The thin layer drying characteristics of hazelnuts during roasting


Ozdemir M., Devres Y.

JOURNAL OF FOOD ENGINEERING, vol.42, no.4, pp.225-233, 1999 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42 Issue: 4
  • Publication Date: 1999
  • Doi Number: 10.1016/s0260-8774(99)00126-0
  • Title of Journal : JOURNAL OF FOOD ENGINEERING
  • Page Numbers: pp.225-233

Abstract

Thin layer drying characteristics of hazelnuts during roasting were described for a temperature range of 100-160 degrees C, using five semi-theoretical and two empirical thin layer models. The effective diffusivity varied from 2.301 x 10(-7) to 11.759 x 10(-7) m(2)/s over the temperature range. Temperature dependence of the diffusivity coefficient was described by Arrhenius-type relationship. The activation energy for moisture diffusion was found to be 1891.6 kJ/kg. Thin layer drying characteristics of hazelnut roasting were satisfactorily described by an empirical Thompson model with the linear temperature dependence. (C) 2000 Elsevier Science Ltd. All rights reserved.