Department of Chemical Engineering, Atatürk University, 25240 Erzurum, Turkey.
Department of Chemical Engineering, Atatürk University, 25240 Erzurum, Turkey.
Food Chem. 2016 Nov 1;210:577-84. doi: 10.1016/j.foodchem.2016.04.128. Epub 2016 Apr 29.
Thin layer drying characteristics and physicochemical properties of hawthorn fruit (Crataegus spp.) were investigated using a convective dryer at air temperatures 50, 60 and 70°C and air velocities of 0.5, 0.9 and 1.3m/s. The drying process of hawthorn took place in the falling rate period, and the drying time decreased with increasing air temperature and velocity. The experimental data obtained during the drying process were fitted to eleven different mathematical models. The Midilli et al.'s model was found to be the best appropriate model for explaining the drying behavior of hawthorn fruit. Effective moisture diffusion coefficients (Deff) were calculated by Fick's diffusion model and their values varied from 2.34×10(-10)m(2)/s to 2.09×10(-9)m(2)/s. An Arrhenius-type equation was applied to determine the activation energies. While the shrinkage decreased, the rehydration ratio increased with increasing air temperature and air velocity.
采用鼓风干燥箱，在空气温度为 50、60 和 70°C，空气流速为 0.5、0.9 和 1.3m/s 的条件下，研究了山楂果实的薄层干燥特性和物理化学特性。山楂的干燥过程处于降速干燥阶段，随着空气温度和流速的增加，干燥时间缩短。在干燥过程中获得的实验数据拟合了十一个不同的数学模型。结果表明，梅迪利等人的模型最适合解释山楂果实的干燥行为。通过菲克扩散模型计算有效水分扩散系数（Deff），其值在 2.34×10(-10)m(2)/s 到 2.09×10(-9)m(2)/s 之间变化。采用阿仑尼乌斯型方程确定了活化能。随着空气温度和空气流速的增加，收缩率减小，复水比增大。
