Mathematical modeling of thin layer drying of carrot slices by forced convection

Basit Öğe Kaydı
dc.contributor.authorSonmete, Mehmet Hakan
dc.contributor.authorMengeş, Hakan Okyay
dc.contributor.authorErtekin, Can
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:42:03Z
dc.date.available2020-03-26T19:42:03Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe aim of this study is to evaluate the effect of drying air temperature, velocity and slice thickness on thin layer drying model of carrot slices. A laboratory dryer was used for thin layer carrot drying process and moisture ratio values (MR) for any drying time were compared using 14 different models, i.e., Newton, Page, Modified Page I and II, Henderson and Pabis, Logarithmic, Two term, Two term exponential, Wang and Singh, Thompson, Diffision approximation, Verma et al., Modified Henderson and Pabis and Midilli et al. models. Root mean square error (RMSE), reduced Chi square (chi(2)) and modeling efficiency (EF) were used as statistical parameters to determine the most suitable model among them. The effects of drying parameters on the best suited drying model coefficients were than determined with linear, logarithmic, power exponential and Arhenius type equations. According to the results, moisture ratio values could be predicted by the Midilli et al. model with high accuracy. It is also possible to predict the moisture content of the product with a generalized model showing the effect of the drying air temperature, velocity and slice thickness with the range of 55-75 degrees C, 2.0-3.0 m s(-1) and 3-9 mm, respectively.en_US
dc.identifier.doi10.1007/s11694-016-9432-yen_US
dc.identifier.endpage638en_US
dc.identifier.issn2193-4126en_US
dc.identifier.issn2193-4134en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage629en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11694-016-9432-y
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35278
dc.identifier.volume11en_US
dc.identifier.wosWOS:000400385000028en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofJOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCarroten_US
dc.subjectThin layer dryingen_US
dc.subjectMoisture ratio modelsen_US
dc.subjectStatistical analysisen_US
dc.titleMathematical modeling of thin layer drying of carrot slices by forced convectionen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu