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Mass transfer parameters of celeriac during vacuum drying

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Abstract

An accurate prediction of moisture transfer parameters is very important for efficient mass transfer analysis, accurate modelling of drying process, and better designing of new dryers and optimization of existing drying process. The present study aimed to investigate the influence of temperature (e.g., 55, 65 and 75 °C) and chamber pressure (e.g., 0.1, 3, 7, 10, 13 and 17 kPa) on effective diffusivity and convective mass transfer coefficient of celeriac slices during vacuum drying. The obtained Biot number indicated that the moisture transfer in the celeriac slices was controlled by both internal and external resistance. The effective diffusivity obtained to be in the ranges of 7.5231 × 10−10–3.8015 × 10−9 m2 s−1. The results showed that the diffusivity increased with increasing temperature and decreasing pressure. The mass transfer coefficient values varied from 4.6789 × 10−7 to 1.0059 × 10−6 m s−1, and any increment in drying temperature and pressure caused an increment in the coefficient.

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Abbreviations

Bi :

Biot number (–)

D :

Effective moisture diffusivity (m2 s−1)

G :

Lag factor (–)

k :

Moisture transfer coefficient (m s−1)

L :

Thickness of samples (m)

M :

Instantaneous moisture content (gwater/gdry matter)

M e :

Equilibrium moisture content (gwater/gdry matter)

M 0 :

Initial moisture content (gwater/gdry matter)

M s :

Moisture content at surface of sample (gwater/gdry matter)

MR :

Moisture ratio (–)

S :

Drying coefficient (s−1)

t :

Drying time (s)

µ 1 :

The first root of the transcendental characteristic equation (–)

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Authors and Affiliations

  1. Department of Mechanical Engineering, Tiran Branch, Islamic Azad University, Tiran, Iran

    Mohsen Beigi

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  1. Mohsen Beigi
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Correspondence to Mohsen Beigi.

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Beigi, M. Mass transfer parameters of celeriac during vacuum drying. Heat Mass Transfer 53, 1327–1334 (2017). https://doi.org/10.1007/s00231-016-1912-4

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  • DOI: https://doi.org/10.1007/s00231-016-1912-4

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