Affiliation:
1. Department of Mechanical Engineering, Faculty of Technology, Firat University, Elazig, Turkey
Abstract
In this study, the effects of drying air velocity on the organic apple and
kiwi fruits that were sliced in same sizes were experimentally examined in a
convective type dryer. In order to examine the effect of drying air velocity
to drying process, drying air at 45?C and 10% relative humidity was applied
to kiwi and apple fruit samples sliced in 4 mm thickness at 0.5, 1.0, and
1.5 m/s drying air velocities. It was observed from the experimental
results that drying air velocity has a significant effect on the total
drying time. The drying time of apple and kiwi slices under these
conditions varied between 150-360 minutes. The lowest drying time (150
minutes) was obtained at 1.5 m/s for the apple sample with 4 mm slice
thickness, and the highest drying time (360 minutes) was obtained at 0.5 m/s
for the 4 mm thick kiwi sample. Freshly collected products were successfully
dried in a convective dryer at different velocities.
Publisher
National Library of Serbia
Subject
Renewable Energy, Sustainability and the Environment
Cited by
1 articles.
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