Drying characteristics and energy requirement for dehydration of chestnuts ( Castanea sativa Mill.)

• Published in: Journal of food engineering 2004-04, Vol.62 (2), p.165-168
• Main Authors: Koyuncu, Turhan, Serdar, Umit, Tosun, Ilkay
• Format: Article
• Language: English
• Subjects: Air velocities; Biological and medical sciences; Chestnuts; Drying characteristics; Drying temperatures; Energy needed for drying; Food engineering; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Parallel air flow dryer
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(03)00228-0

In this research, drying characteristics and energy requirement for drying of chestnuts ( Castanea sativa Mill.) were reported. Chestnuts were dehydrated in a parallel air flow type dryer. Freshly harvested chestnuts were dried at 40, 50, 60 and 70 °C. Selected drying air velocities were 0.5 and 1.0 m/s for each temperature. Chestnuts were dehydrated from the initial moisture content of about 50% (100% dry basis) to a final moisture content of 7.4% (8% dry basis). During the experiments, the drying product, collected from the plastic mesh, was weighted to note amount of water evaporated. The results showed that drying air temperature significantly influenced the total drying time and air velocity influenced the total energy requirement for drying. On the other hand, the effect of the drying air velocity on the total drying time was found to be lower. The minimum and the maximum energy requirement for drying of chestnuts were determined as 6.47 and 25.25 kW h/kg for 50 °C, 0.5 m/s and 40 °C, 1.0 m/s, respectively.