Biosystems Engineering (2004) 89 (2), 159–166

doi:10.1016/j.biosystemseng.2004.06.002
PH—Postharvest Technology

The Thin-layer Drying Characteristics of Rosehip

S. Erenturka; M.S. Gulaboglua; S. Gultekinb
a
Department of Chemical Engineering, Faculty of Engineering, University of Ataturk, Erzurum, Turkey; e-mail: serenturk@yahoo.com
b
Department of Sciences, Faculty of Arts and Sciences, University of Dogus, Istanbul, Turkey; e-mail: sgultekin@dogus.edu.tr

(Received 14 November 2003; accepted in revised form 2 June 2004; published online 28 August 2004)

In this study, the influence of air temperature, velocity and humidity on the thin-layer drying of rosehip was
investigated. A laboratory air drier was designed and used for drying experiments. The system was operated in
an air temperature range of 50–801C, air velocity range of 1
67–3
10 m s1 and air absolute humidity range of
0
005–0
08 kg [vapour] kg1 [dry air]. Six mathematical models available in the literature were fitted to the
experimental data. By statistical comparison of the values for the six models, it was concluded that the
logarithmic model represents drying characteristics better than the other equations.
r 2004 Silsoe Research Institute. All rights reserved
Published by Elsevier Ltd

1. Introduction avoiding microbial growth in storage must be provided,

Dehydration is one of the oldest methods of food
preservation as well as an important food processing
stage (Lima et al., 2002). Dehydration of foods is aimed
at producing a high-density product, which when
adequately packaged has a long shelf-life, after which
the food can be rapidly reconstituted without substan-
tial loss of flavour, taste, colour and aroma (Sarsavadia
et al., 1999).
Owing to the high vitamin C content and excellent
taste, rosehip is a product desired by many consumers
who are interested in maintaining a healthy diet.
Rosehip is also high in minerals (K, P) and other
vitamins as well (Yamankaradeniz, 1983). Rosehip has a
higher proportion of vitamin C than any other
commonly available fruit or vegetable (Demir & Ozcan,
2001). Furthermore, wild fruits have a high phenolic
content (Shnyakina & Mallygina, 1975; Oszmianski &
Sapis, 1988). Rosehip is well-known for its efficacy in
strengthening the body’s defence against infection and
particularly the common cold (Shnyakina & Mallygina,
1975; Baytop, 1984). The fruit can be processed in
diverse ways to produce tea, jam, juice, marmalade, etc.
Although this fruit can be grown and harvested
seasonally, processing may not keep pace with harvest-
ing, or may be done far from the production site.
Therefore, some means of stabilising the fruit by
and drying is certainly one of them.
Drying of agricultural products under direct sunlight is
the traditional way of preservation of a large number of
fruits and vegetables. In most producing areas, weather
conditions during harvest are not favourable for com-
plete sun drying of fruits and vegetables to safe storage
conditions. In addition to this, sun drying has many
disadvantages such as dust, insects, likelihood of micro-
bial cross-contamination, etc. (Mathioulakis et al., 1998).
All these factors call for artificial drying of agricultural
products after harvesting to allow safe storage and retail
distribution. Hot air drying is one of the usual unit
operations in food processing which decreases drying
time and is able to substantially preserve quality of the
dried product (Maskan et al., 2002). No preservation
operation is known to ‘improve’ fresh fruit quality. At
most, drying may help preserve dry matter and some of
the fruit’s original organoleptic and nutritional proper-
ties. Modern methods for designing air drying operations
require the mathematical description of food moisture
movement during the process, known as drying kinetics
(Hernandez et al., 2000).
Among the wide range of mathematical models, thin-
layer drying models have found wide application due to
their ease of use. They do not require evaluation of
many model parameters as is common in more complex
representations (Madamba et al., 1996).

