Hagig, Khaled AliAcar, BahadirDagdeviren, AbdullahTaskesen, EdipOzkaymak, Mehmet2024-09-292024-09-2920232148-7847https://doi.org/10.18186/thermal.1327094https://search.trdizin.gov.tr/tr/yayin/detay/1254950https://hdl.handle.net/20.500.14619/6921This study tests freeze-drying (FD) technology (Scanvac Coolsafe model, Labogene brand) to preserve hawthorn fruit. First, 100g hawthorn slices were frozen and then freeze-dried. Kinetic models were applied, and hawthorn's moisture ratio and weight loss were noted after every two hours during the 14-hour freeze-drying process. Matlab program is used to perform a total of eight kinetic drying models. Results show that the root mean square error was 0.011063, the highest determination coefficient was 0.9987, the least chi-square was 1.959x10(-4), and the effective diffusivity was 2.33742x10(-1)0m(2)/s. The diffusion approach is the best among the eight models.eninfo:eu-repo/semantics/openAccessDrying kineticsFreeze-dryingKinetic drying modelDiffusion approach modelDrying hawthornArticle10.18186/thermal.13270942-s2.0-851690423758844Q387612549509WOS:001048847800003N/A