An Experimental Study on the Drying Kinetics of Castor Bean Fruits (Ricinus communis L., “Brs Energia” Variety)

E.M.A. Pereira; J.V. Silva; J.P.S. Santos; T.H.F. Andrade; A.G. Barbosa de Lima

doi:10.4028/www.scientific.net/DDF.369.119

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HomeDefect and Diffusion ForumDefect and Diffusion Forum Vol. 369An Experimental Study on the Drying Kinetics of...

An Experimental Study on the Drying Kinetics of Castor Bean Fruits (Ricinus communis L., “Brs Energia” Variety)

Abstract:

This work aims to conduct an experimental study of the drying kinetics of castor bean fruits (Ricinus communis L., “BRS Energia” variety). Experiments were conducted using an oven at air temperatures 50 and 70°C and air relative humidity values 16.34 and 6.24%, respectively. The castor bean fruits were considered as a triaxial spheroid. The experimental moisture content data as a function of time were fitted to different lumped models (namely Henderson and Pabis, Page, Midilli and two-term exponential models) available in the literature.The values of the effective moisture diffusivity were obtained from the Fick's diffusion model. Results shows that the two-term drying model could adequately describe the thin layer drying behavior of castor bean fruit, and that the effective moisture diffusivity increases with increasing drying air temperature.

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Periodical:

Defect and Diffusion Forum (Volume 369)

Pages:

119-124

DOI:

https://doi.org/10.4028/www.scientific.net/DDF.369.119

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Online since:

July 2016

Authors:

E.M.A. Pereira, J.V. Silva, J.P.S. Santos, T.H.F. Andrade, A.G. Barbosa de Lima

Keywords:

Castor Bean, Diffusion Model, Drying, Experimental, Modeling

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