Experimental and theoretical investigation of apricot drying

In our country, in general, apricots are dried naturally by simply laying on the ground underthe direct sunlight. It has been previously studied, and as result of experiments, this dryingmethod has been determined to be causing and entraining certain disadvantages and defects.During these experiments, the drying of apricots by convectional air flow has been studied onexperimental bases. On the experiments, two types of apricots; Hacihaliloglu and Kabaasitypes originating from Malatya have been used. Temperature of drying air used in theexperiments were set as 40 0C, 50 0C , 60 0C, 70 0C and the velocity of the drying air were1.5 m/s, 2.5 m/s, 3.5 m/s. Experimental drying platforms have been arranged. At theseexperiments, drying characteristics of the products have been studied. In experiments, theresults of apricot drying under different air velocities and at different temperatures has beenfound out and these values are plotted on the diagrams and the empiric equation were prepared.At the end of each experiment, the quality and suitability of the dried products forconsumption have been evaluated. And the relation between air temperature and velocity to thedrying period and product quality has been determined. At the end of experiment it was seenthat the drying temperature and drying velocity were increased, the drying time was shortened.In this thesis, theoretical results of surface temperature of apricot and test results of surfacetemperature of apricot have been compared with each other. From the results it has been seenthat water vapour diffusion from the depth of the apricot. Experimental method which givesthe drying velocity consistently decreasing on drying time.Keywords: Apricot, apricot drying, air temperature, air velocity, drying velocity.