Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/9037
Title: Effect of temperature on water diffusion during rehydration of sun-dried red pepper (Capsicum annuum L.)
Authors: Demiray, Engin
Tülek, Yahya
Keywords: Activation energy
Kinetics
Moisture
Arrhenius equation
Capsicum annuum
Complex Processes
Effect of temperature
Effective moisture diffusivity
Rehydration kinetic
Water diffusion
Weibull models
Plants (botany)
Publisher: Springer Verlag
Abstract: Rehydration, which is a complex process aimed at the restoration of raw material properties when dried material comes in contact with water. In the present research, studies were conducted to probe the kinetics of rehydration of sun-dried red peppers. The kinetics associated with rehydrating sun-dried red peppers was studied at three different temperatures (25, 35 and 45 °C). To describe the rehydration kinetics, four different models, Peleg’s, Weibull, first order and exponential association, were considered. Between these four models proposed Weibull model gave a better fit for all rehydration conditions applied. The effective moisture diffusivity values of red peppers increased as water rehydration temperature increased. The values of the effective moisture diffusivity of red peppers were in the range 1.37 × 10-9–1.48 × 10-9 m2 s-1. On the other hand, the activation energy for rehydration kinetic was also calculated using Arrhenius equation and found as 3.17 kJ mol-1. © 2016, Springer-Verlag Berlin Heidelberg.
URI: https://hdl.handle.net/11499/9037
https://doi.org/10.1007/s00231-016-1940-0
ISSN: 0947-7411
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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