The Investigation of Oven and Vacuum Oven Drying Kinetics and Mathematical Modelling of Golden Berries

Ekin Kıpçak

Makale detayları

The Investigation of Oven and Vacuum Oven Drying Kinetics and Mathematical Modelling of Golden Berries

Yazarlar:

Ekin Kıpçak

Yayıncı:

Turkish Chemical Society

Ana Başlıklar:

Chemical Engineering

Dergi:

Journal of the Turkish Chemical Society Section B: Chemical Engineering Vol.6 Issue 1, pp.1-8

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001282626

pISSN:

2564-6907

Anahtar kelimeler:

Özet:

 Golden berry Physalis peruviana is a fruit that is natively cultivated in the Andean region. Due to its significant nutritional and functional properties, golden berry has been gradually attracting worldwide attention. In this study, oven and vacuum oven drying of golden berries were performed at 60, 70 and 80 C. Throughout the experiments, the drying kinetic parameters of effective moisture diffusivity Deff and activation energy Ea were investigated. Moreover, mathematical modeling of drying data was established with the most known modeling equations presented in literature. Experiments revealed that the drying times decreased with increasing temperature and with vacuum addition. The highest and lowest drying times were encountered as 480 minutes in oven drying at 60 C, and 195 minutes in vacuum oven drying at 80 C, respectively. Deff values were calculated between 1.9510-10-3.8010-10 m2s and 2.2010-10-5.4510-10 m2s for oven and vacuum oven drying, respectively. Ea values, on the other hand, were found as 32.81 kJmol for oven drying and 44.30 kJmol for vacuum oven drying. Among the fourteen mathematical models applied to drying curve data, Midilli  Kucuk model provided the best fit for both oven and vacuum oven drying.

 Golden berry Physalis peruviana is a fruit that is natively cultivated in the Andean region. Due to its significant nutritional and functional properties, golden berry has been gradually attracting worldwide attention. In this study, oven and vacuum oven drying of golden berries were performed at 60, 70 and 80 C. Throughout the experiments, the drying kinetic parameters of effective moisture diffusivity Deff and activation energy Ea were investigated. Moreover, mathematical modeling of drying data was established with the most known modeling equations presented in literature. Experiments revealed that the drying times decreased with increasing temperature and with vacuum addition. The highest and lowest drying times were encountered as 480 minutes in oven drying at 60 C, and 195 minutes in vacuum oven drying at 80 C, respectively. Deff values were calculated between 1.9510-10-3.8010-10 m2s and 2.2010-10-5.4510-10 m2s for oven and vacuum oven drying, respectively. Ea values, on the other hand, were found as 32.81 kJmol for oven drying and 44.30 kJmol for vacuum oven drying. Among the fourteen mathematical models applied to drying curve data, Midilli  Kucuk model provided the best fit for both oven and vacuum oven drying.

 Golden berry Physalis peruviana is a fruit that is natively cultivated in the Andean region. Due to its significant nutritional and functional properties, golden berry has been gradually attracting worldwide attention. In this study, oven and vacuum oven drying of golden berries were performed at 60, 70 and 80 C. Throughout the experiments, the drying kinetic parameters of effective moisture diffusivity Deff and activation energy Ea were investigated. Moreover, mathematical modeling of drying data was established with the most known modeling equations presented in literature. Experiments revealed that the drying times decreased with increasing temperature and with vacuum addition. The highest and lowest drying times were encountered as 480 minutes in oven drying at 60 C, and 195 minutes in vacuum oven drying at 80 C, respectively. Deff values were calculated between 1.9510-10-3.8010-10 m2s and 2.2010-10-5.4510-10 m2s for oven and vacuum oven drying, respectively. Ea values, on the other hand, were found as 32.81 kJmol for oven drying and 44.30 kJmol for vacuum oven drying. Among the fourteen mathematical models applied to drying curve data, Midilli  Kucuk model provided the best fit for both oven and vacuum oven drying.

 Golden berry Physalis peruviana is a fruit that is natively cultivated in the Andean region. Due to its significant nutritional and functional properties, golden berry has been gradually attracting worldwide attention. In this study, oven and vacuum oven drying of golden berries were performed at 60, 70 and 80 C. Throughout the experiments, the drying kinetic parameters of effective moisture diffusivity Deff and activation energy Ea were investigated. Moreover, mathematical modeling of drying data was established with the most known modeling equations presented in literature. Experiments revealed that the drying times decreased with increasing temperature and with vacuum addition. The highest and lowest drying times were encountered as 480 minutes in oven drying at 60 C, and 195 minutes in vacuum oven drying at 80 C, respectively. Deff values were calculated between 1.9510-10-3.8010-10 m2s and 2.2010-10-5.4510-10 m2s for oven and vacuum oven drying, respectively. Ea values, on the other hand, were found as 32.81 kJmol for oven drying and 44.30 kJmol for vacuum oven drying. Among the fourteen mathematical models applied to drying curve data, Midilli  Kucuk model provided the best fit for both oven and vacuum oven drying.

Makale detayları

The Investigation of Oven and Vacuum Oven Drying Kinetics and Mathematical Modelling of Golden Berries

Yazarlar:

Ekin Kıpçak

Yayıncı:

Turkish Chemical Society

Ana Başlıklar:

Chemical Engineering

Dergi:

Journal of the Turkish Chemical Society Section B: Chemical Engineering Vol.6 Issue 1, pp.1-8

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001282626

pISSN:

2564-6907

Drying Kinetics

Golden Berry

Mathematical Modelling

Oven Drying

Vacuum Oven Drying

Sayı

Makale detayları

The Investigation of Oven and Vacuum Oven Drying Kinetics and Mathematical Modelling of Golden Berries

Yazarlar: Ekin Kıpçak

Yayıncı: Turkish Chemical Society

Ana Başlıklar: Chemical Engineering

Dergi: Journal of the Turkish Chemical Society Section B: Chemical Engineering Vol.6 Issue 1, pp.1-8

Belge Tipi: Makale

Yayın Tarihi: 4/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001282626

pISSN: 2564-6907

Drying Kinetics

Golden Berry

Mathematical Modelling

Oven Drying

Vacuum Oven Drying

Sayı

Yazarlar:

Ekin Kıpçak

Yayıncı:

Turkish Chemical Society

Ana Başlıklar:

Chemical Engineering

Dergi:

Journal of the Turkish Chemical Society Section B: Chemical Engineering Vol.6 Issue 1, pp.1-8

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001282626

pISSN:

2564-6907