Journal
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
Volume 85, Issue -, Pages 750-755Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.ijheatmasstransfer.2015.02.027
Keywords
Food drying; Heat transfer; Mass transfer; Mathematical modeling
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In the present work, the mass transfer characteristics, namely moisture diffusivity and moisture transfer coefficient, of passion fruit peel were evaluated using the analytical model proposed by Dincer and Dost. Passion fruit peels were dried in a single layer at different temperatures (50, 60, and 70 degrees C) and air velocities (2.0 and 3.5 m/s). The results showed a reasonably good agreement between the values predicted from the correlation and the experimental observations. The Biot number, effective moisture diffusivity, and mass transfer coefficient were computed and ranged between 0.1018 and 0.3199, 0.632 x 10(-8) and 1.994 x 10(-8) m(2)/s, and 4.53 x 10(-7) and 8.702 x 10(-7) m/s, respectively. (C) 2015 Elsevier Ltd. All rights reserved.
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