Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Monica Premi ◽  
Harish Sharma ◽  
Ashutosh Upadhyay
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Moringa Oleifera ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Air Velocity ◽  
Drying Time ◽  
Effective Moisture ◽  
Kinetics Of

Abstract The present study examines the effect of air velocity on drying kinetics of the drumstick leaves in a forced convective dryer. The drumstick leaves were dried in the temperature range of 50–800 C, at different air velocity (Dv) of 0.5 and 1.3 m/s. The results indicated that drying temperature and air velocity are the factors in controlling the drying rate. Experimental data obtained for the samples for color, drying rate and drying time proved that air velocity of 1.3 m/s yielded the product superior in terms of both quality and energy efficiency as compared to the samples at 0.5 m/s. Activation energy for drumstick leaves dried with air velocity, 0.5 and 1.3 m/s was 12.50 and 32.74 kJ/mol respectively. The activation energy relates similarly with the effective moisture diffusivity which also increased with increase in air velocity and temperature.

Determination of Moisture Diffusivity and Activation Energy in Thin Layer Drying of Olive Pomace

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Smail Meziane ◽  
Naima Mesbahi
Keyword(s):  
Activation Energy ◽  
Thin Layer ◽  
Moisture Diffusivity ◽  
Olive Pomace ◽  
Air Velocity ◽  
Drying Time ◽  
Effective Moisture ◽  
Air Temperatures ◽  
Thin Layer Drying

Abstract The thin layer drying of olive pomace was experimentally studied in a laboratory convective dryer. Drying experiments were performed under five air temperatures of 60, 70, 80 and 90ºC, two air velocities of 1.0 and 1.8 m s-1 and three thickness of thin layer of 6, 9 and 12 mm. The results show that the drying time decreased with increased in drying temperature and air velocity but increased with the decreasing of thin layer thickness of olive pomace. Over the experimental range studied, the values of effective moisture diffusivity and activation energy ranged from 1.25 • 10-9 to 6.30 • 10-9 m2 s-1 and 26.30 to 37.63 kJ mol-1, respectively. The dependence of these parameters on thickness of thin layer, and temperature and velocity of drying air has been investigated.

scholarly journals Drying kinetics of mango fruit using tray and oven dryer

2020 ◽  
Vol 3 (2) ◽  
pp. 51
Author(s):  
Nurhasmanina Norhadi ◽  
Ammar Mohd Akhir ◽  
Nor Roslina Rosli ◽  
Farid Mulana
Keyword(s):  
Moisture Content ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Airflow Rate ◽  
Drying Process ◽  
Air Velocity ◽  
Mango Fruit ◽  
Drying Time ◽  
Different Temperatures ◽  
Kinetics Of

Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteristics of mango sample after drying and to determine the best drying kinetics model fitted to each tray and oven dryer. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly. Tray dryer was found to be more effective than oven dryer because of higher drying rate with better product quality and appearance at the end. Furthermore, the gathered data were fitted into few widely used drying mathematical models and it was found that Henderson and Pabis model at 60°C is best suited for tray dryer whereas Page model at 40 °C is the best for oven dryer.

scholarly journals Mathematical modeling and effect of blanching pretreatment on the drying kinetics of Chinese yam (Dioscorea opposita)

2015 ◽  
Vol 21 (4) ◽  
pp. 511-518 ◽  
Author(s):  
Sheng Fang ◽  
Li-Ping Wang ◽  
Ting Wu
Keyword(s):  
Model Performance ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effective Moisture Diffusivity ◽  
Diffusivity Coefficient ◽  
Drying Time ◽  
Chinese Yam ◽  
Effective Moisture ◽  
Dioscorea Opposita ◽  
Kinetics Of

The influences of blanching pretreatment on the drying kinetics of Chinese yam (Dioscorea opposita) slices were investigated. Drying experiments were carried out at 60, 70, 80 and 90?C. Six thin layer models were evaluated and the determination of coefficient (R2), chi-square (?2), root means square error (RMSE) were used to analysis the model performance for both raw and blanched samples. The Wang and Singh model gave best results with R2 of 0.9987 and RMSE of 0.0136 for raw yam slices, and R2 of 0.9989 and RMSE of 0.0119 for blanched samples. The effective moisture diffusivity coefficient Deff varied in the range of 0.7295?10-9 to 2.4087?10-9m2 s-1 for raw slices, and 1.3748?10-9 to 3.8524?10-9m2 s-1 for the blanche dones. The activation energy of yam slices drying were 41.149 and 33.499 kJ mol-1 for raw and blanched yam slices, respectively. Results show that blanching pretreatment can reduce the total drying time and improve the effective moisture diffusivity compared with the raw samples.

