PL EN


Preferences help
enabled [disable] Abstract
Number of results
2015 | 127 | 4 | 1388-1392
Article title

Theoretical and Experimental Analysis of Drying Various Geometrical Forms of Red Pepper

Authors
Content
Title variants
Languages of publication
EN
Abstracts
EN
In this study, a counter flow convection-type dryer was designed and manufactured. During experiments, four different geometrical forms of pepper specimens were dried in a complete (unsliced), perforated, crosscut, and longitudinally sliced forms. For each type of red pepper specimens, the experiments have been conducted at air velocity level of 0.5 m/s, relative humidity of 10-15%, and temperature of 55-60°C. The theoretical mathematical model of drying process was developed, considering the pepper's bottom surface to be isolated. The drying curves of experimental results are compared to ones obtained from the theoretical analyses. The comparison showed that experimental results are consistent with the theoretical model. The best results, considering the drying duration, are collected from the specimens sliced longitudinally, which were followed by the crosscut specimens, perforated and unsliced-complete specimens, respectively. 82% water (humidity) content in 500 g sample was reduced to 4% in longitudinally cut samples, 6% in crosscut samples, 7.5% in perforated samples and 8% in unsliced-complete samples, after 14 hours of drying. It is suggested that regarding to easiness of processing, the crosscut red peppers are more suitable, compared to the other geometrical forms.
Keywords
Year
Volume
127
Issue
4
Pages
1388-1392
Physical description
Dates
published
2015-04
References
  • [1] A.S. Mujumdar, Handbook of Industrial Drying, 28, New York, 1987
  • [2] N. Özbalta, A. Güngör, Kurutma Sistemlerinde Iı Pompaı Kullaım Potansiyeli, Ege University, Solar Energy Institute, 5, İzmir, 1998
  • [3] M. Turhan, K.N. Turhan, F. Sahbaz, Journal of Food Processing and Preservation 21, 223 (1997), doi: 10.1111/j.1745-4549.1997.tb00777.x
  • [4] M.R. Querioz, S.A. Nebra, Journal of Food Engineering 47, 127 (2001), doi: 10.1016/S0260-8774(00)00108-4
  • [5] I. Dinçer, S. Dost, Wood Science and Technology 30, 245 (1996), doi: 10.1007/BF00229347
  • [6] F.G. Ertekin, M. Sultanoğlu, Journal of Food Engineering 47, 225 (2001), doi: 10.1016/S0260-8774(00)00120-5
  • [7] I. Dinçer, Moisture Transfer Models for Solid Drying, 12th International Drying Symposium (2002)
  • [8] S. Simal, C. Rossello, A. Berna, A. Mulet, Journal of Food Engineering 37, 423 (1998), doi: 10.1016/S0260-8774(98)00095-8
  • [9] D.R. Pangavhane, R.L. Sawhney, P.N. Sarsavaıa, Journal of Food Processing and Preservation 24, 335 (2000), doi: 10.1111/j.1745-4549.2000.tb00423.x
  • [10] I. Doymaz, M. Pala, Journal of Food Engineering 55, 331 (2002), doi: 10.1016/S0260-8774(02)00110-3
  • [11] K.D. Scala, G. Crapiste, Food Science and Technology 41, 789 (2008), doi: 10.1016/j.lwt.2007.06.007
  • [12] J.M.F. Faustino, M.J. Barroca, R.P.F. Guine, Food and Bioproducts Processing 85, 163 (2007), doi: 10.1205/fbp07009
  • [13] A. Vega, P. Fito, A. Andres, R. Lemus, Journal of Food Engineering 79, 1460 (2007), doi: 10.1016/j.jfoodeng.2006.04.028
  • [14] O.F. Genceli, Çözümlü Isı İletim Problemleri, Birsen Pub., Istanbul, p.320-323, 2000
  • [15] O.F. Genceli, Momentum-Heat Transfer Lecture Notes, Istanbul Technical University, İstanbu, 2000
Document Type
Publication order reference
YADDA identifier
bwmeta1.element.bwnjournal-article-appv127n4144kz
Identifiers
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.