The drying kinetics of kale (Brassica oleracea) in a convective hot air dryer |
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| Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Jalan Broga, Semenyih 43500, Malaysia;3. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;4. Zhihai Postgraduate Working Station, Zhenjiang, Jiangsu 212000, China;1. Federal University of Lavras/UFLA, Food Science Department, Cx. P. 3037 - 37200-000, Lavras, MG, Brazil;2. Federal University of Lavras/UFLA, Agriculture Department, Cx. P. 3037 - 37200-000, Lavras, MG, Brazil;1. Institute of Thermal Engineering, School of Mechanical, Electronic and Control Engineering, Beijing Jiaotong University, Beijing 100044, China;2. Beijing Key Laboratory of Flow and Heat Transfer of Phase Changing in Micro and Small Scale, Beijing 100044, China |
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| Abstract: | The effect of air temperature and sample thickness on the drying kinetics of kale was investigated using a convective air dryer at a fixed airflow rate of 1 m/s and drying air temperatures of 30, 40, 50 and 60 °C. The sliced kale leaves were dried in wire trays in 10, 20, 40 and 50 mm thick layers. The drying rate increased with drying air temperature but decreased with layer thickness. The effective diffusivity for 10 mm thick layers was found to increase with the drying air temperature and ranged between 14.9 and 55.9 × 10−10 m2/s. The effect of temperature on diffusivity could be expressed by an Arrhenius type relationship with a high R2 of 0.9989. The activation energy of kale was found to be 36.115 kJ/mol. When four drying models were developed using the experimental data the Modified Page model was found to be marginally better than the other models in estimating the drying curve over the experimental temperature range. |
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