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Determination of Drying Characteristics and Effective Diffusivity for Sugar Cubes
Author(s) -
Akosman C.
Publication year - 2004
Publication title -
chemical engineering and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.403
H-Index - 81
eISSN - 1521-4125
pISSN - 0930-7516
DOI - 10.1002/ceat.200402056
Subject(s) - thermal diffusivity , tray , sugar , moisture , water content , chemistry , diffusion , thermodynamics , analytical chemistry (journal) , materials science , chromatography , food science , physics , geotechnical engineering , mechanical engineering , organic chemistry , engineering
In this study, the drying characteristics of sugar cubes have been investigated. Drying experiments with sugar cubes were conducted in a laboratory‐type tray dryer at temperatures ranging from 45 to 95 °C and different air velocities (0.43, 0.56, and 0.7 m/s). Drying rates increased with the increase in temperature and air velocity. At high temperatures, the moisture content of the solid reached equilibrium moisture value in short time periods. Experimental data were analyzed by using the analytical solution of the unsteady‐state diffusion equation to determine the effective diffusivity in sugar cubes.