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INFRARED DRYING CHARACTERISTICS OF JERUSALEM ARTICHOKE SLICES

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dc.contributor.authorDoymaz, Ibrahim
dc.contributor.institutionauthorDOYMAZ, İbrahim
dc.date.accessioned2026-06-27T14:05:34Z
dc.date.issued2017
dc.description.abstractIn this study, drying characteristics of Jerusalem artichoke slices were investigated by using infrared technique. The Jerusalem artichoke slices were dried at 62, 74, 88, 104 and 125 W infrared power levels. An increase in the infrared power resulted in a significant reduction in the drying time. Lewis, Henderson and Pabis, Logarithmic, Midilli and Kucuk, and Wang and Singh models were used to fit experimental data. The Midilli and Kucuk model has been determined to be the best model that represents the experimental data. Effective moisture diffusivity values ranged from 4.81x10(-10) m(2)/s to 1.97x10(-9) m(2)/s, and increased with the increase in infrared power. The activation energy was calculated as 6.74 kW/kg.en
dc.identifier.eissn1304-7191
dc.identifier.endpage238
dc.identifier.issn1304-7205
dc.identifier.issue2
dc.identifier.startpage227
dc.identifier.urihttps://hdl.handle.net/20.500.14981/56896
dc.identifier.volume35
dc.identifier.wos000411636300004
dc.language.isoeng
dc.publisherYILDIZ TECHNICAL UNIV
dc.relation.ispartofSIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI
dc.subjectActivation energy
dc.subjecteffective moisture diffusivity
dc.subjectinfrared drying
dc.subjectJerusalem artichoke
dc.subjectmathematical modelling
dc.subjectMOISTURE DIFFUSIVITY
dc.subjectVACUUM CONDITIONS
dc.subjectKINETICS
dc.subjectMICROWAVE
dc.subjectENERGY
dc.subjectLEAVES
dc.subjectL.
dc.subjectBEHAVIOR
dc.subjectQUALITY
dc.subjectDRYER
dc.subjectEngineering
dc.titleINFRARED DRYING CHARACTERISTICS OF JERUSALEM ARTICHOKE SLICES
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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