Drying Kinetics and Mass Transfer Characteristics of Walnut under Hot Air Drying

Abstract

This study was conducted to investigate the drying kinetics and internal and external mass transfer characteristics of walnuts for an understanding of the drying mechanism. The drying characteristics, mass transfer characteristics, and color of walnut during hot air drying (HAD) were investigated under different initial moisture content (IMC) (0.35, 0.39, and 0.43 g water/g wet mass) and drying temperatures (50, 60, 70, and 80 °C). The results indicated that the IMC and drying temperature both have significant effects on the drying process of walnut, showing the higher the IMC, the longer the preheating time, the smaller the effective moisture diffusivity (Deff) and mass transfer coefficient (hm), and the longer the drying time, but reverse results for drying temperature. The values of Deff and hm for walnut ranged from 4.94 × 10−10 to 1.44 × 10−9 m2/s and 1.24 × 10−7 to 3.90 × 10−7 m/s, respectively. The values of activation energy for moisture diffusion and mass transfer ranged from 21.56 to 23.35 kJ/mol and 28.92 to 33.43 kJ/mol, respectively. Multivariate linear prediction models were also established for estimating the Deff and hm as a function of the HAD process parameters. The drying temperature has a greater effect on the walnut kernel lightness than the IMC. The Verma et al model could be used to describe the HAD process of the walnut. The findings contribute to the understanding of moisture transfer mechanisms in walnuts and have practical value for the evaluation and improvement of drying systems.

Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices

“…There were significant differences in drying kinetics among drying methods. As shown in Figure 6a, the moisture content of apricot slices decreased as the drying time increased, which is a common phenomenon in the processing of agricultural products [12,26]. The times required for HAD, IRD, PVD, and VFD were 21.39 h, 17.54 h, 15.53 h, and 34.64 h, respectively.…”