Mathematical modeling of packed bed and microwave drying of enriched couscous

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dc.contributor.authorYüksel, Ayşe Nur
dc.contributor.authorÖner, Mehmet Durdu
dc.contributor.authorBayram, Mustafa
dc.contributor.authorÖner, Manolya Eser
dc.date.accessioned2021-02-19T21:16:30Z
dc.date.available2021-02-19T21:16:30Z
dc.date.issued2018
dc.departmentALKÜ
dc.descriptionYUKSEL, Ayse Nur/0000-0002-6828-1190; oner, manolya eser/0000-0003-4237-437X
dc.description.abstractIn this study, the drying kinetics and modeling of enriched couscous with two different compositions (A and B) were carried out by using packed bed (60 and 80 A degrees C) and microwave (180 and 360 W) drying techniques. Seven drying models were used to determine the best fitting of experimental data. Moreover, the effects of drying methods and parameters on color, yield and sensory attributes of enriched couscous were evaluated. It was found that microwave intensity increment is more effective on drying rate and drying time in contrast to the increment of drying air temperature in the packed bed drying. The free moisture contents of the enriched couscous decreased with time. The effective moisture diffusivities of enriched couscous produced with composition A and B were between 0.93 x 10(-8) to 1.68 x 10(-8) and 0.86 x 10(-8) to 1.42 x 10(-8) m(2) s(-1), respectively. Midilli and others model for the packed bed and microwave drying was observed to be the most suitable for the experimental data with the highest values of R-2, and the lowest values of RMSE, chi(2) and RSS.
dc.description.sponsorship1002-Short Term R&D Funding Program of The Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [115O117]; Gaziantep University Scientific Research Project (BAP) [MF.DT.16.10]
dc.description.sponsorshipThis study was supported by 1002-Short Term R&D Funding Program of The Scientific and Technological Research Council of Turkey (TUBITAK) (Project No.: 115O117) and Gaziantep University Scientific Research Project (BAP, Project number: MF.DT.16.10).
dc.identifier.doi10.1007/s11694-018-9787-3
dc.identifier.endpage1733en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage1723en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-018-9787-3
dc.identifier.urihttps://hdl.handle.net/20.500.12868/453
dc.identifier.volume12en_US
dc.identifier.wosWOS:000439976200029
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor0-belirlenecek
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement And Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDrying
dc.subjectMicrowave
dc.subjectPacked bed dryer
dc.subjectEnriched couscous
dc.titleMathematical modeling of packed bed and microwave drying of enriched couscous
dc.typeArticle

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