Asian Journal of Dairy and Food Research, volume 37 issue 4 (december 2018) : 316-320

Modelling of vacuum drying of cherry pepper

H. Boris, D. Shrilekha, J. Sujata
1Department of Process and Food Engineering, College of Agricultural Engineering and Post Harvest Technology, Ranipool-737 135, Sikkim, India.
Cite article:- Boris H., Shrilekha D., Sujata J. (2018). Modelling of vacuum drying of cherry pepper. Asian Journal of Dairy and Food Research. 37(4): 316-320. doi: 10.18805/ajdfr.DR-1265.
Drying is a complex phenomenon and study of drying kinetics and modelling is very important for describing the moisture movement with respect to time and predicting the dryer performance. Considering this fact, vacuum drying characteristics of cherry pepper was studied at different drying temperatures (50, 60 and 70oC). Cherry pepper were dried from initial moisture content of about 400% (dry basis) to 13 – 14.5% (dry basis) at different temperatures at 630 mm Hg vacuum. Time required to dry cherry peppers at 50, 60 and 70p C plate temperatures were 19 h, 9.75 h and 8 h respectively. Moisture reduction of cherry pepper at various temperatures was modelled using thin-layer models viz. Lewis, Page, Modified Page and Henderson & Pabis model. Based on highest value of coefficient of determination, lowest values of reduced chi square and root mean square error, Modified Page model was found to be the best fit. Moisture diffusivity increased from 6.27 × 10-10 to 1.9× 10-9m2s-1 as plate temperature increased from 50 – 70oC. Activation energy was estimated to be 50.98 kJkgmol-1.
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