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Information Journal Paper

Title

EFFECTIVE MOISTURE DIFFUSIVITY AND ACTIVATION ENERGY OF BASIL IN THIN LAYER DRYER DURING HOT AIR DRYING

Pages

  9-17

Abstract

 The aim of this study is to report, its BASIL leaves effective coefficient MOISTURE DIFFUSIVITY determined and ACTIVATION ENERGY. The thin-layer DRYING experiments were carried out under five temperatures of 40, 50, 60, 70 and 80oC, three air velocity 1.5, 2 and m/s and three level of RELATIVE HUMIDITY 20, 40 and 60%. Moisture transfer from BASIL leaves was described by applying the Fick’s diffusion model. The effective diffusivity values changed from 1.05009×10-11 to 2.2491×10-10 m2/s for the range of temperatures considered. An Arrhenius relation with an ACTIVATION ENERGY value of 44.04 to 60kJ/mol and the diffusivity constant value of 1.29618391×10-7 to 1.31327786×10-4 m2/s were obtained which shows the effect of the DRYING temperature, air velocity and RELATIVE HUMIDITY on the diffusivity.

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    APA: Copy

    TAHERI GARAVAND, A., RAFIEE, S., KEYHANI, A., & JAFARI, S.M.. (2011). EFFECTIVE MOISTURE DIFFUSIVITY AND ACTIVATION ENERGY OF BASIL IN THIN LAYER DRYER DURING HOT AIR DRYING. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 2(3 (6)), 9-17. SID. https://sid.ir/paper/176543/en

    Vancouver: Copy

    TAHERI GARAVAND A., RAFIEE S., KEYHANI A., JAFARI S.M.. EFFECTIVE MOISTURE DIFFUSIVITY AND ACTIVATION ENERGY OF BASIL IN THIN LAYER DRYER DURING HOT AIR DRYING. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;2(3 (6)):9-17. Available from: https://sid.ir/paper/176543/en

    IEEE: Copy

    A. TAHERI GARAVAND, S. RAFIEE, A. KEYHANI, and S.M. JAFARI, “EFFECTIVE MOISTURE DIFFUSIVITY AND ACTIVATION ENERGY OF BASIL IN THIN LAYER DRYER DURING HOT AIR DRYING,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 2, no. 3 (6), pp. 9–17, 2011, [Online]. Available: https://sid.ir/paper/176543/en

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