Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

R. Amiri Chayjan, K. Salari and B. Shadidi
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R. Amiri Chayjan: Department of Agricultural Machinery Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
K. Salari: Department of Agricultural Machinery Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
B. Shadidi: Department of Agricultural Machinery Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

Research in Agricultural Engineering, 2012, vol. 58, issue 2, 73-82

Abstract: Thin layer drying properties of high moisture garlic sheets under semi fluidized and fluidized bed conditions with high initial moisture content (about 154.26% d.b.) were studied. Air temperatures of 50, 60, 70 and 80°C were applied to garlic samples. Among the applied models, Page model was the best to predict the thin layer drying behavior of garlic sheets. Using this model, correlation coefficient (R2) was high for all drying cases. The computed values of Deff were between 3.38 × 10-10 and 2.54 × 10-9 m2/s during the falling rate drying. Values of Deff for garlic sheets were also increased with increasing in input air temperature. Activation energy values were varied between 51.32 and 60.58 kJ/mol for 50 to 80°C, respectively. The specific energy consumption (SEC) for garlic specimens was placed in the range of 0.316 × 106 and 0.979 × 106 kJ/kg from 50 to 80°C, respectively. An increase in air temperature caused decrease in SEC value. Application of semi fluidized bed convective drying with temperature between 50 and 60°C was suitable to produce dried garlic.

Keywords: energy; diffusivity; garlic; moisture ratio; Page model (search for similar items in EconPapers)
Date: 2012
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlrae:v:58:y:2012:i:2:id:42-2011-rae

DOI: 10.17221/42/2011-RAE

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