Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8849920 | Saudi Journal of Biological Sciences | 2018 | 26 Pages |
Abstract
Drying of garlic slices in thin-layer have been studied with Infrared (IR) at 0.075, 0.15, 0.225 and 0.3 W cmâ2 radiation intensity and 0.75 and 1.25 m sâ1 air flow velocity. The results showed increasing in drying rate and decreasing at the time of drying with decreasing air flow velocity and increasing IR radiation intensity. The effective moisture diffusivity (Deff) was obtained using Fick's diffusion equation and its mean values ranged between 5.83Ã10â11 and 7.66Ã10â10 m2 sâ1 for all investigated conditions. In addition, a third-order polynomial equation linking the effective moisture diffusivity and moisture content was found. Average activation energy increased with the decrease of IR radiation and increase of air flow velocity. Thirteen different mathematical models were verified with non-linear regression analysis for describing the garlic drying process. Modified Henderson and Pabis model presented the best prediction of the drying of garlic slices.
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Authors
Mahmoud Younis, Diaeldin Abdelkarim, Assem Zein El-Abdein,