DRYING BEHAVIOR OF HONEY-STARCH MIXTURES

Date

1987-07-01

Author

Yener, Meryem Esra
OZILGEN, M

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Drying behavior of honey‐starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients were also found to be affected by temperature and the starch content of each mixture.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/48717

Journal

JOURNAL OF FOOD SCIENCE

DOI

https://doi.org/10.1111/j.1365-2621.1987.tb14274.x

Collections

Department of Food Engineering, Article

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Citation Formats

M. E. Yener and M. OZILGEN, “DRYING BEHAVIOR OF HONEY-STARCH MIXTURES,” JOURNAL OF FOOD SCIENCE, pp. 1054–1058, 1987, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48717.