Tytuł artykułu

An experimental study on drying characteristics and kinetics of figs (Ficuscarica)

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
In this study, the thin-layer drying characteristics of Figs (Ficus carica) are investigated in a pilot scale forced convective dryer. Experiments carried out under various operating conditions including air temperature (40, 50, 60, 70°C), air velocity (0.65, 2.1, 3.45, 4.85 m/s) and air humidity (0.005, 0.010, 0.015 kg/kg) and the effects of these operating conditions on the drying kinetics and the drying time determined. The obtained kinetics data are fitted into a conceptually developed model. The equilibrium moisture content of the dried figs is determined at different values of temperature and relative humidity of air. The values of effective moisture diffusivity (Deff) are obtained from the Fick’s second law and a temperature-dependent relation is proposed for this parameter.
Wydawca

Rocznik
Tom
16
Numer
4
Strony
60-65
Opis fizyczny
Daty
wydano
2014-12-01
online
2014-12-11
Twórcy
  • University of Isfahan, Chemical Engineering Department, College of Engineering, P.O. Box 81746–73441, Isfahan, Iran
autor
  • University of Isfahan, Chemical Engineering Department, College of Engineering, P.O. Box 81746–73441, Isfahan, Iran, rahimi@eng.ui.ac.ir
  • University of Isfahan, Chemical Engineering Department, College of Engineering, P.O. Box 81746–73441, Isfahan, Iran
Bibliografia
  • 1. Akpinar, E.K., Bicer, Y. & Yildiz, C. (2003). Thin layer drying of red pepper. J. Food Eng. 59(1), 99-104. DOI: 10.1016/ s0260-8774(02)00425-9.[Crossref]
  • 2. Babalis, S.J., Papanicolaou, E., Kyriakis, N. & Belessiotis, V.G. (2006). Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica). J. Food Eng. 75(2), 205-214. DOI: 10.1016/j.jfoodeng.2005.04.008.[Crossref]
  • 3. Vega, A., Uribe, E., Lemus, R. & Miranda, M. (2007). Hot-air drying characteristics of Aloe vera (Aloe barbadensis Miller) and infl uence of temperature on kinetic parameters. LWT - Food Sci. Technol.40(10), 1698-1707. DOI: 10.1016/j. lwt.2007.01.001.[WoS][Crossref]
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  • 5. Kiranoudis, C.T., Tsami, E., Maroulis, Z.B. & Marinos- Kouris, D. (1997). Drying kinetics of some fruits. Drying Technol. 15(5), 1399-1418. DOI: 10.1080/07373939708917300.[Crossref]
  • 6. Azzouz, S., Guizani, A., Jomaa, W. & Belghith, A. (2002). Moisture diffusivity and drying kinetic equation of convective drying of grapes. J. Food Eng. 55(4), 323-330. DOI: 10.1016/ s0260-8774(02)00109-7.[Crossref]
  • 7. Kaya, A., Aydin, O., Demirtas, C. & Akgun, M. (2007). An experimental study on the drying kinetics of quince. Desalination 212(1-3), 328-343. DOI: 10.1016/j.desal.2006.10.017.[WoS][Crossref]
  • 8. Kiranoudis, C.T., Maroulis, Z.B. & Marinos-Kouris, D. (1992). Drying kinetics of onion and green pepper. Drying Technol. 10(4), 995-1011. DOI: 10.1080/07373939208916492.[Crossref]
  • 9. Courtois, F., Lebert, A., Duquenoy, A., Lasseran, J.C. & Bimbenet, J.J. (1991). Modelling of drying in order to improve processing quality of maize. Drying Technol. 9(4), 927-945. DOI: 10.1080/07373939108916728.[Crossref]
  • 10. Xanthopoulos, G., Lambrinos, G. & Manolopoulou, H. (2007). Evaluation of thin-layer models for mushroom (agaricus bisporus) drying. Drying Technol. 25(9), 1471-1481. DOI: 10.1080/07373930701537179.[Crossref]
  • 11. Pahlavanzadeh, H., Basiri, A. & Zarrabi, M. (2001). Determination of parameters and pretreatment solution for grape drying. Drying Technol. 19(1), 217-226. DOI: 10.1081/ DRT-100001363.[Crossref]
  • 12. Xanthopoulos, G., Yanniotis, S. & Lambrinos, G. (2010). Study of the drying behaviour in peeled and unpeeled whole figs. J. Food Eng. 97(3), 419-424. DOI: 10.1016/j. jfoodeng.2009.10.037.[WoS][Crossref]
  • 13. Doymaz, I. (2005). Sun drying of figs: an experimental study. J. Food Eng. 71(4), 403-407. DOI: 10.1016/j.jfoodeng. 2004.11.003.[Crossref]
  • 14. Xanthopoulos, G., Yanniotis, S. & Lambrinos, G. (2009). Water diffusivity and drying kinetics of air drying of figs. Drying Technol. 27(3), 502-512. DOI: 10.1080/07373930802686149.[Crossref]
  • 15. Midilli, A., Kucuk, H. & Yapar, Z. (2002). A new model for single-layer drying. Drying Technol. 20(7), 1503-1513. DOI: 10.1081/DRT-120005864.[Crossref]
  • 16. Panchariya, P.C., Popovic, D. & Sharma, A.L. (2002). Thin-layer modelling of black tea drying process. J. Food Eng. 52(4), 349-357. DOI: 10.1016/s0260-8774(01)00126-1.[Crossref]
  • 17. Crank, J., The Mathematics of Diffusion. 2 ed. 1975, Oxford: Clarendon Press.
  • 18. Tunde-Akintunde, T.Y. & Ogunlakin, G.O. (2011). Infl uence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin. Energy Convers. Manage. 52(2), 1107-1113. DOI: 10.1016/j.enconman.2010.09.005.[Crossref][WoS]
  • 19. Raghavan, G.S.V., Tulasidas, T.N., Sablani, S.S. & Ramaswamy, H.S. (1995). A Method of determination of concentration dependent effective moisture diffusivity. Drying Technol. 13(5-7), 1477-1488. DOI: 10.1080/07373939508917034.[Crossref]
  • 20. Ghalavand, Y., Hatamipour, M.S. & Rahimi, A. (2011). Kinetics study of green peas drying in a spouted bed in the presence of a heat carrier. Drying Technol. 29(14), 1648-1655. DOI: 10.1080/07373937.2011.595564.[WoS][Crossref]
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  • 22. Temple, S.J. & van Boxtel, A.J.B. (1999). Thin layer drying of black tea. J. Agr. Eng. Res. 74(2), 167-176. DOI: 10.1006/jaer.1999.0448.[Crossref]
  • 23. Wang, C.Y. & Singh, R.P. (1978). Use of variable equilibrium moisture content in modeling rice drying. Trans. Am. Soc. Agric. Eng. 11, 668-672.
  • 24. Sander, A., Kardum, J.P. & Skansi, D. (2001). Transport properties in drying of solids. Chem. Biochem. Eng. Q. 15(3), 131-137.
  • 25. Ertekin, C. & Yaldiz, O. (2004). Drying of eggplant and selection of a suitable thin layer drying model. J. Food Eng. 63(3), 349-359. DOI: 10.1016/j.jfoodeng.2003.08.007.[Crossref]
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  • 27. Babalis, S.J. & Belessiotis, V.G. (2004). Infl uence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs. J. Food Eng. 65(3), 449-458. DOI: 10.1016/j.jfoodeng.2004.02.005[Crossref]
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.-psjd-doi-10_2478_pjct-2014-0071
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