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Thin-layer drying of tomato (Lycopersicum esculentum Mill. cv. Rio Grande) slices in a convective hot air dryer

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Abstract

The effects of different drying temperatures on the drying kinetics of tomato slices were investigated using a cabinet-type dryer. The experimental drying data were fitted best to the to the Page and Modified Page models apart from other theoretical models to predict the drying kinetics. The effective moisture diffusivities varied from 1.015 × 10−9 to 2.650 × 10−9 m2 s−1over the temperature range studied, and activation energy was 22.981 kJ mol−1.

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Abbreviations

a, b, c, n :

Constants of models

k, k 0, k 1 :

Rate constants in models, h−1

MR:

Moisture ratio

D eff :

Effective diffusivity (m2 s−1)

D 0 :

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

E a :

Activation energy (kJ mol−1)

L :

Half-thickness of the slab in samples, m

M t :

Moisture content, g water/g dry matter

M e :

Equilibrium moisture content, g water/g dry matter

M 0 :

Initial moisture content, g water/g dry matter

N :

Number of observations

n :

Positive integer, constant

R 2 :

Correlation coefficient

RMSE:

Root mean square error

T :

Temperature, °C

t :

Drying time, min

χ2 :

Reduced chi-square

z :

Number of constants in models

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Acknowledgments

The authors would like to thank the Pamukkale University Scientific Researches Unit (Project No: 2008MHF004) for financial support.

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Authors and Affiliations

  1. Engineering Faculty, Department of Food Engineering, Pamukkale University, 20070, Kinikli, Denizli, Turkey

    Engin Demiray & Yahya Tulek

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  1. Engin Demiray
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  2. Yahya Tulek
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Correspondence to Yahya Tulek.

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Demiray, E., Tulek, Y. Thin-layer drying of tomato (Lycopersicum esculentum Mill. cv. Rio Grande) slices in a convective hot air dryer. Heat Mass Transfer 48, 841–847 (2012). https://doi.org/10.1007/s00231-011-0942-1

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  • DOI: https://doi.org/10.1007/s00231-011-0942-1

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