Agricultural Engineering, Volume 48 (2016)

CARROT SLICES THICKNESS AND TEMPERATURE INFLUENCE ON THE HIGH TEMPERATURE DRYING DYNAMICS

Aivars Aboltins, Tatjana Rubina, Janis Palabinskis, Egle Jotautiene
Latvia University of Agriculture, Faculty of Engineering, Institute of Agricultural Machinery; Latvia University of Agriculture, Faculty of Information technologies, Department of Computer Systems; Latvia University of Agriculture, Faculty of Engineering, Institute of Agricultural machinery; Aleksandras Stulginskis University, Faculty of Agricultural Engineering, Institute of Agricultural Engineering and Safety

Abstract

The aim of this paper is to determine the drying and diffusion coefficients of removed moisture applying convection drying of carrot slices. In this study was investigated the slices thickness and temperature effect on the carrot drying process. The experiments were carried out with potato slices of three different thickness 10 mm, 15 mm and 20 mm on laboratory conditions. There are compared drying processes by four different drying temperatures: 60, 70, 80 and 90ºC with the purpose to investigate slices thickness and temperature effect on the carrot drying process. Using the experimental data the theoretical drying coefficient and diffusion coefficient were calculated. The results of this research showed that the diffusion coefficient is directly proportional to the moisture content in material. Diffusion coefficient dependence on the moisture content better describe exponential equation. The theoretical results are useful for description and modelling of the drying process with time dependent drying coefficient and diffusion coefficient for carrot slices and pieces on two- and three-dimensional case. Calculated parameters can be used for further research work and for improvement of the whole drying process.

Keyword(s): carrot drying, drying coefficient, diffusion coefficient.


References

Y.Yue-Horng, S.Chia-Ho, C.Ching-Hui. 2008. Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot. Food Chemistry. Vol.107 (1), 265-272 p.p. http://dx.doi.org/10.1016/j.foodchem.2007.08.013

S.Bastin, K.Henken. Water Content of Fruits and Vegetables, University of Kentucky: Colleague of Agriculture, 1997, 1 p.

M.Rashidi, I.Ranjbar, M.Gholami, S.Abbassi. 2010. Prediction of Carrot Firmness Based on Carrot Water Content, American-Eurasian J. Agric. & Environ. Sci., Vol.7 (4), 402-405 p.p.

Ch.Bratucu, A.L.Marin, C.C.Florea. 2013. Research On Carrot Drying By Means Of Solar Energy. Bulletin of the Transilvania University of Braşov Series II: Forestry Wood Industry. Agricultural Food Engineering, Vol. 6 (55) No. 1, 91-98 p.p.

H.Darvishi, H.Khafajeh, A.Banakar, M.Lofti. 2013. Effect of Shape Potato Chips on Drying Characteristics. International Journal of Agriculture and Crop Sciences, Vol. 5, No. 18, 2009-2018 p.p.

J.Gamboa-Santos, A.Soria, T.Formari, M.Villamier, A.Montilla. 2013. Optimisation of convective drying of carrots using selected processing and quality indicators. International Journal of Food Science and Technology, 48, 1998-2006 p.p. doi: 10.1111/ijfs.12076

D.Urrea, V.S.Eim, M.R.Gonzalez-Centeno, R.Minjares-Fuentes, A.Castel-Palau, M.D.Juarez, C.Rosselo. 2011. Effects of air drying temperature on antioxidant activity and carotenoids content of carrots. European Drying Conference-EuroDrying’2011, Palma, Spain, 26-28 October 2011, P. 3

A.Goula, K.Adamopoulos. 2010. Kinetic models of β-carotine degradation during air drying of carrots. Drying Technology, Vol. 28 (6), 752-761 p.p. doi: 10.1080/07373937.2010.482690

J.Srikiatden, J.S. Roberts. 2008. Predicting moisture profiles in potato and carrot during convective hota ir druing using isothermally measured effective diffusivity. Journal of Food Engineering, Vol. 84 (4), 516-525 p.p. http://dx.doi.org/10.1016/j.jfoodeng.2007.06.009

A.Aboltins, A.Upitis. 2011. The mathematical model of carrot slices drying. Scientific journal: Agricultural Engineering. XXXVI, 2, 69-75 p.p.

A.Aboltins. 2013. Theoretical study of material drying coefficient. International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, Jelgava, 153-158 p.p.

H.Togrul. 2006. Suitable drying model for infrared drying of carrot. Journal of Food Engineering, Vol. 77 93), 610-619 p.p. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.020

J.Crank. 1956. The mathematics of diffusion. Oxford, Clarendon Press, P.347

R.Guinē, M.Barocca. Estimation of the Diffusivities and Mass transfer Coefficients for the Drying of D.Joaguina Pears. Proceedings of the World Congress on Engineering, London, U.K., July 3-5, 2013, Vol II, pp.1-4


Full Text: PDF

Refbacks

  • There are currently no refbacks.
2209 views

Agricultural Engineering ISSN 1392-1134 / eISSN 2345-0371

This journal is published under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License. Responsible editor: Dr A. Žunda.