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

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dc.authorid0000-0003-4063-0456
dc.contributor.authorTaşeri, Levent
dc.contributor.authorAktaş, Mustafa
dc.contributor.authorŞevik, Seyfi
dc.contributor.authorGülcü, Mehmet
dc.contributor.authorUysal Seçkin, Gamze
dc.contributor.authorAktekeli, Burak
dc.date.accessioned2019-05-13T08:57:11Z
dc.date.available2019-05-13T08:57:11Z
dc.date.issued2018
dc.departmentHitit Üniversitesi, Teknik Bilimler Meslek Yüksekokulu, Elektrik ve Enerji Bölümü
dc.description.abstractPomace 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
dc.identifier.citationTaşeri, 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.
dc.identifier.doi10.1016/j.foodchem.2018.03.122
dc.identifier.endpage159en_US
dc.identifier.issn0308-8146
dc.identifier.scopusqualityQ1
dc.identifier.startpage152en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.03.122
dc.identifier.urihttps://hdl.handle.net/11491/866
dc.identifier.volume260en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDrying Kineticsen_US
dc.subjectGrape Pomaceen_US
dc.subjectHeat Pump Dryingen_US
dc.subjectQuality Parametersen_US
dc.titleDetermination of drying kinetics and quality parameters of grape pomace dried with a heat pump dryer
dc.typeArticle

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