Open AccessINFRARED DRYING OF APRICOT POMACE
Author(s) -
Seda Kayran,
İ̇brahim Doymaz
Publication year - 2019
Publication title -
latin american applied research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 23
eISSN - 1851-8796
pISSN - 0327-0793
DOI - 10.52292/j.laar.2019.199
Subject(s) - pomace , thermal diffusivity , moisture , arrhenius equation , infrared , chemistry , coefficient of determination , activation energy , materials science , analytical chemistry (journal) , horticulture , food science , mathematics , thermodynamics , chromatography , organic chemistry , physics , biology , optics , statistics
Effect of infrared powers (62, 74, 88, 104 and 125 W) on drying kinetics of apricot pomace was investigated. It is observed that drying characteristics of apricot pomace were greatly influenced by infrared power. Henderson and Pabis model was investigated for describing thin-layer drying of apricot pomace. The model because of the high coefficient of determination (R2) as well as the lowest reduced chi-square (c2) and root mean square error (RMSE) values adequately described the experimental data of apple pomace drying. Effective moisture diffusivity (Deff) values were increased by increasing infrared power and changed between 1.67×10-9 and 6.03×10-9 m2/s. Activation energy was estimated by a modified Arrhenius type equation and found to be 2.32 kW/kg. The colour results were affected by drying conditions.