The Effect of Drying Methods on Drying and Thermo-Physical Properties of Apricot Kernels

Abstract

Apricot kernels are used in medicine as pain reliever, antimutagenic, anti-inflammatory and antimicrobial. In addition, the sweet ones of apricot kernels are consumed as snacks, and the bitter ones are used as raw materials in the cosmetics industry. It is important to determine the effect of the methods in the apricot kernel drying process, which is thought to affect the usage areas indirectly or directly. In this study, apricot kernels were dried in 3 different methods: in an oven (50°C, 60°C and 70°C), in a climate cabinet (%30 RH+50°C, %30 RH+60, ve %30 RH+70°C) and in the shade. When the drying times of the drying processes were examined, the longest drying was found in the shade drying method with 22 hours, and the shortest drying was determined in the oven at a drying temperature of 4 hours and 70°C. When the mathematical model data for all methods are examined; Midilli-Küçük model equation was estimated as the best model (R²:0.9999) among Page, Yağcıoğlu and Midilli-Küçük drying models. When the color values were examined, the methods closest to the color values of fresh apricot kernels were found at 70°C and 30% relative humidity in the air-conditioning cabinet and at 70°C in the oven. In terms of thermo-physical properties, the highest specific heat, thermal conductivity and thermal diffusivity values were determined in the shade drying method, while the highest specific mass values were determined in the samples that were dried in an oven at 60°C.