Kinetic and Mathematical Modeling of Drying of Asparagus officinalis in Different Drying Methods

Date

2018-10-01

Author

Okur, İlhami

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Asparagus officinalis is a spring vegetable contains flavonoids, amino acid derivatives, glycolic acid, tyrosine, vitamins, saponins and essential oils and it has health benefits such as prevention of cancer, mutation, inflammation, and liver damage. The aim of this study is to investigate drying kinetics of Asparagus officinalis. According to R, χ2, RMSE and Error values, the model parameters at different temperatures (70°C, 80°C, 90°C), spear thickness (1 mm, 2 mm and 3mm), and microwave power (100 W, 200 W, and 300W) were compared. Midilli and Kucuk equation was found as the best equation to describe drying of Asparagus officinalis. R values of Midilli and Kucuk Equation changed between 0.8886 and 0.9989 for hot air drying and between 0.9568 and 0.9999 for a microwave drying.

Subject Keywords

Hot air oven, Microwave, Asparagus officinalis, Modeling, Drying

URI

https://hdl.handle.net/11511/30194

Journal

Turkish Journal of Agriculture-Food Science and Technology

DOI

https://doi.org/10.24925/turjaf.v6i10.1431-1436.2060

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

İ. Okur, “Kinetic and Mathematical Modeling of Drying of Asparagus officinalis in Different Drying Methods,” Turkish Journal of Agriculture-Food Science and Technology, pp. 1431–1436, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30194.