Chokeberry thin layer convective drying process modeling and energy efficiency estimation

Abstract

© Published under licence by IOP Publishing Ltd. The effective moisture diffusivity (Deff), the energy of activation (Ea) and total energy input (Q) are appropriate parameters for modeling and energy efficiency estimation of the thin layer dehydration process of chokeberry under the different air temperature (50, 55, 60, 65 and 70 °C). Increasing the dehydration temperature will statistically significantly increased the Deff from 2.93×10-6 m2 s-1 (50 °C) to 7.77×10-6 m2 s-1 (70 °C), and decreased the Ei ,• from 2594.77 kJ to 2474.35 kJ, respectively. As the drying temperature was increased and consecutive drying time has been reduced (from 37 hours to 23 hours), energy input statistically significantly decreased. Mathematical models showed a good correlation between calculated and experimental values and allowed good prediction of dehydration parameters, enhancing energy efficiency. The Ea for the experimental model of thin layer chokeberry dehydration was 45.37 kJ mol-1.