Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Abstract

A laboratory solar dryer was used to study terebinth fruit drying. Two solar collectors were adjusted in east-west directions with the angle of 45°. Initial moisture content of terebinth fruit was dried under natural and forced airflow. In order to predict terebinth moisture content during drying process five mathematical models were used. Colour change and shrinkage of the terebinth samples were calculated. Results showed that the Page model had the best performance in moisture content prediction of terebinth samples. Effective moisture diffusivity of terebinth fruit was increased under forced convection. The lowest colour change and shrinkage of the samples in natural air flow condition were observed. Maximum rupture force and energy values were obtained at maximum airflow velocity. Models were fitted to the experimental data of physical, thermal and mechanical properties of terebinth fruit with high correlation coefficients.

Keywords

• thin layer
• moisture diffusivity
• shrinkage
• colour
• rupture energy