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Experimental characterization and modelling of drying of pear slices

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dc.contributor.authorDoymaz, Ibrahim
dc.contributor.authorIsmail, Osman
dc.contributor.institutionauthorİSMAİL, Osman
dc.date.accessioned2026-06-27T13:16:11Z
dc.date.issued2012
dc.description.abstractThe effect of temperature on the drying kinetics of pear slices was investigated. The drying process was carried out at temperatures of 55, 65, and 75A degrees C. Drying time decreased considerably with increased air temperature. Seven mathematical models available in the literature were tested with the drying patterns. The Wang and Singh, and Midilli et al. models were given the best results in describing drying of pear slices. Effective moisture diffusivity increased with increasing air temperature, and varied from 0.85 to 2.18x10(-10) m(2)/s over the temperature range investigated, with activation energy equal to 44.78 kJ/mol.en
dc.description.urihttps://doi.org/10.1007/s10068-012-0181-3
dc.identifier.doi10.1007/s10068-012-0181-3
dc.identifier.eissn2092-6456
dc.identifier.endpage1381
dc.identifier.issn1226-7708
dc.identifier.issue5
dc.identifier.startpage1377
dc.identifier.urihttps://hdl.handle.net/20.500.14981/51270
dc.identifier.volume21
dc.identifier.wos000310468100021
dc.language.isoeng
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
dc.relation.ispartofFOOD SCIENCE AND BIOTECHNOLOGY
dc.subjectactivation energy
dc.subjecteffective moisture diffusivity
dc.subjectconvection drying
dc.subjectmathematical modelling
dc.subjectpear
dc.subjectMOISTURE DIFFUSIVITY
dc.subjectKINETICS
dc.subjectDEHYDRATION
dc.subjectMICROWAVE
dc.subjectPLUM
dc.subjectFood Science & Technology
dc.titleExperimental characterization and modelling of drying of pear slices
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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