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Experimental characterization and modelling of drying of pear slices

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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.

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Authors and Affiliations

  1. Department of Chemical Engineering, Yildiz Technical University, Esenler, 34210, Istanbul, Turkey

    İbrahim Doymaz & Osman İsmail

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  1. İbrahim Doymaz
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  2. Osman İsmail
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Correspondence to İbrahim Doymaz.

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Doymaz, İ., İsmail, O. Experimental characterization and modelling of drying of pear slices. Food Sci Biotechnol 21, 1377–1381 (2012). https://doi.org/10.1007/s10068-012-0181-3

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  • DOI: https://doi.org/10.1007/s10068-012-0181-3

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