The effect of pretreatments on air drying characteristics of persimmons
| Autor: | Demiray, Engin, Tülek, Yahya |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Materials science Sucrose Diffusion HYDRATION MOISTURE DIFFUSIVITY CONVECTIVE DRYER APPLE SLICES BLACK Sucrose solution Thermal diffusivity 01 natural sciences Plants (botany) Non-linear regression Blanching Effective diffusivities Hot-air dryers chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Activation energy Air drying Thin layer drying models Drying Fluid Flow and Transfer Processes Drying temperature Moisture 04 agricultural and veterinary sciences Condensed Matter Physics 040401 food science Drying characteristics Chemical engineering chemistry Sugar (sucrose) Pre-treatments Air dryer |
| Zdroj: | Heat and Mass Transfer. 53:99-106 |
| ISSN: | 1432-1181 0947-7411 |
| DOI: | 10.1007/s00231-016-1797-2 |
| Popis: | In this study, whole and peeled persimmons were dried in the ranges of 55–75 °C of drying temperature in a hot air dryer. The effect of drying temperature and pretreatments on the drying characteristics was determined. Immersing in a solution of 20 % sucrose resulted in an increase in the drying rate of persimmons. A non-linear regression procedure was used to fit five thin-layer drying models available in the literature to the experimental moisture loss data. The Page and Modified Page models have shown a better fit to the experimental drying data as compared to other models. The effective diffusivity was determined to be 9.237 × 10−10–10.395 × 10−10 m2 s−1 for the blanched persimmons and 7.755 × 10−10–9.631 × 10−10 m2 s−1 for immersed sucrose solution persimmons. The activation energies for diffusion were calculated to be 56.09 kJ mol−1 (for blanched) and 10.28 kJ mol−1 (for immersed sucrose solution). © 2016, Springer-Verlag Berlin Heidelberg. |
| Databáze: | OpenAIRE |
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