The Effect of Vacuum Impregnation Pretreatment on Air-Drying Kinetics of Pears
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study was to examine the drying kinetics of pears (Pyrus communis L.) with andwithout vacuum impregnation and under the different temperature by using tray dryer. Vacuumimpregnation were applied to the the pears (15 mm thickness, 65 mm outer and 20 mm innerdimensions respectively) with the conditions of 50? Brix impregnation solution concentration, 225mbar vacuum pressure and 45 min vacuum time. Drying process was carried out at temperatures of55, 65 and 75°C. Drying time of non-vacuum impregnated pears was determined 640, 500 and 340min and vacuum impregnated pears was determined 700, 540 and 560 min respectively. Page,Exponential, Henderson and Pabis, Diffusion Approach were examined for testing the dryingkinetics. Experimental values are in accordance with the expected values resulted Page andDifussion models of with and without vacuum impregnated pears. Effective diffusion coefficient(Deff) was varying 2.74×10-11 to 7.31×10-11 m2/s. m2/s with respect to the drying temperatures. Theactivation energy for the non-vacuum impregnated and vacuum impregnated pears was 32.93 kJ /mol and 24.25 kJ / mol, respectively.
Açıklama
Anahtar Kelimeler
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
8
Sayı
11
