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INFRARED DRYING OF APRICOT POMACE

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dc.contributor.authorKayran, S.
dc.contributor.authorDoymaz, I
dc.contributor.institutionauthorDOYMAZ, İbrahim
dc.date.accessioned2026-06-27T14:16:40Z
dc.date.issued2019
dc.description.abstractEffect of infrared powers (62, 74, 88,104 and 125 W) on drying kinetics of apricot pomace was investigated. It is observed that drying characteristics of apricot pomace were greatly influenced by infrared power. Henderson and Pabis model was investigated for describing thin-layer drying of apricot pomace. The model because of the high coefficient of determination (R-2) as well as the lowest reduced chi-square (chi(2)) and root mean square error (RMSE) values adequately described the experimental data of apple pomace drying. Effective moisture diffusivity (D-eff) values were increased by increasing infrared power and changed between 1.67x10(-9) and 6.03x10(-9) m(2)/s. Activation energy was estimated by a modified Arrhenius type equation and found to be 2.32 kW/kg. The colour results were affected by drying conditions.en
dc.identifier.eissn1851-8796
dc.identifier.endpage218
dc.identifier.issn0327-0793
dc.identifier.issue4
dc.identifier.startpage213
dc.identifier.urihttps://hdl.handle.net/20.500.14981/58713
dc.identifier.volume49
dc.identifier.wos000489683000001
dc.language.isoeng
dc.publisherPLAPIQUI(UNS-CONICET)
dc.relation.ispartofLATIN AMERICAN APPLIED RESEARCH
dc.subjectApricot pomace
dc.subjectcolour
dc.subjecteffective moisture diffusivity
dc.subjectinfrared drying
dc.subjectmathematical modelling
dc.subjectMOISTURE DIFFUSIVITY
dc.subjectBIOACTIVE COMPOUNDS
dc.subjectHOT-AIR
dc.subjectKINETICS
dc.subjectTEMPERATURE
dc.subjectENERGY
dc.subjectAPPLE
dc.subjectCOLOR
dc.subjectEngineering
dc.titleINFRARED DRYING OF APRICOT POMACE
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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