Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices

作者：Lee Jun Ho^*; Kim Hui Jeong

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2009, 42(1): 180-186.

DOI：10.1016/j.lwt.2008.05.017

• Radish
• Thin-layer drying
• Drying models
• Effective diffusivity
• Activation energy

In this study, radish slices were dried as single layers with thickness of 4 and 6 mm in the ranges of 40-60 degrees C of drying air temperature in a laboratory scale vacuum dryer. The effect of drying air temperature and slice thickness on the drying characteristics was determined. Moisture transfer from radish slices was described by applying the Fick's diffusion model, and the effective diffusivity changes between 6.92 x 10(-9) and 14.59 x 10(-9) m(2)/s within the given temperature range. Effective diffusivity increased with increasing temperature. An Arrhenius relation with activation energy values of 16.49 and 20.26 kJ/mol for the thickness of 4 and 6 mm expressed the effect of temperature and sample thickness on the diffusivity. A non-linear regression procedure was used to fit nine thin-layer drying models available in the literature to the experimental moisture loss data. The models were compared based on the coefficient of determination, mean relative percent deviation, root mean square error, and the reduced chi-square between the observed and predicted moisture ratios. The logarithmic model has shown a better fit to the experimental drying data as compared to other models.

• 出版日期2009-1