Effects of hot air and microwave drying on some physical properties of laurel berry


Oztekin S., ERDEM T. , KARAASLAN S.

AFRICAN JOURNAL OF AGRICULTURAL RESEARCH, cilt.6, ss.2676-2679, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 6 Konu: 12
  • Basım Tarihi: 2011
  • Doi Numarası: 10.5897/ajar10.501
  • Dergi Adı: AFRICAN JOURNAL OF AGRICULTURAL RESEARCH
  • Sayfa Sayısı: ss.2676-2679

Özet

In this study the influence of drying method on physical properties of laurel berry has been investigated. Drying air temperatures for hot air application were selected as 60, 70 and 80 degrees C, respectively. The power levels for microwave application were 180, 360, 540, 720 and 900 W, respectively. The average length, width, thickness, the geometric mean diameter, sphericity index, unit mass, volume, projected area, coefficient of friction, angle of repose, rupture force and moisture content were studied. The fresh sample of average length, width and thickness were 14.26, 12.22 and 10.86 mm, respectively. Microwave drying at the power of 900 W, where length, width and thickness were 14.16, 11.39 and 11.01 mm, respectively. The rupture force of fresh laurel berries were 52.91 and 97.99 N at minor and major axis. By microwave drying at 360 W the minor and major axis values were 59.11 and 84.75 N, respectively.

In this study the influence of drying method on physical properties of laurel berry has been investigated. Drying air temperatures for hot air application were selected as 60, 70 and 80°C, respectively. The power levels for microwave application were 180, 360, 540, 720 and 900 W, respectively. The average length, width, thickness, the geometric mean diameter, sphericity index, unit mass, volume, projected area, coefficient of friction, angle of repose, rupture force  and moisture content were studied. The fresh sample of average length, width and thickness were 14.26, 12.22 and 10.86 mm, respectively. Microwave drying at the power of 900 W, where length, width and thickness were 14.16, 11.39 and 11.01 mm, respectively. The rupture force of fresh laurel berries were 52.91 and 97.99 N at minor and major axis. By microwave drying at 360 W the minor and major axis values were 59.11 and 84.75 N, respectively.