Effect of ethyl oleate on drying characteristics of mulberries

✍ Scribed by Doymaz, İbrahim ;Pala, Mehmet

• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 336 KB
• Volume: 47
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.200390071

✦ Synopsis

Abstract

In this study, air‐drying experiments in thin layers of mulberry grown in Istanbul, Turkey, were conducted. The effect of ethyl oleate solution on drying time of mulberry samples was investigated in a pilot air‐dryer. When ethyl oleate was used as pretreatment solution, the drying time of samples was decreased. Drying curves were obtained using the Page model. The effective diffusivity varied from 2.326×10^–10^ to 1.809×10^–9^ m^2^/s the temperature range. The temperature dependence of the diffusivity coefficient was described by the Arrhenius type relationship. The activation energy for moisture diffusion was found to be 50.87 kJ/mol for treated samples and 51.85 kJ/mol for untreated samples.