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Sains Malaysiana 48(2)(2019): 361–367
http://dx.doi.org/10.17576/jsm-2019-4802-13
Hot Air Drying Kinetics of Thin Layers of
Prickly Pear Fruit Paste
(Kinetik Pengeringan Udara Panas pada Lapisan
Nipis Pes Buah Pir Berduri)
MA. DEL ROSARIO ABRAHAM-JUÁREZ1*, VÍCTOR OLALDE-PORTUGAL2, ABEL CERÓN
GARCÍA1 & MARÍA ELENA SOSA-MORALES1
1Departamento de
Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad
de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato,
Guanajuato, 36500, Mexico
2CINVESTAV-IPN, Unidad Irapuato, Irapuato,
Guanajuato, Mexico
Received: 2 Mac 2018/Accepted:
16 October 2018
ABSTRACT
Hot air drying of thin layers of a
paste from prickly pear fruit (without seeds) to obtain a chewy
product was studied. The effect of air temperature (50 to 80°C)
and sample thickness (4, 6, and 8 mm) on drying kinetics was analyzed.
Drying curves were obtained, and drying data were fitted to Lewis,
Henderson & Pabis, Peleg and Page mathematical models. The models
were compared by two statistical parameters (coefficient of determination
and reduced chi-squared). The drying rate curves showed that the
layers of the paste were characterized by a single-falling-rate
period. Water loss during drying was described by Fick's equation
and effective diffusivity, ranging between 0.75 and 7.05×10-9 m2s-1
depending on drying conditions. Activation
energy was calculated from Arrhenius equation, being 34.51, 29.86,
and 25.31 kJmol-1
for layers of 4, 6, and 8 mm thickness,
respectively. The Page model fitted adequately the drying process
of thin layers of the paste from prickly pear fruit.
Keywords: Hot air drying; mathematical
modeling; moisture diffusivity; prickly pear fruit
ABSTRAK
Pengeringan secara udara panas mengeringkan
lapisan nipis pes buah pir berduri (tanpa biji) untuk mendapatkan
produk kenyal telah dikaji. Kesan suhu (50 hingga 80°C) dan
ketebalan sampel (4, 6 dan 8 mm) terhadap kinetik pengeringan telah
dianalisis. Kadar lengkung pengeringan diperoleh dan data pengeringan
telah dipadankan dengan model matematik Lewis, Henderson & Pabis,
Peleg dan model matematik Page. Model tersebut telah dibandingkan
oleh dua parameter statistik (pekali penentuan dan pengurangan khi
kuasa dua). Kadar lengkung pengeringan menunjukkan bahawa lapisan
pes dicirikan oleh tempoh kadar-tunggal-jatuh. Kehilangan air semasa
pengeringan ditunjukkan oleh persamaan Fick's dan daya keresapan
yang berkesan, merangkumi antara 0.75 dan 7.05×10-9 m2s-1 bergantung pada syarat pengeringan.
Tenaga pengaktifan dihitung daripada persamaan Arrhenius, 34.51,
29.86 dan 25.31 kJmol-1
untuk lapisan bertebal 4, 6 dan 8 mm
secara turutan. Model Page sepadan dengan proses pengeringan lapisan
nipis pes buah pir berduri.
Kata
kunci: Buah pir berduri; kadar penyerapan kelembapan; model matematik;
pengeringan udara panas
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*Corresponding author; email: mabraham@ugto.mx |
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