Dehydration characteristics of Kastamonu garlic slices
Yazarlar (2)
K. Sacilik Ankara Üniversitesi, Türkiye
Prof. Dr. Hüseyin Güran ÜNAL Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Biosystems Engineering | ||
| Dergi ISSN | 1537-5110 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2005 |
| Cilt / Sayı / Sayfa | 92 / 2 / 207–215 | DOI | 10.1016/j.biosystemseng.2005.06.006 |
| Özet |
| This study was undertaken to investigate the dehydration characteristics of the Kastamonu garlic (Allium sativum L.) in a convective hot-air dryer. The dehydration characteristics of garlic slices were examined at air temperatures of 40, 50 and 60°C and sample thicknesses of 3 and 5mm. During the dehydration experiments, air velocity was held stable at 0·8m s−1. The effects of air temperature and sample thickness on the dehydration characteristics and quality parameters of the dehydrated garlic slices were determined. The transport of water during dehydration was described by Fick's equation and the effective diffusivity was between 195 and 335μm2s−1. The effect of temperature on the effective diffusivity was described by the Arrhenius-type relationship. The activation energy was found as 23·48kJmol−1. The experimental dehydration data of garlic slices obtained were fitted to the four well-known semi … |
| Anahtar Kelimeler |
Science Direct
Dehydration characteristics of Kastamonu garlic slices
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 76 |
| Google Scholar | 137 |