The thin-layer drying characteristics of garlic slices

Abstract

The thin-layer drying characteristics of garlic slices (2-4 mm) were investigated for a temperature range 50-90°C, a relative humidity range 8-24%, and an airflow range 0.5-1 m/s. An analysis of variance (ANOVA) revealed that temperature and slice thickness significantly affected the drying rate while relative humidity and airflow rate were insignificant factors during drying. Effective diffusivity of water varied from 2 to 4.2 × 10-10 m2/s over the temperature range investigated, with an energy of activation of 989 kJ/kg. Four mathematical models available in the literature were fitted to the experimental data, with the Page and the two-compartment models giving better predictions than the single-term exponential and Thompson's model. The temperature dependence of the diffusivity coefficients was described satisfactorily by a simple Arrhenius-type relationship. Copyright © 1996 Elsevier Science Limited.

Source or Periodical Title

Journal of Food Engineering

ISSN

2608774

Page

75-97

Document Type

Article

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