Kinetics of Dehydration of Aroids and Developed Dehydrated Aroids Products

Journal of Chemical Engineering

M Kamruzzaman¹  MN Islam¹  Department of Food Technology and Rural Industries, Bangladesh Agricultural University, MymensinghBangladesh¹ 

关键词: aroids;    dehydration;   

DOI  :  10.3329/jce.v24i0.5579

学科分类：工业化学

来源: Journal of Chemical Engineering

【 摘 要 】

The study was concerned with the dehydration kinetics of aroids in mechanical dryer at different dryingcondition such as variable air dry bulb temperature and air velocity. Fresh aroids with 3, 5 mm slice and 8mm cube were used as raw materials for drying. The experimental results showed that drying rate constantand thickness can be expressed as power law equation. The exponent of the equation for aroids was 1.15indicating presence of significance external mass transfer resistance. Increasing loading density gavedecreased drying rate constant and when air velocity of dryer was increased, drying rate constant was alsoincreased, as higher air velocity reduces the external resistance to mass transfer and also highertemperature gave faster drying rate. The activation energy of diffusion of water from aroids during dryingas per Arrhenius equation was found to be 5.12 k cal/g-mole. The chemical compositions of fresh and driedaroids were determined and it was observed that all the constituent remained almost constant, only fatdecreased slightly possibly due to oxidation. Organoleptic taste testing showed that “chapatti” preparedfrom aroids powder (aroids powder: wheat flour = 1:4) were adjudged to be the best by the panelists using1-9 hedonic scale and ranked as like moderately securing score 7.3.Journal of Chemical Engineering Vol.ChE 24 2006 19-24

【 授权许可】

Unknown