Drying of pistachios by using a microwave assisted dryer

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Balbay A., Sahin Ö.

ACTA SCIENTIARUM-TECHNOLOGY, cilt.35, sa.2, ss.263-269, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 2
  • Basım Tarihi: 2013
  • Doi Numarası: 10.4025/actascitechnol.v35i2.14798
  • Dergi Adı: ACTA SCIENTIARUM-TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.263-269
  • Anahtar Kelimeler: microwave, drying, pistachios, heating velocity, QUALITY, KINETICS, MODEL
  • İstanbul Teknik Üniversitesi Adresli: Hayır

Özet

In this study, the drying kinetics of two varieties of Turkey pistachios (Antep- Moisture content (MC) 32.01% (db) and Siirt-MC 41.92% (db)) were investigated by using a temperature and power controlled microwave dryer. The drying experiments were carried out at different temperatures (36, 40 and 48 degrees C), air flow rates (FRs) (0.2, 0.4 and 0.7 m(3) h(-1)) and microwave power (250, 500 and 750 W). Six mathematical models in the literature were selected to the determination of the goodness of fit based on the experimental data. Among the selected models, the Modified Henderson and Pabis model was found to be the optimum model for describing the drying behavior of Antep pistachios (APs) and Siirt pistachios (SPs). It was found that R-2 values for both APs and SPs were found between 0.992 and 0.9999.