Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
646406 | Applied Thermal Engineering | 2014 | 8 Pages |
Abstract
Thin layer drying kinetics of fermented tea (Camellia sinensis) was investigated at air temperatures (80, 90,100, 110) °C and velocities (0.50, 0.65, 075) m sâ1 respectively using a producer gas furnace tea dryer. The tea samples weight, dry and wet bulb temperatures and air velocities were recorded continuously during each experiment. The black tea drying data were fitted to different semi-theoretical models such as Lewis, Page, Modified Page, Henderson and Pabis and Two Term, etc. The modified Page model gave better prediction of thin layer drying kinetics of black tea followed by Lewis model. The diffusivity constant (Do = 0.746 Ã 10â3 m2 sâ1) and activation energy (Ea = 52.104 kJ molâ1) were computed from linear regression analysis. The modified Page model gave drying rate constant (k = 25.91 Ã 10â4 sâ1) and exponent (n = 1) at 100 °C air temperature. Both air temperatures and velocities have influence to enhance drying rate constant (k) and exponent (n) in Page and Modified Page models. The energy consumption was found as 19.01 MJ kgâ1 of made tea (3% w.b.) based on calorific value of producer gas (HHV = 4.39 MJ Nmâ3). Specific energy consumption of the dryer was approximately 6.274 MJ kgâ1 of water removed.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Fluid Flow and Transfer Processes
Authors
Partha Pratim Dutta, Debendra Chandra Baruah,