Changes in the drying characteristics and water activity values of selected pistachio cultivars during hot air drying

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dc.authorid0000-0001-9977-859X
dc.authorscopusid20336671700
dc.authorscopusid14625729700
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.contributor.authorAktaş, Türkan
dc.contributor.authorPolat, Refik
dc.date.accessioned2022-05-11T14:45:16Z
dc.date.available2022-05-11T14:45:16Z
dc.date.issued2007
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Makinaları Bölümü
dc.description.abstractThe drying characteristics and changing of water activity (A(w)) values of Kirmizi and Siirt pistachio cultivars were determined experimentally as a function of drying air temperature and initial moisture content during hot air drying. The drying experiments were conducted using two levels of initial moisture content (32 and 38%) and three drying air temperatures (40, 50 and 60C) at 1.5 m/s drying air velocity at 12% air relative humidity. The drying curves obtained from the experimental data were then fitted to the 10 different semitheoretical and/or empirical thin-layer drying models. The moisture ratios at any drying time were compared by the Newton, Page, Henderson and Pabis, Logarithmic, Two-term, Wang and Singh, Diffusion approximation, Modified Henderson and Pabis, Verma et al. and Midilli et al. models. The effect of drying air temperature and initial moisture content on the coefficients of the best-suited moisture ratio model were determined by multiple regression method. Root mean square error and reduced chi-square were used for the determination of the best suitable model. In addition to these statistical parameters, the modeling efficiency was also determined. The Modified Henderson and Pabis model was found to be the most suitable for describing the drying behavior of both pistachio cultivars. As a criterion of shelf life, A(w) changes of dried pistachio samples were investigated.
dc.identifier.doi10.1111/j.1745-4530.2007.00138.x
dc.identifier.endpage624
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-34548250424
dc.identifier.scopusqualityQ2
dc.identifier.startpage607
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.2007.00138.x
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9989
dc.identifier.volume30
dc.identifier.wosWOS:000249177900006
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAktaş, Türkan
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLayer
dc.subjectKinetics
dc.subjectParameters
dc.titleChanges in the drying characteristics and water activity values of selected pistachio cultivars during hot air drying
dc.typeArticle

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