1537-5110/$30.00 159 r 2004 Silsoe Research Institute. All rights reserved

Published by Elsevier Ltd
160 S. ERENTURK ET AL.
Notation
a drying coefficient
b drying coefficient
c drying coefficient
H absolute humidity, kg [vapour] kg1 [dry air]
i observation index
k drying constant, depending on the materials,
s1
k 0, k 1 drying constants
M moisture content of material at time t (dry
basis)
Me equilibrium moisture content of material (dry
basis)
Although there are a lot of studies on drying of fruits
and vegetables (Madamba et al., 1996; Nieto et al., 1998;
Lin et al., 1998; Sabarez & Price 1999; Sarsavadia et al.,
1999; Ozdemir & Devres, 1999; Ade Omowaye et al.,
2001; Maskan et al., 2002; Togrul & Pehlivan, 2002), no
detailed studies were found in the literature which relate
to the influence of the drying conditions and to the
mathematical modelling of rosehip.
The objectives of this study were: (1) to determine the
influence of air temperature, air velocity and air
humidity on the drying of rosehip and to obtain drying
curves and (2) to investigate a suitable thin-layer drying
model for describing the drying process.
2. Theoretical considerations
2.1. Mathematical formulation
Moisture contents of rosehips during the thin-layer
drying experiments were expressed in dimensionless
form as moisture ratios MR with the following equation
(Midilli et al., 1999; Midilli, 2001):
ðM  M e Þ
MR ¼ ð1Þ
ðM 0  M e Þ
where: M is the mean rosehip moisture content; M0 is
the initial value; and Me is the equilibrium moisture
content.
For mathematical modelling, the thin-layer drying
equations in Table 1 were tested to select the best model
for describing the drying curve equation of rosehips
during the drying process. For the modelling the
following assumptions were made: (a) the moisture
content of fruit was uniform; (b) the temperature
gradient within fruit was negligible; (c) the dryer walls
were adiabatic and no heat losses; (d) the fruit-to-fruit
M0 initial moisture content of material (dry
basis)
MR dimensionless moisture ratio
MR,cal calculated dimensionless moisture ratio
MR,exp experimental dimensionless moisture ratio
n exponent
N number of the observation
r regression coefficient
r2 coefficient of determination
SSE sum square error
T temperature, 1C
t time, s
conduction was negligible; and (e) the volumetric
shrinkage of fruit was neglected.
The regression analysis was performed using the
STATISTICA computer program developed by Stat-
Soft, Inc. The coefficient of determination r2 was one of
the primary criteria to select the best equation to
account for variation in the drying curves of dried
samples (Ozdemir & Devres, 1999; Yaldiz et al., 2001).
In addition to r2, the statistical parameter, such as
reduced sum square error (SSE), was used to determine
the quality of the fit. The higher the value of r2 and the
lower the value of SSE, the better were the criteria for
goodness of fit (Sarsavadia et al., 1999; Togrul &
Pehlivan, 2003). This parameter can be calculated as
follows (Panchariya et al., 2002)
1X N
SSE ¼ ðM R;exp  M R;cal Þ2 ð2Þ
N i¼1
where: SSE is the reduced sum square error (SSE);
MR,exp is the ith experimental moisture ratio; MR,cal is
the ith calculated moisture ratio; and N is the number of
observations.
In this study, the relationship of the constants and
coefficients of the best-suitable model with the drying
variables such as drying air temperature, velocity and
humidity was also determined.
3. Materials and methods
3.1. Material
Rosehips (rosa canina) used in drying experiments
were provided from Erzurum, Turkey and were har-
vested in September, 2000. Technologically ripened
fresh rosehips which could be easily crushed, and their
colour was close to red (Yamankaradeniz, 1982), were
 THIN-LAYER DRYING OF ROSEHIP 161

