Thin layer drying characteristics of eriste: A dried cereal product of Turkey

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dc.contributor.authorDuran, Ayhan
dc.contributor.authorHayaloğlu, Ali Adnan
dc.contributor.authorKarabulut, İhsan
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T09:15:08Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T09:15:08Z
dc.date.issued2008
dc.departmentMühendislik Fakültesi
dc.description.abstractEffect 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.
dc.identifier.doi10.2202/1556-3758.1188
dc.identifier.issn1556-3758
dc.identifier.issue2en_US
dc.identifier.urihttps://doi.org/10.2202/1556-3758.1188
dc.identifier.urihttps://hdl.handle.net/20.500.12451/4299
dc.identifier.volume4en_US
dc.identifier.wosWOS:000207446300002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherBerkeley Electronic Press
dc.relation.ispartofInternational Journal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEriste
dc.subjectDrying
dc.subjectModeling
dc.subjectMoisture Ratio
dc.subjectDiffusion
dc.subjectThickness
dc.titleThin layer drying characteristics of eriste: A dried cereal product of Turkey
dc.typeArticle

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