Selection of a the best suitable thin-layer drying mathematical model for vacuum dried red chili pepper

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dc.contributor.buuauthorAlibas, Ilknur
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü.tr_TR
dc.date.accessioned2021-03-16T06:43:29Z
dc.date.available2021-03-16T06:43:29Z
dc.date.issued2012
dc.description.abstractRed Chili pepper (Capsicum frutescens L.) with 50 (±0.02) g weight and 6.12 ± (0.02) humidity on dry basis were dried in vacuum oven using combined 2 different temperature (50 - 75°C) and 3 different pressure (0.05, 7 and 13 kPa) until the humidity fell down to 0.16 ± (0.01) on dry basis. Vacuum drying processes were completed between 3 and 19.17 h. In this study, measured values were compared with predicted values obtained from twenty one thin layer drying theoretical/semi-empirical/empirical equations. Models whose coefficient of correlation (R2 ) values are highest were chosen to be the best models. According to this, the best models of combined 50°C temperature with vacuum levels (0.05, 7 and 13 kPa) was found to be “Modified Henderson & Pabis” Model, combined 75°C temperature with vacuum levels (0.05, 7 and 13 kPa) was found to be “Alibas” Model.en_US
dc.identifier.citationAlibas, I. (2012). "Selection of a the best suitable thin-layer drying mathematical model for vacuum dried red chili pepper". Journal of Biological and Environmental Sciences, 6(17), 161-170.tr_TR
dc.identifier.endpage170tr_TR
dc.identifier.issn1307-9530
dc.identifier.issn1308-2019
dc.identifier.issue17tr_TR
dc.identifier.startpage161tr_TR
dc.identifier.urihttps://dergipark.org.tr/tr/download/article-file/497517
dc.identifier.urihttp://hdl.handle.net/11452/17740
dc.identifier.volume6tr_TR
dc.language.isoenen_US
dc.publisherUludağ Üniversitesitr_TR
dc.relation.journalJournal of Biological and Environmental Sciencestr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChili pepperen_US
dc.subjectVacuum dryingen_US
dc.subjectMoisture contenten_US
dc.subjectThin-layer drying modelsen_US
dc.titleSelection of a the best suitable thin-layer drying mathematical model for vacuum dried red chili pepperen_US
dc.typeArticleen_US

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2012 Cilt 6 Sayı 17