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Heat and Mass Transfer

, Volume 53, Issue 1, pp 99–106 | Cite as

The effect of pretreatments on air drying characteristics of persimmons

  • Engin Demiray
  • Yahya TulekEmail author
Original

Abstract

In this study, whole and peeled persimmons were dried in the ranges of 55–75 °C of drying temperature in a hot air dryer. The effect of drying temperature and pretreatments on the drying characteristics was determined. Immersing in a solution of 20 % sucrose resulted in an increase in the drying rate of persimmons. A non-linear regression procedure was used to fit five thin-layer drying models available in the literature to the experimental moisture loss data. The Page and Modified Page models have shown a better fit to the experimental drying data as compared to other models. The effective diffusivity was determined to be 9.237 × 10−10–10.395 × 10−10 m2 s−1 for the blanched persimmons and 7.755 × 10−10–9.631 × 10−10 m2 s−1 for immersed sucrose solution persimmons. The activation energies for diffusion were calculated to be 56.09 kJ mol−1 (for blanched) and 10.28 kJ mol−1 (for immersed sucrose solution).

Keywords

Root Mean Square Error Sucrose Solution Effective Diffusivity Osmotic Dehydration Moisture Ratio 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

List of symbols

a, b, c, n

Constants of models

Deff

Effective diffusivity (m2 s−1)

D0

Pre-exponential factor of the Arrhenius equation (m2 s−1)

Ea

Activation energy (kJ mol−1)

k

Rate constants in models (h−1)

M

Moisture content (g water/g dry matter)

Me

Equilibrium moisture content (g water/g dry matter)

M0

Initial moisture content (g water/g dry matter)

MR

Moisture ratio

N

Number of observations

R

Radius of the persimmon (m)

R2

Determination coefficient

RMSE

Root mean square error

T

Temperature (°C)

t

Drying time (h)

χ2

Reduced Chi square

z

Number of constants in models

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Copyright information

© Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  1. 1.Department of Food EngineeringPamukkale UniversityDenizliTurkey
  2. 2.Department of Food Engineering, Engineering FacultyPamukkale UniversityDenizliTurkey

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