MODELING AND EXPERIMENTAL STUDY ON DRYING OF

APPLE SLICES IN A CONVECTIVE CYCLONE DRYER

E. KAVAK AKPINAR' and Y . BICER
Mechanical Engineering Depamnenr
Firat University
23279, Elazig. Turkey
AND
A. MIDILLI
Mechanical Engineering Department
University of Nigde
51100. Nigde, Turkey
Accepted for Publication J une 18.2003
ABSTRACT
The main objective pursued in thispaper is to experimentally investigate the
single layer drying behavior of apple slices in a convective type cyclone dryer
and also to perform the mathematical modeling by using single layer drying
models in literature. The experiments were conducted at drying air temperatures
of 60, 70 and 80C in drying air velocities of I and 1.5 mls. It was concluded
that apple slices with the thickness of 12.5 mm would perfectly dry in the ranges
of 280-540 min while those with the thickness of 8 mm would dry in the ranges
of 180-320 min in these drying conditions by using convective type cyclone
dryer. Additionally, the mathematical model describing the single layer drying
curves was determined by nonlinear regression analysis, and the logarithmic
model was selected as the most suitable model to obtain the drying curve
equation of apple slices. Considering the parameters such as drying time, drying
rate, moisture transfer, velocity and drying air temperature it is suggested that
the apple slices be dried at the above optimum processing conditions.
I Corresponding author. Dr. Ebru Kavak Akpinar. Mechanical Eng. Department, Firat University,
23279, Elazig, Turkey. TEL: +90-424-237oooO/5343; FAX: +90424-2415526; EMAIL:
eakpinar@tirat.edu.@
J ournal of Food Process Engineering 26 (2003) 515-541. All Rights Resewed.
'Copyright 2003 by Food dr Nurrition Press, Inc.. Trumbull. Connecticut. 515
516 E. KAVAK AKF'INAR, Y. BICER and A. MIDILLI
JNTRODUCTION
Drying is defined as a process of moisture removal due to simultaneous heat
and mass transfer. Heat transfer from the surrounding environment evaporates
the surface moisture. The moisture can be either transported to the surface of
the product and then evaporated, or evaporated internally at a liquid vapor
interface and then transported as vapor to the surface (Gogiis 1994). It is also
one of the conservation methods of agricultural products, which is most often
used and is the most energy-intensive process in industry (Dincer 1996).
Moreover, drying is one of the oldest methods of food preservation and it is a
difficult food processing operation mainly because of undesirable changes in
quality of the dried product. Longer shelf-life, product diversity and substantial
volume reduction are the reasons for popularity of dried fruits and vegetables,
and this could be expanded further with improvements in product quality and
process applications. These improvements could increase the current degree of
acceptance of dehydrated foods in the market (Maskan 2001).
Cost-effective and hygienic ways of preserving foods is of great importance
given the prevailing insecurity in food supplies throughout the world. Drying of
vegetables and fruits all over the world is carried out by either sunlight or dryers
using solar collectors (Tiris ef al. 1994; Ratti and Mujumdar 1997; Midilli
2001a; Yaldiz and Ertekin 2001; Togrul and Pehlivan 2002; Midilli and Kucuk
2003). In Turkey, the apples are traditionally dried in the open air and exposed
to sunlight, which usually takes 8-10 days. This practice is a common method,
yet it has several drawbacks such as time consuming, prone to contamination
with dust, soil, sand particles and insects and being weather dependent (Oztekin
ef al. 1999). Therefore, using convective type dryers providing uniformity and
hygiene are inevitable for industrial food drying process (Uretir 1995; Maskan
2001).
In the literature, the fruits were generally dried via tunnel type dryers.
However, there has not been found any recent information on the drying process
by using the cyclone type dryer. In the cyclone type dryer, the samples are dried
by the swirling flow of drying air instead of the axial flow of drying air. In the
system, radial entering of the drying air from the bottom part of the drying
chamber performed the swirling flow.
The study of drying behavior of different materials has been a subject of
