Subject Areas : Microbiology

F. Salehi ¹ , M. Kashani Nejad ² , P. Siah Mansori ³ , E. Moradi ⁴

1 - استادیار گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
2 - استاد دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 - دانشجوی کارشناسی دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
4 - دانشجوی کارشناسی دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

Received: 2017-02-19 Accepted : 2017-02-19 Published : 2017-03-21

Keywords: Diffusivity Coefficients, Kinetics, Logarithmic Model, Persimmon,

Abstract :

Introduction: Investigation of the mass transfer kinetics and moisture diffusivity coefficients can be useful tools for optimal control of the drying process condition and increasing the product quality. Materials and Methods: In this study, kinetic modeling of persimmon drying in a combined hot air- infrared dryer was investigated. The effect of hot air temperature at three levels of 55, 65 and 75 °C and radiation lamp power at three levels of 150, 250 and 375 W on time and drying rate, and moisture diffusion coefficients during drying process of persimmon were evaluated. Results:  By increasing the temperature of drying from 55 to 75 °C, 36 % of the drying time was reduced and by increasing the power of infrared lamp from 150 to 375 W the time of drying of persimmon was reduced by 68.4%. The effect of infrared heat power and hot air temperature on effective diffusivity coefficient of persimmon was investigated and the results showed that the effective diffusivity coefficient was increased by increasing the heat source power. Effective diffusivity coefficient of persimmon moisture was between 1.8×10-9 to 1.3×10-8 m2/s. Conclusion: The results indicated that the effect of hot air temperature and radiation lamp power on the drying process of persimmon is significant. In modeling of persimmon drying process, the logarithmic model is a better match with the experimental results as compared to the other models.

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