Drying kinetics of pomegranate fruit peel (cv. Wonderful)

Rebogile R. Mphahlele, Pankaj B. Pathare, Umezuruike Linus Opara*

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةمقالمراجعة النظراء

30 اقتباسات (Scopus)


Pomegranate juice processing produces large amount of peel as by-product or waste which is a potential source of raw material for food and other bioprocessing industries. Drying the peel offers opportunities for value addition into novel products, thus reducing waste from the fruit processing operations. This study presents the mathematical models of thin layer drying behaviour of pomegranate peels (initial thickness 5.00 ± 0.05 mm and moisture content 70.30% wet basis) using three air temperatures (40 °C, 50 °C and 60 °C) at a constant air velocity of 1.0 m/s. The results obtained showed that drying time decreased as the oven drying temperature increased. The drying process took place mainly in the falling rate period. Ten thin layer drying models were evaluated based on coefficient of determination (r2) and standard error (es). Among the tested drying models, Midilli et al. mathematical model was found to be the best fit for establishing the drying kinetics of pomegranate peel. Furthermore, the effective moisture diffusivity of pomegranate peel ranged from 4.05 × 10−10 to 8.10 × 10−10 m2/s over the temperature range investigated, with mean activation energy (Ea) of 22.25 kJ/mol.

اللغة الأصليةEnglish
رقم المقالe00145
دوريةScientific African
مستوى الصوت5
المعرِّفات الرقمية للأشياء
حالة النشرPublished - سبتمبر 2019

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