Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying
Article
Article Title | Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying |
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ERA Journal ID | 9657 |
Article Category | Article |
Authors | Senadeera, Wijitha (Author), Bhandari, Bhesh R. (Author), Young, Gordon (Author) and Wijesinghe, Bandu (Author) |
Journal Title | Journal of Food Engineering |
Journal Citation | 58 (3), pp. 277-283 |
Number of Pages | 7 |
Year | 2003 |
Publisher | Elsevier |
Place of Publication | United Kingdom |
ISSN | 0260-8774 |
1873-5770 | |
Digital Object Identifier (DOI) | https://doi.org/10.1016/S0260-8774(02)00386-2 |
Web Address (URL) | https://www.sciencedirect.com/science/article/pii/S0260877402003862 |
Abstract | Three different particular geometrical shapes of parallelepiped, cylinder and sphere were taken from cut green beans (length:diameter = 1:1, 2:1 and 3:1) and potatoes (aspect ratio = 1:1, 2:1 and 3:1) and peas, respectively. Their drying behaviour in a fluidised bed was studied at three different drying temperatures of 30, 40 and 50 °C (RH = 15%). Drying curves were constructed using non-dimensional moisture ratio (MR) and time and their behaviour was modelled using exponential (MR = exp(-kt)) and Page (MR = exp(-ktn)) models. The effective diffusion coefficient of moisture transfer was determined by Fickian method using uni- and three-dimensional moisture movements. The diffusion coefficient was least affected by the size when the moisture movement was considered three-dimensional, whereas the drying temperature had a significative effect on diffusivity as expected. The drying constant and diffusivity coefficients were on the descending order for potato, beans and peas. The Arrhenius activation energy for the peas was also highest, indicating a strong barrier to moisture movement in peas as compared to beans and skinless cut potato pieces. |
Keywords | peas; potatoes; green beans; aspect ratio; diffusivity; length–diameter ratio |
Contains Sensitive Content | Does not contain sensitive content |
ANZSRC Field of Research 2020 | 400405. Food engineering |
Public Notes | Files associated with this item cannot be displayed due to copyright restrictions. |
Institution of Origin | University of Southern Queensland |
Byline Affiliations | University of Queensland |
Department of Primary Industries, Queensland |
https://research.usq.edu.au/item/q57y7/influence-of-shapes-of-selected-vegetable-materials-on-drying-kinetics-during-fluidized-bed-drying
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