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Prediction of Drying Characteristics of Pomegranate Arils

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Abstract

The thin-layer drying characteristics of pomegranate arils were investigated at the temperature of 55, 65 and 75°C, and the thin-layer drying models were used to fit the drying data. The increase in drying air temperature resulted in a decrease in drying time. Five different thin-layer drying models were used to predict the drying characteristics. The Midilli et al. model showed a better fit to experimental drying data as compared to other models. Effective moisture diffusivities were calculated based on the diffusion equation for a spherical shape using Fick’s second law, and varied from 9.373 × 10−11 to 3.429 × 10−10 m2/s over the temperature range. Moisture diffusivity values increased as air temperature was increased. The dependence of moisture diffusivity on temperature was described by an Arrhenius-type equation. The activation energies of control and pre-treated samples were determined to be 49.7 and 40.1 kJ/mol, respectively.

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

    İbrahim Doymaz

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  1. İbrahim Doymaz
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Correspondence to İbrahim Doymaz.

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Doymaz, İ. Prediction of Drying Characteristics of Pomegranate Arils. Food Anal. Methods 5, 841–848 (2012). https://doi.org/10.1007/s12161-011-9315-0

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  • DOI: https://doi.org/10.1007/s12161-011-9315-0

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