Study of Effective Moisture Diffusivity of Oak Acorn
The purpose of present work was to study the drying kinetics of whole acorn and its kernel at different drying air temperatures and their effective moisture diffusivity. The results indicated that the drying time of whole acorn was 442, 206 and 188 min at the air temperature of 65, 75 and 85ºC, respectively. At the same temperatures, the drying time of kernel was 131, 56 and 76min. The results showed that the effect of drying air temperature increasing on the drying time reduction could not be significant on acorn drying at all conditions. The effective moisture diffusivity of whole acorn and kernel increased with increasing air temperature from 65 to 75ºC. However more air temperature increasing, led to decreasing this property of acorn kernel. The critical temperature of acorn drying was about 75°C in which acorn kernel had the highest effective moisture diffusivity.
[1] S. Seiiedlou, H.R. Ghasemzadeh, N. Hamdami, F. Talati and M.
Moghaddam, “Convective drying of apple: Mathematical modeling and
determination of some quality parameters,” Int. J. Agri. Bio., vol. 12, pp.
171-178, 2010.
[2] N. Hamdami, J-Y. Monteau, and A. Le Bail, “Moisture diffusivity and
water activity of part-baked bread at above sub-freezing temperatures,”
Int. J. Food Eng., vol. 14, pp 259-28, 2006.
[3] I. Doymaz, “Drying behavior of green beans,” J. Food Eng., vol. 69, pp.
161-165, 2005.
[4] M. Aghabashlu, M.H. Kiyanmehr, H. Sammi-akh ijahani, “Influence of
drying condition on the effective moisture diffusivity, energy of
activation and energy consumption during the thin layer drying of
berberis fruit (Berberidaceae) ,” Energy Conversion and Management,
vol. 32, pp. 157-165, 2008.
[5] D-W. Sun, Thermal food processing: New technologies and quality
issues. Taylor and Francis, 2006.
[6] AOAC, 1990. Official Method of Analysis, Association of Official
Analytical Chemists (No.934.06). Washington, DC, 1990.
[7] A. Chakraverty and S.R. Poul, Post harvest technology: cereals, pulses
and vegetables. Science Publishers, Inc. India. Pp. 183-188, 2001.
[8] T. Koyuncu, U. Serdar and I. Tosun, “Drying characteristics and energy
requirement for dehydration of chestnuts (Castanea sativa Mill.),” J.
Food Eng., vol. 62, pp. 165-168, 2004.
[9] R.P.F. Guine and M.C. Fernandes, “Analysis of the drying kinetics of
chestnuts,” J. Food Eng., vol. 76, pp. 460-467, 2006.
[10] H. Tugrul, “Simple modeling of infrared drying of fresh apple slices,” J.
Food Eng., vol. 71, pp. 311-323, 2005.
[11] K. Sacilik and A.K. Elicin, “The thin layer drying characteristics of
organic apple slices,” J. Food Eng., vol. 73, pp. 281-289, 2006.
[12] K.O. Falade and O.J. Solademi, “Modelling of air drying of fresh and
blanched sweet potato slices,” Int. J. Food Sci. Tech., vol. 45, pp. 278–
288, 2010.
[13] I.T. Togrul, “Modelling of heat and moisture transport during drying
black grapes,” Int. J. Food Sci. Tech., vol. 45, pp.1146–1152, 2010.
[14] A. Kaleta and K. Gornicki, “Evaluation of drying models of apple (var.
McIntosh) dried in a convective dryer,” Int. J. Food Sci. Tech., vol. 45,
pp.891–898, 2010.
[15] J.S. Babalis and G.V. Belessiotis, “Influence of drying condition on the
drying constants and moisture diffusivity during the thin layer drying of
figs,” J. Food Eng., vol. 65, pp. 449-458, 2004.
[16] A. Biju Cletus and J.K. Carson, “Drying curves and apparent diffusivity
of New Zealand chestnut varity'1015',” J. Food Eng., vol. 85, pp. 381-
386, 2008.
[17] M. Rasouli, S. Seiiedlou, H.R. Ghasemzadeh and H. Nalbandi,
“Influence of drying conditions on the effective moisture diffusivity and energy of activation during the hot air drying of garlic,” Aus. J. Agri.
Eng., vol. 2(4), pp. 96-101, 2011.
[18] T.Y. Tunde-Akintunde and G.O. Ogunlakin, “Influence of drying
conditions on the effective moisture diffusivity and energy requirements
during the drying of pretreated and untreated pumpkin,” Energy Conv.
Manag., vol. 52(2), pp. 1107-1113, 2011.
[1] S. Seiiedlou, H.R. Ghasemzadeh, N. Hamdami, F. Talati and M.
Moghaddam, “Convective drying of apple: Mathematical modeling and
determination of some quality parameters,” Int. J. Agri. Bio., vol. 12, pp.