Experimental Investigation to Evaluate the Effective Moisture Diffusivity and Activation Energy of Cassava (Manihot Esculenta) under Convective Drying

2021 ◽  
Author(s):  
Pathiwat Waramit ◽  
Bundit Krittakom ◽  
Ratinun Luampon
Keyword(s):  
Activation Energy ◽  
Type Equation ◽  
Moisture Diffusivity ◽  
Experimental Results ◽  
Effective Moisture Diffusivity ◽  
Convective Drying ◽  
Air Velocity ◽  
Drying Time ◽  
Hot Air ◽  
Effective Moisture

Investigation of effective moisture diffusivity (Deff) and activation energy (Ea) of cassava were conducted under convective drying at temperature and velocity of 60, 70 and 80 °C, and 1.0, 1.5 and 2.0 m/s, respectively. In the experiment, cassava was sliced into 3 mm-thickness and dried under given conditions until mass was saturated. Deff and Ea were described by Fick’s second law and Arrhenius-type equation, respectively. The experimental results indicated that the increase in Deff was significantly affected by increasing the hot air temperature and velocity. The slope method was used to calculate average Deff, and results were found to range from 3.83 × 10–9 – 9.86 × 10–9 m2/s. The Ea was found to decrease with an increase in hot air velocity, ranging from 21.23– 24.92 kJ/mol. Additionally, Moisture content (Mw) and Drying rate (DR) were also used to describe the drying kinetics. From the experimental results, Mw and DR decreased with an increase in drying time. DR increased with an increase in temperature and velocity causing Mw to rapidly decrease and drying time to reduce. The highest DR was found to be 0.55 gwater/min at temperature of 80 °C and velocity of 2.0 m/s.

scholarly journals Drying Kinetics of Noni Seeds

2019 ◽  
Vol 11 (5) ◽  
pp. 250 ◽  
Author(s):  
Wellytton Darci Quequeto ◽  
Osvaldo Resende ◽  
Patrícia Cardoso Silva ◽  
Fábio Adriano Santos e Silva ◽  
Lígia Campos de Moura Silva
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Diffusion Coefficient ◽  
Moisture Content ◽  
Mathematical Models ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Information Criterion ◽  
Drying Kinetics ◽  
Kinetics Of

Noni seeds have been used for years as an important medicinal source, with wide use in the pharmaceutical and food industry. Drying is a fundamental process in the post-harvest stages, where it enables the safe storage of the product. Therefore, the present study aimed to fit different mathematical models to experimental data of drying kinetics of noni seeds, determine the effective diffusion coefficient and obtain the activation energy for the process during drying under different conditions of air temperature. The experiment used noni seeds with initial moisture content of 0.46 (decimal, d.b.) and dehydrated up to equilibrium moisture content. Drying was conducted under different controlled conditions of temperature, 40; 50; 60; 70 and 80 ºC and relative humidity, 24.4; 16.0; 9.9; 5.7 and 3.3%, respectively. Eleven mathematical models were fitted to the experimental data. The parameters to evaluate the fitting of the mathematical models were mean relative error (P), mean estimated error (SE), coefficient of determination (R2), Chi-square test (c2), Akaike Information Criterion (AIC) and Schwarz’s Bayesian Information Criterion (BIC). Considering the fitting criteria, the model Two Terms was selected to describe the drying kinetics of noni seeds. Effective diffusion coefficient ranged from 8.70 to 23.71 × 10-10 m2 s-1 and its relationship with drying temperature can be described by the Arrhenius equation. The activation energy for noni seeds drying was 24.20 kJ mol-1 for the studied temperature range.

scholarly journals Mathematical modeling of pequi pulp drying and effective diffusivity determination

2017 ◽  
Vol 21 (7) ◽  
pp. 493-498 ◽  
Author(s):  
Elisabete P. de Sousa ◽  
Rossana M. F. de Figueirêdo ◽  
Josivanda P. Gomes ◽  
Alexandre J. de M. Queiroz ◽  
Deise S. de Castro ◽  
...  
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Air Speed ◽  
Drying Curves ◽  
Increasing Temperature ◽  
Kinetics Of ◽  
Best Fit

