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EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKE

التفاصيل البيبلوغرافية
العنوان: EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKE
المؤلفون: İBRAHIM DOYMAZ
المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 4, Pp 395-409 (2018)
بيانات النشر: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau, 2018.
سنة النشر: 2018
المجموعة: LCC:Chemical technology
مصطلحات موضوعية: activation energy, drying, effective moisture diffusivity, Jerusalem artichoke, mathematical modelling, Chemical technology, TP1-1185
الوصف: The effect of pre-treatment and air temperature on the drying kinetics and some quality criteria of Jerusalem artichoke were investigated. The pre-treated and untreated of Jerusalem artichoke slices were dried in a cabinet dryer at temperatures of 60, 70 and 80 °C. It was found that air temperature and pre-treatment had more significant effects on drying kinetics, color and rehydration ratio. The experimental data were adjusted to seven thin-layer drying models in the representation of vegetable and fruit drying. The Midilli & Kucuk model was best fitted to measurements. The effective moisture diffusivity at each temperature was determined by Fick’s second law of diffusion, in which their value varied from 5.49×10–10 to 1.90×10-9 m2·s-1 over the mentioned temperature range. The values of the activation energy of moisture diffusion were 50.74 and 40.21 kJ·mol-1 for citric acid and control samples, respectively.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
French
تدمد: 1582-540X
Relation: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201804&vol=4&aid=4795; https://doaj.org/toc/1582-540X
URL الوصول: https://doaj.org/article/b7598371c453411fb8f76e89c3577a6c
رقم الأكسشن: edsdoj.b7598371c453411fb8f76e89c3577a6c
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:1582540X