Articles
INFLUENCE OF SOME PROCESSING PARAMETERS ON DRYING KINETICS OF ROSE HIPS
Article number
690_40
Pages
261 – 268
Language
English
Abstract
The influence of temperature, velocity and humidity on thin layer drying of rose hips was investigated.
A laboratory air drier was designed and used for the drying experiments.
The system was operated at an air temperature of 50-80°C, an air velocity of 1.67-3.10 m/s, and an air absolute humidity of 0.005-0.080 kg vapour/kg dry air.
Six mathematical models were fitted to the experimental data.
By statistical comparison of the six models, it was concluded that the logarithmic model represented the drying characteristics better than any other equation.
A laboratory air drier was designed and used for the drying experiments.
The system was operated at an air temperature of 50-80°C, an air velocity of 1.67-3.10 m/s, and an air absolute humidity of 0.005-0.080 kg vapour/kg dry air.
Six mathematical models were fitted to the experimental data.
By statistical comparison of the six models, it was concluded that the logarithmic model represented the drying characteristics better than any other equation.
Publication
Authors
S. Erentürk, M.S. Gülaboğlu, S. Gültekin
Keywords
drying, food drying, food processing, kinetics, modelling, Rosa canina, rose-hip
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