Mathematical modelling of thin layer hot air drying of carrot pomace

作者：Kumar Navneet^*; Sarkar B C; Sharma H K

来源：Journal of Food Science and Technology-Mysore, 2012, 49(1): 33-41.

DOI：10.1007/s13197-011-0266-7

• Carrot pomace
• Hot air drying
• Modelling
• Drying rate
• Effective diffusivity
• Activation energy

Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at 60, 65, 70 & 75 A degrees C and at an air velocity of 0.7 m/s. Mathematical models were tested to fit drying data of carrot pomace. The whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. The average values of effective diffusivity ranged from 2.74 x 10(-9) to 4.64 x 10(-9) m(2)/s for drying carrot pomace. The activation energy value was 23.05 kJ/mol for the whole falling rate period.

• 出版日期2012-2