DRYING CHARACTERISTICS INVESTIGATION OF BLACK MULBERRY DRIED VIA INFRARED METHOD

Year 2019, Volume: 5 Issue: 2 - Issue Name: Special Issue 9: International Conference on Mechanical Engineering 2017, Istanbul, Turkey, 13 - 21, 29.01.2019

A. S. Kıpçak

https://doi.org/10.18186/thermal.528969

Cited By: 6

Abstract

In
this study, the drying characteristics of black mulberry were studied by using
the drying method of infrared. Infrared power levels were selected between 50
and 104 W. The obtained drying data were applied to several drying models
(Aghbashlo et al., Page, Parabolic, Wang and Singh and Weibull), which gave the
high the coefficient of determination (R²) values. The best
modelling method were selected based on the highest R², and
the lowest reduced chi-square (χ²), and root mean square
errors. Also, the effective moisture diffusivity was calculated using the
Fick’s second law’s spherical coordinate approximation. The activation energies
were calculated from the values of the effective moisture diffusivity with
respect to mass over power levels. From the results it was seen that the
Parabolic type of drying model best fits the data obtained with the R²
values between 0.997849 (104 W) - 0.999664 (62 W). The effective moisture
values were obtained between 1.14´10^-9
- 3.08´10^-9 m²/s and increased as
the infrared power level increased. The activation energy was calculated as
2.015 kW/kg.

Keywords

Drying, Black Mulberry, Infrared, Modelling, Effective Moisture Diffusivity, Activation Energy

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