Published June 14, 2017
| Version v1
Journal article
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Drying Kinetics and Modelling of Mass Transfer in Thin Layer Convective Drying of Pineapple
Creators
- 1. Department of Agricultural Processing and Food Engineering, CAE, Acharya N. G. Ranga Agricultural University (ANGRAU), Bapatla, India.
- 2. Department of Chemical Engineering, Rajiv Gandhi University of Knowledge Technologies (RGUKT), Basar, India.
- 3. Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal-721 302, India.
- 4. Department of Food Technology, Osmania University, Hyderabad, India.
Description
The aim of the investigation was to study the drying characteristics of pineapple at different
temperatures of 55, 60, 65, 70 and 75°C with 1.5 m/ s constant air velocity. In the present study, the
best drying model was selected to describe the drying behaviour, and to develop the moisture
profile using COMSOL. Based on the best criteria, Verma et al. was chosen as the best fit to the
experimental data. The predicted moisture ratio values obtained from COMSOL simulation and
Verma et al. were good agreement with the experimental data.
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