Research of Drying Characteristics of Thompson Seedless Grape

Yan Hua Dong; Rui Yun Yang; Juan Wei; Yong Xue; Ru Xiang Wang; Zhen Tao Zhang; Lu Wei Yang

doi:10.4028/www.scientific.net/AMR.765-767.3036

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 765-767Research of Drying Characteristics of Thompson...

Research of Drying Characteristics of Thompson Seedless Grape

Abstract:

Drying characteristics of Thomson seedless grape at different drying temperatures (45°C, 40 °C, 35 °C and 30 °C) were investigated in a Constant Temperature and Humidity Testing Machine. 8 different thin layer mathematical drying models are selected to fitting the date. The logarithmic drying model is satisfactorily to describe the drying process of grapes. In addition, this paper also calculated the moisture effective diffusivity (D_eff) of Thompson seedless grape during drying process, and 45 °C has the maximum value 3.0702·10^-11 m²/s. The energy of activation (Ea) is 59.03 kJ/mol. This means it will take 3279.44 kJ to remove 1kg water from the grape samples.

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Periodical:

Advanced Materials Research (Volumes 765-767)

Pages:

3036-3041

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.765-767.3036

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Online since:

September 2013

Authors:

Yan Hua Dong, Rui Yun Yang, Juan Wei, Yong Xue, Ru Xiang Wang, Zhen Tao Zhang, Lu Wei Yang

Keywords:

Drying, Drying Models, Energy of Activation, Moisture Effective Diffusivity, Thompson Seedless Grape

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