Determination of Moisture Diffusivity of Pine Nut Seeds

Karataş, Şükrü; Pınarlı, İlkay

doi:10.1081/drt-100103946

Cited by 8 publications

(8 citation statements)

References 12 publications

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“…The Ea values are in agreement with some data found in the literature, being within the range of values reported for other food products, i.e., between 15 and 95 kJ/mol (Rizvi 1986;Karatas and Pinarli 2001;Lagunez-Rivera et al 2007). Figure 3 compares the dimensionless moisture contentdrying time experimental data with that predicted using the proposed model with an initial mass load of 0.300 kg.…”

Section: Resultssupporting

confidence: 91%

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Moisture Diffusion in Allspice (Pimenta Dioica L. Merril) Fruits During Fluidized Bed Drying

Pérez‐Alonso

Cruz-Olivares

Ramírez

et al. 2010

Journal of Food Processing and Preservation

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Allspice fruits (Pimenta dioica L. Merril) were dried in a laboratory fluidized bed dryer at three different inlet air temperatures (60, 70 and 80C), three different initial bed mass loads (0.300, 0.450 and 0.600 kg) and an air velocity of 3.4 m/s. The mean effective diffusion coefficients were obtained by analyzing the drying curves with Fick's second law diffusional model for a spherical geometry, and ranged from 1.37 × 10−10 to 4.66 × 10−10 m2/s for moisture contents between 0.072 and 2.000 kg water/kg dry solids. An Arrhenius‐type relationship was used for estimating the activation energy (Ea) required for moisture diffusion at a given temperature. The values for Ea were nonsignificantly different (55.78–59.89 kJ/mol) for the different initial bed mass loads. Fick's model describes successfully the allspice drying process. PRACTICAL APPLICATIONS An important contribution of the present work was to quantify the mean effective diffusion coefficient of water and the estimation of the activation energy required for water diffusion in allspice fruits undergoing fluidized bed drying process. By doing this, a better understanding of the drying process was achieved, which in turn may result in the production of higher‐quality allspice dehydrated products.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 91%

Moisture Diffusion in Allspice (Pimenta Dioica L. Merril) Fruits During Fluidized Bed Drying

Pérez‐Alonso

Cruz-Olivares

Ramírez

et al. 2010

Journal of Food Processing and Preservation

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“…To relate the effective diffusivity and temperature, an Arrhenius-type equation has frequently been used: [4,7,22] …”

Section: Moisture Diffusivitymentioning

confidence: 99%

“…In this work, the moisture diffusion coefficient has been considered as the effective diffusivity. [20][21][22] The governing equation is expressed as:…”

Section: Moisture Diffusivitymentioning

confidence: 99%

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From Laboratory Experiments to Design of a Conveyor-Belt Dryer via Mathematical Modeling

Montazer-Rahmati

Horri

2005

Drying Technology

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A conveyor-belt dryer for picrite has been modeled mathematically in this work. The necessary parameters for the system of equations were obtained from regression analysis of thin-layer drying data. The convective drying experiments were carried out at temperatures of 40, 60, 80, and 100 C and air velocities of 0.5 and 1.5 m=sec. To analyze the drying behavior, the drying curves were fitted to different semi-theoretical drying kinetics models such as those of Lewis, Page, Henderson and Pabis, Wang and Singh, and the decay models. The decay function (for second order reactions) gives better results and describes the thin layer drying curves quite well. The effective diffusivity was also determined from the integrated Fick's second law equation and correlated with temperature using an Arrhenius-type model. External heat and mass transfer coefficients were refitted to the empirical correlation using dimensionless numbers (J h , J D ¼ m Á Re n ) and their new coefficients were optimized as a function of temperature. The internal mass transfer coefficient was also correlated as a function of moisture content, air temperature, and velocity.

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Impacts of microwave and freeze-drying methods on drying kinetics, physicochemical properties and antioxidant activity of pine nut (Pinus pinea L.)

Kemerli-Kalbaran,

Ozdemir

2023

Heat Mass Transfer

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Determination of Moisture Diffusivity of Pine Nut Seeds

Cited by 8 publications

References 12 publications

Moisture Diffusion in Allspice (Pimenta Dioica L. Merril) Fruits During Fluidized Bed Drying

Moisture Diffusion in Allspice (Pimenta Dioica L. Merril) Fruits During Fluidized Bed Drying

From Laboratory Experiments to Design of a Conveyor-Belt Dryer via Mathematical Modeling

Impacts of microwave and freeze-drying methods on drying kinetics, physicochemical properties and antioxidant activity of pine nut (Pinus pinea L.)

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