Vacuum Drying Kinetics of Barbunya Bean (Phaseolus vulgaris L. elipticus Mart.)

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dc.authorid0000-0002-1217-5540
dc.authorscopusid6503896499
dc.authorscopusid7005853072
dc.authorwosidErtekin, Can/C-6845-2016
dc.authorwosidKayisoglu, Serap/ABA-5547-2020
dc.contributor.authorKayişoğlu, Serap
dc.contributor.authorErtekin, Can
dc.date.accessioned2022-05-11T14:47:45Z
dc.date.available2022-05-11T14:47:45Z
dc.date.issued2011
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractVacuum 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.
dc.description.sponsorshipNemik Kemal and Akdeniz University Project Administration UnitsAkdeniz University
dc.description.sponsorshipWe thank the Nemik Kemal and Akdeniz University Project Administration Units for their support.
dc.identifier.endpage291
dc.identifier.issn0031-7454
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84859417307
dc.identifier.scopusqualityQ4
dc.identifier.startpage285
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10547
dc.identifier.volume94
dc.identifier.wosWOS:000297569100009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKayişo?lu, Serap
dc.language.isoen
dc.publisherUniv Philippines Los Banos
dc.relation.ispartofPhilippine Agricultural Scientist
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectbarbunya bean
dc.subjectdrying
dc.subjecteffective diffusivity
dc.subjectthin layer drying
dc.subjectvacuum drying
dc.subjectAir
dc.subjectSolar
dc.subjectModel
dc.subjectOptimization
dc.subjectDehydration
dc.subjectQuality
dc.subjectMicrowave
dc.subjectSlices
dc.subjectFreeze
dc.subjectColor
dc.titleVacuum Drying Kinetics of Barbunya Bean (Phaseolus vulgaris L. elipticus Mart.)
dc.typeArticle

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