Volume 20, Issue 2 (2018)                   JAST 2018, 20(2): 249-264 | Back to browse issues page

‎ 20.1001.1.16807073.2018.20.2.12.6

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Darvishi H, Mohamamdi P, Azadbakht M, Farhudi Z. Effect of Different Drying Conditions on the Mass Transfer Characteristics of Kiwi Slices. JAST 2018; 20 (2) :249-264
URL: http://jast.modares.ac.ir/article-23-10509-en.html
Effect of Different Drying Conditions on the Mass Transfer Characteristics of Kiwi Slices
H. Darvishi * 1, P. Mohamamdi1 , M. Azadbakht2 , Z. Farhudi1
1- Department of Biosystems Engineering; Faculty of Agriculture, University of Kurdistan, Sanandaj, Islamic Republic of Iran.
2- Department of Biosystems Engineering; Faculty of Water and Soil Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Abstract:   (5337 Views)
In this study, the influences of drying conditions on the mass transfer characteristics of kiwi slices are investigated using the analytical model proposed by Dincer and Dost. The experiments were conducted at temperature range of 50–80°C with 0.5 m s-1 air velocity for convective drying and in the microwave power range of 200–500W for microwave drying as single layers with sliced thickness of 3, 6, and 9 mm. The results show that the mass transfer characteristics strongly depend on the drying conditions. Through the convective drying method, parameters including moisture diffusivity, mass transfer coefficient, Biot number, and drying time were varying from 0.16-1.45×10-8 m2 s-1, 1.93-4.95×10−7 m s-1, 0.103-0.225, and 90-604 minutes, respectively. In comparison, for microwave drying, they were within the ranges of 0.66-25.60×10-8 m2 s-1, 0.62-5.64×10−5 m s-1, 0.960-1.742, and 4-23.5 minutes, respectively. Results reveal that the activation energy for moisture diffusion is higher than that needed for the convective mass transfer process.
Keywords: Activation energy, Analytical modeling, Drying method, Moisture diffusivity
Full-Text [PDF 981 kb]   (3910 Downloads)    
Article Type: Research Paper | Subject: Food Science and Technology
Received: 2016/10/28 | Accepted: 2017/06/14 | Published: 2018/03/1
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