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Journals / Sigma Mühendislik ve Fen Bilimleri Dergisi / 2017 / Cilt: 35 - Sayı: 2

INFRARED DRYING CHARACTERISTICS OF JERUSALEM ARTICHOKE SLICES

İbrahim DOYMAZ
Pages
227–238
Publication Date
2017-06-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The activation energy was calculated as 6.74 kW/kg.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, drying characteristics of Jerusalem artichoke slices were investigated by using infrared technique.
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Key Findings & Data:The Jerusalem artichoke slices were dried at 62, 74, 88, 104 and 125 W infrared power levels.
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Conclusion & Impact:The activation energy was calculated as 6.74 kW/kg.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Activation energy · effective moisture diffusivity · infrared drying

Abstract

In this study, drying characteristics of Jerusalem artichoke slices were investigated by using infrared technique. The Jerusalem artichoke slices were dried at 62, 74, 88, 104 and 125 W infrared power levels. An increase in the infrared power resulted in a significant reduction in the drying time. Lewis, Henderson and Pabis, Logarithmic, Midilli and Kucuk, and Wang and Singh models were used to fit experimental data. The Midilli and Kucuk model has been determined to be the best model that represents the experimental data. Effective moisture diffusivity values ranged from 4.81×10-10 m2/s to 1.97×10-9 m2/s, and increased with the increase in infrared power. The activation energy was calculated as 6.74 kW/kg.

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Cite This Article

DOYMAZ, İ. (2017). INFRARED DRYING CHARACTERISTICS OF JERUSALEM ARTICHOKE SLICES. Sigma Mühendislik ve Fen Bilimleri Dergisi, Cilt: 35 - Sayı: 2, 227–238. https://ajindex.com/articles/418976

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