The Influence of Drying on Some Physical Properties of Laurel Berry
| Autor: | Serdar Öztekin, Tunahan Erdem, Sevil Karaaslan |
|---|---|
| Přispěvatelé: | Çukurova Üniversitesi |
| Jazyk: | turečtina |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Volume: 6, Issue: 2 79-84 Tarım Makinaları Bilimi Dergisi |
| ISSN: | 1306-0007 2651-4230 |
| Popis: | In this study Laurel berries (Laurus nobilis L.) were dried by hot air and microwave method. The power levels for microwave application were 180, 360, 540, 720 and 900 W, respectively. The temperature levels for hot air drying were 60, 70 and 80 °C, respectively. The drying time, moisture content, energy consumption, oil yield, some physical properties such as size, weight, volume, true density, geometric diameter, arithmetic diameter, sphericity, and mechanical behavior was measured in this study. Drying time of laurel berries by hot air at the temperature of 80 °C was 12 hours. By using microwave energy at the power of 900 W the drying time was only 10 minutes. To calculate the moisture ratio for different mathematical models the coefficient of determination (R2), standard error of estimate (SEE) and residual sum of squares (RSS) were calculated. The results show that Midilli-Kucuk and Verma model were best proper equations to predict thin layer drying behavior of laurel berries. The results of this study show that this three steps technique could be easily applied in industrial scale. Key words: Laurel berry, drying, hot air, microwave In this study Laurel berries (Laurus nobilis L.) were dried by hot air and microwave method. The power levels for microwave application were 180, 360, 540, 720 and 900 W, respectively. The temperature levels for hot air drying were 60, 70 and 80 °C, respectively. The drying time, moisture content, energy consumption, oil yield, some physical properties such as size, weight, volume, true density, geometric diameter, arithmetic diameter, sphericity, and mechanical behavior was measured in this study. Drying time of laurel berries by hot air at the temperature of 80 °C was 12 hours. By using microwave energy at the power of 900 W the drying time was only 10 minutes. To calculate the moisture ratio for different mathematical models the coefficient of determination (R2), standard error of estimate (SEE) and residual sum of squares (RSS) were calculated. The results show that Midilli-Kucuk and Verma model were best proper equations to predict thin layer drying behavior of laurel berries. The results of this study show that this three steps technique could be easily applied in industrial scale. Key words: Laurel berry, drying, hot air, microwave |
| Databáze: | OpenAIRE |
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