Sains Malaysiana 48(2)(2019): 361–367

http://dx.doi.org/10.17576/jsm-2019-4802-13

 

Hot Air Drying Kinetics of Thin Layers of Prickly Pear Fruit Paste

(Kinetik Pengeringan Udara Panas pada Lapisan Nipis Pes Buah Pir Berduri)

 

MA. DEL ROSARIO ABRAHAM-JUÁREZ1*, VÍCTOR OLALDE-PORTUGAL2, ABEL CERÓN

GARCÍA1 & MARÍA ELENA SOSA-MORALES1

 

1Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato, Guanajuato, 36500, Mexico

 

2CINVESTAV-IPN, Unidad Irapuato, Irapuato, Guanajuato, Mexico

 

Received: 2 Mac 2018/Accepted: 16 October 2018

 

ABSTRACT

Hot air drying of thin layers of a paste from prickly pear fruit (without seeds) to obtain a chewy product was studied. The effect of air temperature (50 to 80°C) and sample thickness (4, 6, and 8 mm) on drying kinetics was analyzed. Drying curves were obtained, and drying data were fitted to Lewis, Henderson & Pabis, Peleg and Page mathematical models. The models were compared by two statistical parameters (coefficient of determination and reduced chi-squared). The drying rate curves showed that the layers of the paste were characterized by a single-falling-rate period. Water loss during drying was described by Fick's equation and effective diffusivity, ranging between 0.75 and 7.05×10-9 m2s-1 depending on drying conditions. Activation energy was calculated from Arrhenius equation, being 34.51, 29.86, and 25.31 kJmol-1 for layers of 4, 6, and 8 mm thickness, respectively. The Page model fitted adequately the drying process of thin layers of the paste from prickly pear fruit.

 

Keywords: Hot air drying; mathematical modeling; moisture diffusivity; prickly pear fruit

 

ABSTRAK

Pengeringan secara udara panas mengeringkan lapisan nipis pes buah pir berduri (tanpa biji) untuk mendapatkan produk kenyal telah dikaji. Kesan suhu (50 hingga 80°C) dan ketebalan sampel (4, 6 dan 8 mm) terhadap kinetik pengeringan telah dianalisis. Kadar lengkung pengeringan diperoleh dan data pengeringan telah dipadankan dengan model matematik Lewis, Henderson & Pabis, Peleg dan model matematik Page. Model tersebut telah dibandingkan oleh dua parameter statistik (pekali penentuan dan pengurangan khi kuasa dua). Kadar lengkung pengeringan menunjukkan bahawa lapisan pes dicirikan oleh tempoh kadar-tunggal-jatuh. Kehilangan air semasa pengeringan ditunjukkan oleh persamaan Fick's dan daya keresapan yang berkesan, merangkumi antara 0.75 dan 7.05×10-9 m2s-1 bergantung pada syarat pengeringan. Tenaga pengaktifan dihitung daripada persamaan Arrhenius, 34.51, 29.86 dan 25.31 kJmol-1 untuk lapisan bertebal 4, 6 dan 8 mm secara turutan. Model Page sepadan dengan proses pengeringan lapisan nipis pes buah pir berduri.

 

Kata kunci: Buah pir berduri; kadar penyerapan kelembapan; model matematik; pengeringan udara panas

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*Corresponding author; email: mabraham@ugto.mx

 

 

 

 

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