Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying

Senadeera, Wijitha ORCID: and Bhandari, Bhesh R. and Young, Gordon and Wijesinghe, Bandu (2003) Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. Journal of Food Engineering, 58 (3). pp. 277-283. ISSN 0260-8774


Three different particular geometrical shapes of parallelepiped, cylinder and sphere were taken from cut green beans (length:diameter = 1:1, 2:1 and 3:1) and potatoes (aspect ratio = 1:1, 2:1 and 3:1) and peas, respectively. Their drying behaviour in a fluidised bed was studied at three different drying temperatures of 30, 40 and 50 °C (RH = 15%). Drying curves were constructed using non-dimensional moisture ratio (MR) and time and their behaviour was modelled using exponential (MR = exp(-kt)) and Page (MR = exp(-ktn)) models. The effective diffusion coefficient of moisture transfer was determined by Fickian method using uni- and three-dimensional moisture movements. The diffusion coefficient was least affected by the size when the moisture movement was considered three-dimensional, whereas the drying temperature had a significative effect on diffusivity as expected. The drying constant and diffusivity coefficients were on the descending order for potato, beans and peas. The Arrhenius activation energy for the peas was also highest, indicating a strong barrier to moisture movement in peas as compared to beans and skinless cut potato pieces.

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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Permanent restricted access to Published version, in accordance with the copyright policy of the publisher.
Faculty/School / Institute/Centre: No Faculty
Faculty/School / Institute/Centre: No Faculty
Date Deposited: 08 Jan 2020 02:40
Last Modified: 26 Oct 2022 01:53
Uncontrolled Keywords: peas; potatoes; green beans; aspect ratio; diffusivity; length–diameter ratio
Fields of Research (2008): 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Fields of Research (2020): 40 ENGINEERING > 4004 Chemical engineering > 400405 Food engineering
Socio-Economic Objectives (2008): E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
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