Effect of Slice Thickness on Drying Kinetics of Papaya using Food Dehydrator
| Autor: | G Yashwanth Kumar, L. Edukondalu, M Naveen Kumar, N Naga Hari Sairam |
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| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | International Journal of Agriculture, Environment and Biotechnology. 10:749 |
| ISSN: | 2230-732X 0974-1712 |
| Popis: | In this study, the influence of drying air temperature and slice thickness on drying kinetics has been reported. Papaya was sliced into the different thickness of 3, 5 and 7 mm and drying experiments were performed in the food dehydrator (Ezidri Ultra Fd1000, Hydra flow Industries Limited, Newzealand) at temperatures of 45, 55 and 65°C. The experimental moisture loss data were fitted to the seven thin layer drying models. Three statistical parameters Coefficient of determination (R2), reduced-χ2 and root mean square error (RMSE) was used to test the mathematical models. All the models gave the best fitting results, but the Page Model shows lower RMSE (0.006), reduced-χ2 (0.314x10−4) and highest R2 (1.000) value. The effective diffusivity of slices varied from 7.47751×10−09 to 5.71×10−08, effective diffusivity increased with increasing temperature and slice thickness. The activation energy of slices varied from 17.323 kJ/mol to 35.100 kJ/mol it is also increased with increasing thickness. |
| Databáze: | OpenAIRE |
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