interest for various investigators on both theoretical and application grounds
during the past 60 years. Many studies including drying processes have been
presented in the literature (Saravacos and Charm 1962; Chiang and Petersen
1985; Uretir 1995; Dincer 1996; Midilli 2001a; Yaldiz er al. 2001; Togrul and
Pehlivan 2002; Doymaz and Pala 2002; Midilli and Kucuk 2003). Some
experimental studies on apple drying were reported in the literature. Uretir
(1995) conducted an experimental drying of apple samples with 0.6-1.8 mm
APPLE SLICES DRYING STUDY 517
layer thickness in 1.7-3.0 mh at 78-94C by using a computer-controlled-tunnel-
type dryer. She modeled the drying process by using the constant and linearly
increasing temperature. Lewicki and Korczak (1996) obtained the values of
diffusion coefficient between 6.7 x 1 0 ' O and 2.7 x m2/s by drying the
apple samples with 1 cmcubic shaped in 0.6-2 m/s at the ranges of 45-9OC.
Karathanos e? al. (1995) found that the effective diffusivity varied from 4 to 21
x lo-'' m2/s for the apple in nature samples. Ramaswamy and Nsonzi (1998)
observed the same magnitude for blueberries: 1 to 2 X lo-'' m2/s. Many
researchers determined the diffusion coefficients between to lo-'' m2/s for
apple samples at the ranges of 30-76C (Chirife 1980).
Under these considerations, the main objectives of this study are to
investigate the single layer drying of apple slices in a convective type cyclone
dryer, and perform the mathematical modeling by using single layer drying
models in literature.
MATERIALS AND METHODS
Experimental Set-up
Figure 1 shows a schematic diagram of the cyclone type dryer (Kavak
Akpinar 2002). It consists of a fan, resistance and heating control systems,
air-duct, drying chamber in cyclone type, and measurement instruments. The air
fan has a power of 0.04 kW. The airflow was adjusted through a variable speed
blower and manually operated an adjustable flap in the entrance. The heating
system consisted of an electric 4000 W heater placed inside the duct. A rheostat,
adjusting the drying chamber temperature, was used to supply heating control.
The drying chamber was constructed from sheet iron in 600 mm diameter and
800 mm height cylinder. The inside and outside surfaces of the drying chamber
were painted with a spray dye to prevent rust in the sheet iron surface. The
drying chamber was constructed in a concentric form and 30 mmannulus was
isolated by polystyrene. Both topside and bottom side of drying chamber was
closed. Also, the covers made of the steel were isolated by polystyrene. This top
cover was used to load or unload the chamber. Drying air was tangentially
entered in the drying chamber. In this way, the samples were dried in swirl flow
in place of uniform flow. The samples were dried in two trays in distance of 150
mm. Trays were manufactured from nylon sieve. For the weight measurement
of the trays, the second tray was centrally drilled in 5 cm-diameter and its bar
was also connected to the balance. Thus, the weights of the first and second
trays were simultaneously measured. After the second tray was measured the
weight of the first tray was determined by using the bar of the first tray.
518
E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
In temperature measurements, J type iron-constantan thermocouples with
the accuracy of fO.lC in BS 4937 standard were used with a manually
controlled 20-channel automatic digital thermometer (ELIMKO 6400). An
EXTECH 444731 model humidity thenno hygrometer was used to measure
humidity levels at various locations of the system.
The velocity of air passing through the system was measured with 0-15
ds-capacity vane probe anemometer (LUTRON, AM-4201). In the velocity
measurements, the values of the velocity in the center of the drying chamber
were taken into account. The tangential airflow was across the layer during
drying process. Moisture loss was recorded at 20 min intervals during drying
for determination of drying curves by a digital balance (BEL, Mark 3100). The
measurement range was 0-3100 g with an accuracy of fO.O1 g. The effect of
airflow on the weight measurements was little. Therefore, this effect was
calibrated.
FIG. 1. EXPERIMENTAL SET-UP
(1) Drying chamber (2) 1st Tray (3) 2nd tray (4) Digital balance (5) Observed windows (6) Digital
