Advertisement

Food Science and Biotechnology

, Volume 21, Issue 5, pp 1377–1381 | Cite as

Experimental characterization and modelling of drying of pear slices

  • İbrahim DoymazEmail author
  • Osman İsmail
Research Article

Abstract

The effect of temperature on the drying kinetics of pear slices was investigated. The drying process was carried out at temperatures of 55, 65, and 75°C. Drying time decreased considerably with increased air temperature. Seven mathematical models available in the literature were tested with the drying patterns. The Wang and Singh, and Midilli et al. models were given the best results in describing drying of pear slices. Effective moisture diffusivity increased with increasing air temperature, and varied from 0.85 to 2.18×10−10 m2/s over the temperature range investigated, with activation energy equal to 44.78 kJ/mol.

Keywords

activation energy effective moisture diffusivity convection drying mathematical modelling pear 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Park KJ, Bin A, Brod FPR. Drying of pear ‘d’Anjou’ with and without osmotic dehydration. J. Food Eng. 56: 93–103 (2002)Google Scholar
  2. 2.
    FAO.FaoStat: Agriculture Data. http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor. Accessed February 23, 2012.
  3. 3.
    Fumagalli F, Silveria AM. Quality evaluation of microwave-dried ‘Packham’s Triumph’ pear. Dry. Technol. 23: 2215–2226 (2005)CrossRefGoogle Scholar
  4. 4.
    Falade KO, Solademi OJ. Modelling of air drying of fresh and blanched sweet potato slices. Int. J. Food Sci. Tech. 45: 278–288 (2010)CrossRefGoogle Scholar
  5. 5.
    Guiné RPF. Moisture diffusivity in pears: Experimental determination and derivation of a mathematical prediction model. Int. J. Food Sci. Tech. 41: 1177–1181 (2006)CrossRefGoogle Scholar
  6. 6.
    Sacilik K, Elicin AK, Unal G. Drying kinetics of ‘Uryani’ plum in a convective hot-air dryer. J. Food Eng. 76: 362–368 (2006)CrossRefGoogle Scholar
  7. 7.
    McMinn WAW. Thin-layer modelling of the convective, microwave, microwave-convective, and microwave-vacuum drying of lactose powder. J. Food Eng. 72: 113–123 (2006)CrossRefGoogle Scholar
  8. 8.
    Togrul, IT, Pehlivan D. Modelling of thin layer drying kinetics of some fruits under open-air sun drying process. J. Food Eng. 65: 413–425 (2003)CrossRefGoogle Scholar
  9. 9.
    Doymaz I. Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosyst. Eng. 89: 281–287 (2004)CrossRefGoogle Scholar
  10. 10.
    Babalis SB, Belessiotis V. Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs. J. Food Eng. 65: 449–458 (2004)CrossRefGoogle Scholar
  11. 11.
    Sabarez HT, Price WE. A diffusion model for prune dehydration. J. Food Eng. 42: 167–172 (1999)CrossRefGoogle Scholar
  12. 12.
    Goyal RK, Kingsly ARP, Manikantan MR, Ilyas MR. Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer. J. Food Eng. 79: 176–180 (2007)CrossRefGoogle Scholar
  13. 13.
    Akpinar EK, Bicer Y, Midilli A. Modelling and experimental study on drying of apple slices in a convective cyclone dryer. J. Food Process Eng. 26: 515–541 (2003)CrossRefGoogle Scholar
  14. 14.
    Seiiedlou S, Ghasemzadeh HR, Hamdami N, Talati F, Moghaddam M. Convective drying of apple: Mathematical modelling and determination of some quality parameters. Int. J. Agr. Biol. 12: 171–178 (2010)Google Scholar
