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INFRARED DRYING CHARACTERISTICS OF BEAN SEEDS

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dc.contributor.authorDoymaz, Ibrahim
dc.contributor.institutionauthorDOYMAZ, İbrahim
dc.date.accessioned2026-06-27T13:46:26Z
dc.date.issued2015
dc.description.abstractThe effect of different infrared power levels on drying kinetics of red kidney bean seeds was investigated. The bean seeds were dried at 83, 125, 167 and 209 W infrared power levels and constant seed diameter is 1.14 cm. It is observed that drying characteristics of bean seeds were greatly influenced by infrared power. The drying data were fitted with 10 thin-layer drying models available in the literature. According to the results, Midilli et al. model is superior to the other models for explaining the drying kinetics of bean seeds. Effective moisture diffusivity was calculated and was between 1.75 x 10(-9) and 1.02 x 10(-8) m(2)/s within the studied infrared power level range. Activation energy was estimated by a modified Arrhenius-type equation and found to be 9.54 kW/kg.en
dc.description.urihttps://doi.org/10.1111/jfpp.12306
dc.identifier.doi10.1111/jfpp.12306
dc.identifier.eissn1745-4549
dc.identifier.endpage939
dc.identifier.issn0145-8892
dc.identifier.issue6
dc.identifier.startpage933
dc.identifier.urihttps://hdl.handle.net/20.500.14981/54653
dc.identifier.volume39
dc.identifier.wos000368126300044
dc.language.isoeng
dc.publisherWILEY
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.subjectMOISTURE DIFFUSIVITY
dc.subjectENERGY-CONSUMPTION
dc.subjectKINETICS
dc.subjectQUALITY
dc.subjectTOMATO
dc.subjectFRESH
dc.subjectMODEL
dc.subjectCOLOR
dc.subjectFood Science & Technology
dc.titleINFRARED DRYING CHARACTERISTICS OF BEAN SEEDS
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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