Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models

2021 ◽  
Vol 27 (2) ◽  
pp. 181-192
Author(s):  
Seong-Heon Kim ◽  
Fumina Tanaka ◽  
Fumihiko Tanaka
Keyword(s):  
Activation Energy ◽  
Thin Layer ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Thin Layer Drying Models

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 Estimating the Drying Kinetics and Effective Moisture Diffusivity of Fresh Water Prawn (Macrobrachium rosenbergii)

2021 ◽  
pp. 40-48
Author(s):  
Egbe E. W. ◽  
Davies R. M.
Keyword(s):  
Thin Layer ◽  
Fresh Water ◽  
Initial Moisture Content ◽  
Macrobrachium Rosenbergii ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effective Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Effective Moisture ◽  
Thin Layer Drying

Fresh-water prawn (Macrobrachium rosenbergii) once harvested, tends to deteriorate rapidly because of the high systemic moisture it constituent which has lead to post-harvest losses, drying as a method of preservation widely used for high moisture bio-products reduces moisture probably to bone-dry level and thereby increased the shelf-life of the fresh-water prawn. Therefore, Estimating the Drying Kinetics and Effective Moisture Diffusivity of Fresh Water Prawn (Macrobrachium rosenbergii) was investigated using a laboratory convective oven dryer and was arranged in a thin layer. 50-100°C temperatures were applied, varying on multiple of 10°C. It was observed that the drying rate increased with increasing drying temperatures. Drying data obtained were fitted into four empirical thin-layer drying models, and the best model was investigated after undergoing statistical parameters (of coefficient of determination, R2; root mean square error, RMSE and reduced chi-square, χ2). The ANN and Henderson model was found to perform satisfactorily in describing the drying behaviour of the Fresh-water prawn samples at the chosen temperature levels. The initial moisture content of all the samples was 54% wb. The final effective moisture diffusivity of the samples during the drying experiments ranges from 1.26 x 10-7m2/s - 7.06 x 10-7m2/s, and the temperature related activation energy of diffusion was found to be 12.82-kJ/mol. Drying occurred mainly in the falling rate period, and the characterizing drying curves were exponential with increase in drying temperatures.

scholarly journals Kinetika Pengeringan Lapisan Tipis Daun Jati Belanda (Thin Layer Drying Kinetics of Guazuma Ulmifolia Leaves)

2021 ◽  
Vol 8 (2) ◽  
pp. 53-62
Author(s):  
Hendri Syah ◽  
Armansyah Halomoan Tambunan ◽  
Edy Hartulistiyoso ◽  
Lamhot Parulian Manalu
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Coefficient Of Determination ◽  
Convective Mass Transfer ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Guazuma Ulmifolia ◽  
Kinetics Of

The objectives of this study were to determine a suitable thin layer drying model to describe the drying kinetics of Guazuma ulmifolia leaves and determine the mass transfer parameters of Guazuma ulmifolia leaves. The drying of Guazuma ulmifolia leaves was conducted in a laboratory scale dryer with various temperature (40oC, 50oC, and 60oC) and relative humidity (30%, 40%, 50% and 60%). Five drying models, namely, Newton, Henderson and Pabis, Page, Midilli-Kucuk, and Verma et al. were fitted to the drying data. The drying curve of guazuma leaves did not show a constant drying period during the drying period. The models suitability were compared base on coefficient of determination (R2), root square mean errors (RSME), and reduced mean square of deviation (X2). It was found that, among the models evaluated, the Midilli and Kucuk model is the best to describe the drying kinetics of Guazuma ulmifolia leaves. The effective moisture diffusivity was found to be in the range of 10-13 – 10-12 m2/s and the convective mass transfer coefficient was in the range of 10-9 – 10-10 m/s. The activation energy value was found to be 89.21 kJ/mol.

scholarly journals Kinetics, energy efficiency and mathematical modeling of thin layer solar drying of figs (Ficus carica L.)

