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Characteristics of thin-layer infrared drying of green bean

Author

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  • Ibrahim DOYMAZ

    (Department of Chemical Engineering, Faculty of Arts and Science, Yildiz Technical University, Esenler, Istanbul, Turkey)

  • Azmi Seyhun KIPCAK

    (Department of Chemical Engineering, Faculty of Arts and Science, Yildiz Technical University, Esenler, Istanbul, Turkey)

  • Sabriye PISKIN

    (Department of Chemical Engineering, Faculty of Arts and Science, Yildiz Technical University, Esenler, Istanbul, Turkey)

Abstract

The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is observed that drying characteristics, rehydration, and colour of bean slices were greatly influenced by infrared power. The drying data were fitted with five thin-layer drying models available in the literature. Results showed that Midilli et al. and Aghbashlo et al. models are superior to the other models for explaining the drying kinetics of green bean slices. Effective moisture diffusivity was calculated in the range of 6.57 × 10-10 to 4.49 × 10-9 m2/s. Activation energy was estimated by a modified Arrhenius type equation and found to be 11.379 kW/kg.

Suggested Citation

  • Ibrahim DOYMAZ & Azmi Seyhun KIPCAK & Sabriye PISKIN, 2015. "Characteristics of thin-layer infrared drying of green bean," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(1), pages 83-90.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:423-2014-cjfs
    DOI: 10.17221/423/2014-CJFS
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    References listed on IDEAS

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    1. Soner Çelen & Kamil Kahveci, 2013. "Microwave drying behaviour of tomato slices," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(2), pages 132-138.
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    Cited by:

    1. Ibrahim DOYMAZ & Azmi Seyhun KIPCAK & Sabriye PISKIN, 2015. "Microwave drying of green bean slices: drying kinetics and physical quality," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 367-376.
    2. Essodézam Sylvain Tiliwa & Isaac Duah Boateng & Cunshan Zhou & Baoguo Xu, 2023. "Role of Drying Technologies on the Drying Kinetics, Physical Quality, Aroma, and Enzymatic Activity of Pineapple Slices," Sustainability, MDPI, vol. 15(22), pages 1-18, November.

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