Determination of drying kinetics and quality parameters of grape pomace dried with a heat pump dryer

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Tarih

2018

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Elsevier Ltd

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

Pomace of Hamburg Muscat was dried at temperature of drying air 45 °C and different air velocity (1.5, 2.0 and 2.5 m/s) in open-loop heat pump (HP) and laboratory-type closed-loop dryer (as a control). In the HP dryer, it was concluded that drying air velocity was slightly effective on drying time however there is no significant effect on the power consumption of the change in the drying air velocity at the same temperature. When comparing the energy consumption of the HP dryer and convective dryer, the energy consumption was reduced by up to 51%. In HP drying, the increase of air velocity from 1.5 m/s to 2.5 m/s caused a reduction in drying time by 69%. It was observed that part of the bioactive properties was lost in pomace samples but there were fewer losses in all bioactive properties than the others except the total anthocyanin at 2 m/s. © 2018 Elsevier Ltd

Açıklama

Anahtar Kelimeler

Drying Kinetics, Grape Pomace, Heat Pump Drying, Quality Parameters

Kaynak

Food Chemistry

WoS Q Değeri

N/A

Scopus Q Değeri

Q1

Cilt

260

Sayı

Künye

Taşeri, L., Aktaş, M., Şevik, S., Gülcü, M., Seçkin, G. U., Aktekeli, B. (2018). Determination of drying kinetics and quality parameters of grape pomace dried with a heat pump dryer. Food Chemistry, 260, 152-159.