Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

Tinuade Afolabi, Toyosi Tunde-Akintunde and Olusegun Oyelade

Journal of Food Research, 2014, vol. 3, issue 5

Abstract: The thin layer drying behaviour of ginger slices in a laboratory dryer was examined. The slices of 5 mm, 10 mm and 15 mm thicknesses were dried using heated ambient air at temperatures from 40 to 70 ºC and air velocity of 1.5 m/s. The effects of drying air temperature and slice thickness on the drying characteristics, drying time and energy requirement of drying process was determined. The results have shown that an increase in the drying air temperature causes shorter drying times. Thinner slices also causes a shorter drying time. The effective moisture diffusivity values increased from 3.36814 × 10-10 m2/s to 5.82524 × 10-9 m2/s while the activation energy values for different slice thickness of ginger varied from 196.15 to 198.79 kJ/mol. The total needed energy varied from 735.3 to 868.5 kWh while the value of specific energy requirement varied from 3676.6 to 4342.4 kWh/kg respectively.

Keywords: Research; Methods/Statistical; Methods (search for similar items in EconPapers)
Date: 2014
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