Mathematical modeling on drying of Syzygium Cumini (L.)
Keywords:
activation energy, drying, effective moisture diffusivity, mathematical model, Syzygium cuminiAbstract
Abstract: In this study, drying characteristics of Syzygium cumini was experimentally investigated under the temperatures of 50°C, 60°C and 70°C and the mathematical models were used to fit the drying of Syzygium cumini. Moisture transfered from Syzygium cumini was described by applying the Fick’s diffusion model and the effective moisture diffusivity was calculated. The temperature dependence of the effective moisture diffusivity for the drying of Syzygium cumini samples was described by an Arrhenius-type relationship with activation energy. Drying data were fitted to seven drying models, namely Lewis, Henderson and Pabis, Logarithmic, Twoterm, Page, Wang and Singh and modified Henderson and Pabis. The Logarithmic model was found as the best fitted model in describing the drying behavior of Syzygium cumini. Keywords: activation energy, drying, effective moisture diffusivity, mathematical model, Syzygium cumini DOI: 10.3965/j.ijabe.20130604.011 Citation: Kalaivani K, Chitra Devi V. Mathematical modeling on drying of Syzygium Cumini (L.). Int J Agric & Biol Eng, 2013; 6(4): 96-103.References
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[31] Celma A R, Rojas S, López-Rodríguez F L. Mathematical modelling of thin-layer infrared drying of wet olive husk. Chemical Engineering Process, 2008; 47: 1810–1818.
[32] Zogzas N P, Maroulis Z B, Marinos-Kouris D. Moisture diffusivity data compilation in foodstuffs. Drying
Technology, 1996; 14: 2225-2253.
[33] Mota C L, Luciano C, Dias A, Barroca M J, Guiné R P. Convective drying of onion: kinetics and nutritional evaluation. Food and Bioprodutcs Process, 2010; 88: 115– 123.
[34] Lee J H, Kim H J. Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices. LWT Food Science Technology, 2009; 42: 180–186.
[35] Akpinar E K, Bicer Y. Mathematical modelling of thin layer drying process of long green pepper in solar dryer and under open sun. Energy Conversation and Management, 2008; 49: 1367–1375.
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[2] Thaper A R, Jamun, ICAR 1958, Farm Bull, 42.
[3] Joki´c S, Veli´c D, Bilic M, Lukinac J, Planini´c M, Bucic-Kojic A. Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples. Czech Journal of Food Sciences, 2009; 27: 88–94.
[4] Sabarez H T, Price W E, Back P J, Woolf L A. Modelling the kinetics of D’agen plums (Prunus domestica). Food Chemistry, 1997; 60: 371–382.
[5] Kostaropoulos A E, Saravacos G D. Microwave pre-treatment for sun-dried raisins. Journal of Food Science, 1995; 60: 344–347.
[6] Aghbashlo M, Kianmehr M H, Arabhosseini A. Energy and exergy analyses of thin-layer drying of potato slices in a semi-industrial continuous band dryer. Drying Technology, 2008; 26: 1501–1508.
[7] Sacilik K, Elicin A K, Unal G. Drying kinetics of uryani plum in a convective hot-air dryer. Journal of Food Engineering, 2006; 76: 362–368.
[8] Kingsly R P, Goyal R K, Manikantan M R, Ilyas S M. Effects of pretreatments and drying air temperature on drying behavior of peach slice. International Journal of Food Science and Technology, 2007; 42: 65–69.
[9] Adedeji A A, Gachovska T K, Ngadi M O, Raghavan G S V. Effect of pretreatments on drying characteristics of okra. Drying Technology, 2008; 26: 1251–1256.
[10] Roberts J S, Kidd D R, Padilla-Zakour O. Drying kinetics of grape seeds. Journal of Food Engineering, 2008; 89: 460-465.
[11] Erbay Z, Icier F. Thin-layer drying behaviours of olive leaves (Olea Europaea L.). Journal of Food Process
Engineering, 2010; 33: 287-308.
[12] Karathanos V T. Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering, 1999; 39: 337–344.
[13] Zielinska M, Markowski M. Air drying characteristics and moisture diffusivity of carrots. Chemical Engineering Process, 2010; 49: 212-218.
[14] Guarte R C. Modelling the drying behaviour of copra and development of a natural convection dryer for production of high quality copra in the Philippines. PhD Dissertation, 1996, pp. 287. Hohenheim University, Stuttgart, Germany.