thermometer (7) The balance bar (8) Control panel (9) Thermocouples (10) Digital thermometer and
channel selector (11) Rheostat (12) Resistance (13) Fan (14) Wet and dry thermometers
(15) Adjustable flap (16) Duct
Procedure
Apple slices were dried as single layer with the thickness of 12.5 mm and
8 mm at temperatures of 60, 70 and 80C in the velocity of drying air of 1 and
1.5 ds. Drying of apple slices started with an initial moisture content around
APPLE SLICES DRYING STUDY 519
apples
choosing
87% (wb) and continued until no further changes in their mass were observed,
e.g., to the final moisture content of about 13% (wb), which was then taken as
the equilibrium moisture content in the later computations.
The fresh apples were used in the experiments. Before drying process, the
apples were peeled, cut into slices of 12.5 x 12.5 X 25 mm and 8 x 8 X 18
mm (width x thickness x length) with a mechanical cutter. The trays were
loaded as single layer. Each 125 g apple slice sample was carefully and orderly
placed at 15 mm-distance between each slice on the nylon tray so that the
airflow could pass across the trays. The initial and final moisture contents of the
apple specimens were determined at 80C by using a METTLER Infrared
Moisture Analyzer. After dryer is reached at steady state conditions for
operation temperatures, the samples are put on the trays and dried there.
Drying experiments were carried out at 60, 70, and 8OC drying air
temperatures and 1, 1.5 m/s drying air velocity. The velocities and temperatures
were measured in the center of the drying chamber. External air temperatures
changed between 21 and 23C and relative humidity of ambient air changed
between 40% and 43%. Drying was continued until the final moisture content
of the samples reached to approximately 13% (wb). Moisture analyzer was only
used to measure the average moisture in the samples. During the experiments,
ambient temperature and relative humidity, inlet and outlet temperatures of
drying air in the duct and dryer chamber were recorded. In the calculations, the
dry basis values were used. Figure 2 shows the process flow diagram of drying,
pursued in this work for apple slices. The amounts of electricity energy were
measured by using standard type energy device.
cleaning ~ . peeling
oFapples ' of apples
c +
apple slices
preparations for
experiments
apple slices
apple s l i as
FIG. 2. THE FLOW DIAGRAM OF PEPARES PROCESS OF APPLE SLICES
FOR EXPERIMENTS
520 E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
Experimental Uncertainty
Errors and uncertainties in the experiments can arise from instrument
selection, condition, calibration, environment, observation, and reading, and test
planning (Midilli 2001b). In drying experiments of the apple slices, the
temperatures, velocity of drying air, weight losses were measured with
appropriate instruments. During the measurements of the parameters, the
uncertainties occurred were presented in Table 1.
TABLE 1.
UNCERTAINTIES OF THE PARAMETERS DURING DRYING OF APPLE SLICES
I P. rrmau I Unit I Comment 1
Mathematical Modeling and Formulation
For mathematical modeling, the single layer drying equations in Table 2
were tested to select the best model for describing the drying curve equation of
apple slices during drying process by the convective cyclone type dryer. The
regression analysis was performed using Statistica computer program. The
correlation coefficient (R) was primary criterion for selecting the best equation
to describe the drying curve equation (Guarte 1996). In addition to R, the
reduced -square as the mean square of the deviations between the experimental
APPLE SLICES DRYING STUDY 52 1
Modified Page m= q -(My
ModiIied Page
MR =e q f-kt.)"
and calculated values for the models was used to determine the goodness of the
fit. The lower the values of the reduced x-square the better the goodness of the
fit (Yaldiz and Ertekin 2001). This can be calculated as:
Whi l ee-tal . 1978
Ovemultsctal. 1973
The effects of some parameters related to the product or drying conditions
such as slice thickness, drying air temperature, relative humidity, etc., were
investigated by many researchers (Yaldiz and Ertekin 2001; Sarsavadia er al.
1999). Modeling the drying behavior of different agricultural products often
requires the statistical methods of regression and correlation analysis. Linear and
