Czech J. Food Sci., 2018, 36(4):329-337 | DOI: 10.17221/258/2017-CJFS

Pulsed air jet impingement drying characteristics of winter jujube slicesFood Technology and Economy, Engineering and Physical Properties

Shi-Yu WEI1, Gao WANG2, Yong HUANG1, Rong-Guang ZHU1, Qiang WANG1, Xiang-Nan ZHANG1, Yu-Xue CAO1, Xue-Dong YAO*,1
1 College of Mechanical and Electrical Engineering, Shihezi University, Shihezi,
2 Institute of Agricultural Engineering, Anhui Academy of Agricultural Sciences, Hefei; P.R. China

The drying curves, moisture effective diffusivity and drying activation energy of winter jujube slices were here investigated at different drying temperatures (55, 60, 65, 70, 75, and 80°C), wind speeds (6, 7, 8, 9, and 10 m/s) and pulsation rates (rotatational speed of material disk: 4, 5.5, and 7 rpm) in a single-factor experiment design. A mathematical model of pulsed air-jet impingement drying for winter jujube slices was fitted and verified. The results showed that the entire drying process could be described as falling rate drying; the moisture effective diffusivity was in the range 1.52-4.93 × 10-9 m2/s and increased with increasing drying temperature, wind speed and pulsation rate. The drying activation energy was 43.9 kJ/mol as determined using the Arrhenius equation. According to the statistical parameters of the correlation coefficient (R2), root mean square error (RMSE) and the sum of squared errors (SSE), the modified Page model was selected as best for representing the correlation between moisture ratio and drying time.

Keywords: drying activation energy; drying model; moisture effective diffusivity; pulsed air jet impingement; winter jujube slices

Published: August 31, 2018  Show citation

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WEI S, WANG G, HUANG Y, ZHU R, WANG Q, ZHANG X, et al.. Pulsed air jet impingement drying characteristics of winter jujube slices. Czech J. Food Sci. 2018;36(4):329-337. doi: 10.17221/258/2017-CJFS.
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