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Sains Malaysiana 48(2)(2019): 361–367
http://dx.doi.org/10.17576/jsm-2019-4802-13
Hot
Air Drying Kinetics of Thin Layers of Prickly Pear Fruit Paste
(Kinetik
Pengeringan Udara Panas pada Lapisan Nipis Pes Buah Pir Berduri)
MA. DEL ROSARIO ABRAHAM-JUÁREZ1*, VÍCTOR OLALDE-PORTUGAL2, ABEL CERÓN-GARCÍA1 & MARÍA ELENA SOSA-MORALES1
1Departamento de
Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad
de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato, Guanajuato,
36500, Mexico
2CINVESTAV-IPN, Unidad
Irapuato, Irapuato, Guanajuato, Mexico
Diserahkan: 2 Mac 2018/Diterima: 16 Oktober 2018
ABSTRACT
Hot air drying of thin layers of a paste from prickly pear fruit
(without seeds) to obtain a chewy product was studied. The effect
of air temperature (50 to 80°C) and sample thickness (4, 6,
and 8 mm) on drying kinetics was analyzed. Drying curves were obtained,
and drying data were fitted to Lewis, Henderson & Pabis, Peleg
and Page mathematical models. The models were compared by two statistical
parameters (coefficient of determination and reduced chi-squared).
The drying rate curves showed that the layers of the paste were
characterized by a single-falling-rate period. Water loss during
drying was described by Fick's equation and effective diffusivity,
ranging between 0.75 and 7.05×10-9 m2s-1
depending on drying conditions. Activation energy was calculated
from Arrhenius equation, being 34.51, 29.86, and 25.31 kJmol-1
for layers of 4, 6, and 8 mm thickness, respectively. The Page model
fitted adequately the drying process of thin layers of the paste
from prickly pear fruit.
Keywords: Hot air drying; mathematical modeling; moisture
diffusivity; prickly pear fruit
ABSTRAK
Pengeringan secara udara panas mengeringkan lapisan nipis pes buah
pir berduri (tanpa biji) untuk mendapatkan produk kenyal telah dikaji.
Kesan suhu (50 hingga 80°C) dan ketebalan sampel (4, 6 dan 8
mm) terhadap kinetik pengeringan telah dianalisis. Kadar lengkung
pengeringan diperoleh dan data pengeringan telah dipadankan dengan
model matematik Lewis, Henderson & Pabis, Peleg dan model matematik
Page. Model tersebut telah dibandingkan oleh dua parameter statistik
(pekali penentuan dan pengurangan khi kuasa dua). Kadar lengkung
pengeringan menunjukkan bahawa lapisan pes dicirikan oleh tempoh
kadar-tunggal-jatuh. Kehilangan air semasa pengeringan ditunjukkan
oleh persamaan Fick's dan daya keresapan yang berkesan, merangkumi
antara 0.75 dan 7.05×10-9 m2s-1 bergantung pada syarat pengeringan. Tenaga pengaktifan dihitung
daripada persamaan Arrhenius, 34.51, 29.86 dan 25.31 kJmol-1 untuk lapisan bertebal 4, 6 dan 8 mm secara turutan. Model Page
sepadan dengan proses pengeringan lapisan nipis pes buah pir berduri.
Kata kunci: Buah pir berduri; kadar penyerapan
kelembapan; model matematik; pengeringan udara panas
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*Pengarang
untuk surat-menyurat; email: mabraham@ugto.mx
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