Comparison of experimental data with results of some drying models for regularly shaped products

Basit Öğe Kaydı
dc.authoridMakina, KTU -- 0000-0003-0130-0876; Kaya, Ahmet -- 0000-0001-9197-3542
dc.contributor.authorKaya, Ahmet
dc.contributor.authorAydın, Orhan
dc.contributor.authorDinçer, İbrahim
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:27:05Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:27:05Z
dc.date.issued2010
dc.departmentMühendislik Fakültesi
dc.description.abstractThis paper presents an experimental and theoretical investigation of drying of moist slab, cylinder and spherical products to study dimensionless moisture content distributions and their comparisons. Experimental study includes the measurement of the moisture content distributions of slab and cylindrical carrot, slab and cylindrical pumpkin and spherical blueberry during drying at various temperatures (e.g., 30, 40, 50 and 60A degrees C) at specific constant velocity (U = 1 m/s) and the relative humidity phi = 30%. In theoretical analysis, two moisture transfer models are used to determine drying process parameters (e.g., drying coefficient and lag factor) and moisture transfer parameters (e.g., moisture diffusivity and moisture transfer coefficient), and to calculate the dimensionless moisture content distributions. The calculated results are then compared with the experimental moisture data. A considerably high agreement is obtained between the calculations and experimental measurements for the cases considered. The effective diffusivity values were evaluated between 0.741 x 10(-5) and 5.981 x 10(-5) m(2)/h for slab products, 0.818 x 10(-5) and 6.287 x 10(-5) m(2)/h for cylindrical products and 1.213 x 10(-7) and 7.589 x 10(-7) m(2)/h spherical products using the Model-I and 0.316 x 10(-5)-5.072 x 10(-5) m(2)/h for slab products, 0.580 x 10(-5)-9.587 x 10(-5) m(2)/h for cylindrical products and 1.408 x 10(-7)-13.913 x 10(-7) m(2)/h spherical products using the Model-II.
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.doi10.1007/s00231-010-0600-z
dc.identifier.endpage562en_US
dc.identifier.issn0947-7411
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage555en_US
dc.identifier.urihttps://doi.org/10.1007/s00231-010-0600-z
dc.identifier.urihttps://hdl.handle.net/20.500.12451/5785
dc.identifier.volume46en_US
dc.identifier.wosWOS:000277956300009
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofHeat and Mass Transfer
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleComparison of experimental data with results of some drying models for regularly shaped products
dc.typeArticle

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