African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12496

Full Length Research Paper

Drying kinetic and physical properties of green laird lentil (Lens culinaris) in microwave drying

EÅŸref IÅŸik1*, Nazmi Izli1, Gamze Bayram2 and Ilhan Turgut2
1Department of Biosystem Engineering, Faculty of Agriculture, Uludag University, Bursa, 16059, Turkey. 2Department of Field Crops, Faculty of Agriculture, Uludag University, Bursa, 16059, Turkey.
Email: [email protected] or [email protected]

  •  Accepted: 25 April 2011
  •  Published: 09 May 2011

Abstract

The objective of this study was to study the drying kinetics of green laird lentil (Lens culinaris) in microwave drying method. The drying data were fitted to the various thin-layer models. All the models were compared using three statistical parameters, that is, coefficient of determination R2, reduced mean square of the deviation X2and root means square error RMSE. Also, the lentil’s physical and mechanical features crude protein, oil and ash parameters were specified under different microwave levels. It was concluded according to these values that the recommended model is the best model, which can define the drying curves at the practices at 300, 400, 550, 700 and 800 W in drying lentil by microwave.

 

Key words:  Microwave, lentil, physical properties, crude protein, drying.

 

 

Abbreviation

Abbreviations: As, Surface area (mm2); Da, arithmetic mean diameter of seed (mm); Dg, geometric mean diameter of seed (mm); D, diameter of seed (mm); MR,moisture ratio, decimal; Mt, moisture content at a specific time, g water per dry solids; Mo, initial moisture content, g water per g dry solids; Me, equilibrium moisture content, g water per g dry solids; MRexp,I, experimental moisture content (%d.b); MRpre,I, prediction moisture content (%d.b); N, observation number;RMSE, root mean square error; R2, coefficient of determination; X2, Chi-square; Q,mass of water to added (kg); T, thickness of seed (mm); Vt, terminal velocity, (m s-1); Wi, initial mass of sample (kg); ε, porosity (%); a, angle of tilt, degree; m, static coefficient of friction; rb, bulk density (kg m-3); rt, true density (kg m-3); f,sphericity of seed (decimal); a, k, n, c, ko,b, k1, experimental constants.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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