Determination of moisture diffusivity of red delicious apple tissues by thermogravimetric analysis

H. Feng, J. Tang, St John Dixon-Warren

Research output: Contribution to journalArticlepeer-review

Abstract

Moisture diffusivity is an important parameter needed in the analysis, design and optimization of drying processes for food and other materials. Published data on moisture diffusivities of food materials are scarce and, sometimes, inconsistent due to a lack of a precise and repeatable experimental technique. Most experimental data are limited to low and moderate drying temperature (<70°C), whereas in the food industry hot air of up to 100°C is usually used in the falling rate period to speed up the drying processes. In this study, the effective moisture diffusivities of Red Delicious apple tissues were determined from drying curves produced with a Perkin Elmer thermogravimetric analyzer, using the slope method. The experiments were conducted at four temperatures 60, 80, 100 and 120°C. Two well defined falling rate periods were observed. The effective moisture diffusivity, for the four temperature levels ranged from 3.2 x 10-7 to 7.9 x 10-8 m2/s for the first falling rate period and 3.8 x 10-8 to 4.7 x 10-9 m2/s for the second falling rate period. The temperature dependence of the effective diffusivity can be described with an Arrhenius-type equation.

Original languageEnglish (US)
Pages (from-to)1183-1199
Number of pages17
JournalDrying Technology
Volume18
Issue number6
DOIs
StatePublished - Jan 1 2000
Externally publishedYes

Keywords

  • Apple
  • Dehydration
  • Moisture diffusivity
  • Thermogravimetric analysis

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Physical and Theoretical Chemistry

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