EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKE
The effect of pre-treatment and air temperature on the drying kinetics and some quality criteria of Jerusalem artichoke were investigated. The pre-treated and untreated of Jerusalem artichoke slices were dried in a cabinet dryer at temperatures of 60, 70 and 80 °C. It was found that air temperature...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2018-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201804&vol=4&aid=4795 |
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| author | İBRAHIM DOYMAZ |
| author_facet | İBRAHIM DOYMAZ |
| author_sort | İBRAHIM DOYMAZ |
| collection | DOAJ |
| description | The effect of pre-treatment and air temperature on the drying kinetics and some quality criteria of Jerusalem artichoke were investigated. The pre-treated and untreated of Jerusalem artichoke slices were dried in a cabinet dryer at temperatures of 60, 70 and 80 °C. It was found that air temperature and pre-treatment had more significant effects on drying kinetics, color and rehydration ratio. The experimental data were adjusted to seven thin-layer drying models in the representation of vegetable and fruit drying. The Midilli & Kucuk model was best fitted to measurements. The effective moisture diffusivity at each temperature was determined by Fick’s second law of diffusion, in which their value varied from 5.49×10–10 to 1.90×10-9 m2·s-1 over the mentioned temperature range. The values of the activation energy of moisture diffusion were 50.74 and 40.21 kJ·mol-1 for citric acid and control samples, respectively. |
| format | Article |
| id | doaj-art-b7598371c453411fb8f76e89c3577a6c |
| institution | OA Journals |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-b7598371c453411fb8f76e89c3577a6c2025-08-20T02:00:28ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2018-12-01194395409EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKEİBRAHIM DOYMAZ0Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Chemical Engineering, 34210 Esenler, Istanbul, Turkey The effect of pre-treatment and air temperature on the drying kinetics and some quality criteria of Jerusalem artichoke were investigated. The pre-treated and untreated of Jerusalem artichoke slices were dried in a cabinet dryer at temperatures of 60, 70 and 80 °C. It was found that air temperature and pre-treatment had more significant effects on drying kinetics, color and rehydration ratio. The experimental data were adjusted to seven thin-layer drying models in the representation of vegetable and fruit drying. The Midilli & Kucuk model was best fitted to measurements. The effective moisture diffusivity at each temperature was determined by Fick’s second law of diffusion, in which their value varied from 5.49×10–10 to 1.90×10-9 m2·s-1 over the mentioned temperature range. The values of the activation energy of moisture diffusion were 50.74 and 40.21 kJ·mol-1 for citric acid and control samples, respectively.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201804&vol=4&aid=4795activation energydryingeffective moisture diffusivityJerusalem artichokemathematical modelling |
| spellingShingle | İBRAHIM DOYMAZ EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKE Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry activation energy drying effective moisture diffusivity Jerusalem artichoke mathematical modelling |
| title | EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKE |
| title_full | EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKE |
| title_fullStr | EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKE |
| title_full_unstemmed | EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKE |
| title_short | EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKE |
| title_sort | effect of pre treatment and air temperature on drying kinetics and quality of jerusalem artichoke |
| topic | activation energy drying effective moisture diffusivity Jerusalem artichoke mathematical modelling |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201804&vol=4&aid=4795 |
| work_keys_str_mv | AT ibrahimdoymaz effectofpretreatmentandairtemperatureondryingkineticsandqualityofjerusalemartichoke |