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Lahcen Hssaini ◽  
Rachida Ouaabou ◽  
Hafida Hanine ◽  
Rachid Razouk ◽  
Ali Idlimam
Keyword(s):  
Energy Efficiency ◽  
Thin Layer ◽  
Air Flow ◽  
Moisture Diffusivity ◽  
Energy Utilization ◽  
Ficus Carica ◽  
Effective Moisture Diffusivity ◽  
Drying Time ◽  
Effective Moisture ◽  
Thin Layer Drying

AbstractFirst convectional thin layer drying of two fig (Ficus carica L.) varieties growing in Moroccan, using partially indirect convective dryer, was performed. The experimental design combined three air temperatures levels (60, 70 and 80 °C) and two air-flow rates (150 and 300 m3/h). Fig drying curve was defined as a third-order polynomial equation linking the sample moisture content to the effective moisture diffusivity. The average activation energy was ranged between 4699.41 and 7502.37 kJ/kg. It raised proportionally with the air flow velocity, and the same pattern were observed for effective moisture diffusivity regarding drying time and velocity. High levels of temperature (80 °C) and velocity (300 m3/h) lead to shorten drying time (200 min) and improve the slices physical quality. Among the nine tested models, Modified Handerson and Pabis exhibited the highest correlation coefficient value with the lowest chi-square for both varieties, and then give the best prediction performance. Energetic investigation of the dryer prototype showed that the total use of energy alongside with the specific energy utilization (13.12 and 44.55 MWh/kg) were inversely proportional to the velocity and drying temperature. Likewise, the energy efficiency was greater (3.98%) higher in drying conditions.

Mathematical Modeling of Thin Layer Drying Kinetics of Apple in Tunnel Dryer

2008 ◽  
Vol 4 (8) ◽  
Author(s):  
Raj Kumar Goyal ◽  
Mujjeb O ◽  
Vinod Kumar Bhargava
Keyword(s):  
Thin Layer ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Tunnel Dryer ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Apple Slices ◽  
Drying Models ◽  
Drying Behaviour ◽  
Kinetics Of

In this study, the drying kinetics of apple (control, blanching and blanching in 1% potassium meta bisulphate) in a tunnel dryer was studied at 50, 60, and 70°C air temperatures. The drying of apple slices occurred in a falling rate period. It was found that treated apple slices dried faster. Six thin layer-drying models were fitted to the experimental moisture ratio. Among the mathematical models evaluated, the logarithmic model satisfactorily described the drying behaviour of apple slices with high r2 values. The effective moisture diffusivity (Deff) of apple slices increased as the drying air temperature increased. The Deff values were higher for the treated samples than for the control.

An Experimental Study on the Drying Kinetics of Castor Bean Fruits (Ricinus communis L., “Brs Energia” Variety)

2016 ◽  
Vol 369 ◽  
pp. 119-124
Author(s):  
E.M.A. Pereira ◽  
J.V. Silva ◽  
J.P.S. Santos ◽  
T.H.F. Andrade ◽  
A.G. Barbosa de Lima
Keyword(s):  
Experimental Study ◽  
Castor Bean ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Kinetics Of

This work aims to conduct an experimental study of the drying kinetics of castor bean fruits (Ricinuscommunis L., “BRS Energia” variety). Experiments were conducted using an oven at air temperatures 50 and 70°C and air relative humidity values 16.34 and 6.24%, respectively. The castor bean fruits were considered as a triaxial spheroid. The experimental moisture content data as a function of time were fitted to different lumped models (namely Henderson and Pabis, Page, Midilli and two-term exponential models) available in the literature.The values of the effective moisture diffusivity were obtained from the Fick's diffusion model. Results shows that the two-term drying model could adequately describe the thin layer drying behavior of castor bean fruit, and that the effective moisture diffusivity increases with increasing drying air temperature.

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