Have a personal or library account? Click to login

An experimental study on drying characteristics and kinetics of figs (Ficuscarica)

Open Access
|Dec 2014

References

  1. 1. Akpinar, E.K., Bicer, Y. & Yildiz, C. (2003). Thin layer drying of red pepper. J. Food Eng. 59(1), 99-104. DOI: 10.1016/ s0260-8774(02)00425-9.10.1016/S0260-8774(02)00425-9
  2. 2. Babalis, S.J., Papanicolaou, E., Kyriakis, N. & Belessiotis, V.G. (2006). Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica). J. Food Eng. 75(2), 205-214. DOI: 10.1016/j.jfoodeng.2005.04.008.10.1016/j.jfoodeng.2005.04.008
  3. 3. Vega, A., Uribe, E., Lemus, R. & Miranda, M. (2007). Hot-air drying characteristics of Aloe vera (Aloe barbadensis Miller) and infl uence of temperature on kinetic parameters. LWT - Food Sci. Technol.40(10), 1698-1707. DOI: 10.1016/j. lwt.2007.01.001.
  4. 4. Vagenes, G.K. & Marinos-Kouris, D. (1991). Drying kinetics of apricots. Drying Technol. 9(3), 735-752. DOI: 10.1080/07373939108916707.10.1080/07373939108916707
  5. 5. Kiranoudis, C.T., Tsami, E., Maroulis, Z.B. & Marinos- Kouris, D. (1997). Drying kinetics of some fruits. Drying Technol. 15(5), 1399-1418. DOI: 10.1080/07373939708917300.10.1080/07373939708917300
  6. 6. Azzouz, S., Guizani, A., Jomaa, W. & Belghith, A. (2002). Moisture diffusivity and drying kinetic equation of convective drying of grapes. J. Food Eng. 55(4), 323-330. DOI: 10.1016/ s0260-8774(02)00109-7.10.1016/S0260-8774(02)00109-7
  7. 7. Kaya, A., Aydin, O., Demirtas, C. & Akgun, M. (2007). An experimental study on the drying kinetics of quince. Desalination 212(1-3), 328-343. DOI: 10.1016/j.desal.2006.10.017.10.1016/j.desal.2006.10.017
  8. 8. Kiranoudis, C.T., Maroulis, Z.B. & Marinos-Kouris, D. (1992). Drying kinetics of onion and green pepper. Drying Technol. 10(4), 995-1011. DOI: 10.1080/07373939208916492.10.1080/07373939208916492
  9. 9. Courtois, F., Lebert, A., Duquenoy, A., Lasseran, J.C. & Bimbenet, J.J. (1991). Modelling of drying in order to improve processing quality of maize. Drying Technol. 9(4), 927-945. DOI: 10.1080/07373939108916728.10.1080/07373939108916728
  10. 10. Xanthopoulos, G., Lambrinos, G. & Manolopoulou, H. (2007). Evaluation of thin-layer models for mushroom (agaricus bisporus) drying. Drying Technol. 25(9), 1471-1481. DOI: 10.1080/07373930701537179.10.1080/07373930701537179
  11. 11. Pahlavanzadeh, H., Basiri, A. & Zarrabi, M. (2001). Determination of parameters and pretreatment solution for grape drying. Drying Technol. 19(1), 217-226. DOI: 10.1081/ DRT-100001363.10.1081/DRT-100001363
  12. 12. Xanthopoulos, G., Yanniotis, S. & Lambrinos, G. (2010). Study of the drying behaviour in peeled and unpeeled whole figs. J. Food Eng. 97(3), 419-424. DOI: 10.1016/j. jfoodeng.2009.10.037.
  13. 13. Doymaz, I. (2005). Sun drying of figs: an experimental study. J. Food Eng. 71(4), 403-407. DOI: 10.1016/j.jfoodeng. 2004.11.003.
  14. 14. Xanthopoulos, G., Yanniotis, S. & Lambrinos, G. (2009). Water diffusivity and drying kinetics of air drying of figs. Drying Technol. 27(3), 502-512. DOI: 10.1080/07373930802686149.10.1080/07373930802686149
  15. 15. Midilli, A., Kucuk, H. & Yapar, Z. (2002). A new model for single-layer drying. Drying Technol. 20(7), 1503-1513. DOI: 10.1081/DRT-120005864.10.1081/DRT-120005864
  16. 16. Panchariya, P.C., Popovic, D. & Sharma, A.L. (2002). Thin-layer modelling of black tea drying process. J. Food Eng. 52(4), 349-357. DOI: 10.1016/s0260-8774(01)00126-1.10.1016/S0260-8774(01)00126-1
  17. 17. Crank, J., The Mathematics of Diffusion. 2 ed. 1975, Oxford: Clarendon Press.
  18. 18. Tunde-Akintunde, T.Y. & Ogunlakin, G.O. (2011). Infl uence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin. Energy Convers. Manage. 52(2), 1107-1113. DOI: 10.1016/j.enconman.2010.09.005.10.1016/j.enconman.2010.09.005
  19. 19. Raghavan, G.S.V., Tulasidas, T.N., Sablani, S.S. & Ramaswamy, H.S. (1995). A Method of determination of concentration dependent effective moisture diffusivity. Drying Technol. 13(5-7), 1477-1488. DOI: 10.1080/07373939508917034.10.1080/07373939508917034
  20. 20. Ghalavand, Y., Hatamipour, M.S. & Rahimi, A. (2011). Kinetics study of green peas drying in a spouted bed in the presence of a heat carrier. Drying Technol. 29(14), 1648-1655. DOI: 10.1080/07373937.2011.595564.10.1080/07373937.2011.595564
  21. 21. Perry, R. & Green, D. (1984) Perry’s Chemical Engineering Handbook. 6, New York: McGraw-Hill Inc.
  22. 22. Temple, S.J. & van Boxtel, A.J.B. (1999). Thin layer drying of black tea. J. Agr. Eng. Res. 74(2), 167-176. DOI: 10.1006/jaer.1999.0448.10.1006/jaer.1999.0448
  23. 23. Wang, C.Y. & Singh, R.P. (1978). Use of variable equilibrium moisture content in modeling rice drying. Trans. Am. Soc. Agric. Eng. 11, 668-672.
  24. 24. Sander, A., Kardum, J.P. & Skansi, D. (2001). Transport properties in drying of solids. Chem. Biochem. Eng. Q. 15(3), 131-137.
  25. 25. Ertekin, C. & Yaldiz, O. (2004). Drying of eggplant and selection of a suitable thin layer drying model. J. Food Eng. 63(3), 349-359. DOI: 10.1016/j.jfoodeng.2003.08.007.10.1016/j.jfoodeng.2003.08.007
  26. 26. Brunauer, S., Emmett, P.H. & Teller, E. (1938). Adsorption of gases in multi molecular layers. J. Am. Chem. Sot. 60(2), 309-319. DOI: 10.1021/ja01269a023.10.1021/ja01269a023
  27. 27. Babalis, S.J. & Belessiotis, V.G. (2004). Infl uence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs. J. Food Eng. 65(3), 449-458. DOI: 10.1016/j.jfoodeng.2004.02.00510.1016/j.jfoodeng.2004.02.005
Language: English
Page range: 60 - 65
Published on: Dec 11, 2014
Published by: West Pomeranian University of Technology, Szczecin
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2014 F. Sabet Sarvestani, A. Rahimi, M.S. Hatamipour, published by West Pomeranian University of Technology, Szczecin
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.