Drying Kinetics and Modelling of Convective Drying of Kedondong Fruit

  • C. T. Ee Future Food Malaysia, Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
  • Y. J. Khaw Future Food Malaysia, Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
  • C. L. Hii Future Food Malaysia, Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
  • C. L. Chiang Foundation in Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
  • M. Djaeni Department of Chemical Engineering, Diponegoro University, Jl. Prof. Soedarto, SH., Tembalang, Semarang, Indonesia
Keywords: drying rates, diffusion, effective diffusivity, modeling, thin layer model

Abstract

Kedondong is an underutilized fruit cultivated in a small scale in Malaysia and it contains nutrients that can be preserved through drying. The dried product can be sold as a premium fruit snack that could generate revenue for the producer. We studied the drying of peeled and unpeeled kedondong fruits using hot air (60-80°C). This study aims to investigate the drying kinetics (drying rates and effective diffusivities) of kedondong fruits and model the drying curves using thin layer models. Ten thin layer models were employed and solved using non-linear regression. Drying kinetics showed that only falling rate periods were observed, which implied that internal diffusion was the dominant mechanism for moisture release. Mathematical models showed that Modified Hii et al. (I) and (II) models were able to predict the drying curve well with the highest R2 (0.9992-0.9999), the lowest RMSE (8.0 x 10-4 - 2.5 x 10-3) and the lowest χ2 (4.0 ×10-5 - 2.0 x 10-4). Peeled  samples showed higher effective diffusivities (average 3.2 x 10-11 m2/s)  than unpeeled samples (average 2.7 x 10-11 m2/s). The activation energy was lower in peeled samples (25.8 kJ/mol) as moisture diffusion could occur more easily than unpeeled samples (32.1 kJ/mol). Results from this study provide kinetic information that can be used in scaling up of dryer and optimizing dryer performances.