nonlinear regression models are important tools to find the relationship between
different variables, especially, for which no established empirical relationship
exists. In this study, the relationships of the constants of the best suitable model
with the drying air velocity, temperature and sample area were also determined
by multiple regression technique using Arrhenius, exponential and power
regression models (Guarte 1996).
Two term MR =oUpf-k& +bexp(-k,V Hmdrrson 1974
Twn-tm ex p mt h d MI7 =cmrp(-& r ) +( I - a)eq(-k a I) SM-El den c( a1 1980
Wang and Singh MR=l +af +bt ' Wang a d Sin& 1978
Appoxima(iw of di f f usi an Mlt =aupf -k v+(l- 4ap(-k bt) YaldizandErtekjn 2001
Verma et al. A07 =aexp(-kt)+(l-a)exp(-gr) Verma et al. 1985
Moisture ratios of apple slices (MR) during the single layer drying
experiments were calculated by using the following equation (Midilli 2001a)
522 E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
Wt- We
wi - we
MR = -
Drying rate of apple slices were calculated by using Eq. (3) (Kavak Akpinar
2002).
Wt+m - wt
Drying rate =
a3
(3)
From the drying data analysis, it was established that the air-drying of
apples consists of no constant rate period and the drying mainly took place under
the falling rate conditions. This behavior suggested strongly an internal mass
transfer type drying with moisture diffusion as the controlling phenomena.
Hence, experimental results can be interpreted by using Fick's diffusion model.
To solve Eq. (4) the initial moisture concentration is assumed to be
uniform, and external gas phase mass transfer resistance is negligible, that is,
moisture movement is controlled by internal resistance, and outer surface
concentration is not varying in time. Under these conditions, analytical solutions
of Eq. (4) for an infinite slab geometry are given in the literature (Crank 1975).
For an infinite slab,
For sufficiently long drying times, only the 1st term of n= 1 in Eq. ( 5) can
be used with small error. The geometry of the apple samples used in experi-
ments can be considered as a 3-dimensional f hte slab. The solution for the
finite slab is obtained applying Newman's rule (Treybal 1968):
APPLE SLICES DRYING STUDY 523
For each of the falling rate periods, Eq. (6) allows the calculations of the
diffusion coefficients from the slope of the straight line representing
In [l?t-We)/(lV-We)l vs time (Kaymak-Ertekin 2002).
RESULTS AND DISCUSSION
In the scope of this study, the following variations were discussed in detail.
(1) The variations of moisture ratio of the apple slices with drying time,
(2) The variations of drying rate of the apple slices with moisture content,
(3) The variations of diffusion coefficient with the velocity and temperature of
drying air,
Additionally, single layer drying curve equation of apple slices was
determined by applying the single layer drying models in literature.
Figures 3-7 present the variations of moisture ratio with drying time at
drying air temperatures of 60, 70 and 80C and at drying air velocity of 1 and
1.5 m/s based on the layer thickness of apple slices. Moisture ratio of apple
samples was calculated using Eq. (2).
When all these figures were analyzed, the following important points were
obtained. Moreover, the results, and initial and last conditions were listed in
Table 3 for each experiment.
(1) Generally, the samples dried more slowly at 60C by depending on drying
air velocities and the layer thickness,
(2) Considering the same velocities of drying air and the same sizes of the
samples, there has not appeared an important difference between drying
times in the first and second trays of the convective cyclone dryer. This
shows that the samples were homogeneously dried in the trays at constant
velocity of drying air.
(3) Considering the different velocities of drying air, the samples with the size
of 8 x 8 x 18 mmdried faster than the others in the velocity of drying air
of 1.5 d s . This implied that the convective cyclone dryer operated more
efficiently during drying of small-sized-samples of apple slices.
(4) Because drying time was more important parameter in drying processes, the
samples should be dried at appropriate temperatures without decomposing
the organic structure of the samples. Therefore, during drying process by
