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Impact of different geometric shapes on drying kinetics and textural characteristics of apples at temperatures above 100 °C

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Abstract

The aim of this research was to determine the impact of samples size and shapes on drying kinetics, transport phenomena and textural characteristics of apples during drying. Three different geometric plate shape samples including squares, circles, and triangles, at temperatures of 110 °C, 115 °C and 120 °C, respectively, were dried at a constant air velocity of 1.75 m/s, and a nonlinear regression analysis was applied to fit the results to six dehydration models. The statistical analysis indicated that the Midilli & Kucuk model was the ideal model. Fick’s second law of diffusion was applied for computation of effective diffusivities, which varied from 1.93 × 10−9 to 2.85 × 10−9 m2/s, while the activation energy varied from 20.41 to 36.51 kJ/kg.mol. Additionally, the drag forces, heat and mass transfer coefficients varied from 4.202 to 5.005 N, 60.312 to 71.763 (W/m2 K) and 0.0497 to 0.0594 (m/s), respectively. The results reveal that triangular shapes could have the potential to improve the air drying of apples at an industrial extent.

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Abbreviations

a, b, c, k, n :

Drying parameters

A :

Total surface area (m2)

CA :

Circle shape sample

C f :

Friction drag coefficient (dimensionless)

C p :

Specific heat (J/kg K)

C pa :

Specific heat of apple (J/kg K)

D 0 :

Arrhenius factor (m2/s)

D AB :

Mass diffusivity of air-water vapour mixture (m2/s)

D eff :

Effective moisture diffusivity (m2/s)

DR :

Drying rate (kg water/kg dry solid. min)

E a :

Activation energy (kJ/mol)

F D :

Drag force (N)

F D,friction :

Friction drag force (N)

h heat :

Heat transfer coefficient (W/m2 K)

h mass :

Convective mass transfer coefficient (m/s)

K :

Slope

k a :

Thermal conductivity of apple (W/m K)

k air :

Air thermal conductivity (W/m K)

L :

Characteristic length of the sample (m)

Le :

Lewis number (dimensionless)

M 0 :

Initial moisture content (kg water/kg dry solid)

M e :

Equilibrium moisture content (kg water/kg dry solid)

MR :

Moisture ratio (dimensionless)

\( \overline{\boldsymbol{M}\ } \) :

Average moisture content (kg water/kg dry solid)

M t :

Moisture content at time t (kg water/kg dry solid)

M t + ∆t :

Moisture content at time t + ∆t (kg water/kg dry solid)

MR pred,i :

Predicted moisture ratio (dimensionless)

MR exp,i :

Experimental moisture ratio (dimensionless)

M wb :

Moisture content-wet base (%)

N :

Number of observation

Nu :

Nusselt number (dimensionless)

n :

Positive integer

Pr :

Prandtl number (dimensionless)

R :

Universal gas constant (kJ/kmol. K)

R 2 :

Coefficient of determination

Re L :

Reynolds number (dimensionless)

RMSE :

Root mean square error

SA :

Square shape sample

Sc :

Schmidt number (dimensionless)

Sh :

Sherwood number (dimensionless)

T :

Absolute temperature (K)

TA :

Triangle shape sample

t :

Drying time (min)

∆t :

Interval time between two weight measurements (min)

V :

Air free-stream velocity (m/s)

x 1 :

Half thickness of slab (m)

x 2 :

Reduced chi-square

z :

Number of constant

α :

Thermal diffusivity (m2/s)

v :

Kinematic viscosity (m2/s)

μ :

Fluid viscosity (kg/m.s)

ρ :

Fluid density (kg/m3)

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Authors and Affiliations

  1. Department of Food Engineering, Istanbul Aydin University, PO Box 38, Küçükçekmece, 34295, Istanbul, Turkey

    Nasim Kian-Pour & Sukru Karatas

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  1. Nasim Kian-Pour
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Correspondence to Sukru Karatas.

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Kian-Pour, N., Karatas, S. Impact of different geometric shapes on drying kinetics and textural characteristics of apples at temperatures above 100 °C. Heat Mass Transfer 55, 3721–3732 (2019). https://doi.org/10.1007/s00231-019-02691-1

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