The effect of pre-treatment and drying temperatures on energy consumption and quality characteristics in drying of lemon (Citrus limon L.) slices
Yazarlar (3)
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Hakan POLATCI
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Muhammed TAŞOVA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Thermal Analysis and Calorimetry |
| Dergi ISSN | 1388-6150 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q2 |
| Makale Dili | Türkçe |
| Basım Tarihi | 08-2023 |
| Cilt No | 148 |
| Sayı | 19 |
| Sayfalar | 10415 / 10427 |
| DOI Numarası | 10.1007/s10973-023-12362-3 |
| Makale Linki | http://dx.doi.org/10.1007/s10973-023-12362-3 |
| Özet |
| The study aims to determine the effect of pre-treatment applications and optimum drying condition in a hybrid microwave dryer at 350 W + 50 °C, 350 W + 60 °C and 350 W + 70 °C. In terms of color values, the closest value to fresh was found in samples soaked in citric acid pre-treatment at 60 °C. The highest effective diffusivity value was determined in citric acid pre-treated lemon samples at a drying temperature of 70 °C. The highest activation energy was determined in the lemon juice pre-treated samples. The highest specific moisture removal rate (SMER) and lowest specific energy consumption values were determined in natural lemon pre-treatment at 50 °C. The enthalpy values of the lemon juice pre-treatment carried out at 50 °C drying temperature were higher than the other methods. The entropy and Gibbs Free energy values were lower. Considering the energy efficiency values, the method with the highest energy efficiency was determined in the pre-treatment of lemon juice. The highest thermal conductivity and thermal diffusion of the dried samples were determined in the samples immersed in 70 °C citric acid mixture. The highest density values has determined in the samples immersed in 70 °C natural lemon juice. The lowest specific heat was determined at 50 °C drying temperature in the samples with citric acid pre-treatment. Considering all drying processes and pre-treatment applications, it was determined that citric acid pre-treatment increased the evaporation energies of the samples. Drying data was best estimated with the Midilli–Küçük model (R2: 0.9998). |
| Anahtar Kelimeler |
| Citric acid, and lemon juice pre-treatment | Drying process | Energy consumption | Evaporation energy | Physico-chemical properties |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 8 |
| SCOPUS | 10 |
| Google Scholar | 14 |