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


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.


activation energy effective moisture diffusivity convection drying mathematical modelling pear 


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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

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