文章基本信息

标题：Experimental Investigation of Drying Kinetics of Trabzon Persimmon ( Diospyros kaki L.)
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作者：Ahmet Kaya ; Muhammed Safa Kamer ; H. Emre Şahin 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2015
卷号：40
期号：1
页码：15-21
DOI：10.15237/gida.GD14047
出版社：Association of Food Technology, Turkey
摘要：In this study, drying behavior of Trabzon persimmon (Diospyros kaki L.) which grown in Kahramanmaras has been investigated as experimentally. Experiments have been made in a convective dryer at three different drying air velocity (U=0.5 m/s, 1.0 m/s and 1.5 m/s) and at three different drying air temperatures (40, 50, and 60 °C). The experimental moisture data were fitted to some thin layer models (namely Henderson-Pabis, Lewis and two-term exponential models) available in the literature. The two-term exponential and Henderson - Pabis models were found to describe the drying characteristics of persimmon better. The variations of diffusion D eff and mass transfer coefficients h m with the drying air velocity and drying air temperature have been determined and these coefficients were increased with incre asing ve locity and t emperat ure . Also, e ffe ct of the drying air temperature on change of color, water activity and protein of persimmon was determined.
关键词：Trabzon persimmon (Diospyros kaki L.); drying kinetics; drying models; diffusion coefficient; ; mass transfer coefficient; color analyses