Moisture diffusivity and drying kinetic equation of convective drying of grapes

The aim of this work is to evaluate experimentally the drying kinetics of agricultural products as a function of drying conditions and to evaluate the diffusion coefficient. The study is performed on two kinds of grapes grown on both sides of the Mediterranean sea. Two models of diffusion have then...

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Bibliographic Details
Published in:Journal of food engineering 2002, Vol.55 (4), p.323-330
Main Authors: Azzouz, S., Guizani, A., Jomaa, W., Belghith, A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Drying kinetics
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Grape varieties
Mass diffusivity
Shrinkage
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Summary:The aim of this work is to evaluate experimentally the drying kinetics of agricultural products as a function of drying conditions and to evaluate the diffusion coefficient. The study is performed on two kinds of grapes grown on both sides of the Mediterranean sea. Two models of diffusion have then been performed to evaluate the effective diffusivity. A simplified one based on Fick’s law and a second one that takes account of the shrinkage as a fundamental parameter by modeling the movement of dry solids and the consequent movement of the bound substance. A comparison is then made between the results obtained for the two considered varieties as well as between our results and those found in literature. The drying kinetics are linked to the experimental conditions by means of two parameters K and N. A regression analysis based on Fick’s law determined the dependence of these parameters on drying conditions for each variety of grape.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(02)00109-7