used as materials. The appearance of rosehip is
presented in Fig. 1. Fruits were classified according to
ripening and were separated from stalk and flowers.
After this process, they were washed in order to obtain a
clean surface. They were very quickly frozen and
preserved at 18 1C until use. Fruits used in drying
experiments were selected with the physical properties:
1970
5 mm width, 2171 mm length and 2
5 g weight on
average. Total dry solid was found to be 43%.
3.2. Drying procedure
Experiments were carried out at: temperatures of 50,
60, 70 and 80 1C; velocities of 1
67 and 3
10 m s1 in
upward, through-flow; and absolute humidities of 0
005,
0
02, 0
04, 0
06, 0
08 kg [vapour] kg1 [dry air]. The
maximum drying temperature selected was 80 1C be-
cause fruit damage was observed at higher values. Since
fluidisation was observed above the air velocity of
3
10 m s1, this velocity was selected as maximum.
Drying behaviour of rosehip was investigated experi-
mentally using a laboratory dryer which provides
controlled drying air conditions. The schematic diagram
of the dryer is shown in Fig. 2. The dryer consists of a
fan, air heater, steam generator, and stainless-steel mesh
basket. Airflow rate was adjusted by a sliding bar
located at the fan inlet. Air supplied by the fan was
heated to the required temperature in a heater. The
drying air temperature was automatically controlled by
regulating the required voltage to the electrical heaters.
In order to determine drying air humidity, dry and wet
bulb temperatures were measured by thermometers. As
the ambient air absolute humidity was as low as 0
005 kg
[vapour] kg1 [dry air], and to investigate the effect of
absolute humidity, the drying air was humidified by
injecting a controlled amount of steam from the steam
generator into the main air duct pipe. All the pipes and
the vertical column of the drying chamber were made of
polyvinyl chloride (PVC). Air velocity was measured by
an anemometer (LCA 6000, Lufttechnik GmbH, Eng-
land). A sieve including different sizes of glass marbles
was used to equalise air velocity profiles before entering
the drying chamber.
The drier was started and time was allowed for the
equipment to warm up. Samples of about 35 g were
placed in a stainless-steel mesh basket of known weight
whose diameter was 10 cm.The weighing basket with the
sample was placed in the drier. In all experiments,
samples had the same bed height and were spread as a
thin layer. The samples placed in the drier were weighed
regularly at 1 h intervals. As the weighing operation
took only a few seconds, no considerable disturbances
were imposed. The drying process was continued until
the material achieves its final moisture content at which
the moisture content does not decrease significantly with

Table 1
Thin-layer drying models

Model name Equation Reference

Newton MR=exp(kt) Mujumdar (1987)

Page MR=exp(ktn) White et al. (1978)
Henderson & Pabis MR=a exp(kt) Henderson and Pabis (1961)
Logarithmic MR=a exp(kt)+c Yaldiz et al. (2001)
Two term MR=a exp(k0t)+b exp(k1t) Henderson (1974); Madamba et al. (1996)
Wang & Singh MR=1+at+bt2 Wang and Singh (1978)

MR, moisture rates; a, b and c, drying coefficient specific to each model; k, k0 and k1, drying constants; t, drying time; n, exponent.

Fig. 1. Appearance of rosehip: (a) fresh rosehip; (b) dry rosehip

162 S. ERENTURK ET AL.

Moisture content, kg [water] kg-1 [dry matter]

9
1.4

7 8 1.2
6
1.0
3
0.8
1 2
0.6
4
5 0.4

Fig. 2. Experimental equipment: (1) fan: (2) Sliding bar; (3) 0.2
heater; (4) temperature controller; (5) steam generator; (6) air
distributor; (7) stainless-steel wire mesh basket; (8) thermo- 0.0
meters; (9) air flow meter 0 5 10 15 20 25 30
Drying time, h

increasing drying time. This final moisture content was Fig. 3. Effect of temperature on drying of rosehip at 1
67 m s1
considered as the value of equilibrium moisture content and 0
005 kg [vapour] kg1 [dry air]; ’, 50 1C; K, 60 1C; m,
70 1C; , 80 1C
Me. After the drying procedure was completed, samples
were placed in an oven kept at 10572 1C until their
Moisture content, kg [water] kg-1 [dry matter]
weight remained constant. This weight was used to 1.4
calculate the moisture content of the fruits.
1.2

