Yayın:
Thin-layer drying behaviour of mint leaves

Yükleniyor...
Küçük Resim

Tarih

Kurum Yazarları

Item type:Araştırmacı/Yazar,
DOYMAZ, İbrahim

Yazarlar

Danışman

item.page.editor

Editör

Bölüm / Program

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

ELSEVIER SCI LTD

DOI

10.1016/j.jfoodeng.2005.03.009

Türü

View PlumX Details

Araştırma Projeleri

Akademik Birimler

Dergi Sayısı

Özet

The thin-layer drying behaviour of mint leaves for a temperature range of 35-60 degrees C was determined in a cabinet dryer. The increase in air temperature significantly reduced the drying time of the mint leaves. Drying data of this material were analysed to obtain diffusivity values from the falling rate-drying period. In this period, moisture transfer from mint leaves was described by applying the Fick's diffusion model. Effective diffusivity varied from 3.067 x 10(-9) to 1.941 x 10(-8) m(2)/s and increased with the air temperature. An Arrhenius relation with an activation energy value of 62.96 kJ/mol expressed effect of temperature on the diffusivity. Four thin-layer drying models available in the literature were fitted to the experimental data. Among all the drying models, the logarithmic model was found to satisfactorily describe the kinetics of air-drying of mint leaves. (c) 2005 Elsevier Ltd. All rights reserved.

Tanım

Dergi veya Seri

JOURNAL OF FOOD ENGINEERING

ISSN

0260-8774

ISBN

Haklar

Alıntı

Koleksiyonlar

Onay

Gözden geçir

Tamamlayıcı Bilgiler

Referans Gösteren

Related Patent

Related Goal

0

Views

0

Downloads