Microwave-Conventional Drying Characteristics of Red Pepper: Modeling, Temperature Profile, Diffusivity and Activation Energy

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Horuz E.; Bozkurt H.; KARATAS H.; Maskan M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2020 | Volume:22 | Issue:2 Page(s): 425-437

Download Full-Text

Persian Verion

View:

354

Download:

175

Cites:

Information Journal Paper

Title

Microwave-Conventional Drying Characteristics of Red Pepper: Modeling, Temperature Profile, Diffusivity and Activation Energy

Author(s)

Horuz E. | Bozkurt H. | KARATAS H. | Maskan M. | Issue Writer Certificate

Keywords

Energy efficiencyQ3

Hybrid dryingQ3

Modified Logistic modelQ3

Thermal diffusivityQ3

Abstract

Microwave combined drying is an alternative technique that can be applied to dry foodstuffs, especially fruits and vegetables, due to shorter drying time and higher Energy efficiency. In this regard, the effect of hybrid (microwave-conventional) drying conditions on drying kinetics, modeling, temperature profile, moisture and thermal diffusivities and activation energy of red pepper was investigated in a specially designed hybrid domestic oven. Three levels of microwave powers (120, 150, and 180W) and air temperatures (50, 60, and 70° C) were used. Both energy sources were applied simultaneously during the whole drying process. The drying process continued until the moisture content of the red pepper reached 10% on wet basis. Drying time decreased with increasing microwave power and air temperature. Temperature of red pepper slices sharply increased within the first 60 minutes, then reached equilibrium with drying medium and finally increased at the end of the drying process. Nine semi-theoretical models were applied to determine the drying behavior of the samples. Modified Logistic model was determined as the best model because it had the lowest RMSE and χ 2 and the highest R2 values. Effective moisture and Thermal diffusivity values increased with increasing microwave power and air temperature and ranged from 8. 86×10-10 to 4. 23×10-9 m2 s-1 and 4. 57×10-10 to 1. 81×10-9 m2 s-1, respectively. The activation energy of the dried red pepper slices was between 29. 30 and 56. 61 kJ mol-1. The Hybrid drying can be used as an alternative drying method for red pepper drying.

Cites

No record.

References

No record.

Cite

APA: Copy

Horuz, E., Bozkurt, H., KARATAS, H., & Maskan, M.. (2020). Microwave-Conventional Drying Characteristics of Red Pepper: Modeling, Temperature Profile, Diffusivity and Activation Energy. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 22(2 ), 425-437. SID. https://sid.ir/paper/361533/en

Vancouver: Copy

Horuz E., Bozkurt H., KARATAS H., Maskan M.. Microwave-Conventional Drying Characteristics of Red Pepper: Modeling, Temperature Profile, Diffusivity and Activation Energy. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2020;22(2 ):425-437. Available from: https://sid.ir/paper/361533/en

IEEE: Copy

E. Horuz, H. Bozkurt, H. KARATAS, and M. Maskan, “Microwave-Conventional Drying Characteristics of Red Pepper: Modeling, Temperature Profile, Diffusivity and Activation Energy,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 22, no. 2 , pp. 425–437, 2020, [Online]. Available: https://sid.ir/paper/361533/en

Related Journal Papers