Akademik Veri Yönetim Sistemi
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.86, sa.2, ss.279-291, 2006 (SCI-Expanded)
In this study a laboratory dryer was used for the thin layer drying of sulfured and nonsulfured apricots. The moisture ratio values throughout the drying process were calculated by 14 different mathematical models, namely Newton, Page, modified Page, modified Page-II, Henderson and Pabis, logarithmic, two-term, two-term exponential, Wang and Singh, Thompson, diffusion approximation, modified Henderson and Papis, Verma etal. and Midilli etal. models. Root mean square error, reduced chi-square, mean bias error, adjusted R-square and modelling efficiency were used as statistical parameters to determine the most suitable model among them. According to the results, the Page model was chosen to explain the thin layer drying behaviour of sulfured and non-sulfured apricots. The effects of drying air temperature (T) and velocity (V) on the constants and coefficients of the best moisture ratio model were determined by multiple regression analysis. The moisture ratio (MR) could be predicted by the Page model equation MR = exp(-kt(n)) with constants and coefficients k = 0.470893 + 0.078775V and n = 0.017786exp(0.051935T) for sulfured apricots and k = 4.578252 + 1.144643 T and n = 0.888040 + 0.145559 V for non-sulfured apricots. It is possible to predict the moisture content of the product with the generalised Page model incorporating the effects of drying air temperature and velocity on the model constants and coefficients in the ranges T = 70-80 degrees C and V = 1-3 m s(-1). This developed model showed acceptable agreement with the experimental results, explained the drying behaviour of the product and could also be used for engineering applications. (c) 2005 Society of Chemical Industry.