Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/9038
Title: Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying
Authors: Demiray, Engin
Şeker, Anıl
Tülek, Yahya
Keywords: Activation energy
Diffusion
Heat convection
Microwave heating
Microwaves
Moisture
Arrhenius equation
Convective drying
Drying condition
Drying technique
Effect of temperature
Effective moisture diffusivity
Exponential expression
Temperature range
Drying
Publisher: Springer Verlag
Abstract: Onion slices were dried using two different drying techniques, convective and microwave drying. Convective drying treatments were carried out at different temperatures (50, 60 and 70 °C). Three different microwave output powers 328, 447 and 557 W were used in microwave drying. In convective drying, effective moisture diffusivity was estimated to be between 3.49 × 10-8 and 9.44 × 10-8 m2 s-1 within the temperature range studied. The effect of temperature on the diffusivity was described by the Arrhenius equation with an activation energy of 45.60 kJ mol-1. At increasing microwave power values, the effective moisture diffusivity values ranged from 2.59 × 10-7 and 5.08 × 10-8 m2 s-1. The activation energy for microwave drying of samples was calculated using an exponential expression based on Arrhenius equation. Among of the models proposed, Page’s model gave a better fit for all drying conditions used. © 2016, Springer-Verlag Berlin Heidelberg.
URI: https://hdl.handle.net/11499/9038
https://doi.org/10.1007/s00231-016-1943-x
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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