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Article
Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey
International Journal of Food Engineering (2008)
  • Ayhan Duran, Aksaray University
  • Ali Adnan Hayaloglu, Inonu University
  • Ihsan Karabulut, Inonu University
Abstract

Effect of air temperature (50, 60 and 70 °C) and sample thickness (1.0, 1.4 and 1.8 mm) on the thin-layer drying characteristics of eriste was studied by using a tray dryer. The data of sample weight, dry and wet-bulb temperatures were recorded continuously during each experiment and drying curves were obtained. The drying curves were then fitted to five mathematical models available in the literature to estimate a suitable model for drying of eriste. Verma et al. model gave better predictions than other models and satisfactorily described the thin layer characteristics of eriste. The effective diffusivity varied from 1.8 x exp-10 to 1.5 x exp-9 m2 s-1 over the temperature range.

Keywords
  • eriste,
  • drying,
  • modeling,
  • moisture ratio,
  • diffusion,
  • thickness
Publication Date
April 7, 2008
Citation Information
Ayhan Duran, Ali Adnan Hayaloglu and Ihsan Karabulut. "Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey" International Journal of Food Engineering Vol. 4 Iss. 2 (2008)
Available at: http://works.bepress.com/ayhan_duran/1/