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    DRYING BEHAVIOR OF CULTURED MUSHROOMS
    (Wiley, 2010) Celen, Soner; Kahveci, Kamil; Akyol, Ugur; Haksever, Aysen
    In this study, the drying behavior of cultured mushrooms with an initial moisture content of 93% (drying basis [d.b.]) was investigated experimentally for different slice thicknesses and drying air temperatures, and the suitability of various drying models in defining the drying behavior of mushrooms was determined by statistical analysis. Drying operation was carried out at temperatures of 40, 45, 50 and 60C and at a fixed air velocity of 2 m/s. The slice thicknesses of mushrooms were taken as 2, 4 and 6 mm. The experimental results show that the drying temperature has a significant effect on the moisture removal from mushrooms. However, it is also observed that increasing the temperature above a certain value for large values of slice thickness does not have a considerable effect on the drying rate. It may also be concluded from the experimental results that the increase in the slice thickness slows down the drying rate significantly. Furthermore, the results of statistical analysis show that the most suitable model in defining the drying behavior of mushrooms is the diffusion approach model.
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    Microwave drying behaviour of apple slices
    (Sage Publications Ltd, 2013) Celen, Soner; Kahveci, Kamil
    In this study, microwave drying behaviour of apple slices was investigated experimentally to determine the effect of microwave power on drying, energy consumption and colour quality. Microwave drying behaviour was simulated by a theoretical drying model. Suitability of several empirical and semi-empirical models in defining the microwave drying behaviour of apple slices was determined by statistical analysis. The experimental results show that the drying time, energy consumption and the colour quality of apple slices decrease considerably with an increase of microwave power. The modelling results indicate that theoretical model simulates microwave drying behaviour of apple slices very well and among the empirical and semi-empirical models, the Page model yields the best fit with the experimental data. The modelling results also show that the excess pressure inside the apple slices shows first an increasing trend and then begins to decrease as the moisture content takes lower values.
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    Microwave Drying Behaviour of Tomato Slices
    (Czech Academy Agricultural Sciences, 2013) Celen, Soner; Kahveci, Kamil
    CELEN S., KAHVECI K. (2013): Microwave drying behaviour of tomato slices. Czech J. Food Sc., 31: 132-138. The microwave drying behaviour of tomato slices was investigated experimentally to determine the effects of microwave power on the drying rate, energy consumption, and dried product quality in terms of colour, and a theoretical model was proposed to define the drying curves of tomato slices. The experiments performed with the microwave power of 90, 180, 360, and 600 W indicate that the drying time and the energy consumption decreased considerably with an increase in microwave power. The experiments also revealed that the drying rate shows first an increase and then a decrease during drying, and that the colour quality of the product deteriorates significantly with the increase of the microwave power. A theoretical model was developed using the solution of energy equation considering the microwave power as an internal heat source. The electric field strength inside the material was assumed to be dependent on the moisture content and the constants emerging from this assumption were obtained by minimising the sum of squared differences between the theoretical results and experimental data obtained for various drying conditions. The results show that the values proposed for the constants provide a good agreement between the theoretical and experimental drying behaviour.
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    Single Layer Drying Behavior of Apple Slices in a Microwave Dryer
    (Trans Tech Publications Ltd, 2011) Celen, Soner; Kahveci, Kamil; Akyol, Ugur
    In this study, the drying behaviour of single layer apple slices of 5mm thickness in a microwave dryer was investigated experimentally for four different microwave power levels (90 W, 180 W, 360 W and 600 W) and suitability of drying models available in the literature in simulating the drying behaviour of apple slices was determined by statistical analysis. The performance of these models was determined by comparing the coefficients of determination (R), reduced chisquares (chi(2)) and root mean square errors (RMSE) of the models. The results show that drying time and energy consumption decreases considerably with increasing microwave power. The results also show that, among of the models proposed, the Verma et al. model gives the best fit with experimental data for all drying conditions considered. In order to determine the colour change of apple, a colour meter was also used in this study and found that L* and a* values were not significantly different from the values of the fresh apples.