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Abstract
The drying kinetics of strawberry in a laboratory dryer was studied. The pre-treated with alkaline ethyl oleate solution and untreated strawberries
were dried at selected temperatures of 50, 55 and 65 ◦ C with a constant air velocity of 1.2 m/s. The drying rate curves showed that drying process
took place only in the falling rate period. Thin-layer drying models of Lewis, Henderson and Pabis, logarithmic, Page, Wang and Singh evaluated
based on coefficient of determination (R2 ), reduced chi-square (χ2 ) and root means error (RMSE). The logarithmic model was found to be a better
model for describing the characteristics of strawberry for both of the temperatures of 50 and 55 ◦ C. The values obtained from Wang and Singh
were found to be more reasonable for temperature of 65 ◦ C than the other models. The transport of water during drying was described by Fick’s
equation and effective diffusivity varied from 4.95 × 10−10 to 1.42 × 10−9 m2 /s.
© 2007 Elsevier B.V. All rights reserved.
Keywords: Strawberry; Convective drying; Alkaline ethyl oleate; Effective diffusivity; Rehydration capacity
0255-2701/$ – see front matter © 2007 Elsevier B.V. All rights reserved.
doi:10.1016/j.cep.2007.02.003
İ. Doymaz / Chemical Engineering and Processing 47 (2008) 914–919 915
Fig. 1. Drying behaviours of pre-treated/untreated strawberries. Fig. 3. Drying curves of halves and whole untreated strawberries.
in ethyl oleate plus potassium carbonate solution prior to drying moisture movement in the samples. The results were generally
were found to have a shorter drying time compared to untreated in agreement with some literature studies on drying of various
samples. The drying time required to reduce the moisture from fruits such as apricot and strawberry [14,28,30].
initial moisture content of about 93.2% (w.b.) to desired mois- The drying rate increases with increasing the surface area
ture in the final product, approximately 20% (w.b.) was 1110, exposed to heated air, strawberries dry faster if they are halved
990 and 690 min for pre-treated samples, 1620, 1320 and 900 prior to drying process. The results of halves and whole dried
for untreated samples at drying air temperatures of 50, 55 and strawberries at 50 ◦ C demonstrated that in and had drying times
65 ◦ C, respectively. These results demonstrated that drying times of 720 and 1620 min, respectively (Fig. 3). Drying time was
of pre-treated samples was about 23.3–31.5% shorter than that decreased by 125% for halved strawberries dried at 50 ◦ C com-
of untreated samples. Consequently, AEEO solution was more pared to the drying time of samples dried as whole at the same
effective solution in strawberry drying and removed the waxy temperature. Similar result was found by Sunjka and Raghavan
layer on the surface of berry and increased the skin permeability. [10] for drying of cranberries. They reported that mechanical
So, drying time of strawberry was decreased. A similar effect pre-treatment such as cutting into halves of fruits provide sub-
of ethyl oleate has been found in drying of agricultural products stantial increase in moisture ratio loss, because the surface area
such as seedless grapes and apricots [11,14]. for mass transfer is greater.
Fig. 2 is shown the variation of drying rate with moisture
content. A constant-rate period was not observed in any of the 3.2. Rehydration characteristics
experiments of this work, so the entire drying process for straw-
berry occurs in the range of the falling-rate period. Moisture The results for rehydration capacity are shown in Fig. 4.
ratio decreases continuously with diminishing drying time. This Rehydration of pre-treated samples was much faster than
shows that diffusion in dominant physical mechanism governing untreated samples. The pre-treatment yielded structurally a more
compact product after drying process. This factor adversely
Table 2
Statistical results from various thin-layer drying models for untreated
strawberries
T (◦ C) Model names R2 χ2 RMSE
and 55 ◦ C. The values obtained from Wang and Singh were found
influenced the rehydration of pre-treated strawberry. The rehy- to be more reasonable for temperature of 65 ◦ C than the other
dration tests show that the rehydration at 65 ◦ C is faster than models. Fig. 5 compares experimental data with those predicted
other temperatures. with the logarithmic model for dried strawberry at 50 and 55 ◦ C.
Fig. 6 compares experimental data with those predicted with the
3.3. Modelling of drying curves Wang and Singh model for dried strawberry at 65 ◦ C.
The moisture content data at the different air temperatures 3.4. Effective diffusivity
were converted to moisture ratio expression (Eq. (1)) and then
curve fitting computations with the drying time were done by Fick’s second diffusion law has been widely used to describe
using the five thin-layer drying models in Table 1. The statis- the drying process during the falling rate period for biologi-
tical results from the models such as R2 , χ2 and RMSE values cal materials. General series solution of Fick’s second law in
are shown in Tables 2 and 3. In all cases, the R2 values for the spherical coordinates with the assumptions of constant moisture
models were greater than the acceptable R2 value of 0.90, indi- diffusivity and temperature, negligible shrinkage during drying
cating a good fit [31]. Generally R2 , χ2 and RMSE values were is given as follows [32]:
changed between 0.9758 and 0.9998, 0.000013 and 0.001991,
∞ 2 2
0.000024 and 0.003853, respectively. As expected, the logarith- M − Me 61 n π Deff t
mic model was found to be a better model for describing the = 2 exp − (5)
M0 − M e π n2 r2
characteristics of strawberry for both of the temperatures of 50 n=1
Table 3
Statistical results from various thin-layer drying models for pre-treated
strawberries
T (◦ C) Model names R2 χ2 RMSE
Appendix A. Nomenclature
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