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Effective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace

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dc.contributor.authorKara, Cem
dc.contributor.authorDoymaz, Ibrahim
dc.contributor.institutionauthorDOYMAZ, İbrahim
dc.date.accessioned2026-06-27T13:37:01Z
dc.date.issued2015
dc.description.abstractDrying of apple pomace representing by-products from apple juice processing was studied. The results obtained show that moisture content of the pomace decreases with time and temperature. The Midilli et al. model was selected as the best mathematical model for describing the drying kinetics of the apple pomace. The effective moisture diffusivity varied from 1.73 x 10(-10) to 4.40 x 10(-10) m(2)/s and the activation energy was calculated to be 29.65 kJ/mol.en
dc.description.urihttps://doi.org/10.1007/s00231-014-1470-6
dc.identifier.doi10.1007/s00231-014-1470-6
dc.identifier.eissn1432-1181
dc.identifier.endpage989
dc.identifier.issn0947-7411
dc.identifier.issue7
dc.identifier.startpage983
dc.identifier.urihttps://hdl.handle.net/20.500.14981/53766
dc.identifier.volume51
dc.identifier.wos000354618800009
dc.language.isoeng
dc.publisherSPRINGER
dc.relation.ispartofHEAT AND MASS TRANSFER
dc.subjectAIR
dc.subjectPRETREATMENTS
dc.subjectKINETICS
dc.subjectPARAMETERS
dc.subjectBEHAVIOR
dc.subjectQUALITY
dc.subjectSLICES
dc.subjectLEAVES
dc.subjectSEEDS
dc.subjectThermodynamics
dc.subjectMechanics
dc.titleEffective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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