The thin layer drying characteristics of hazelnuts during roasting

被引：329
作者：
Özdemir, M
Devres, YO
机构：
[1] TUBITAK Marmara Res Ctr, Food Sci & Technol Res Inst, TR-41470 Gebze, Kocaeli, Turkey
[2] Istanbul Tech Univ, Dept Food Engn, TR-80626 Istanbul, Turkey
来源：
JOURNAL OF FOOD ENGINEERING | 1999年 / 42卷 / 04期
关键词：
D O I：
10.1016/S0260-8774(99)00126-0
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Thin layer drying characteristics of hazelnuts during roasting were described for a temperature range of 100-160 degrees C, using five semi-theoretical and two empirical thin layer models. The effective diffusivity varied from 2.301 x 10(-7) to 11.759 x 10(-7) m(2)/s over the temperature range. Temperature dependence of the diffusivity coefficient was described by Arrhenius-type relationship. The activation energy for moisture diffusion was found to be 1891.6 kJ/kg. Thin layer drying characteristics of hazelnut roasting were satisfactorily described by an empirical Thompson model with the linear temperature dependence. (C) 2000 Elsevier Science Ltd. All rights reserved.
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收藏
页码：225 / 233
页数：9
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