AN INVERSE METHOD FOR DETERMINING THE INSTANTANEOUS DIFFUSION COEFFICIENT OF PUMPKIN SLICES DURING DRYING PROCESS

Authors

  • Abdelouahab BENSEDDIK Unité de Recherche Appliquée en Energies Renouvelables, URAER, Centre de Développement des Energies Renouvelables, CDER, 47133, Ghardaïa, Algeria
  • Hocine BENSAHA Unité de Recherche Appliquée en Energies Renouvelables, URAER, Centre de Développement des Energies Renouvelables, CDER, 47133, Ghardaïa, Algeria
  • Djemoui Lalmi Faculté des sciences et de technologie, université de Ghardaïa, Algeria
  • Adiba Benahmed Djilali Faculty of Biological and Agricultural Sciences, Mouloud Mammeri University of Tizi-Ouzou, 15007, Algeria
  • Said bennaceur Université Tahri Mohamed de Béchar, Algeria
  • Karim ALLAF University of La Rochelle, Laboratory of Engineering Science for Environment LaSIE UMR 7356 CNRS, La Rochelle, France

DOI:

https://doi.org/10.52292/j.laar.2023.976

Keywords:

drying kinetics, hot air drying, moisture diffusivity, potimarron slice

Abstract

In food and biological materials, most methods used to determine the effective moisture diffusivity do not provide reliable results. In this work, an experimental approach to determine the instantaneous diffusion coefficient of pumpkin slices during drying process was used. We use the inverse method by combining the Levenberg-Marquardt optimization technique with analytical solutions of Fick's second law of dif-fusion. A series of drying kinetics experiments are performed followed by the analytical identification of moisture diffusivity. All experimental runs were carried out according to response surface based on central composite design, and the results obtained were validated

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Published

2023-06-24

Issue

Vol. 53 No. 3 (2023): Latin American Applied Research

Section

Heat and Mass Transfer

License

Copyright (c) 2023 Latin American Applied Research - An international journal

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