Dryıng kınetıcs and moısture transfer parameters of hazelnut
Yükleniyor...
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wıley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this experimental study, drying kinetics, sorption isotherms and mass transfer parameters (mainly the diffusion coefficient and hm) of hazelnut are investigated under various drying air conditions. Experiments were conducted in a lab-scale convective drier under the following drying conditions: temperatures at 25C, 35C, 45C and 55C; velocities at 0.3, 0.6 and 0.9 m/s; relative humidity values at 20%, 40%, 60% and 80%. Initially, sorption isotherms of the dried hazelnut are determined for different temperatures and equilibrium relative humidity values. Then, the drying characteristics of hazelnut are determined for various values of drying air parameters tested. In addition, the mass transfer parameters (i.e., Bi, moisture diffusion coefficient and hm) of hazelnut were evaluated using a correlation. The Bi numbers were in the range 0.42161.4806 and moisture diffusion coefficient and hms in the range from 0.7056 x 10(-9) to 3.2933 x 10(-9) and from 1.2401 x 10(-7) to 1.7361 x 10(-7) m/s, respectively.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Food Processıng and Preservatıon
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
35
Sayı
5
