INFRARED DEHYDRATION OF BLANCHED QUINCE SLICES: STUDY ON PROCESS AND MASS TRANSFER CHARACTERISTICS

DRYING OF QUINCE SLICES

Authors

  • Mohsen Beigi Department of Mechanical Engineering, Tiran Branch, Islamic Azad University, Tiran, Iran

DOI:

https://doi.org/10.52292/j.laar.2021.766

Keywords:

Quince slices, Analytical model, Moisture diffusion, Convective mass transfer coefficient, Activation energy

Abstract

In the present work, moisture removal characteristics of quince slices in a convective tray dryer were studied. The blanched slices (with thicknesses of 3, 5 and 7 mm) were dried at drying temperatures of 50, 60 and 70 °C and air flow rates of 1, 1.5 and 2 m/s. The analytical model proposed by Dincer and Dost was used to determine the mass transfer parameters. The obtained Biot numbers (0.108‒0.293) revealed that both the internal and external resistance control the moisture diffusion within the samples. The moisture diffusivity and convective mass transfer coefficient were found to be in the ranges of 1.578×10-7‒7.331×10-7 m2/s and 2.040×10-5‒3.507×10-5 m/s, respectively. The activation energies for moisture diffusion and surface mass evaporation were determined to be in the ranges of 17.607 to 48.019 kJ/mol and 5.270 to 27.430 kJ/mol, respectively.

Published

2021-09-30

Issue

Section

Heat and Mass Transfer