References

1. Azharul, KM, Hawlader, MNA. (2005). “Drying characteristics of banana, theoretical modelling and experimental validation.” J Food Eng, 70(1), 35-45.
2. Baini, R, Langrish, TAG. (2007). “Choosing an appropriate drying model for intermittent and continuous drying of bananas.” J Food Eng, 79(1), 330-343.
3. Bualuang, O, Tirawanichakul, S, Tirawanichakul, Y. (2011). “Thermo-physical properties and mathematical modeling of thin-layer drying kinetics of medium and long grain parboiled rice.” ASEAN J. Chem. Eng, 11(2), 22-36.
4. CFF. (2014). Following the fruit trail, Kedondong (Spondias dulcis). Crop for the Future. http,//www.cffresearch.org/Updates-@-Following_the_Fruit_Trail_-,_Kedondong_(Spondias_dulcis).aspx#sthash.QvfYxk7c.YCHkC0eh.dpbs . Accesses 1 February 2020.
5. Crank, J. (1975). The mathematics of diffusion (2nd edn.), Clarendon Press, Oxford.
6. Daud, WRW, Sarker, MNH, Talib, MZM. (2000). “Drying characteristics of Malaysian padi.” Pertanika J Sci & Technol, 8(1), 105-115
7. Dhali, K, Datta, AK. (2018). “Experimental analyses of drying characteristics of selected food samples.” Agric Eng Int, CIGR Journal, 2(4), 188-194.
8. Doymaz, İ. (2005). “Sun drying of figs, an experimental study.” J. Food Eng, 71(4), 403-407.
9. Doymaz, İ. (2017). “Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices.” Heat Mass Transf, 53(1), 25–35.
10. Ee, CT, Hii, CL, Ong, SP, Law, CL, Advina, J, Tan, KW, Tan, CH. (2019). “Convective air drying of Spondias dulcis and product quality.” Int J Food Eng, 15(3-4).
11. Erbay, Z, Icier, F. (2010). “A review of thin layer drying of foods, theory, modelling, and experimental results.” Crit Rev Food Sci Nutr, 50(5), 441-464.
12. Ghazanfari, A, Emami, S, Tabil, LG, Panigrahi, S. (2006). “Thin-layer drying of flax fiber: I. analysis of modeling using Fick's second law of diffusion,” Dry Technol., 24(12), 1631-1635.
13. Hii, CL, Itam, CE, Ong, SP. (2014). “Convective air drying of raw and cooked chicken meats.” Dry Technol, 32(11), 1304-1309.
14. Hii, CL, Law, CL, Cloke, M. (2009). “Modeling using a new thin layer drying model and product quality of cocoa.” J Food Eng, 90(2), 191-198.
15. Hii, CL, Law, CL, Suzannah, S. (2012). “Drying kinetics of the individual layer of cocoa beans during heat pump drying.” J Food Eng, 108(2), 276-282.
16. Hii, CL, Ogugo, J. (2014). “Effect of pre-treatment on the drying kinetics and product quality of star fruit slices.” J Eng Sci Technol, 9(1), 123-135.
17. Jana, H. (2016). “Ambarella tree: Considering potentiality needs more focus in Indian agriculture.” Rashtriya Krishi, 11(2), 27-30.
18. Jayas, DS, Cenkowski, S, Pabis, S, Muir, WE. (1991). “Review of thin-layer drying and wetting equations.” Dry Technol,9(3), 551-588.
19. Karathanos, VT, Belessiotis, VG. (1999). “Application of a thin-layer equation to drying data of fresh and semi-dried fruits.” J Agric Eng Res, 74(4), 355-361.
20. Lee, H J, Kim, H J. (2009). “Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices.” LWT- Food Sci Technol, 42(1), 180-186.
21. Lee, YH, Chin, SK, Chung, BK. (2020). “Drying characteristics and quality of lemon slices dried under Coulomb force-assisted heat pump drying.” Dry Technol, In press
22. Onwude, ID, Hashim, N, Janius, RB, Nawi, NM, Abdan, K. (2016). “Modeling the thin‐layer drying of fruits and vegetables: a review.” Compr Rev Food Sci Food Saf, 15(3), 599-618.
23. Pal, US, Khan, MK, Mohanty, SN. (2008). “Heat Pump Drying of Green Sweet Pepper.” Dry Technol, 26(12), 1584-1590.
24. Park, YM. (1991). “Seasonal changes in resistance to gas diffusion of ‘McIntosh’ apples in relation to development of lenticel structure.” Hortic Environ Biotechnol, 32(3), 329-334.
25. Prabhanjan, DG, Ramaswamy, HS, Raghavan, GSV. (1995). “Microwave-assisted convective air drying of thin layer carrots.” J Food Eng, 25(2), 283-293.
26. Sacilik, K, Elicin, AK. (2006). “The thin layer drying characteristics of organic apple slices.” J Food Eng, 73(3), 281-289.
27. Seah, WH, Wong, ASM, Naik, WQN, Tan, CM, Chiang, CL, Hii, CL. (2020). “Convective baking characteristics and effective moisture diffusivities of yellow mealworms.” ASEAN J. Chem. Eng, 20(2), 165-173.
28. Tham, TC, Ng, MX, Gan, SH, Chua, LS, Aziz, R, Chuah, LA, Hii, CL, Ong, SP, Chin, NL, Law, CL. (2017). “Effect of ambient conditions on drying of herbs in solar greenhouse dryer with integrated heat pump.” Dry Technol, 35(14), 1721–1732.
29. Touil, A, Chemkhi, S, Zagrouba, F. (2014). “Moisture diffusivity and shrinkage of fruit and cladode of Opuntia ficus-indica during infrared drying.” J Food Process, 2014, 1-9.
30. Yaacob, MD, Leong, KY, Sathik, MRJ, Tan, NF, Ee, CT, Ong, SP, Hii, CL. (2019). “Modelling of osmotic dehydration of kedondong fruit (Spondias dulcis) immersed in natural pineapple juice.” Asia-Pacific J of Sci & Technol, 24(3).
31. Yaldiz, O, Ertekin, C, Uzun, HI. (2001). “Mathematical modelling of thin layer solar drying of sultana grapes.” Energy, 26(5), 457-465.
32. Zogzas, NP, Maroulis, ZB, Marinos-Kouris, D. (1996). “Moisture diffusivity data compilation in foodstuffs,” Dry Technol., 14(10), 2225-2253.
Published
2021-06-30
How to Cite
Ee, C. T., Khaw, Y. J., Hii, C. L., Chiang, C. L., & Djaeni, M. (2021). Drying Kinetics and Modelling of Convective Drying of Kedondong Fruit. ASEAN Journal of Chemical Engineering, 21(1), 113-123. Retrieved from https://journal.ugm.ac.id/v3/AJChE/article/view/9168
Issue
Vol 21 No 1 (2021)
Section
Articles

Copyright holder for articles is ASEAN Journal of Chemical Engineering. Articles published in ASEAN J. Chem. Eng. are distributed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) license. 

Authors agree to transfer all copyright rights in and to the above work to the ASEAN Journal of Chemical Engineering Editorial Board so that the Editorial Board shall have the right to publish the work for non-profit use in any media or form. In return, authors retain: (1) all proprietary rights other than copyright; (2) re-use of all or part of the above paper in their other work; (3) right to reproduce or authorize others to reproduce the above paper for authors’ personal use or for company use if the source and the journal copyright notice is indicated, and if the reproduction is not made for the purpose of sale.