1.0
4. Results and discussion
0.8
Before starting the drying experiments in the labora- 0.6
tory drier, a sun drying experiment was conducted.
Samples were dried under direct sunlight and during the 0.4
night in September. Moisture loss was determined by
weighing at 1 day intervals; no measurement was made 0.2
during the night. During this experiment, air tempera-
ture was not stable during the day and the highest 0.0
0 2 4 6 8 10 12 14 16
temperature measured was 35 1C. From this experiment,
Drying time, h
it was observed that drying time is very long and needs
40 days to reach equilibrium moisture content. Fig. 4. Effect of air velocity on drying of rosehip at 60 1C and
The effect of temperature on drying is illustrated in 0
005 kg [vapour] kg1 [dry air]; ’, 1
67 m s1; K, 3.10 m s1
Fig. 3. This figure shows that air temperature has an
important effect on the drying of rosehip. Although the
drying time of about 30 h is very long at 50 1C, it is only the product and the acceleration of water migration
about 12 h at 80 1C. Times are similar to those observed inside the rosehip.
in drying of brined onion slices (Sarsavadia et al., 1999), The changes in the moisture content of rosehip with
prunes (Sabarez & Price, 1999), thin layer drying of the drying time for different air velocities at 60 1C are
hazelnuts during roasting (Ozdemir & Devres, 1999) and illustrated in Fig. 4. From Fig. 4, it is apparent that air
for thin-layer drying of garlic slices (Madamba et al., velocity has little effect on drying. This result is similar
1996). to that observed for thin-layer drying of garlic slices
In order to study the effect of air conditions, it was (Madamba et al., 1996), prune drying (Sabarez & Price,
observed that the main factor influencing drying kinetics 1999), and for hot air drying of grape leather (Maskan et
was the drying air temperature, as noted in other studies al., 2002).
(Belghit et al., 2000; Kouhila et al., 2002). Thus, a higher Figure 5 shows the influence of air humidity on
drying air temperature produced a higher drying rate drying. As shown in Fig. 5, the increment of humidity of
and consequently the moisture ratio decreased faster. drying air reduces the drying rate and increases
This is due to the increase of the air heat supply rate to equilibrium moisture content of the solid. From all

