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| Titel: |
EFFECT OF INITIAL MOISTURE CONTENT ON THE THIN LAYER DRYING CHARACTERISTICS OF HAZELNUTS DURING ROASTING |
| Auteur: |
Ozdemir, Murat Seyhan, Ferda G. Bodurb, A. Ozdes Devres, Y. Onur |
| Verschenen in: |
Drying technology |
| Paginering: | Jaargang 18 (2000) nr. 7 pagina's 1465-1479 |
| Jaar: |
2000-08-01 |
| Inhoud: |
Effect of initial moisture content on the thin layer drying characteristics of hazelnuts during roasting was described for a temperature range of 100-160°C, using several thin layer equations. The effective diffusivity varied from 2.8×10-7 to 21.5×10-7m2/s over the temperature and moisture range. Temperature dependence of the diffusivity coefficient was described by Arrhenius-type relationship. The activation energy for moisture diffusion was found to be 2703 kJ/kg, 2289 kJ/kg and 2030 kJ/kg for the initial moisture content of 12.3% db, 6.14% db, and 2.41% db, respectively. Two-term equation gave better predictions than Henderson and Pabis and Thompson equations, and satisfactorily described thin layer drying characteristics of hazelnut roasting. A generalised mathematical model with the linear temperature dependence for moistured, non-treated and pre-dried hazelnuts were also developed. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 6 van 17 gevonden artikelen
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