using convective cyclone dryer, it can be said that apple slices at 80C could
be exactly dried in less time period.
Accordingly, it was emphasized that the size of the apple slices effected
particularly on drying time further than the mass loss of the samples.
524
E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
~~ -~ ~ ~~
v=1.5 ,& 4 8x8~18- l sthy, T=80C
0.9 A 8x8~18 ~I Q 1st tray, T=7OC
0 8x8~18 mm, lsttray, T=6OC
0.8
12. 5~12. 5~25 mm, lsttray, T=8OC
5 0.7
0 12. 5~12. 5~25 znm, 1st bay, T=70C
$ 0.6 A 12. 5~12. 5~25 mm, lstbay, T=60C
*
3" 0.5
L
5 0.4
8 0.3
0.2
0.1
0
- hfR=aexp(-kt)+c
r\
0 5 0 1 0 0 1 5 0 2 0 0 2 5 0 3 0 0 3 5 0 4 0 0 4 5 0 5 0 0 5 5 0
Drylns time (min)
FIG. 3. VARIATION OF MOISTURE RATIO WITH DRYING TIME AT 1.5 ms-'
OF DRYING AIR
1
V=lm-' 4 8x8~18 mm, lsttmy, T = W
12.5x12.SxZS nm~, Istatray, T=8OC
0 12. 5~12. 5~25 nsq lsttmy, T=70C
A 12. 5~12. 5~25 mm Idtray, T=6M) a
e-mmb-
0 5 0 1 0 0 1 5 0 m 2 5 0 3 0 0 3 5 0 4 0 0 4 5 0 5 0 0 5 5 0
Drymg time (min)
FIG. 4. VARIATION OF MOISTURE RATIO WITH DRYING TIME AT 1 ms-'
OF DRYING AIR
APPLE SLICES DRYING STUDY 525
1
0.9
0.8
A V=lSm/q %x8x18mm, 1st tray
A V=l.Sm/q 8x8x18mm, 2ndtray
0 V=lm/q 12.5x12.5x25mm, 1st tray
0 V=lm/s 12.5~12.SxZSmm, Zndtray
V=lm/q 8x%x18mm, 1st tray
0 V=Im/s, 8x8x18mm, 2nd tray
- MR=a.exp(-kt)+c
$ 0.7
3 0.6
x
0.5
5 0.4
!$ 0.3
0.2
0.1
0
L
0 5 0 1 0 0 1 5 0 M o 2 5 0 3 0 0 3 5 0 4 0 0 ~ 5 0 0 5 5 0
Dryingtime(min)
FIG. 5. VARIATION OF MOISTURE RATIO WITH DRYING TIME AT 8OC OF
DRYING AIR
1
0.9
0.8
2 OS7
g 0.5
& 0.6
tv
-
5 0.4
8 0.3
0.2
0.1
0
0 V=I.Sm/q 12.5x12.5x25mm, 2nd tray
A V=l.Srnls 8x8xt8mm, 1st tray
A V=l.Sm/s 8x8x18mm, 2ndtny
8 V=lm/s, 12.5xI2.5x25mm, 1st tray
0 V=Im/s, 12.5x12.5x25mm. 2nd tray
V=lm/s, 8x8x18mm, 1st tray
0 V=lm!s, 8x8x18mm, 2nd tray
- MR=a.exp(-kt)+c
0 5 0 1 0 0 1 5 0 m 2 5 0 3 0 0 3 5 0 4 0 0 4 5 0 5 0 0 5 6 0
Drying time (min)
FIG. 6. VARIATION OF MOISTURE RATIO WITH DRYING TIME AT 70C OF
DRYING AIR
526 E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
1
0.9 o V=l.Smlk 12.5x12.5x25mm, 2nd tr
0.8
A V=l.SmIg 8x8x18mm, 1st tray
A V=l.Smis, 8x8xl8mm, 2ndtray
0 V=lm/q 12.5x12.5x25mm, 1st tray
0 V=lm/s, 12.Sx12.5x25mm, 2ndtray
V=lm/q 8x8x18mm, 1st tray $ 0.6
Y 0 V=lm/q 8xSxl8mm, 2nd tray
2 0.7
L MR=a.exp(-kt)+c
$ 0.5 -
0.4
4 0.3
0.2
0.1
0
0 5 0 1 0 0 1 5 0 a o o 2 5 0 3 0 0 3 6 0 4 0 0 4 5 0 5 0 0 5 5 0
Drying time (min)
FIG. 7. VARIATION OF MOISTURE RATIO WITH DRYING TIME AT
6OC OF DRYING AIR
Figures 8-12 show the variations of drying rate with moisture content of the
samples in the first and second trays at drying air temperatures of 60, 70 and
80C and at drying air velocities of 1 and 1.5 ds. From these figures, it was
noticed that,
(1) At the beginning of drying process, drying rate changed by depending on
the sample size and the velocity of drying air, and then, decreased linearly
based on these parameters,
(2) Drying rate went up with the increase of the temperature of drying air and
the highest values of drying rate was obtained during the experiments at
80C of drying air,
(3) At the constant temperatures of drying air, drying rate increased with the
rise of the velocity of drying air by depending on the size of the samples.
Namely, drying rate during drying of the small-sized-samples was higher
than that of the large-sized-samples by the rise of velocity of drying air.
However, drying rate in the first and second trays was almost equal to each
other.
(4) During the experiments of apple slices, the constant period of drying rate
did not take place and, all drying process were carried out in the falling
period of drying rate.
APPLE SLICES DRYING STUDY 527
I
4
v=1.sms-'
A8~8~18naq 1st my, T=7W
12.5~12.5~25lmn, lsttray, T=8W A
0
2 8 0 . q
0 1 2 3 4 5 6 7 8
W(g watedg dry matter)
FIG. 8. VARIATION OF DRYING RATE WITH MOISTURE CONTENT AT 1.5 m-'
OF DRYING AIR
0.12
A8x8~18anS Isttray, T=7W
0 8xSx18mq 1st tray, T=6OC
= 0.1
g 0.08
2 0.06 n
$
.-
E
g
i ?
a
-0
e
M
v
3 0.04
e
3
a 0.02
0
0 1 2 3 4 5 6 7 8
W(g water& dry matter)
FIG. 9. VARIATION OF DRYING RATE WITH MOISTURE CONTENT AT 1 m.' OF
DRYING AIR
528 E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
0 V=1.5m/s, 12.5x12.5x2Smm, 1st tray
o V=l . 5m/ ~ 12.5x12.5x2Smm, Zndtray
A V=l.5m/s, 8x8x18mm, 1st tray
A V=l.Sm/g 8x8x18.2ndIray
~ 0 V=lm/g 12.5~12.5xZSmm, lsttray
