Experimental investigation of drying kinetics of cherry laurel


Kaya A. , AYDIN O.

JOURNAL OF FOOD PROCESS ENGINEERING, vol.31, no.3, pp.398-412, 2008 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 31 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1111/j.1745-4530.2007.00159.x
  • Title of Journal : JOURNAL OF FOOD PROCESS ENGINEERING
  • Page Numbers: pp.398-412

Abstract

The present study was aimed at experimentally and theoretically investigating the drying kinetics of cherry laurel fruit (Laurocerasus officinalis Roemer) in a convective dryer. In the experimental part, effects of various values of drying air parameters, including temperature and relative humidity, on the drying characteristics of cherry laurel fruit were determined. Sorption isotherms of the dried cherry laurel fruit were also determined for different values of the temperature and the equilibrium relative humidity of the drying air. In the theoretical part, different thin-layer drying models, such as Henderson and Papis, Newton and two-term exponential models, have been used to analyze the moisture variation of cherry laurel. The two-term exponential model was found to be the most suitable for describing the drying curves of cherry laurel fruit. A diffusion model was used to describe the moisture diffusivity at each temperature and relative humidity. The moisture diffusivity of cherry laurel varied between 1.896 and 3.252 x 10(-10) m(2)/s. The temperature dependence of the diffusivity coefficient was also described by the Arrhenius-type relationship. The activation energy of cherry laurel has been found as 15.806 kJ/mol.