Czech J. Food Sci., 2019, 37(2):128-134 | DOI: 10.17221/243/2017-CJFS

Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leavesFood Technology and Economy, Engineering and Physical Properties

Osman YağIz Turan1, *, Fatma Ebru Firatligil1
Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey

Fruit and vegetable dehydration has been extensively studied for the improvement of food preservation. Effects of drying temperature on the drying kinetics of thyme were investigated and a suitable drying model was obtained to describe the drying process. Drying behaviour of thyme leaves at temperatures of 50, 60, 70 and 80°C was determined by using a conventional drying oven, and moisture ratio and drying rates were calculated. Four different thin layer drying models, namely Lewis, Henderson and Pabis, Page, and logarithmic models, were used to fit the experimental moisture ratio data. Three statistical parameters: coefficient of determination (R2), chi-square (χ2) and root mean square error (RMSE) were used to compare the goodness of fit of the drying models. Logarithmic model and Page model give the best description of the drying process kinetics of thyme leaves by comparing the experimental values and predicted values.

Keywords: activation energy; effective diffusivity; modelling; thin layer drying; thyme

Published: April 30, 2019  Show citation

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Turan OY, Firatligil FE. Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves. Czech J. Food Sci. 2019;37(2):128-134. doi: 10.17221/243/2017-CJFS.
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