Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Drying Kinetics of Air Fryer Roasted Sesame Seeds: Mathematical and Neural Networks Modeling
Journal of Food Process Engineering · Ağustos 2025
YÖKSİS Kayıtları
Drying Kinetics of Air Fryer Roasted Sesame Seeds: Mathematical and Neural Networks Modeling
Journal of Food Process Engineering · 2025 SCI-Expanded
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY FRUITS
2009 ISSN: 01458876 SSCI
Prof. Dr. TAMER MARAKOĞLU →
EFFECT ON PHENOLICS HMF AND SOME PHYSICO CHEMICAL PROPERTIES OF APPLE JUICE CONCENTRATE OF ACTIVATED CARBON APPLIED AT THE DIFFERENT TEMPERATURES
2010 ISSN: 01458876 SCI-Expanded
Prof. Dr. MEHMET AKBULUT →
STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH DELIGHT LOKUM DURING STORAGE
2011 ISSN: 0145-8876 SCI-Expanded 1 atıf
Prof. Dr. MEHMET AKBULUT →
EFFECTS OF DIFFERENT PEKMEZ FRUIT MOLASSES TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES
2010 ISSN: 0145-8876 SCI-Expanded 3 atıf
Prof. Dr. MEHMET AKBULUT →
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY BERBERIS VULGARIS L FRUITS
2009 ISSN: 0145-8876 SCI-Expanded 10 atıf
Prof. Dr. MEHMET AKBULUT →
Physicochemical and rheological properties of sesame pastes tahin processed from hulled and unhulled roasted sesame seeds and their blends at various levels
2008 ISSN: 0145-8876 SCI-Expanded 26 atıf
Prof. Dr. MEHMET AKBULUT →
Effects of Varying Nixtamalization Conditions on the Calcium Absorption and Pasting Properties of Dent and Flint Corn Flours
2017 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Splitting and Breaking of Pistachio Nuts With Striking and Heating
2008 ISSN: 0145-8876 SSCI 1 atıf
Prof. Dr. REFİK POLAT →
Treatment and alternative usage possibilities of a special wastewater: Nejayote
2018 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Drying Kinetics of Air Fryer Roasted Sesame Seeds: Mathematical and Neural Networks Modeling
2025 ISSN: 0145-8876 SCI-Expanded Q2
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Makale Bilgileri
ISSN01458876
Yayın TarihiAğustos 2025
Cilt / Sayfa48
Scopus ID2-s2.0-105013187069
Özet
Roasting is the essential preliminary step in the production of sesame paste. In this study, the effect of air-fryer temperatures (170°C, 180°C, and 190°C) on the drying kinetics of sesame seeds was investigated as an innovative process in roasting. The drying kinetics of the thin layer model were studied, and the effective moisture diffusivity was evaluated using Fick's equation of diffusion. The thermodynamic parameters of the process were also established, including the enthalpy (ΔH), entropy (ΔS), and Gibbs free energy (ΔG). Additionally, the drying behavior of the samples was predicted by applying artificial neural network (ANN) methods. In conclusion, the Midilli et al. model was the one that best fitted the observed data, which represents the drying process. As the temperature increased, the D<inf>eff</inf> value of sesame seeds demonstrated a significant increase from 1.49 to 1.78 × 10<sup>−7</sup> m<sup>2</sup>/s. The activation energy (E<inf>a</inf>) of sesame seeds was found to be 14.77 kJ/mol. As the drying temperature increased, the Gibbs free energy increased, and the enthalpy decreased. There was no effect of temperature on the negative entropy value (−0.345 kJ/mol K). The ANN model was able to predict the moisture content during the roasting process with an accuracy of 99.96%. Therefore, air frying could be recommended as an energy-efficient and promising approach to roasting sesame seeds.
Yazarlar (2)
1
Abdullah Kurt
ORCID: 0000-0003-1452-3278
2
Mustafa Samil Argun
Anahtar Kelimeler
ANN model
drying rate
moisture diffusion
thermodynamic properties
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Process Engineering
Q2
SJR Skoru0,581
H-Index73
YayıncıWiley-Blackwell
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)