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THIN‐LAYER DRYING KINETICS OF SESAME HULLS UNDER FORCED CONVECTION AND OPEN SUN DRYING
Author(s) -
ALMAHASNEH MAJDI A.,
RABABAH TAHA M.,
ALSHBOOL MOHAMMAD A.,
YANG W.
Publication year - 2007
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00119.x
Subject(s) - thermal diffusivity , hull , thin layer , forced convection , moisture , convection , mathematics , environmental science , materials science , chemistry , meteorology , layer (electronics) , composite material , thermodynamics , physics
Sesame hulls are a useful by‐product of the sesame processing industry. The sesame hulls are produced at a high moisture content (68% wet basis) and need further drying to prevent deterioration. In this study, both open sun drying (OSD) and forced convection drying (FCD) at 42, 55, and 76C and 1.2 m/s air velocity were investigated. Six common thin‐layer drying models were fitted to the experimental data. Several statistical parameters were used to evaluate the performance of thin‐layer drying models, including r 2 , x 2 , root mean square error (RMSE) and residuals. Sesame hull drying was found to take place completely in the falling rate region. The modified Page model was found to describe OSD data well, while the Wang and Singh model was the best model for describing FCD. Effective diffusivity was found to be 1.89 × 10 ‐ 8 m 2 /s and 7.36 × 10 ‐ 10 to 1.20 × 10 ‐ 9 m 2 /s for OSD and FCD, respectively. Activation energy was also found to be 12.95 kJ/mol for FCD.