, o V=lm/g 12.5x12.Sx25mm, Zndtny
B V=l dg 8x%x18mm, 1st tray
n V=lm/q %x8x18mm, 2nd tray
4
~ = l m/ s ?2.5x12.!ix~5mrn, 1st tray
V=lm/% 8xSx18mm, 1st tray I3
A V=I.Sm/q 8x8x18mm, 1st tray
A V=1.5m/ 8x8~18 andtray
o V=lm/s 12.5x12.5x25mm, 2ndtr.y
V=lm/s 8x8x18mm, 2ndtray
k
A
A
A m
&I
I
I
ILI
A
A
0.
0
80
6
8
0 1 2 3 4 5 6 7 8
W(g watedg dry
FIG. 10. VARIATION OF DRYING RATE WITH MOISTURE CONTENT AT 80C
.
2
3,O.M
3.
E
00
0.02
0
0 l 2 3 4 5 6 7 8
W(g -edg (11y
FIG. 11. VARIATION OF DRYING RATE WITH MOISTURE CONTENT AT 70C
APPLE SLICES DRYING STUDY 529
0.1 -
s.
3 0.08
!il
s
8
$? 0.06-
00
.
6 V=l.Srn/q 12.Sx12.S~25mm, 1st tray
o V=i.Sm/S 12.Sx12.SxZSmm. 2ndh-aj
A V=l.Sm/s 8x8x18mm, 1st tray
A V=l.Sm/s, 8x8x18.2nd tray
V=lm/g 12.5x12.5x25mrn. 1st tray
o V=lm/q 12.Sx12.SxZSmm, 2odtray
V=lm/q 8x8xl8mm, 1st tray
0 V=lm/q 8x8x18mm, 2nd tray
T-60 C
A
A
8
0
A
0 1 2 3 4 S 6 7 8
W(g water/g dry mat t a)
FIG. 12. VARIATION OF DRYING RATE WITH MOISTURE CONTENT AT 6OC
TABLE 3.
EXPERIMENTAL DRYING CONDITIONS AND THE RESULTS OF THE
DRYING PROCESS
Parameter
Drying medium
Auxiliary heater
Tray number
Sample weight (each of (ray)
Ambient temperature
Material
sample size
Drying air temperature
Air velocity
Drying tim
Final weight of samples
Final moisture ratio
Dilhrsiw d i C S of samks
Laboratory conditiaw
Cyclone type drying cupboard
Electric furnace
1.2
125
21-23
Apple
12.sx12.sx2s
BX8X18
Is
60,70,80
I, 1.5
180-540
18.17-20.95
13
D. 8 4 1 ~ 1 0 ~ - 2.060x109
530 E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
Because there was a relationship between drying air temperatures and
drying rate, the increase of drying rate resulted from the rise of temperature of
drying air during drying process of apple slices. Accordingly, it is said that the
higher temperature of drying air, the higher drying rate during drying process.
Effective moisture diffusivity was calculated by Eq. (6), using slopes
derived from the linear regression of In (MR) vs time data shown in Fig. 13-14.
It is noticed that the drying curves have a concave form when the curves of In
(MR)-time are analyzed. Researchers explained that the linear deviation fromthe
drying curves took place by the variation of the diffusion coefficient that was
assumed as constant in Fick Equation versus moisture content (Bruin and
Luyben 1980). Thus, it is said that the concave form of the drying curve
equation for the apple samples will be based on the variation of diffusion
coefficient with the amount of moisture.
Figures 15-18 present the effects of the velocity and temperature of drying
air on diffusion coefficients by depending on the sizes of apple slices. It was
observed from these figures that
(1) Diffusion coefficient went up with the increase of velocity and temperatures
of drying air and the sizes of the samples. In literature many researchers
detennined the diffusion Coefficients between to m2/s for apple
samples (Chirife 1980; Karathanos ef al. 1995; Lewicki and Korczak 1996).
However, in this study, it was noticed that diffusion coefficients changed
between 0.841 x lo- to 2.060 x lo m2/s.
(2) The diffusion coefficients that were estimated during drying of the samples
with the size of 12.5 x 12.5 x 25 mm were higher than those during
drying of the samples with 8 x 8 x 18 mm. This stemmed from the
moisture transfer from the sample surfaces and the structure of the samples.
As a result, moisture diffusion can go up with the rise of the temperature
of drying air. Additionally, the influence of temperature of drying air was higher
than that of the velocity of drying air. Although some researchers assumed that
the effect of the air velocity would be neglected during the analysis of the data
from the thin layer drying, Islam and Flink (1982) explained that the resistance
of the external mass transfer was important in 2.5 d s or lower velocities than
this and should be considered in the analysis of drying data. One of the
assumption in derivation of Eg. (6) is that the resistance of drying air to the
moisture transport may be omitted. This requires that the diffusion coefficient
does not depend on the velocity of drying air. However, Mulet ef al. (1987)
expressed that drying air velocity affected the diffusion coefficient and drying
rate at interval of a certain flow velocity, and was possible to determine the
