Natural convection drying of green tea leaves under infrared condition
Abstract
The purpose of this paper is to define the drying characteristics, and also to include quality analysis, mathematical modeling and energy analysis of green tea leaves for natural convection infrared drying process. The manufacturing of the drying system has been realized, and experimental study was carried out for 100, 250, 500 and 750 W infrared power outputs. Depending on the drying time and moisture loss, dimensionless moisture ratio, moisture content, and drying rate were estimated. Mathematical modeling was conducted with 14 drying models and 7 evaluation criteria to estimate drying behavior of green tea. Water extract, total ash, total polyphenols, caffeine, and cellulose were determined for quality analysis. It was found out that the best model was Improved Midilli-Kucuk. Also, it was determined that the maximum values of the water extract, caffeine and total polyphenols were found as 36.06% at 750 W, 2.41% at 250 W and 9.28% at 500 W, respectively. As a results, it is concluded the buoyancy effects occurring due to the density difference depending on temperature gradients highly influence drying behavior of green tea leaves.
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URN: https://sloi.org/urn:sl:tjoee102366
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