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Experimental investigation of drying characteristics of cornelian cherry fruits (Cornus mas L.)

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Abstract

Major target of present paper is to investigate the drying kinetics of cornelian cherry fruits (Cornus mas L.) in a convective dryer, by varying the temperature and the velocity of drying air. Freshly harvested fruits are dried at drying air temperature of 35, 45 and 55 °C. The considered drying air velocities are V air  = 1 and 1.5 m/s for each temperature. The required drying time is determined by taking into consideration the moisture ratio measurements. When the moisture ratio reaches up to 10 % at the selected drying air temperature, then the time is determined (t = 40–67 h). The moisture ratio, fruit temperature and energy requirement are presented as the functions of drying time. The lowest drying time (40 h) is obtained when the air temperature is 55 °C and air velocity is 1.5 m/s. The highest drying time (67 h) is found under the conditions of 35 °C temperature and 1 m/s velocity. Both the drying air temperature and the air velocity significantly affect the required energy for drying system. The minimum amount of required energy is found as 51.12 kWh, at 55 °C and 1 m/s, whilst the maximum energy requirement is 106.7 kWh, at 35 °C and 1.5 m/s. It is also found that, air temperature significantly influences the total drying time. Moreover, the energy consumption is decreasing with increasing air temperature. The effects of three parameters (air temperature, air velocity and drying time) on drying characteristics have also been analysed by means of analysis of variance method to show the effecting levels. The experimental results have a good agreement with the predicted ones.

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Abbreviations

A :

Drying air flow surface area, m2

c :

Specific heat of air under adiabatic conditions, J/kg K

df :

Number of degrees of freedom

D t :

Total drying time, h

E t :

Total energy requirement of dryer, kWh

F factor :

F test value of the factor

k :

Number of factor’s level

M w :

Weight of water in the product, g

M T :

Total weight of product, g

M k :

Dry weight of product, g

M wb :

Moisture content according to wet basis, g/g

M db :

Moisture content according to dry basis, g/g

M t :

Weight at time t of product, g

M t+Δt :

Weight at time t + Δt of product, g

M 0 :

Initial weight of undried product, g

M e :

Equilibrium moisture content of product, g water/g dry matter

N :

Repeating number of each levels of factors

n :

Number of experiments

SS e :

Sum of square due to error

SS factor :

Sum of square due to factor

SS m :

Mean sum of square

SS T :

Total sum of square

S/N :

Signal to noise ratio, η

ρ :

Air density, kg/m3

ν :

Drying air speed, m/s

V factor :

Variance of the factor

W :

Drying air velocity, m/s

W s :

Drying rate, g water/g dry matter h

ΔT :

Temperature differences, K

η factor−i :

Sum of ith level of factor

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Authors and Affiliations

  1. Department of Mechanical Engineering, Faculty of Technology, Fırat University, 23119, Elazig, Turkey

    Filiz Ozgen

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  1. Filiz Ozgen
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Correspondence to Filiz Ozgen.

Appendix

Appendix

$$SS_{m} = \frac{{\left( {\sum \eta_{i} } \right)^{2} }}{n}$$
$$SS_{factor} = \frac{{\sum \eta_{factor - i}^{2} }}{N} - SS_{m}$$
$$SS_{T} = \sum \eta_{i}^{2} - SS_{m}$$
$$SS_{e} = SS_{T} - \sum SS_{A}$$
$$df_{total} = n - 1$$
$$df_{factor} = k - 1$$
$$V_{factor} = \frac{{SS_{factor} }}{{df_{factor} }}$$
$$F_{factor} = \frac{{V_{factor} }}{{V_{error} }}$$

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Ozgen, F. Experimental investigation of drying characteristics of cornelian cherry fruits (Cornus mas L.). Heat Mass Transfer 51, 343–352 (2015). https://doi.org/10.1007/s00231-014-1397-y

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