value of threshold velocity during the constant-temperature-drying process of the
certain shaped material.
APPLE SLICES DRYING STUDY
-6-
-10 - v=1.5 1115.1
8
X
8 x 8 ~ 1 8 mm, 1st tray, T=60C
1 2 . 5 ~ 1 2 . 5 ~ 2 5 mm, 1st tray, T=80C
1 2 . 5 ~ 1 2 . 5 ~ 2 5 mm, 1st tray, T=70C
531
0
FIG. 13. VARIATION OF In (MR) WITH DRYlNG TIME AT 1.5 ms-' OF DRYING AIR
-6 -
-10 -
1 2 . 5 ~ 1 2 . 5 ~ 2 5 mm, 1st tray, T=80
1 2 3 ~ 1 2 . 5 ~ 2 5 mm, 1st tray, T=60 X
0
FIG. 14. VARIATION OF In (MR) WITH DRYING TIME AT 1 ms'l OF DRYING AIR
532
2.5
z.a
h
7- 1.5
"E
z
g L.0
2
0.5
0.0
+ 1st bay, T=70 C
+ 1st tray, T=80 C
-b 2nd tray, T=60 C
2nd tray, T=70 C
2nd tray, T=80 C
E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
FIG. 15. INFLUENCE OF THE DRYING AIR VELOCITY ON THE DIFFUSION
COEFFICIENT (12.5 x 12.5 x 25 mm)
1.6
1.4
1.2
,- 1
mm
8
ss" 0.8
-
0.6
0.4
0.2
0
8
--t Isttray, T=60 C
+l sthy, T=7OC
+llrttray,T=SOC
+Zndtray, T=60 C
-B- 2 d tray, T=70 C
+2nd trav. T=80 C
1.1 1.2 1.3 1.4 1.5 1.6
0.9 1
Dryins air velacity (Ins-')
FIG. 16. INFLUENCE OF THE DRYING AIR VELOCITY ON THE DIFFUSION
COEFFICIENT (8 x 8 x 18 mm)
APPLE SLICES DRYING STUDY
1.6
YJ
h
1.4 -
1.2 .
7 1 -
"E
2
m- 0.8 -
& 0.6 -
0.4 -
0.2 -
533
T
8x8x18mm
-D- lsttray, v =1 mls
+Zndtray, V=1.5ds
2.5
2
h
-
srn 1.5
"E v
2 1
0.5
0
--t lsttray, v =1.5 ds
+ lsttray, v =1 d s
+Mtray, V=l.Sm/s
FIG. 17. INFLUENCE OF THE DRYING AIR TEMPERATURE ON THE DIFFUSION
COEFFICIENT (12.5 X 12.5 x 25 mm)
" 1
50 60 70 80 90
Drylas air ec>
FIG. 18. INFLUENCE OF THE DRYING AIR TEMPERATURE ON THE DIFFUSION
COEFFICIENT (8 x 8 x 18 mm)
534 E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
For mathematical modeling, the moisture content data at the different drying
air temperatures, velocities and sample area were converted to the moisture ratio
then fitted against the drying time. The best model describing the single layer
drying characteristics of apple slices was chosen as the one with the highest R
and the lowest values (Guarte 1996; Yaldiz and Ertekin 2001; Yaldiz e? al.
2001; Togrul and Pehlivan 2002; Midilli and Kucuk 2003). Generally R-values
were changed between 0.89508-0.96634. R and 2 values obtained by using the
two term, the Approximation of diffusion, the Verma e? al. (1985) and the
logarithmic model are too close to each other. But, the R-value of the logarith-
mic model is slightly higher than the values obtained by the two term, the
Approximation of diffusion, the Venna ff al. (1985). Moreover, the x2 value of
the logarithmic model is slightly lower than the others. Therefore, the
logarithmic model was selected to represent the single layer drying behavior of
apple according to the highest value of R and the lowest value of x2 (Table 4).
TABLE 4.
MODELING OF MOISTURE RATIO ACCORDING TO THE DRYING TIME
I I R I r
Madd
Ncwton (+0.012161)
Page (k=O.015031 114.953641)
Modified Page (bO.012257 ~0. 953635)
Modified Pa5 (k=O. I10276 n=0. 110276)
Hendason and pabis (a4.992968 kO.012072)
Logarithmic (Fo.981022 M.012921 c=O.021704)
Tw-term ( ~0. 057650 k,,=0.002647 M.947538 k,=0.013469)
Two-lenn urpOnmtial(~O.019458 M.612236)
Wang a d Sing (&.006878 b=O.ooOo11)
Approximation ofditfusion (Fo.950561 La.013275 b=O. 174445)
VCIlM d al. (~0. 049515 L-o.002322 $-0.013275)
0.%588
0.%581
0.96561
0.96634
0.96633
0.%%9
0.89508
0.96633
5.74xIO-
5 . 78 ~ LO
5 . 78 ~ I 0-
5 . 6 8 ~ 1 0 ~ ~
5.69s 10
1.70~10~
5.69~10.
5.69~10.
5.77x10
To account for the effect of the drying Sariables on the logarithmic model
constants a, k and c were regressed against those of drying air temperature,
velocity and sample area using multiple regression analysis. All possible
combinations of the different drying variables were tested and included in the
regression analysis. The multiple combinations of the different parameters that
gave the highest R and the lowest x2 values were finally included in the final
model. Based on the multiple regression analysis, the accepted model constants
and coefficients were presented in Table 5. When the effect of the drying air
temperature, velocity and sample area on the constants and coefficients of the
logarithmic model drying model was examined, the resulting model gave an R
of 0.9987, and 2 of 2.19 x I @ for 1st tray and an R of 0.9986, and 2 of 2.30
x la for 2nd tray.
T
A
B
L
E