Moisture content, kg [water] kg-1 [dry matter]
1.4
1.2
1.0
0.8
0.6
0.4
0.2
0.0
0 5
Fig. 5. Effect of air absolute humidity on drying of rosehip at
60 1C and 1
67 m s1: K, 0
08 kg [vapour] kg1 [dry air]; m,
0
06 kg [vapour] kg1 [dry air]; , 0
02 kg [vapour] kg1 [dry
air]; ’, 0
005 kg [vapour] kg1 [dry air]
these experimental data, it is obvious that the influence
of temperature on the drying of rosehip is more
pronounced as compared to the influence of the air
velocity and absolute humidity.
At the beginning of the drying, swelling was observed
on fruits in all of the drying experiments. With the
increase in the temperature, swelling time is reduced.
For example in 60 1C, swelling time is 2 h after the
beginning of the drying while this time is 20 min for
70 1C. In the advanced stages of drying, shrinkage was
observed. The onset of shrinkage at 60 1C is after 5 h,
and at 70 1C is after 2 h from the beginning of the
drying. From these observations, it is said that skin of
rosehip resists against the moisture movement from the
inlet of fruit to the surface at the beginning of the
drying. When the drying progresses, the internal
resistance becomes the dominant factor.
4.1. Modelling of the thin-layer drying characteristics of
rosehip
Thin-layer drying models presented in Table 1 were
used to describe the drying of rosehip. The results of the
statistical computations carried out to evaluate six
drying models when applied to the experiment are
presented in Table 2. The values of r2, and SSE obtained
are also included in Table 2. In all cases, the values of r2
for the models were greater than an acceptable threshold
of 0
90, indicating a good fit (Madamba et al., 1996).
The values of r2 obtained from the logarithmic,
Henderson and Pabis (1961), Page (White et al., 1978),
THIN-LAYER DRYING OF ROSEHIP 163
Newton (Mujumdar, 1987), two-term (Henderson, 1974)
models are generally higher than those presented by the
model of Wang and Singh (1978). The values of r2 for
the logarithmic (Yaldiz et al., 2001) and two-term
models vary between 0
983 and 0
998. Among the
considered mathematical drying models, the logarithmic
model was found to be more suitable for predicting
drying of rosehip, with the average value for r2 of 0
994.
However, this average value for r2 was obtained as 0
994
for the two term, 0
992 for the Page, 0
988 for the
Henderson and Pabis, 0
987 for the Newton, and 0
986
for the Wang and Singh models. Comparing the values
for SSE of the six models, it was observed that the
logarithmic, two-term, and Page models represented
10 15 20 25
Drying time, h better drying characteristics than Newton, Henderson
and Pabis and Wang and Singh models. In most cases;
the logarithmic model gave lower values of SSE than the
other models. The similarity of this expression to the
analytical solution (Togrul & Pehlivan, 2003; Midilli &
Kucuk, 2003) of the drying problem has also favoured
its acceptance.
In order to account for the effect of the drying
variables on the logarithmic model constant k in s1 and
coefficients a and c (dimensionless), the values of these
parameters were fitted considering data for all drying air
temperatures, velocities and humidities by multiple
regression analysis. All possible combinations of the
various drying variables were tested and included in the
regression analysis. The multiple combinations of the
different parameters that gave the highest value for r2
were finally included in the final model. Based on the
multiple regression analysis, the preferred model for the
moisture ratio is given by:
M R ¼ a expðktÞ þ c ð3Þ
where: a and c are dimensionless coefficients and k is the
drying constant in s1. These parameters are influenced
by air velocity n in m s1, humidity ratio H in kg
[vapour] kg1 [dry air] and temperature T in 1C as
follows
a ¼ 0
872n0
10 H 0
0092 expð23
45=TÞ ð4Þ
c ¼ 0
0044n0
66 H 0
11 expð262
73=TÞ ð5Þ
k ¼ 1
196n0
016 H 0
18 expð195
98=TÞ ð6Þ
with values for the regression coefficient r of 0
960, 0
996
and 0
951, respectively.
These expressions can be used to estimate the
moisture content of the rosehips at any time during
the drying process with an acceptable accuracy. Valida-
tion of the selected model was made by comparing the
computed moisture contents with measured values in all
drying runs. The performance of the model at different
164 S. ERENTURK ET AL.

Table 2
Curve fitting criteria for the thin layer drying models for the rosehips

Drying variable

Model T, 1C n, m s1 H, kg [H2O] kg1 Coefficient of Sum of squared

[dry air] determination (r2) error (SSE)

Newton 50 1
67 0
005 0
982 0
0349

60 1
67 0
005 0
995 0
0086
70 1
67 0
005 0
966 0
0441
80 1
67 0
005 0
990 0
0120
60 1
67 0
005 0
995 0
0086
60 3
10 0
005 0
989 0
0126
60 1
67 0
005 0
995 0
0086
60 1
67 0
020 0
986 0
0288
60 1
67 0
060 0
981 0
0389
60 1
67 0
080 0
987 0
0201
Average 0
987 0
0217

Page 50 1
67 0
005 0
991 0
0178

60 1
67 0
005 0
995 0
0086
70 1
67 0
005 0
974 0
0333
80 1
67 0
005 0
992 0
0092
60 1
67 0
005 0
995 0
0086
60 3
10 0
005 0
991 0
0107
60 1
67 0
005 0
995 0
0086
60 1
67 0
020 0
994 0
0115
60 1
67 0
060 0
996 0
0075
60 1
67 0
080 0
997 0
0045
Average 0
992 0.0161

