Determination of Drying Characteristics of Some Vegetables

Author(s):  
Necla Çağlarırmak ◽  
◽  
Ahmet Hepçimen
2007 ◽  
Author(s):  
A. Folarin Alonge ◽  
Kayode Oje ◽  
Busola T Durodola ◽  
(or initial) (or initial)

2015 ◽  
Vol 208 ◽  
pp. S15 ◽  
Author(s):  
Awf Al Kassir ◽  
Talal Yusaf ◽  
Raúl Kassir Al Karany ◽  
Ihsan Hamawand

Desalination ◽  
2009 ◽  
Vol 239 (1-3) ◽  
pp. 266-275 ◽  
Author(s):  
Mustafa Aktaş ◽  
İlhan Ceylan ◽  
Sezayi Yilmaz

1998 ◽  
Vol 68 (5) ◽  
pp. 342-350
Author(s):  
Carlos F. Solís ◽  
William J. Wepfer

Author(s):  
C. George ◽  
R. McGruder ◽  
K. Torgerson

Experiments to determine the optimal size shred of breadfruit for sun drying in the Caribbean were conducted and verified. To determine optimal shred size, ease of shredding and handling as well as the drying characteristics were considered. Additional experiments compared the drying characteristics of breadfruit to several types of produce more readily available for use in the laboratory and examined the effect of alternative bases or backgrounds for sun drying. An optimal surface area to volume ratio is recommended and found to dry breadfruit under average Caribbean conditions (27-30 ˚C, 60-65% RH, ~800 W/m2 solar radiation and 1.5-2.0 m/s prevailing winds) in about three hours.


2018 ◽  
Vol 7 (1) ◽  
pp. 35 ◽  
Author(s):  
Cüneyt Tunçkal ◽  
Salih Coşkun ◽  
İbrahim Doymaz ◽  
Ernes Ergun

Pineapple (Ananascomosus) slices were dried with the aid of a heat pump assisted dryer (HPD). During this process, air velocity was kept constant at 1m/s, while air temperatures were changed as 37°C, 40°C and 43°C. The drying air was also circulated by using an axial fan in a closed cycle and fresh air was not allowed into the system. The drying rate and drying time were significantly influenced by drying temperature. It was observed that drying temperatures had significant effects on the drying rate and drying time. During the conduct of the study, pineapple slices were dried at 37, 40 and 43°C for 465, 360 and 290 min, respectively. The specific moisture extraction ratio (SMER) values were observed to change as drying temperatures were changed. The drying rate curves indicated that the whole drying process occurred in the falling rate period. Seven well-known thin-layer models (Lewis, Henderson &Pabis, Logarithmic, Page, Midilli & Kucuk, Weibull and Aghbashlo et al.) were employed to make a prediction about drying kinetics through nonlinear regression analysis. The Midilli & Kucuk and Aghbashlo et al. models were consistent with the experimental data. Fick’s second law of diffusion was used to determine the moisture diffusivity coefficient ranging from 3.78×10–9 to 6.57×10-9  m2/s the each of the above mentioned temperatures. The dependence of effective diffusivity coefficient on temperature was defined by means a fan Arrhenius type equation. The activation energy of moisture diffusion was found to be 75.24kJ/mol. Article History: Received: July 18th 2017; Received: October 27th 2017; Accepted: January 16th 2018; Available onlineHow to Cite This Article: Tunçkal, C., Coşkun, S., Doymaz, I. and Ergun, E. (2018) Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System. International Journal of Renewable Energy Development, 7(1), 35-41.https://doi.org/10.14710/ijred.7.1.35-41


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