Microwave-Conventional Drying Characteristics of Red Pepper: Modeling, Temperature Profile, Diffusivity and Activation Energy
- سال انتشار: 1398
- محل انتشار: مجله علوم و فناوری کشاورزی، دوره: 22، شماره: 2
- کد COI اختصاصی: JR_JASTMO-22-2_011
- زبان مقاله: انگلیسی
- تعداد مشاهده: 223
نویسندگان
Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey.
Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey.
Arcelik A. S., Research and Development Department, Tuzla, İstanbul, Turkey.
Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey.
چکیده
Microwave combined drying is an alternative technique that can be applied to dry foodstuffs, especially fruits and vegetables, due to shorter drying time and higher energy efficiency. In this regard, the effect of hybrid (microwave-conventional) drying conditions on drying kinetics, modeling, temperature profile, moisture and thermal diffusivities and activation energy of red pepper was investigated in a specially designed hybrid domestic oven. Three levels of microwave powers (۱۲۰, ۱۵۰, and ۱۸۰W) and air temperatures (۵۰, ۶۰, and ۷۰°C) were used. Both energy sources were applied simultaneously during the whole drying process. The drying process continued until the moisture content of the red pepper reached ۱۰% on wet basis. Drying time decreased with increasing microwave power and air temperature. Temperature of red pepper slices sharply increased within the first ۶۰ minutes, then reached equilibrium with drying medium and finally increased at the end of the drying process. Nine semi-theoretical models were applied to determine the drying behavior of the samples. Modified Logistic model was determined as the best model because it had the lowest RMSE and χ۲ and the highest R۲ values. Effective moisture and thermal diffusivity values increased with increasing microwave power and air temperature and ranged from ۸.۸۶×۱۰-۱۰ to ۴.۲۳×۱۰-۹ m۲ s-۱ and ۴.۵۷×۱۰-۱۰ to ۱.۸۱×۱۰-۹ m۲ s-۱, respectively. The activation energy of the dried red pepper slices was between ۲۹.۳۰ and ۵۶.۶۱ kJ mol-۱. The hybrid drying can be used as an alternative drying method for red pepper drying.کلیدواژه ها
Energy efficiency, Hybrid drying, Modified Logistic model, Thermal diffusivity.اطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.