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THIN-LAYER DRYING OF BAY LAUREL LEAVES (LAURUS NOBILIS L.)

dc.contributor.authorDoymaz, Ibrahim
dc.contributor.institutionauthorDOYMAZ, İbrahim
dc.date.accessioned2026-06-27T13:28:00Z
dc.date.issued2014
dc.description.abstractIn this work, bay laurel leaves were dried using pilot-scale, cabinet-type, convective dryer. Drying experiments were conducted using constant air velocity of 2 m/s and air temperatures of 50, 60 and 70C. Drying rate increased with increase in air temperature and thus reduced the drying time. The experimental drying data were applied to 14 thin-layer drying models. Nonlinear regression analysis was performed to relate the parameters of the model with the drying conditions. The performance of these models is evaluated by comparing R-2, chi(2) and RMSE between the observed and predicted moisture ratios. Among all the models, Midilli et al.'s model was found to be the best for explaining the drying characteristics of bay laurel leaves. The effective moisture diffusivity ranged from 9.38 x 10(-12) to 2.07 x 10(-11) m(2)/s over this temperature range studied, with activation energy of 36.48 kJ/mol for bay laurel leaves.en
dc.description.urihttps://doi.org/10.1111/j.1745-4549.2012.00793.x
dc.identifier.doi10.1111/j.1745-4549.2012.00793.x
dc.identifier.eissn1745-4549
dc.identifier.endpage456
dc.identifier.issn0145-8892
dc.identifier.issue1
dc.identifier.startpage449
dc.identifier.urihttps://hdl.handle.net/20.500.14981/52901
dc.identifier.volume38
dc.identifier.wos000336258900049
dc.language.isoeng
dc.publisherWILEY-BLACKWELL
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.subjectMOISTURE DIFFUSIVITY
dc.subjectOLIVE LEAVES
dc.subjectKINETICS
dc.subjectMICROWAVE
dc.subjectCONVECTION
dc.subjectPARAMETERS
dc.subjectAPRICOTS
dc.subjectSLICES
dc.subjectMODELS
dc.subjectFRUITS
dc.subjectFood Science & Technology
dc.titleTHIN-LAYER DRYING OF BAY LAUREL LEAVES (LAURUS NOBILIS L.)
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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