5
.

T
H
E

A
C
C
E
P
T
E
D

M
O
D
E
L

(
T
H
E

L
O
G
A
R
I
T
H
M
I
C

M
O
D
E
L
)

C
O
N
S
T
A
N
T
S

A
N
D

C
O
E
F
F
I
C
I
E
N
T
S

M
o
d
e
l

M
U

=

a
.
e
x
p
(
-
k
.
0

t

c

I
"

t
r
a
y

2
"
'

t
r
a
y

a

=

0
.
4
6
8
7
8
1
.
T
0

0
9
0
2

.
V
4
0
0
4
6
0
.

A
4

0
5
8
2

0
.
8
7
7

a

=
0
.
5
6
2
3
7
3
.
T
0
0
4
'
5

.
V
a
-
A
-
0
0
5
z

0
.
8
4
3

k

=

0
.
0
0
0
0
4
7
.
~
3
5
7
0

.
A
o

5
7
5
9

.
e
x
p
(
0
.
0
1
%
7
.
T
)

0
-
9
7
8

k

=

0
.
0
0
0
0
3
6
.
V
0
4
2
'
2

A
'

5
8
0
6
e
~
0
.
0
2
1
8
.
T
)

0
.
9
8
1

c

=

4
-
~
9
6
.
V
4

5
2
5
2

.
A
4
9
5
7
6

.
e
x
p
(
4
4
.
7
1
3
/
T
)

0
.
7
8
2

c

=

-
0
.
o
o
o
O
5
8
.
V
*
'

0
7
7
3

.
A
'
0
9
3
0
7

.
e
x
p
(
-
1
0
.
4
9
1
/
T
)

0
.
7
6
4

C
o
n
s
t
a
n
t
s

a
n
d

d
i
c
i
e
n
t
s

R

C
o
n
s
t
a
n
t
s

a
n
d

d
w
k
n
t
s

R

-

%

K

-
0

r
A

r

z

2

3

m

4

C

u
l

w

u
l

536 E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
Validation of the established model was evaluated by comparing the
computed moisture ratio in any particular drying conditions with the observed
moisture ratio. The performauce of the model at the different drying air
velocities, drying air temperatures and sample areas was illustrated in Fig. 19.
The predicted data generally banded around the straight line, which showed the
suitability of the logarithmic model in describing drying behavior of apples.
CONCLUSIONS
The following results may be drawn from the present work in which drying
mechanisms of apple slices have been studied.
The apple slices can be effectively dried using this system in shorter time
required to dry them to the 13% (wb) moisture levels on the open sheets.
Samples in dimension 12.5 x 12.5 x 25 mm and 8 x 8 x 18 mm perfectly
dried at different air temperatures and velocities in the time period 280-540 min
and 180-320 min, respectively.
In order to explain the drying behavior of apples, eleven single layer-drying
models were compared according to their coefficients of determination and
reduced chi-square values. According to the results, the logarithmic model could
adequately describe the single layer drying behavior of apple samples. When the
effect of the drying air temperature, velocity and sample area on the constant
and coefficients of the logarithmic model were examined, the resulting model
gave an R of 0.9987, and x 2 of 2.19 x 104 for the 1st tray and an R of 0.9986,
and x2 of 2.30 x lo4 for the 2nd tray. Accordingly, it can be said that the
logarithmic drying model adequately described the drying behavior of apple
slices at a temperature range of 60-8OC and a velocity range of 1 - 1.5 m/ s of
drying air.
The moisture transfer from the apple slices occurring during the falling rate
period of driving was characterized by determining experimentally the diffusion
coefficient into the air. It was seen that the diffusion coefficients are agreeable
with literature values.
Considering the parameters such as drying time, drying rate, moisture
transfer, velocity and drying air temperature, it is suggested that the apple slices
could be dried at temperatures of 8OC in drying air velocity of 1.5 ms-.
APPLE SLICES DRYING STUDY
537
FIG. 19.
1
0 9
0 8
3 0 6
3 07
'H o 5
#a :;
0 2
01
0
0 01 02 03 0 4 05 06 07 08 0 9 1
bpsrmentdvfhc3
I
0.9
0 8
07
3 0.6
j 0.5
.P 0.4
2 0.3
0.2
0.1
0
I
0.9
0.8
f 0.7
1 0.6
j 0 5
.p 0.4
0.3
0.2
0.1
0
1
0.9
0.8
0.7
0.6
0.5
0 4
0.3
02
0 1
0
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0. 9. 1
~m' mn l d vahw
1 r -, 7
0 01 0 2 03 0 4 0 5 0 6 0 7 0.8 0.9 1
Exprrimntd values
. ~ ....
o 8OCZndhay
1 a 70CZndt r ay
0 0 60 60C C 2ndl ri y i sl tray /
A 70 C. I d tray
J
0 01 0 2 03 0 4 0 5 0 6 0.7 0 8 0 9 1
Ei pui mnt al values
COMPARISON OF EXPERIMENTAL AND PREDICTED MOISTURE RATIO
THE LOGARITHMIC MODEL
BY
538 E. KAVAK AKPINAR, Y. BICER and A. MIDILLI
NOMENCLATURE
a,b,c,g,n empirical constants in the drying models
A sample area (m')
D diffusion coefficient (m2 s-')
k, k,,, k, empirical coefficients in the drying models (min-')
thickness (mm)
number constants
number of observations
moisture ratio
experimental moisture ratio
predicted moisture ratio
diffusion path (m)
regression coefficient
time (s)
temperature ("C)
velocity ( d s )
moisture content (g water g-' dry matter), (dry basis)
moisture content in equilibrium state (dry basis)
moisture content at r = 0 (dry basis)
moisture content at r (dry basis)
moisture content at t+d? (dry basis)
average moisture content at ? (dry basis)
chi-square
ACKNOWLEDGMENT
Authors wish to thank the Firat University Research Foundation (FUNAF)
financial support, under project number 357.
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