Dehydration Kinetics of Garlic Slices in Fluidized Bed Dryer

S. Shoba; P. S. Champawat; V. D. Mudgal; S. K. Jain

doi:10.52151/jae2012493.1483

Authors

S. Shoba Subject Matter Specialist, CPCRI, Kasaragod Author
P. S. Champawat Associate Professor, Department of Processing and Food Engineering, CTAE, Udaipur Author
V. D. Mudgal Associate Professor, Department of Processing and Food Engineering, CTAE, Udaipur Author
S. K. Jain Associate Professor, Department of Processing and Food Engineering, CTAE, Udaipur Author

DOI:

https://doi.org/10.52151/jae2012493.1483

Keywords:

Garlic, Dehydration, Diffusivity, activation energy

Abstract

Garlic (Allium sativum) slices were dehydrated using fluidized bed dryer at drying air temperature of 40, 50 and 60oC and air velocity of 2.5, 3.0 and 3.5m.s-1. Garlic slices dried only in falling rate drying period. Drying temperature had significant effect on drying time, whereas air velocity had non-significant effect at 5% level. The effective moisture diffusivity varied from 1.02x10-09 to 1.40x10-09 m2.s-1. Activation energy ranged between

Author Biography

S. K. Jain, Associate Professor, Department of Processing and Food Engineering, CTAE, Udaipur

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