Estimation of the Moisture Diffusivity and Activation Energy in Thin Layer Drying of Ginger Slices
In the present work, the effective moisture diffusivity
and activation energy were calculated using an infinite series solution
of Fick-s diffusion equation. The results showed that increasing
drying temperature accelerated the drying process. All drying
experiments had only falling rate period. The average effective
moisture diffusivity values varied from 2.807x10-10 to 6.977x10-10m2
s_1 over the temperature and velocity range. The temperature
dependence of the effective moisture diffusivity for the thin layer
drying of the ginger slices was satisfactorily described by an
Arrhenius-type relationship with activation energy values of 19.313-
22.722 kJ.mol-1 within 40–70 °C and 0.8-3 ms-1 temperature range.
[1] L. Hassini, S. Azzouz, A. Belghith, "Estimation of the moisture
diffusion coefficient of potato during hot-air drying", Drying 2004 -
Proceedings of the 14th International Drying Symposium (IDS 2004),
São Paulo, Brazil, 22-25 August 2004, vol. B, pp. 1488-1495.
[2] I. Doymaz, M. Pala, "The effects of dipping pretreatment on air-drying
rates of seedless grapes", Journal of Food Engineering, vol. 52, 2002,
pp. 413-427.
[3] E. Akpinar, A. Midilli, Y. Bicer, "Single layer drying behavior of
potato slices in a convective cyclone and mathematical modeling",
Energy Conversion and Management, 2003, vol. 44, pp. 1689-1705.
[4] E. Mirzaee1, S. Rafiee, A. Keyhani, Z. Emam-Djomeh, "Determining of
moisture diffusivity and activation energy in drying of apricots", Res.
Agr. Eng., 2009, vol. 55, no. 3, pp. 114-120.
[5] H. Pahlavanzadeh, A. Basiri, M. Zarrabi, "Determination of parameters
and pretreatment solution for grape drying", Drying Technology, 2001,
vol. 19, pp. 217-226.
[6] P. Singhanat, S. Saentaweesuk, "Effect of two stage, tray and heat pump
assisted-dehumidified drying on drying characteristics and qualities of
dried ginger", Food and Bioproducts Processing, 2011, vol. 89, pp.
429-437.
[7] ID. Thorat, D. Mohapatra, RF. Sutar, SS. Kapdi, DD. Jagtap,
"Mathematical modeling and experimental study on thin-layer vacuum
drying of ginger (Zingiber Officinale R.) slices", Food Bioprocess
Technol, DOI 10.1007/s11947-010-0429-y, 2010.
[8] J. Crank, The Mathematics of Diffusion, Clarendon press, Oxford,1975.
[9] EK. Akpinar, "The development of a cyclone type dryer for agricultural
products", PhD Thesis, Firat University, Elazig, Turkey, 2002.
[10] I. Doymaz, "Evaluation of some thin-layer drying models of persimmon
slices (Diospyros kaki L.)", Energy Conversion and Management,
2012, vol. 56, pp. 199-205,.
[11] I. Doymaz, O. Ismail, "Drying characteristics of sweet cherry", Food
and Bioproducts Processing, 2011, vol. 89, pp. 31-38.
[12] S. Simal, A. Femenia, J.A. Carcel, and C. Rossello, "Mathematical
modeling of the drying curves of kiwi fruits: influence of the ripening
stage", Journal of the Science of Food and Agriculture, 2005, vol. 85,
pp. 425-432.
[1] L. Hassini, S. Azzouz, A. Belghith, "Estimation of the moisture
diffusion coefficient of potato during hot-air drying", Drying 2004 -
Proceedings of the 14th International Drying Symposium (IDS 2004),
São Paulo, Brazil, 22-25 August 2004, vol. B, pp. 1488-1495.
[2] I. Doymaz, M. Pala, "The effects of dipping pretreatment on air-drying
rates of seedless grapes", Journal of Food Engineering, vol. 52, 2002,
pp. 413-427.
[3] E. Akpinar, A. Midilli, Y. Bicer, "Single layer drying behavior of
potato slices in a convective cyclone and mathematical modeling",
Energy Conversion and Management, 2003, vol. 44, pp. 1689-1705.
[4] E. Mirzaee1, S. Rafiee, A. Keyhani, Z. Emam-Djomeh, "Determining of
moisture diffusivity and activation energy in drying of apricots", Res.
Agr. Eng., 2009, vol. 55, no. 3, pp. 114-120.
[5] H. Pahlavanzadeh, A. Basiri, M. Zarrabi, "Determination of parameters
and pretreatment solution for grape drying", Drying Technology, 2001,
vol. 19, pp. 217-226.
[6] P. Singhanat, S. Saentaweesuk, "Effect of two stage, tray and heat pump
assisted-dehumidified drying on drying characteristics and qualities of
dried ginger", Food and Bioproducts Processing, 2011, vol. 89, pp.
429-437.
[7] ID. Thorat, D. Mohapatra, RF. Sutar, SS. Kapdi, DD. Jagtap,
"Mathematical modeling and experimental study on thin-layer vacuum
drying of ginger (Zingiber Officinale R.) slices", Food Bioprocess
Technol, DOI 10.1007/s11947-010-0429-y, 2010.
[8] J. Crank, The Mathematics of Diffusion, Clarendon press, Oxford,1975.
[9] EK. Akpinar, "The development of a cyclone type dryer for agricultural
products", PhD Thesis, Firat University, Elazig, Turkey, 2002.
[10] I. Doymaz, "Evaluation of some thin-layer drying models of persimmon
slices (Diospyros kaki L.)", Energy Conversion and Management,
2012, vol. 56, pp. 199-205,.
[11] I. Doymaz, O. Ismail, "Drying characteristics of sweet cherry", Food
and Bioproducts Processing, 2011, vol. 89, pp. 31-38.
[12] S. Simal, A. Femenia, J.A. Carcel, and C. Rossello, "Mathematical
modeling of the drying curves of kiwi fruits: influence of the ripening
stage", Journal of the Science of Food and Agriculture, 2005, vol. 85,
pp. 425-432.
@article{"International Journal of Biological, Life and Agricultural Sciences:59563", author = "Ebru Kavak Akpinar and Seda Toraman", title = "Estimation of the Moisture Diffusivity and Activation Energy in Thin Layer Drying of Ginger Slices", abstract = "In the present work, the effective moisture diffusivity
and activation energy were calculated using an infinite series solution
of Fick-s diffusion equation. The results showed that increasing
drying temperature accelerated the drying process. All drying
experiments had only falling rate period. The average effective
moisture diffusivity values varied from 2.807x10-10 to 6.977x10-10m2
s_1 over the temperature and velocity range. The temperature
dependence of the effective moisture diffusivity for the thin layer
drying of the ginger slices was satisfactorily described by an
Arrhenius-type relationship with activation energy values of 19.313-
22.722 kJ.mol-1 within 40–70 °C and 0.8-3 ms-1 temperature range.", keywords = "Ginger, Drying, Activation energy, Moisture diffusivity.", volume = "7", number = "6", pages = "420-4", }