Experimental and Numerical Investigation of Strawberry Drying

Strawberry drying was investigated experimentally and numerically in this study. In the experiments, samples of strawberry slices with 1 cm thicknesses were used to investigate the effect of the drying air velocity. 5-hour experiments were conducted for three different velocities (0.5, 1 and 2m/s) a...

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Main Authors: Ahmet Canbolat, Bahadır Yüce, Burak Türkan, Fuat Tan
Format: Article
Language:English
Published: Bursa Uludag University 2016-06-01
Series:Uludağ University Journal of The Faculty of Engineering
Subjects:
Online Access:https://dergipark.org.tr/tr/pub/uumfd/issue/26727/281364
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author Ahmet Canbolat
Bahadır Yüce
Burak Türkan
Fuat Tan
author_facet Ahmet Canbolat
Bahadır Yüce
Burak Türkan
Fuat Tan
author_sort Ahmet Canbolat
collection DOAJ
description Strawberry drying was investigated experimentally and numerically in this study. In the experiments, samples of strawberry slices with 1 cm thicknesses were used to investigate the effect of the drying air velocity. 5-hour experiments were conducted for three different velocities (0.5, 1 and 2m/s) at 70°C air temperature. It was observed that increasing the drying air velocity up to 2 m/s decreased the drying duration by 17% on average.  Moreover, the data obtained from the experimental study were compared to the numerical results. The results were found compatible with each other. Finally, the effect of air temperature and product thickness on drying was examined numerically.
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spelling doaj.art-b0fef3fb9bcf4dd5b740719a1d6f0e132023-02-15T16:14:28ZengBursa Uludag UniversityUludağ University Journal of The Faculty of Engineering2148-41472148-41552016-06-012112032161779Experimental and Numerical Investigation of Strawberry DryingAhmet CanbolatBahadır YüceBurak TürkanFuat TanStrawberry drying was investigated experimentally and numerically in this study. In the experiments, samples of strawberry slices with 1 cm thicknesses were used to investigate the effect of the drying air velocity. 5-hour experiments were conducted for three different velocities (0.5, 1 and 2m/s) at 70°C air temperature. It was observed that increasing the drying air velocity up to 2 m/s decreased the drying duration by 17% on average.  Moreover, the data obtained from the experimental study were compared to the numerical results. The results were found compatible with each other. Finally, the effect of air temperature and product thickness on drying was examined numerically.https://dergipark.org.tr/tr/pub/uumfd/issue/26727/281364-heat and mass transfer; drying; fick and fourier equations; validationisı ve kütle transferi; kurutma; fick ve fourier denklemleri; doğrulama
spellingShingle Ahmet Canbolat
Bahadır Yüce
Burak Türkan
Fuat Tan
Experimental and Numerical Investigation of Strawberry Drying
Uludağ University Journal of The Faculty of Engineering
-
heat and mass transfer; drying; fick and fourier equations; validation
isı ve kütle transferi; kurutma; fick ve fourier denklemleri; doğrulama
title Experimental and Numerical Investigation of Strawberry Drying
title_full Experimental and Numerical Investigation of Strawberry Drying
title_fullStr Experimental and Numerical Investigation of Strawberry Drying
title_full_unstemmed Experimental and Numerical Investigation of Strawberry Drying
title_short Experimental and Numerical Investigation of Strawberry Drying
title_sort experimental and numerical investigation of strawberry drying
topic -
heat and mass transfer; drying; fick and fourier equations; validation
isı ve kütle transferi; kurutma; fick ve fourier denklemleri; doğrulama
url https://dergipark.org.tr/tr/pub/uumfd/issue/26727/281364
work_keys_str_mv AT ahmetcanbolat experimentalandnumericalinvestigationofstrawberrydrying
AT bahadıryuce experimentalandnumericalinvestigationofstrawberrydrying
AT burakturkan experimentalandnumericalinvestigationofstrawberrydrying
AT fuattan experimentalandnumericalinvestigationofstrawberrydrying