Abstract
The vacuum-drying characteristics of ginger (Zingiber officinale R.) slices were investigated. Drying experiments were carried out at a constant chamber pressure of 8 kPa, and at four different drying temperatures (40 °C, 50 °C, 60 °C, and 65 °C).The effects of drying temperature on the drying rate and moisture ratio of the ginger samples were evaluated. Efficient model for describing the vacuum-drying process was chosen by fitting five commonly used drying models and a suggested polynomial was fitted to the experimental data. The effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick’s diffusion equation. The results showed that increasing drying temperature accelerated the vacuum-drying process. All drying experiments had only falling rate period. The goodness of fit tests indicated that the proposed two-term exponential model gave the best fit to experimental results among the five tested drying models. The average effective diffusivity values varied from 1.859 × 10−8 to 4.777 × 10−8 m2/s over the temperature range. The temperature dependence of the effective moisture diffusivity for the vacuum drying of the ginger samples was satisfactorily described by an Arrhenius-type relationship with activation energy value of 35.675 kJ/mol within 40–65 °C temperature range.
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Thorat, I.D., Mohapatra, D., Sutar, R.F. et al. Mathematical Modeling and Experimental Study on Thin-Layer Vacuum Drying of Ginger (Zingiber Officinale R.) Slices. Food Bioprocess Technol 5, 1379–1383 (2012). https://doi.org/10.1007/s11947-010-0429-y
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DOI: https://doi.org/10.1007/s11947-010-0429-y