1. Investigation of drying kinetics of tomato slices dried by using a closed loop heat pump dryer.
- Author
-
Coşkun, Salih, Doymaz, İbrahim, Tunçkal, Cüneyt, and Erdoğan, Seçil
- Subjects
- *
FOOD dehydration , *TOMATOES , *HEAT pumps , *HEAT transfer , *ENERGY transfer - Abstract
In this study, tomato slices were dried at three different drying air temperatures (35, 40 and 45 °C) and at 1 m/s air velocities by using a closed loop heat pump dryer (HPD). To explain the drying characteristics of tomato slices, ten thin-layer drying models were applied. The drying of tomato slices at each temperature occurred in falling-rate period; no constant-rate period of drying was observed. The drying rate was significantly influenced by drying temperature. The effective moisture diffusivity varied between 8.28 × 10 and 1.41 × 10 m/s, the activation energy was found to be 43.12 kJ/mol. Besides, at the end of drying process, the highest mean specific moisture extraction ratio and coefficient of performance of HPD system were obtained as 0.324 kg/kWh and 2.71, respectively, at the highest drying air temperature (45 °C). [ABSTRACT FROM AUTHOR]
- Published
- 2017
- Full Text
- View/download PDF