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    Drying of fruits and vegetables
    (Elsevier, 2023) Ertekin, Can; Aktas, Turkan; Alibas, Ilknur; Essalhi, Hajar
    Fruits and vegetables tend to deteriorate shortly after harvest due to their high moisture content. The aroma, color, appearance, and nutritional properties of these products start to decrease if a preservation method is not used. In order to prevent these quality losses and increase the shelf life of the products, various preservation methods have been applied. The most common and economical method is drying. It has advantages over other preservation methods, such as convenience in transportation and storage, more concentrated nutrient content, long-term preservation, and less packaging costs. The aim of this chapter is to examine the sorption properties, pretreatments, drying methods, quality criteria, and energy costs. © 2023 Elsevier Inc. All rights reserved.
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    Vacuum Drying Kinetics of Barbunya Bean (Phaseolus vulgaris L. elipticus Mart.)
    (Univ Philippines Los Banos, 2011) Kayişoğlu, Serap; Ertekin, Can
    Vacuum drying characteristics of barbunya bean (P. vulgaris L. elipticus Mart) were investigated in a laboratory scale vacuum dryer for a temperature range of 50-80 degrees C at constant vacuum pressure of 50 kPa. Results indicated that drying took place in the falling rate period.. Six mathematical models were fitted to the experimental data; these were the Newton, Page, Henderson and Pabis, Logarithmic, Wang and Singh, and approximation of diffusion models. Comparison of the coefficient of determination (R-2), root mean square error (RMSE) and reduced chi-square (chi(2)) between the observed and the predicted moisture ratios showed that the Logarithmic model gave the best results for describing single layer drying of barbunya beans. The effect of temperature on Logarithmic model constants and coefficients were also evaluated. Moisture transfer from barbunya was described by applying the Fick's diffusion model and the effective diffusivity was calculated. Effective diffusivity increased with increasing temperature. An Arrhenius relation with an activation energy value of 14.73 kJ mol(-1) expressed the effect of temperature on the diffusivity.