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Thin-layer drying characteristics of sweet potato slices and mathematical modelling

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dc.contributor.authorDoymaz, Ibrahim
dc.contributor.institutionauthorDOYMAZ, İbrahim
dc.date.accessioned2026-06-27T13:13:24Z
dc.date.issued2011
dc.description.abstractThe effect of blanching and drying temperature (50, 60 and 70A degrees C) on drying kinetics and rehydration ratio of sweet potatoes was investigated. It was observed that both the drying temperature and blanching affected the drying time and rehydration ratio. The logarithmic model showed the best fit to experimental drying data. The values of effective moisture diffusivity and activation energy ranged from 9.32 x 10(-11) to 1.75 x 10(-10) m(2)/s, and 22.7-23.2 kJ/mol, respectively.en
dc.description.urihttps://doi.org/10.1007/s00231-010-0722-3
dc.identifier.doi10.1007/s00231-010-0722-3
dc.identifier.endpage285
dc.identifier.issn0947-7411
dc.identifier.issue3
dc.identifier.startpage277
dc.identifier.urihttps://hdl.handle.net/20.500.14981/50704
dc.identifier.volume47
dc.identifier.wos000287661400005
dc.language.isoeng
dc.publisherSPRINGER
dc.relation.ispartofHEAT AND MASS TRANSFER
dc.subjectEFFECTIVE MOISTURE DIFFUSIVITY
dc.subjectKINETICS
dc.subjectPRETREATMENTS
dc.subjectCONVECTION
dc.subjectTEMPERATURE
dc.subjectMICROWAVE
dc.subjectAPPLES
dc.subjectDRYER
dc.subjectGRAPE
dc.subjectCOLOR
dc.subjectThermodynamics
dc.subjectMechanics
dc.titleThin-layer drying characteristics of sweet potato slices and mathematical modelling
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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