Determination of moisture diffusivity and activation energy on fixed bed drying of red pepper (Capsicum annum) on convective solar drying

Siti Asmaniyah Mardiyani, Sumardi Hadi Sumarlan, Bambang Dwi Argo, Amin Setyo Leksono

Abstract


Moisture diffusivity and activation energy are two important variables in a drying process to understand a certain product's drying behavior. This study aimed to determine the value of effective moisture diffusivity and the activation energy of red pepper in a conventional forced convective drying based on electricity (conventional convective drying/CCD) and forced convective drying based on solar energy (convective solar drying/CSD). The value of effective moisture diffusivity was determined using the equation, which refers to Fick’s second law. The Arrhenius equation determines the activation energy value as a model of the relationship of inverse temperature and the normal logarithmic value of effective moisture diffusivity. The results showed that the values of effective moisture diffusivity of CCD 70 °C were the highest. The regression analysis between the drying layers (X), and effective moisture diffusivity (Y) showed a polynomial pattern with a coefficient determination R2 value of 0.85 (CCD 70 °C), 0.81 (CCD 60 °C), 0.88 (CCD 50 °C), and 0.48 (CSD). (R2)  The higher moisture diffusivity values in CCD indicated that the drying systems are more stable than CSD. The drying activation energy calculation showed that the value of CCD's activation energy was 36.36 kJ/mol.K, while the value of CSD's activation energy was 31.28 kJ/mol.K. Those results were consistent with the results of the previous studies. 


Keywords


Activation; Diffusivity; Drying; Moisture

Full Text:

PDF

References


Agarry, S. E. (2017) ‘Modelling the drying characteristics and kinetics of hot air-drying of unblanched whole red pepper and blanched bitter leaf slices’, Turkish Journal of Agriculture-Food Science and Technology, 5(1), pp. 24–32

Babalis, S., Papanicolaou, E., and Belessiotis, V. (2017) Fundamental mathematical relations of solar drying systems. Singapore: Springer.

Babu, A. K., Kumaresan, G., Raj, V. A., and Velraj, R. (2018) ‘Review of leaf drying: mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models’, Renewable and Sustainable Energy Reviews, 90, pp. 536–556

Chen, C., Venkitasamy, C., Zhang, W., Khir, R., Upadhyaya, S., and Pan, Z. (2020) ‘Effective moisture diffusivity and drying simulation of walnuts under hot air’, International Journal of Heat and Mass Transfer, 150, pp. 1-10

Crank, J. (1975) The mathematics of diffusion. United Kingdom: Oxford University.

Darvishi, H., Asl, A. R., Asghari, A., Azadbakht, M., Najafi, G., and Khodaei, J. (2014) ‘Study of the drying kinetics of pepper’, Journal of the Saudi Society of Agricultural Sciences, 13(2), pp. 130–138

Di Scala, K., and Crapiste, G. (2008) ‘Drying kinetics and quality changes during drying of red pepper’, LWT-Food Science and Technology, 41(5), pp. 789–795

Henderson, S. M., and Perry (1976) Agricultural engineering processing. 3rd Edition. USA: Publishing Company Inc, Westport Conneticut.

Hossain, M.A. and Bala, B.K., (2007). Drying of hot chilli using solar tunnel drier’ Solar energy, 81(1), pp.85-92.

Jayatunga, G. K., and Amarasinghe, B. (2019) ‘Drying kinetics, quality and moisture diffusivity of spouted bed dried sri lankan black pepper’, Journal of Food Engineering, 263, pp. 38–45

Kaleemullah, S., and Kailappan, R. (2006) ‘Modelling of thin-layer drying kinetics of red chillies’, Journal of Food Engineering, 76(4), pp. 531–537

Lopez, A., Iguaz, A., Esnoz, A., and Virseda, A. (2000) ‘Thin-layer drying behaviour of vegetable wastes from wholesale market’, Drying Technology, 18(4–5), pp. 995–1006

Majdi, H., and Esfahani, J. A. (2019) ‘Energy and drying time optimization of convective drying: taguchi and lbm methods’, Drying Technology, 37(6), pp. 722–734

Minaei, S., Motevali, A., Ahmadi, E., Azizi, M. H. (2012) ‘Mathematical models of drying pomegranate arils in vacuum and microwave dryers’, Journal Of Agricultural Science And Technology, 14(2), pp. 311-325

Mujumdar, A. S., and Menon, A. S. (1995) Drying of solids: principles, classification, and selection of dryers. United States: CRC Press.

Mujumdar, A. S., and Devahastin, S. (2000) Fundamental principles of drying. Canada: Exergex.

Nagata, G. A., Costa, T. V., Perazzini, M., and Perazzini, H. (2020) ‘Coupled heat and mass transfer modelling in convective drying of biomass at particle-level: model validation with experimental data’, Renewable Energy, 149, pp. 1290–1299

Natesan, V. T., Mani, P., Prasad, T. J., Krishna, J. M., and Sekar, S. (2020) 'Applications of thin layer modelling techniques and advances in drying of agricultural products’, AIP Conference Proceedings, 2311(1), pp. 090025

Olanipekun, B. F., Tunde‐Akintunde, T. Y., Oyelade, O. J., Adebisi, M. G., and Adenaya, T. A. (2015) 'Mathematical modeling of thin‐layer pineapple drying', Journal of Food Processing and Preservation, 39(6), pp.1431-1441

Salehi, F. (2020) ‘Recent applications and potential of infrared dryer systems for drying various agricultural products: a review’, International Journal of Fruit Science, 20(3), pp. 586–602

Zhang, Q, A., Song, Y., Wang, X., Zhao, W, Q., and Fan, X, H. (2016) ‘Mathematical modeling of debittered apricot (Prunus Armeniaca L.) kernels during thin-layer drying’, CyTA-Journal of Food, 14(4), pp. 509–517




DOI: https://doi.org/10.21776/ub.afssaae.2021.004.02.4

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Siti Asmaniyah Mardiyani

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.