Abstract—This paper describes an experimental investigation of the drying behavior and conditions of rosehip in a convective cyclone-type dryer. Drying experiments were conducted at air inlet temperatures of 50, 60 and 70 o C and air velocities of 0.5, 1 and 1.5 ms —1 . The parametric values obtained from the experiments were fitted to the Newton mathematical models. Consequently, the drying model developed by Newton model showed good agreement with the data obtained from the experiments. Concluding, it was obtained that; (i) the temperature is the major effect on the drying process, (ii) air velocity has low effect on the drying of rosehip, (iii) the C-vitamin is observed to change according to the temperature, moisture, drying time and flow types. The changing ratio is found to be in the range of 0.70-0.74. Keywords—Rosehip, drying, food quality. I. INTRODUCTION RYING is a process in which liquid is removed from a wet product by warm air flow. The drying process which is an important subject in chemical and food industries include both heat and mass transfer together. Saving the food by drying is an ancient application. The fruits and vegetables or general foods are dried by solar heat or in the artificial driers. Some products are not possible to be dried with sun, and the desired quality may not be obtained when it is done. Therefore, drying in artificial dryers, namely technical drying has impetus due to it causes to decrease the drying time and to obtain the desired hygienic conditions [1, 2]. Rosehips have traditionally been used as a vitamin supplement in many European countries because of the fruits is rich sources of ascorbic acid [3-5]. Rosehip is also high in minerals (K, P) and other vitamins. The study of drying behavior of different materials has been subject of interest for various investigators on both theoretical and application grounds during the past 60 years. Recently, there have been many studies on the drying behavior of various vegetables and fruits such as potato [6], onion [7], and green pepper [1], green bear and pumpkin [8] and pistachio [9]. In this study, the drying behavior of rosehip in a convective cyclone-type dryer has been investigated experimentally. New mathematical modeling by using drying models from the A. K. Bicer, is with Firat University Department of Chemical Engineering 23279, Elazig, Turkey (e-mail: aykaya23@gmail.com). F. Kar, is with Firat University Department of Chemical Engineering 23279, Elazig, Turkey (e-mail: fkar@firat.edu.tr). literature has been carried out. The results are presented with tables and graphs. II. GENERAL INFORMATION ABOUT ROSEHIP Rosehips are used for herbal tea, jam, jelly, syrup, soup, beverages, pies, bread, wine, and marmalade. A few rose species are sometimes grown for the ornamental value of their hips, such as Rosa moyesii, which has prominent large red bottle-shaped fruits. Rosehips have recently become popular as a healthy treat for pet chinchillas and guinea pigs. These small rodents are unable to manufacture their own vitamin C and are unable to digest many vitamin-C rich foods. Rosehips provide a sugarless, safe way to increase their vitamin C intake [10]. Dried rosehips are also sold for primitive crafts and home fragrance purposes. Rosehips are scented with essential oils and can be used as a potpourri room air freshener. Rose hips are commonly used as a herbal tea, often blended with hibiscus and as an oil. They can also be used to make jam, jelly, marmalade and wine. Rosehip soup, "nyponsoppa," is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips [10]. Two subfigures including fresh and dried forms of rosehips are presented in Fig. 1. (a) (b) Fig. 1 Rosehip (a) fresh rosehips (b) dried rosehips Ayse Bicer and Filiz Kar Experimental Investigation of Drying Behavior of Rosehip in a Cyclone-Type Dryer D World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering Vol:7, No:6, 2013 419 International Scholarly and Scientific Research & Innovation 7(6) 2013 scholar.waset.org/1307-6892/5271 International Science Index, Nutrition and Food Engineering Vol:7, No:6, 2013 waset.org/Publication/5271