Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 4, Issue 8, Pages 1349-1356Publisher
SPRINGER
DOI: 10.1007/s11947-009-0230-y
Keywords
Pepino fruit; Desorption; Drying kinetics; Modelling; Standardised Weibull model
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Funding
- Research Office of Universidad de La Serena, Chile [220-2-06]
- Department of Food Engineering of Universidad Catolica de Valparaiso, Chile
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The aim of this research was to study the behaviour of the drying kinetics of pepino fruit (Solanum muricatum Ait.) at five temperatures (50, 60, 70, 80 and 90 degrees C). In addition, desorption isotherms were determined at 20, 40 and 60 degrees C over a water activity range from 0.10 to 0.90. The Guggenheim, Anderson and de Boer model was suitable to depict the desorption data. A monolayer moisture content from 0.10 to 0.14 g water g(-1) d.m. was reported. The equations of Newton, Henderson-Pabis, Modified Page, Wang-Singh, Modified Henderson-Pabis, Logarithmic as well as standardised Weibull were tested for modelling drying kinetics. Besides, Fick's second law model was used to calculate the water diffusion coefficient which increased with temperature from 2.55 to 7.29 x 10(-10) m(2) s(-1), with estimated activation energy of 27.11 kJ mol(-1). The goodness of fit of the models was evaluated using sum squared error and chi-square statistical tests. The comparison of the experimental moisture values with respect to the calculated values showed that the standardised Weibull model presented the best goodness of fit, showing that this equation is very accurate for simulating drying kinetics for further optimisation of drying times.
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