Premium
Mathematical Modeling of Thin‐Layer Drying Kinetics of C ape Gooseberry ( P hysalis peruviana L .)
Author(s) -
VegaGálvez Antonio,
PuenteDíaz Luis,
LemusMondaca Roberto,
Miranda Margarita,
Torres María José
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12024
Subject(s) - thermal diffusivity , moisture , desorption , coefficient of determination , chemistry , water content , diffusion , food science , cape , food industry , shelf life , kinetics , pulp and paper industry , mathematics , thermodynamics , statistics , organic chemistry , physics , geography , geotechnical engineering , adsorption , engineering , archaeology , quantum mechanics
Drying kinetics of C ape gooseberry was studied and modeled during processing at four temperatures (60, 70, 80 and 90 C ). Desorption isotherm was obtained at 40 C giving a monolayer moisture content of 0.086 g water/g d.m. Experimental drying curves showed that drying process took place only in the falling rate period. Several thin‐layer drying models available in the literature were evaluated based on statistical tests as sum squared error ( SSE ), chi‐square (χ 2 ) and determination coefficient ( R 2 ). Effective moisture diffusivity of C ape gooseberry was in the range of 4.67–14.9 × 10 −10 m 2 /s. A value of 38.78 kJ /mol was determined as activation energy. When comparing the experimental with predicted moisture values, the M idilli– K ucuk model was found to give the best fit quality ( SSE < 0.001, χ 2 < 0.001, R 2 > 0.99), showing this equation to predict very accurately the drying time of C ape gooseberry under the operating conditions studied. Practical Applications Demand for natural and healthy fruit and vegetable products with extended shelf life has urged the dehydrated food industry to look for raw materials of desirable nutritional and functional properties. C ape gooseberry, with its highly nutritional composition and its content of biologically active health‐promoting components, is therefore an excellent fruit raw material for the dehydrated food industry. Drying has the potential to deliver safe food products through enzyme inactivation and microbe destruction. Therefore, modeling of drying kinetics, as well as acquiring data on desorption isotherm or diffusion coefficient, is needed by the industry to manage efficiently dehydration techniques and avoid energy misuse. This could serve to demonstrate the environmental consciousness of the food processing industry, greatly appreciated by consumers.