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Kinetics and Mass Transfer during Atmospheric Freeze Drying of Red Pepper |
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| Authors: | O Alves-Filho T Eikevik A Mulet C Garau C Rossello |
| Affiliation: | 1. New and Improved Drying Technologies, Director , Trondheim, Norway odilio.filho@gmail.com;3. Department of Energy and Process Engineering , Norwegian University of Science and Technology , Trondheim, Norway;4. Department of Food Technology , Polytechnic University of Valencia , Spain;5. Department of Chemistry , University of the Balearic Islands , Palma de Mallorca, Spain |
| Abstract: | Drying is applied for moisture removal to allow safe and extended storage. Red pepper (Capsicum annum) samples were heat pump dried in fluidized bed at different air temperatures. A slightly modified solution of the diffusion equation was used to describe the kinetics and drying rates of red pepper. The model well described the low- and medium-temperature drying processes. The determined effective mass diffusivities varied from 0.7831 to 4.0201 × 10?9 m2/s and increased consistently with drying air temperature. The mass diffusivity was correlated to temperature by linear regression with coefficient of determination equal to 0.999 and negligible standard error. |
| Keywords: | Effective mass diffusivity Fick's law Models Property Quality |