Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy


Alibas I.

FOOD SCIENCE AND TECHNOLOGY, vol.34, no.2, pp.394-401, 2014 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 34 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.1590/s0101-20612014005000030
  • Title of Journal : FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.394-401
  • Keywords: activation energy, effective moisture diffusivity, microwave drying, celery, thin-layer drying models, LAYER DRYING CHARACTERISTICS, KINETICS, AIR, FRUITS, SYSTEM

Abstract

Celery (Apium graveolens L. var. secalinum Alef) leaves with 50 +/- 0.07 g weight and 91.75 +/- 0.15% humidity (similar to 11.21 db) were dried using 8 different microwave power densities ranging between 1.8-20 W g(-1), until the humidity fell down to 8.95 +/- 0.23% (similar to 0.1 db). Microwave drying processes were completed between 5.5 and 77 min depending on the microwave power densities. In this study, measured values were compared with predicted values obtained from twenty thin layer drying theoretical, semi-empirical and empirical equations with a new thin layer drying equation. Within applied microwave power density; models whose coefficient and correlation (R-2) values are highest were chosen as the best models. Weibull distribution model gave the most suitable predictions at all power density. At increasing microwave power densities, the effective moisture diffusivity values ranged from 1.595 10(-10) to 6.377 10(-12) m(2) s(-1). The activation energy was calculated using an exponential expression based on Arrhenius equation. The linear relationship between the drying rate constant and effective moisture diffusivity gave the best fit.