@article{article_397342, title={EXAMINATION OF DRYING KINETICS FOR RED GRAPE POMACE}, journal={Mühendislik Bilimleri ve Tasarım Dergisi}, volume={6}, pages={316–323}, year={2018}, author={Koçak, Erinç and Uysal, Şeyma and Turan, Funda and Pazır, Fikret and Ova, Gülden}, keywords={Moisture diffusivity,moisture ratio,grape pomace,drying kinetics,thin layer}, abstract={

  In this study, the drying kinetics of red grape pomace processed as a by product during grape juice production of the Black Dimrit grape species was investigated as a function of different drying conditions. Drying process was carried out at temperatures of 40, 50, 60 ve 70 ⁰C and air velocities of 1.0, 1.4 and 1.8 m/s with an initial sample thickness  of  0.75 cm  on average until constant weight was attained. The kinetic behaviour of red grape pomace was considered as thin layer drying process. In order to evaluate the effective diffusivity, eleven models of diffusion including Newton, Page, Modified Page, Henderson & Pabis, Logaritmic, Two term, Exponential two term, Diffusion, Modified Henderson & Pabis, Verma and Midilli were then performed. The assessment of the performance was made by the comparison of the coefficients of determination, root of mean square error and reduced chi-square between the observed and predicted moisture ratios. Statistical analysis resulted in the compatibility of Midilli, Two term, Modified Henderson & Pabis and Verma models for the experimental conditions. The effective mositure diffusivity varied from 2.85x10-10 to 1.67x10-9 m2/s over the temperature and air velocity range. Temperature dependence of diffusivity was well reported for the air velocity of 1 m/s by an Arrhenius type relationship. The activation energy of red grape pomace was calculated as 26,26 kJ/mol.

 

}, number={2}, publisher={Süleyman Demirel University} }