کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7588465 | 1492082 | 2016 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Thin layer drying characteristics and physicochemical properties of hawthorn fruit (Crataegus spp.) were investigated using a convective dryer at air temperatures 50, 60 and 70 °C and air velocities of 0.5, 0.9 and 1.3 m/s. The drying process of hawthorn took place in the falling rate period, and the drying time decreased with increasing air temperature and velocity. The experimental data obtained during the drying process were fitted to eleven different mathematical models. The Midilli et al.'s model was found to be the best appropriate model for explaining the drying behavior of hawthorn fruit. Effective moisture diffusion coefficients (Deff) were calculated by Fick's diffusion model and their values varied from 2.34 Ã 10â10 m2/s to 2.09 Ã 10â9 m2/s. An Arrhenius-type equation was applied to determine the activation energies. While the shrinkage decreased, the rehydration ratio increased with increasing air temperature and air velocity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 210, 1 November 2016, Pages 577-584
Journal: Food Chemistry - Volume 210, 1 November 2016, Pages 577-584
نویسندگان
Serdar Aral, AyÅe Vildan BeÅe,