Freeze drying of quince (Cydonia oblonga): Modelling of drying kinetics and characteristics
- 232 Downloads
Drying kinetics of quince (Cydonia oblonga) in mashed form was investigated in a pilot scale freeze dryer. Experiments were conducted in various operating conditions, and the effects of initial moisture content, heat load power and the initiation time of heat application were investigated on drying rate and performance of the dryer. The experimental data of the moisture changes were correlated through non-linear regression and an appropriate mathematical model was obtained. The drying kinetics of the sample was determined on the basis of the pre-identified mathematical models as a function of operating parameters. The obtained values of mean relative percent deviation for the kinetics models of the primary and secondary drying stages are 7.47% and 5.94%, respectively. It is revealed that by applying a high heat load power at the beginning of the process the drying time is reduced significantly.
Key wordsFreeze Drying Lyophilisation Quince Cydonia oblonga Kinetics Model
Unable to display preview. Download preview PDF.
- 15.J. D. Mellor and G.A. Bell, “Freeze-drying,” Encyclopedia of food sciences and nutrition, Caballero, B., Trugo, L. C. and Finglas, P. M., eds., Academic Press Elsevier Science Ltd., Oxford, UK (2003).Google Scholar