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The Mathematical Modeling of Drying Kinetics of Black Currant Grape

Mathematical Models are helpful in designing new or improving existing drying systems or for the control of the drying operation. These models describe the drying phenomena in a unified way, regardless of the controlling mechanism. In this research, Henderson and Pabis, the two-term, Lewis, Page, Modified Page, and Thompson equations were used to fit moisture content variations during the drying process. In this experiment, temperature at four levels of 50,60,70, and 80 °C, and also air velocity at three levels of 1, 2 and 3 m/s, and four pretreatments including hot water, %5 potassium carbonate, %0.4 olive oil, %0.5 sodium hydracids and no pretreatment was varied. Results showed that Moisture variations during the drying process fit to the two-terms and changed Page models well.