  15. 15.
    Tarhan S, Ergunes G, Taser OF. Selection of chemical and thermal pre-treatment combination to reduce the dehydration time of sour cherry (Prunus cerasus L.). J. Food Process Eng. 29: 651–663 (2006)CrossRefGoogle Scholar
  16. 16.
    Djendoubi Mrad ND, Boudhriona N, Kechaou N, Courtois F, Bonazzi C. Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food Bioprod. Process. 90: 433–441 (2011)CrossRefGoogle Scholar
  17. 17.
    Roberts JS, Kidd DR, Padilla-Zakour O. Drying kinetics of grape seeds. J. Food Eng. 89: 460–465 (2008)CrossRefGoogle Scholar
  18. 18.
    Ghodake HM, Goswami TK, Chakraverty A. Mathematical modelling of withering characteristics of tea leaves. Dry. Technol. 24: 159–164 (2006)CrossRefGoogle Scholar
  19. 19.
    Vega-Gálvez A, Ayala-Aponte A, Notte E, De La Fuente L, Lemus-Mondaca R. Mathematical modelling of mass transfer during convective dehydration of brown algae Macrocystis pyrifera. Dry. Technol. 26: 1610–1616 (2008)CrossRefGoogle Scholar
  20. 20.
    Akpinar EK. Mathematical modelling and experimental investigation on sun and solar drying of white mulberry. J. Mech. Sci. Technol. 22: 1544–1553 (2008)CrossRefGoogle Scholar
  21. 21.
    Shen F, Peng L, Zhang Y, Wu J, Zhang X, Yang G, Peng H, Qi H. Thin-layer drying kinetics and quality changes of sweet sorghum stalk for ethanol production as affected by drying temperature. Ind. Crop. Prod. 34: 1588–1594 (2011)CrossRefGoogle Scholar
  22. 22.
    Dissa AO, Bathiebo DJ, Desmorieux H, Coulibaly O, Koulidiati J. Experimental characterization and modelling of thin layer direct solar drying of ‘Amelia’ and ‘Brooks’ mangoes. Energy 36: 2517–2527 (2011)CrossRefGoogle Scholar
  23. 23.
    Perea-Flores MJ, Garibay-Febles V, Chanona-Pérez JJ, Calderón-Domínguez G, Méndez-Méndez JV, Palacios-González E, Gutiéerrez-López GF. Mathematical modelling of castor oil seeds (Ricinus communis) drying kinetics in fluidized bed at high temperatures. Ind. Crop Prod. 38: 64–71 (2012)CrossRefGoogle Scholar
  24. 24.
    Sobukola OP, Dairo OU, Odunewu AV. Convective hot air drying of blanched yam slices. Int. J. Food Sci. Tech. 43: 1233–1238 (2008)CrossRefGoogle Scholar
  25. 25.
    Lee JH, Kim HJ. Modelling for vacuum drying characteristics of onion slices. Food Sci. Biotechnol. 18: 1293–1297 (2009)Google Scholar
  26. 26.
    Crank J. Diffusion in a plane sheet. pp. 43–61. In: The Mathematics of Diffusion. Clarendon Press, Inc., Oxford, UK (1975)Google Scholar
  27. 27.
    Zogzas NP, Maroulis ZB, Marinos-Kouris D. Moisture diffusivity data compilation in foodstuffs. Dry. Technol. 14: 2225–2253 (1996)CrossRefGoogle Scholar
  28. 28.
    Azzouz S, Guizani A, Jomaa W, Belghith A. Moisture diffusivity and drying kinetic equation of convective drying of grapes. J. Food Eng. 55: 323–330 (2002)CrossRefGoogle Scholar
  29. 29.
    Rafiee S, Sharifi M, Keyhani A, Omid M, Jfari A, Mohtasebi SS, Mobli H. Modelling effective moisture diffusivity of orange slice (Thomson Cv.). Int. J. Food Prop. 13: 32–40 (2010)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2012

Authors and Affiliations

  1. 1.Department of Chemical EngineeringYildiz Technical UniversityEsenlerIstanbul, Turkey

Personalised recommendations