Vacuum Drying Characteristics of Some Vegetables
In this research the drying of four kinds of vegetables was investigated in a vacuum dryer. The effect of temperature on drying rate of samples at various temperatures (30, 35 and 45 °C) was studied. Six thin-layer drying models were fitted to drying data and suitable model was selected from them. T...
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| Format: | Article |
| Language: | English |
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Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2011-12-01
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| Series: | Iranian Journal of Chemistry & Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.ijcce.ac.ir/article_6120_bc2e6d26223340f97d7a5f5ba54a20a0.pdf |
| _version_ | 1818555756119588864 |
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| author | Esmaeil Zakipour Zohreh Hamidi |
| author_facet | Esmaeil Zakipour Zohreh Hamidi |
| author_sort | Esmaeil Zakipour |
| collection | DOAJ |
| description | In this research the drying of four kinds of vegetables was investigated in a vacuum dryer. The effect of temperature on drying rate of samples at various temperatures (30, 35 and 45 °C) was studied. Six thin-layer drying models were fitted to drying data and suitable model was selected from them. Then effective moisture diffusivity and activation energy of samples were calculated. The Diffusion approximation model gave excellent fit forfenugreek and mint leaves and vegetative parts of leek and the page model was considered adequateto describe the thin-layer drying behavior of parsley leaves. The effective diffusivity values changed from 2.92×10-10 to 9.81×10-10, 1.77×10-10 to 5.99×10-10, 9.3×10-11 to 1.7×10-10 and 1.27×10-9 to 3.4×10-9 for fenugreek, mint and parsley leaves and vegetative parts of leek, respectively. An Arrhenius type of equation was used to evaluate the effect of temperature on the effective diffusivity and the activation energy values was found 66.36, 66.34, 32.27 and 51.16 kJ/ mol for fenugreek, mint and parsley leaves and vegetative parts of leek, respectively. |
| first_indexed | 2024-12-12T09:57:44Z |
| format | Article |
| id | doaj.art-a3e78b2952e1411eb9a6c6bd5e04aa87 |
| institution | Directory Open Access Journal |
| issn | 1021-9986 1021-9986 |
| language | English |
| last_indexed | 2024-12-12T09:57:44Z |
| publishDate | 2011-12-01 |
| publisher | Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR |
| record_format | Article |
| series | Iranian Journal of Chemistry & Chemical Engineering |
| spelling | doaj.art-a3e78b2952e1411eb9a6c6bd5e04aa872022-12-22T00:28:05ZengIranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECRIranian Journal of Chemistry & Chemical Engineering1021-99861021-99862011-12-01304971056120Vacuum Drying Characteristics of Some VegetablesEsmaeil Zakipour0Zohreh Hamidi1Zakipour, Esmaeil; Hamidi, Zohreh*+ Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336 Tehran, I.R. IRANDepartment of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336 Tehran, I.R. IRANIn this research the drying of four kinds of vegetables was investigated in a vacuum dryer. The effect of temperature on drying rate of samples at various temperatures (30, 35 and 45 °C) was studied. Six thin-layer drying models were fitted to drying data and suitable model was selected from them. Then effective moisture diffusivity and activation energy of samples were calculated. The Diffusion approximation model gave excellent fit forfenugreek and mint leaves and vegetative parts of leek and the page model was considered adequateto describe the thin-layer drying behavior of parsley leaves. The effective diffusivity values changed from 2.92×10-10 to 9.81×10-10, 1.77×10-10 to 5.99×10-10, 9.3×10-11 to 1.7×10-10 and 1.27×10-9 to 3.4×10-9 for fenugreek, mint and parsley leaves and vegetative parts of leek, respectively. An Arrhenius type of equation was used to evaluate the effect of temperature on the effective diffusivity and the activation energy values was found 66.36, 66.34, 32.27 and 51.16 kJ/ mol for fenugreek, mint and parsley leaves and vegetative parts of leek, respectively.http://www.ijcce.ac.ir/article_6120_bc2e6d26223340f97d7a5f5ba54a20a0.pdfvacuum dryingmathematical modelingeffective diffusivity |
| spellingShingle | Esmaeil Zakipour Zohreh Hamidi Vacuum Drying Characteristics of Some Vegetables Iranian Journal of Chemistry & Chemical Engineering vacuum drying mathematical modeling effective diffusivity |
| title | Vacuum Drying Characteristics of Some Vegetables |
| title_full | Vacuum Drying Characteristics of Some Vegetables |
| title_fullStr | Vacuum Drying Characteristics of Some Vegetables |
| title_full_unstemmed | Vacuum Drying Characteristics of Some Vegetables |
| title_short | Vacuum Drying Characteristics of Some Vegetables |
| title_sort | vacuum drying characteristics of some vegetables |
| topic | vacuum drying mathematical modeling effective diffusivity |
| url | http://www.ijcce.ac.ir/article_6120_bc2e6d26223340f97d7a5f5ba54a20a0.pdf |
| work_keys_str_mv | AT esmaeilzakipour vacuumdryingcharacteristicsofsomevegetables AT zohrehhamidi vacuumdryingcharacteristicsofsomevegetables |