171-178, 2010.
[2] N. Hamdami, J-Y. Monteau, and A. Le Bail, “Moisture diffusivity and
water activity of part-baked bread at above sub-freezing temperatures,”
Int. J. Food Eng., vol. 14, pp 259-28, 2006.
[3] I. Doymaz, “Drying behavior of green beans,” J. Food Eng., vol. 69, pp.
161-165, 2005.
[4] M. Aghabashlu, M.H. Kiyanmehr, H. Sammi-akh ijahani, “Influence of
drying condition on the effective moisture diffusivity, energy of
activation and energy consumption during the thin layer drying of
berberis fruit (Berberidaceae) ,” Energy Conversion and Management,
vol. 32, pp. 157-165, 2008.
[5] D-W. Sun, Thermal food processing: New technologies and quality
issues. Taylor and Francis, 2006.
[6] AOAC, 1990. Official Method of Analysis, Association of Official
Analytical Chemists (No.934.06). Washington, DC, 1990.
[7] A. Chakraverty and S.R. Poul, Post harvest technology: cereals, pulses
and vegetables. Science Publishers, Inc. India. Pp. 183-188, 2001.
[8] T. Koyuncu, U. Serdar and I. Tosun, “Drying characteristics and energy
requirement for dehydration of chestnuts (Castanea sativa Mill.),” J.
Food Eng., vol. 62, pp. 165-168, 2004.
[9] R.P.F. Guine and M.C. Fernandes, “Analysis of the drying kinetics of
chestnuts,” J. Food Eng., vol. 76, pp. 460-467, 2006.
[10] H. Tugrul, “Simple modeling of infrared drying of fresh apple slices,” J.
Food Eng., vol. 71, pp. 311-323, 2005.
[11] K. Sacilik and A.K. Elicin, “The thin layer drying characteristics of
organic apple slices,” J. Food Eng., vol. 73, pp. 281-289, 2006.
[12] K.O. Falade and O.J. Solademi, “Modelling of air drying of fresh and
blanched sweet potato slices,” Int. J. Food Sci. Tech., vol. 45, pp. 278–
288, 2010.
[13] I.T. Togrul, “Modelling of heat and moisture transport during drying
black grapes,” Int. J. Food Sci. Tech., vol. 45, pp.1146–1152, 2010.
[14] A. Kaleta and K. Gornicki, “Evaluation of drying models of apple (var.
McIntosh) dried in a convective dryer,” Int. J. Food Sci. Tech., vol. 45,
pp.891–898, 2010.
[15] J.S. Babalis and G.V. Belessiotis, “Influence of drying condition on the
drying constants and moisture diffusivity during the thin layer drying of
figs,” J. Food Eng., vol. 65, pp. 449-458, 2004.
[16] A. Biju Cletus and J.K. Carson, “Drying curves and apparent diffusivity
of New Zealand chestnut varity'1015',” J. Food Eng., vol. 85, pp. 381-
386, 2008.
[17] M. Rasouli, S. Seiiedlou, H.R. Ghasemzadeh and H. Nalbandi,
“Influence of drying conditions on the effective moisture diffusivity and energy of activation during the hot air drying of garlic,” Aus. J. Agri.
Eng., vol. 2(4), pp. 96-101, 2011.
[18] T.Y. Tunde-Akintunde and G.O. Ogunlakin, “Influence of drying
conditions on the effective moisture diffusivity and energy requirements
during the drying of pretreated and untreated pumpkin,” Energy Conv.
Manag., vol. 52(2), pp. 1107-1113, 2011.
@article{"International Journal of Biological, Life and Agricultural Sciences:65220", author = "Habibeh Nalbandi and Sadegh Seiiedlou and Hamid R. Ghasemzadeh and Naser Hamdami", title = "Study of Effective Moisture Diffusivity of Oak Acorn", abstract = "The purpose of present work was to study the drying kinetics of whole acorn and its kernel at different drying air temperatures and their effective moisture diffusivity. The results indicated that the drying time of whole acorn was 442, 206 and 188 min at the air temperature of 65, 75 and 85ºC, respectively. At the same temperatures, the drying time of kernel was 131, 56 and 76min. The results showed that the effect of drying air temperature increasing on the drying time reduction could not be significant on acorn drying at all conditions. The effective moisture diffusivity of whole acorn and kernel increased with increasing air temperature from 65 to 75ºC. However more air temperature increasing, led to decreasing this property of acorn kernel. The critical temperature of acorn drying was about 75°C in which acorn kernel had the highest effective moisture diffusivity.
", keywords = "Critical temperature, Drying kinetics, Moisture diffusivity, Oak acorn. ", volume = "6", number = "6", pages = "395-5", }
