Thin Layer Drying of Bay Leaves ( Laurus nobilis L.) in Conventional and Microwave Oven
Makaleler > Tam Makale · 2013
Yazarlar: Hülya Çakmak, Seher KUMCUOĞLU, Şebnem Tavman
, Uluslararası, 2013
Özet
The thin layer oven drying behaviour of bay leaves at temperatures of 50, 60 and 70°C in conventional built-in oven and 180W power level in microwave oven was investigated. Eight different thin layer drying models namely Lewis, Henderson and Pabis, Page, two-term, two-term exponential, parabolic, logarithmic and Midilli et al. were fitted to experimental drying data. The highest adjusted R-square with the lowest reduced chi-square and root mean square error were selected as statistical criteria to evaluate how well the tested models fit the drying data. Midilli et al. model was considered to be satisfactory to represent the thin layer oven drying of bay leaves. Effective diffusion coefficient (Deff ) was found between 1.52x10 -9 -8.08x10 -9 m 2 /s for conventional oven. The temperature dependent activation energy ( Ea) was determined as 40.10 kJ/mol for conventional oven.