[15] Wang C Y, Singh R P. A single layer drying equation for rough rice. ASAE 1978, paper No. 3001.
[16] Rossen J L, Hayakawa K. Simultaneous heat and moisture transfer in dehydrated food: a review of theoretical models. In: Proceedings of the American Institute of Chemical Engineers Symposium Series, 1977.
[17] Mayor L, Sereno A M. Modelling shrinkage during convective drying of food materials: A review. Journal of Food Engineering, 2004; 61(3): 373–386.
[18] Kiranoudis C T, Maroulis Z B, Marinis-Kouris D. Drying kinetics of onions and green pepper. Drying Technology, 1992; 10(4): 995–1011.
[19] Baini R, Langrish T A G. Choosing an appropriate model for intermittent and continuous drying of bananas. Journal of Food Engineering, 2007; 79: 330–343.
[20] Hassan-Beygi S R, Aghbashlo M, Kianmehr M H, Massah J. Drying characteristics of walnut (Juglans regia L.) during convection drying. International Agrophysics, 2009; 23: 129–135.
[21] Sobukola O. Effect of pre-treatment on the drying characteristics and kinetics of okra (Abelmoschus esculetus (L.) Moench) slices. International Journal of Food Engineering, 2009; 5(2) (Article 9)
[22] Wang N, Brennan J G. Effect of water binding on the drying behavior of potato. In: Mujumdar, A.S. (Ed.), Drying, 1992, vol. 92. Elsevier Science Publishers B.V, London, pp. 1350–1359.
[23] Crank J. The Mathematics of Diffusion. 1975 Clarendon Press, Oxford, UK.
[24] Lopez A, Iguaz A, Esnoz A, Virseda P. Thin-layer drying behaviour of vegetable waste from wholesale market. Drying Technology 2000, 18: 995–1006.
[25] Akpinar E Y, Bicar Y, Yildiz C. Thin layer drying of red pepper. Journal of Food Engineering, 2003; 59: 99–104.
[26] Diamante L M, Munro P A. Mathematical modelling of hot air drying of sweet potato slices. International Journal of Food Science and Technology, 1991; 26: 99–109.
[27] Akpinar E K. Determination of suitable thin layer drying curve model for some vegetables and fruits. Journal of
Food Engineering, 2006; 73: 75–84
[28] Fang S, Wang Z, Hu X. Hot air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): thin-layer mathematical modelling. International Journal of Food Science and Technology, 2009; 44: 1818–1824.
[29] Xiao H W, Pang C L, Wang L H, Bai J W, Yang W X, Gao Z J. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer. Biosystems Engineering, 2010; 105: 233–240.
[30] Hayaloglu A A, Karabulut I, Alpaslan M, Kelbaliyev G. Mathematical modelling of drying characteristics of strained yoghurt in a convective type tray-dryer. Journal of Food Engineering, 2007; 78: 109–117.
[31] Celma A R, Rojas S, López-Rodríguez F L. Mathematical modelling of thin-layer infrared drying of wet olive husk. Chemical Engineering Process, 2008; 47: 1810–1818.
[32] Zogzas N P, Maroulis Z B, Marinos-Kouris D. Moisture diffusivity data compilation in foodstuffs. Drying
Technology, 1996; 14: 2225-2253.
[33] Mota C L, Luciano C, Dias A, Barroca M J, Guiné R P. Convective drying of onion: kinetics and nutritional evaluation. Food and Bioprodutcs Process, 2010; 88: 115– 123.
[34] Lee J H, Kim H J. Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices. LWT Food Science Technology, 2009; 42: 180–186.
[35] Akpinar E K, Bicer Y. Mathematical modelling of thin layer drying process of long green pepper in solar dryer and under open sun. Energy Conversation and Management, 2008; 49: 1367–1375.
[36] Doymaz I, Ismail O. Drying and rehydration behaviors of green bell peppers. Food Science and Biotechnology, 2010; 19(6): 1449-1455.
[37] Xanthopoulos G, Yanniotis S, Lambrinos Gr. Study of the drying behaviour in peeled and unpeeled whole figs. Journal of Food Engineering, 2010; 97: 419-424.
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Published
2013-12-25
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Kalaivani, K., & Chitradevi, V. (2013). Mathematical modeling on drying of Syzygium Cumini (L.). International Journal of Agricultural and Biological Engineering, 6(4), 96–103. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/727
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Agro-product and Food Processing Systems
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