Henderson and Pabis 50 1
67 0
005 0
984 0
0302

60 1
67 0
005 0
995 0
0085
70 1
67 0
005 0
967 0
0425
80 1
67 0
005 0
991 0
0114
60 1
67 0
005 0
995 0
0085
60 3
10 0
005 0
991 0
0104
60 1
67 0
005 0
995 0
0085
60 1
67 0
020 0
987 0
0267
60 1
67 0
060 0
985 0
0303
60 1
67 0
080 0
990 0
0162
Average 0
988 0.0193

Logarithmic 50 1
67 0
005 0
997 0
0067

60 1
67 0
005 0
996 0
0079
70 1
67 0
005 0
983 0
0217
80 1
67 0
005 0
993 0
0089
60 1
67 0
005 0
996 0
0079
60 3
10 0
005 0
991 0
0101
60 1
67 0
005 0
996 0
0079
60 1
67 0
020 0
998 0
0039
60 1
67 0
060 0
994 0
0130
60 1
67 0
080 0
998 0
0032
Average 0
994 0.0091

Two term 50 1
67 0
005 0
992 0
0153

60 1
67 0
005 0
996 0
0079
70 1
67 0
005 0
983 0
0215
80 1
67 0
005 0
993 0
0085
60 1
67 0
005 0
996 0
0079
60 3
10 0
005 0
991 0
0104
60 1
67 0
005 0
996 0
0079
60 1
67 0
020 0
998 0
0036
 THIN-LAYER DRYING OF ROSEHIP 165

Table 2 (continued )

Drying variable

Model T, 1C n, m s1 H, kg [H2O] kg1 Coefficient of Sum of squared

[dry air] determination (r2) error (SSE)

60 1
67 0
060 0
994 0
0116

60 1
67 0
080 0
998 0
0029
Average 0
994 0.0098

Wang & Singh 50 1
67 0
005 0
995 0
0093

60 1
67 0
005 0
977 0
0402
70 1
67 0
005 0
983 0
0226
80 1
67 0
005 0
980 0
0243
60 1
67 0
005 0
977 0
0402
60 3
10 0
005 0
974 0
0305
60 1
67 0
005 0
977 0
0402
60 1
67 0
020 0
997 0
0068
60 1
67 0
060 0
998 0
0041
60 1
67 0
080 0
999 0
0016
Average 0
986 0.0220

T, temperature; n, air velocity; H, humidity.

1.0 5. Conclusion

In this study, the influence of operating conditions on

0.8 the drying of rosehip was investigated. To accomplish
Experimental values

this aim, air velocity, air temperature and air humidity

0.6 were considered. Increases of the drying temperature
were observed to increase the drying rate, which
decrease drying times. The effect of temperature was
0.4
strong. In contrast, the effect of air velocity can be
negligible and air humidity has not affected drying of
0.2 rosehip significantly. Although long drying times were
needed at low drying temperatures, temperatures above
80 1C damaged the fruits. The resistance to moisture
0.0
0.0 0.2 0.4 0.6 0.8 1.0 transfer through the skin layer was important during
Predicted values drying of rosehip having intact skin, particularly in the
early stages of drying, which was observed swollen. To
Fig. 6. Comparison of experimental and calculated values by the describe the drying behaviour of rosehip, six thin-layer
logarithmic model: ’, 50 1C, 1
67 m s1, 0
005 kg [vapour] kg1 equations were investigated to select the most suitable
[dry air]; K, 60 1C, 1
67 m s1, 0
005 kg [vapour] kg1 [dry
air]; m, 70 1C, 1.67 m s1, 0.005 kg [vapour] kg1 [dry air]; *, mathematical model. A logarithmic model showed
80 1C, 1
67 m s1, 0
005 kg [vapour] kg [dry air]; ~, 3
10 m s1, better fit with the average value for r2 of 0
994 and
60 1C, 0
005 kg [vapour] kg1 [dry air]; +, 0
02 kg average value for SSE of 0
0091 compared to the other
[vapour] kg1 [dry air], 60 1C, 1
67 m s1; , 0
06 kg models investigated.
[vapour] kg1 [dry air], 60 1C, 1
67 m s1;, 0.08 kg
[vapour] kg1 [dry air], 60 1C, 1
67 m s1

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