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Effective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace

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Abstract

Drying of apple pomace representing by-products from apple juice processing was studied. The results obtained show that moisture content of the pomace decreases with time and temperature. The Midilli et al. model was selected as the best mathematical model for describing the drying kinetics of the apple pomace. The effective moisture diffusivity varied from 1.73 × 10−10 to 4.40 × 10−10 m2/s and the activation energy was calculated to be 29.65 kJ/mol.

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Authors and Affiliations

  1. Department of Chemical Engineering, Yildiz Technical University, 34210, Esenler, Istanbul, Turkey

    Cem Kara & İbrahim Doymaz

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  1. Cem Kara
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  2. İbrahim Doymaz
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Correspondence to İbrahim Doymaz.

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Kara, C., Doymaz, İ. Effective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace. Heat Mass Transfer 51, 983–989 (2015). https://doi.org/10.1007/s00231-014-1470-6

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  • DOI: https://doi.org/10.1007/s00231-014-1470-6

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