Article ID Journal Published Year Pages File Type
226229 Journal of Food Engineering 2006 7 Pages PDF
Abstract

In this study, drying kinetics of Üryani plum were examined in a laboratory scale hot-air dryer at an air velocity of 0.8 m/s and air temperature in a range of 50–70 °C. Moisture transfer from the test samples was described by applying the Fick’s diffusion model and the effective diffusivity was calculated. Temperature dependence of the effective diffusivity was described by the Arrhenius-type relationship. The experimental drying data of plum were used to fit Page, Logarithmic, Approximation of diffusion and Two-term models, and drying rate constants and coefficients of models tested were determined by non-linear regression analysis. Estimations by the Two-term model were in good agreement with the experimental data obtained.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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