e-journal

Study of the drying kinetics of pepper

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The present study investigated the influence of microwave power on the drying kinetics,energy consumption and drying efficiency of green pepper during microwave drying at 180, 240,300, 360, 420, 480 and 540 W. Seven mathematical models for describing the thin-layer drying behaviour of pepper samples were investigated. The models were compared based on their R2,RMSE and v2 values between experimental and predicted moisture ratios. By increasing the microwave
output powers (180–540 W), the drying time decreased from 9 to 2.5 min. The drying process took place in the falling rate period. The results show that the Midilli model is the most appropriate model for drying behaviour of thin layer pepper samples. A third order polynomial relationship was found to correlate the effective moisture diffusivity with moisture content. The effective moisture diffusivity increased with decrease in moisture content of pepper samples. The average effective diffusivity varied from 8.315 · 108 to 2.363 · 107 m2/s, over the microwave power range studied,with an energy activation of 14.19 W/g. Energy efficiency increased with increase in microwave
power and moisture content. The least specific energy consumption (4.99 MJ/kg water) was at the microwave power of 240W and the highest (6.80 MJ/kg water) was at 180 W.

KEYWORDS
Drying;
Modelling;Moisture diffusivity;Pepper;Microwave power;Drying efficiency;Energy consumption

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Ketersediaan

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Informasi Detail

Judul Seri

Journal of the Saudi Society of Agricultural Sciences

No. Panggil

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Penerbit

: King Saud University., 2014

Deskripsi Fisik

Journal of the Saudi Society of Agricultural Sciences (2014) 13, 130–138

Bahasa

English

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

(2014) 13,

Subjek

KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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