Inderscience Publishers

Mathematical modelling of thin layer drying of fresh green pea (Pisum sativum) husk

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Thin layer green pea husk (pericarp) drying characteristics were evaluated in a laboratory scale tray dryer. The drying experiments were carried out at 65, 70, 75 and 80°C. Mathematical models were tested to fit drying data of green pea husk. The drying process of green pea husk occurred mainly during a falling rate period except for a very short accelerating period at the beginning. Midilli-Kucuk model had the highest R² and lowest Chi squared and RMSE values and therefore can be used to predict the drying behaviour. The average values of effective diffusivity ranged from 5.01 × 10−8 to 9.17 × 10−8 m²/s for drying green pea husk. The activation energy value was 31.55 kJ/mol for the whole falling rate period.

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