Determining of moisture diffusivity and activation energy in drying of apricots

E. Mirzaee, S. Rafiee, A. Keyhani and Z. Emam-Djomeh

Research in Agricultural Engineering, 2009, vol. 55, issue 3, 114-120

Abstract: In this study, Fick's second law was used as a major equation to calculate the moisture diffusivity for apricot fruit with some simplification. Drying experiments were carried out at the air temperatures of 40, 50, 60, 70, and 80°C and the drying air velocity of 1, 1.5 and 2 m/s. The experimental drying curves showed only a falling drying rate period. The calculated value of the moisture diffusivity varied from 1.7 × 10-10 to 1.15 × 10-9 m2/s for apricot fruit, and the value of activation energy ranged from 29.35 to 33.78 kJ/mol at different velocities of air.

Keywords: apricots; drying; effective moisture diffusivity; activation energy (search for similar items in EconPapers)
Date: 2009
References: View complete reference list from CitEc
Citations: View citations in EconPapers (5)

Downloads: (external link)
http://rae.agriculturejournals.cz/doi/10.17221/8/2009-RAE.html (text/html)
http://rae.agriculturejournals.cz/doi/10.17221/8/2009-RAE.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlrae:v:55:y:2009:i:3:id:8-2009-rae

DOI: 10.17221/8/2009-RAE

Access Statistics for this article

Research in Agricultural Engineering is currently edited by Bc. Michaela Polcarová

More articles in Research in Agricultural Engineering from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().