ABSTRACT The aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s-1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick’s diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R2), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.

scholarly journals Drying characteristics and kinetics of fluidized bed dried potato

2008 ◽  
Vol 19 (2) ◽  
pp. 127 ◽  
Author(s):  
S.B. BAKAL ◽  
K.H. GEDAM ◽  
G.P. SHARMA
Keyword(s):  
Activation Energy ◽  
Developed Countries ◽  
Moisture Diffusivity ◽  
Drying Characteristics ◽  
Effective Moisture ◽  
Air Temperatures ◽  
Processed Products ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Good Agreement

In developed countries, more than 50% potatoes are consumed as processed products. As drying is the vital phenomenon in processing, it is necessary to investigate the drying characteristics and its kinetics. In this experimental study, drying kinetics of Potato in two different shape of cuboidal & cylindrical with three aspect ratio was investigated as a function of drying conditions. Experiments were conducted using air temperatures of 50, 60 and 70 ºC, at velocity of 7 ms-1. The experimental moisture data were fitted to Page and simple models available in the literature, and a good agreement was observed. The Page model gave better fit than simple model. In the ranges covered, the values of the effective moisture diffusivity, Deff were obtained between 2.278 × 10-9 to 3.314 × 10-8 m2s-1 from the Fick's diffusion model. Using Deff, the value of activation energy (Ea) was determined assuming the Arrhenius-type temperature relationship.

scholarly journals Drying kinetics of baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
Author(s):  
Douglas R. Reis ◽  
Fabrício B. Brum ◽  
Eduardo J. O. Soares ◽  
Jessiana R. Magalhães ◽  
Fabrício S. Silva ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Food Industry ◽  
Nutritional Value ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Statistical Parameters ◽  
Noticeable Effect ◽  
Different Temperatures ◽  
Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

The Influence of Stainless Steel Mesh Porous Burner on Drying Kinetics of Nile Tilapia

2019 ◽  
Vol 805 ◽  
pp. 116-121
Author(s):  
Pathiwat Waramit ◽  
Apinunt Namkhat ◽  
Umphisak Teeboonma
Keyword(s):  
Stainless Steel ◽  
Heat Source ◽  
Nile Tilapia ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Air Velocity ◽  
Stainless Steel Mesh ◽  
Steel Mesh ◽  
Porous Burner ◽  
Kinetics Of

This paper studied the influence of porous burner effect on drying kinetics of Nile tilapia drying using stainless steel mesh porous burner as heat source. Drying kinetics was analyzed by determination of drying rate (DR), drying specific energy consumption (SEC) and dryer thermal efficiency (). In this study, the stainless steel mesh was used as porous media with porosity of 10, 20 and 50 pore per inch (PPI), drying air velocity of 0.5, 1.0 and 1.5 m/s, and drying temperature of 50, 60 and 70 °C, respectively. The results were found that the application of porous burner as heat source can improve the drying kinetics. It was found, at the porosity of 50 PPI, the drying temperature of 70 °C and the air velocity of 1.5 m/s, the moisture ratio of the drying was decreased rapidly, the highest drying rate was found to be 150 g (water evap.)/hr., the lowest drying energy consumption was found to be146.75 MJ/kg, and the thermal efficiency of the dryer was found to increase by 17.79% and the CO and NOx concentration in case of applying porous burner as heat source is lower than without porous burner.

Microwave Drying of Tilapia Fillets: Kinetics and Modeling

2011 ◽  
Vol 396-398 ◽  
pp. 1306-1312 ◽  
Author(s):  
Bao Yan Zhang ◽  
Yin Zhe Jin ◽  
Yu Dong Cheng
Keyword(s):  
Experimental Data ◽  
Temperature Distribution ◽  
Mathematical Models ◽  
Output Power ◽  
Moisture Diffusivity ◽  
Microwave Drying ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Tilapia Fillets ◽  
Kinetics Of

To study the effect of microwave output power on the drying kinetics of tilapia fillets, the drying experiments were carried out at 150W, 250W, 500W, 700W and 900W, respectively. And ten mathematical models were involved to fit experimental data. It was found that Midilli et al model gave a best fitness for this conditions applied. Besides, effective moisture diffusivity increased progressively from 1.6248×10-9(m2/s) to 10.0735×10-9(m2/s) as the power increased from 150W to 900W. In addition, to obtain more homogeneous samples, temperature distribution of tilapia fillets was analyzed when they were put in different layout forms.

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