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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Investigation on drying kinetic, effective diffusivity coefficient and activation energy in shelled hazelnut (Corylus
avellana) drying process
Zahra Yousefi1 Hamid Reza Gazor2, Kobra Tajadod Talab3, Ahmad Gholiyan 4 and Mohammad Younesi2
1Agricultural and Natural Resources Education Research Center of Guilan, Rasht, Iran
2Agricultural Engineering Research Institute (AERI), Karaj, Iran
3Iran Rice Research Institute (IRRI), Rasht, Iran
4Islamic Azad University, Rasht Branch, Iran
The goal of this research was to study kinetic of shelled hazelnut at temperature range of 40-60°C that beside drawing curve of
moisture changes at different temperature and modeling frying process, effective diffusivity coefficient, activation energy, total
energy, specific energy required for drying shelled hazelnut was calculated in single-layer form. Result of consideration showed that
the duration of drying at 60°C was 34.42 and 20 percent less than 40 and 50°C. In modeling the process of drying hazelnut Midilli et
al in 3 temperatures of drying has had the most suitable fitting with data of experiment comparing to other models. Also, effective
distribution coefficient in dried hazelnut samples at different temperature changes between 1.26373×10-10 and 1.50064×10-10
m2/s. Activation energy for hazelnut at temperature range of 40-60°C 29.622 KJ/kg and effective penetration constant was obtained
1.1×10-5.
Biography
Zahra Yousefi has completed her PhD from Science and Research Branch, Islamic Azad University. She is the Boss of Roudbar Olive Research Station of Iran.
She has published more than 6 papers in reputed journals.
Zahra Yousefi et al., J Food Process Technol 2016, 7:12 (Suppl)