Determining of moisture diffusivity and activation energy in drying of apricots
E. Mirzaee, S. Rafiee, A. Keyhani, Z. Emam-Djomehhttps://doi.org/10.17221/8/2009-RAECitation:Mirzaee E., Rafiee S., Keyhani A., Emam-Djomeh Z. (2009): Determining of moisture diffusivity and activation energy in drying of apricots. Res. Agr. Eng., 55: 114-120.
In this study, Fick’s second law was used as a major equation to calculate the moisture diffusivity for apricot fruit with some simplification. Drying experiments were carried out at the air temperatures of 40, 50, 60, 70, and 80°C and the drying air velocity of 1, 1.5 and 2 m/s. The experimental drying curves showed only a falling drying rate period. The calculated value of the moisture diffusivity varied from 1.7 × 10–10 to 1.15 × 10–9 m2/s for apricot fruit, and the value of activation energy ranged from 29.35 to 33.78 kJ/mol at different velocities of air.Keywords:apricots; drying; effective moisture diffusivity; activation energy