219 research outputs found
Determination of Sliced Pineapple Drying Characteristics in a Closed Loop Heat Pump Assisted Drying System
Pineapple (Ananascomosus) slices were dried with the aid of a heat pump assisted dryer (HPD). During this process, air velocity was kept constant at 1m/s, while air temperatures were changed as 37°C, 40°C and 43°C. The drying air was also circulated by using an axial fan in a closed cycle and fresh air was not allowed into the system. The drying rate and drying time were significantly influenced by drying temperature. It was observed that drying temperatures had significant effects on the drying rate and drying time. During the conduct of the study, pineapple slices were dried at 37, 40 and 43°C for 465, 360 and 290 min, respectively. The specific moisture extraction ratio (SMER) values were observed to change as drying temperatures were changed. The drying rate curves indicated that the whole drying process occurred in the falling rate period. Seven well-known thin-layer models (Lewis, Henderson &Pabis, Logarithmic, Page, Midilli & Kucuk, Weibull and Aghbashlo et al.) were employed to make a prediction about drying kinetics through nonlinear regression analysis. The Midilli & Kucuk and Aghbashlo et al. models were consistent with the experimental data. Fick\u27s second law of diffusion was used to determine the moisture diffusivity coefficient ranging from 3.78Ă10â9 to 6.57Ă10-9 m2/s the each of the above mentioned temperatures. The dependence of effective diffusivity coefficient on temperature was defined by means a fan Arrhenius type equation. The activation energy of moisture diffusion was found to be 75.24kJ/mol. Article History: Received: July 18th 2017; Received: October 27th 2017; Accepted: January 16th 2018; Available onlineHow to Cite This Article: Tunçkal, C., CoĆkun, S., Doymaz, I. and Ergun, E. (2018) Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System. International Journal of Renewable Energy Development, 7(1), 35-41.https://doi.org/10.14710/ijred.7.1.35-4
Evaluation of Two Fitting Methods Applied for Thin-Layer Drying of Cape Gooseberry Fruits
Modelagem matemĂĄtica e parĂąmetros qualitativos da secagem de folhas de capim-limĂŁo [Cymbopogon citratus (DC.) Stapf]
Avaliação de modelos matemåticos na descrição das curvas de secagem por convecção de Pectis brevipedunculata (Gardner) Sch. Bip.
Predictors of intracranial hemorrhage in adult patients on extracorporeal membrane oxygenation: an observational cohort study
Osmo-air drying of aloe vera gel cubes
Aloe vera (Aloe barbadensis Miller) cubes of 12.5âĂâ12.5âĂâ12.5 mm thick were osmosed for 4 h in sugar syrup of 30, 40 and 50°Brix concentration and temperatures of 30 and 50°C at constant syrup to fruit ratio of 5:1. Osmosed and unosmosed aloe vera samples were hot air dried at 50, 60, 70 and 80°C with constant air velocity of 1.5 m/s. The water loss, solid gain and convective drying behaviour were recorded during experiments. It was observed that water loss and solid gain ranged from 39.2 to 71.3 and 2.7 to 6.3%, respectively during osmo-drying. The moisture diffusivity varied from 2.9 to 8.0âĂâ10â9 mÂČ/s and 2.7 to 4.6âĂâ10â9 mÂČ/s during air drying of osmosed and unosmosed aloe vera samples, respectively. Drying air temperature and osmosis as pre-treatment affected the water loss, solid gain, diffusivity at âpââ€â0.0
Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process
Mathematical modeling of the drying of orange bagasse associating the convective method and infrared radiation
Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
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