Dryıng kınetıcs and moısture transfer parameters of hazelnut

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dc.authoridMakina, KTU -- 0000-0003-0130-0876; AYDIN, ORHAN -- 0000-0002-2492-8212; Kaya, Ahmet -- 0000-0001-9197-3542
dc.contributor.authorKaya, Ahmet
dc.contributor.authorAydın, Orhan
dc.contributor.authorAkgün, Mithat
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:30:39Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:30:39Z
dc.date.issued2011
dc.departmentMühendislik Fakültesi
dc.description.abstractIn 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.
dc.description.sponsorshipKaradeniz Technical University [2004.112.003.01]; Turkish Republic Prime Ministry State Planning Organization (DPT) [2003K120750]; Turkish Academy of Sciences (TUBA)
dc.description.sponsorshipThe authors acknowledge the financial support provided by Karadeniz Technical University Research Fund under Grant No. 2004.112.003.01 and the Turkish Republic Prime Ministry State Planning Organization (DPT) under Grant No. 2003K120750. The second author of this article is also indebted to the Turkish Academy of Sciences (TUBA) for the financial support provided under the Programme to Reward Success Young Scientists (TUBA-GEBIT).
dc.identifier.doi10.1111/j.1745-4549.2011.00522.x
dc.identifier.endpage721en_US
dc.identifier.issn0145-8892
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage714en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2011.00522.x
dc.identifier.urihttps://hdl.handle.net/20.500.12451/6299
dc.identifier.volume35en_US
dc.identifier.wosWOS:000297322200019
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWıley-Blackwell
dc.relation.ispartofJournal of Food Processıng and Preservatıon
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleDryıng kınetıcs and moısture transfer parameters of hazelnut
dc.typeArticle

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