Characterization and the Kinetics of drying atthe Drying oven and with Microwave oven of the Nephelium lappaceum Seeds
Paper Details
Characterization and the Kinetics of drying atthe Drying oven and with Microwave oven of the Nephelium lappaceum Seeds
Abstract
The objective of this work is to contribute to valorization deNepheliumlappaceum by the characterization of kinetics of drying of seeds of Nepheliumlappaceum. The seeds were dehydrated until a constant mass respectively in a drying oven and a microwawe oven. The temperatures and the powers of drying are respectively: 50, 60 and 70°C and 140, 280 and 420 W. The results show that the curves of drying of seeds of Nepheliumlappaceum do not present a phase of constant kinetics. The coefficients of diffusion vary between 2.09.10 -8 to 2.98. 10 -8 m 2 / s in the interval of 50°C at 70°C and between 4.83×10 -07 at 9.04×10 -07 m 2 / s for the powers going of 140 W with 420 W the relation between Arrhenius and a value of energy of activation of 16.49 kJ.mol -1 expressed the effect of the temperature on effective diffusivity.
Aghfir A, Akkad S, Rhazi1 M, Kane CSE, Kouhila M. 2008. Determination of the diffusion coefficient and the activation energy of the mint during continuous conductive drying, Renewable a Energy Review,
Akmel DC, Assidjo EN, Kouamé P, Yao KB. 2009. Mathematical modelling of Sun Drying Kinetics of Thin Layer Cocoa (Theobroma cacao) Beans. Journal of Applied Sciences Research 5, p 1110–1116.
AOAC (Association of Official Analytical Chemists). 1990. Official methods of analysis (13th ed.) Washington, D.C: Association of Official Analytical Chemists.
Arslan Musa Ozcan. 2007. Evaluation of drying methods with respect to drying kinetics, mineral content and color characteristics of rosemary leaves. Energy conversion and management, 2-6.
Augustin MA, Chua BC. 1988. Composition of Rambutan Seeds. Pertanika 11(2), p 211-215.
Barel M. 2013. Quality of cocoa : the impact of post-harvesttreatment, know-how, Publisher Quae, Paris.
Bonnazi C, Bimbinet JJ. 2003. Drying of food stuffs principles, Edition: © Engineering techniques, Agri-foodprocessing F 3000.
Boughali S, Bouchekima B, Nadir N, Mennouche D, Bouguettaia H, Bechki D. 2008. Expérience du séchage solaire dans le Sahara septentrional est algérien. Revue des Energies Renouvelables SMSTS’08 Alger, p 105-110.
Crank J. 1975. The mathematics of diffusion (2nd ed.) Great Britain, Clarendon Press.
Dadali G, Demirhan E, Ozbek B. 2007.Microwave Heat Treatment of Spinach:Drying Kinetics and Effective Moisture Diffusivity. Drying Technology 25, p 1703-1712.
Doymaz I. 2007. Air-Drying Characteristics of Tomatoes’, Journal of Food Engineering 78(4), p 1291 – 1297.
Doymaz I. 2005a. Drying behaviour of green beans, Journal of Food Engineering 69, p 161–165.
Doymaz I, Mehmet P. 2002. Theeffects of dipping pre-treatments on air-drying rates of the seedless grapes, Journal of Food Engineering 52, p 413-417.
El Hiss M. 1987.Modeling, identification and simulation of an agro-food solar dryer, Phdthesis, University of Perpignan, p 125.
Gowen AA, Abu- Ghannam N, Frias J, Oliveira. 2008. Modeling dehydratation and rehydratation of cooked soybeans subjected to combinet microwave-hot-air drying. Innovative Food Science &Emerging Technologies 9, 129-137.
Kaymak-Ertekin. 2002. Drying and Rehydrating Kinetics of Green and Red Peppers’, Journal of Food Science 67, 168 – 175.
Krokida MK, Karathanos VT, Maroulis ZB, Marinos-Kouris D. 2003. Drying kinetics of some vegetables. Journal of Food Engineering 59(4), 391-403.
Locin. 1961. Les opérations unitaires du génie chimique, Edition Dunod. Paris, France.
Menasra A, Fahloul D. 2015.Contribution au séchage convectif des glandes de chêne vert d’Aurès. Inn 5ème Séminaire Maghrébin sur les Sciences et les Technologies du Séchage, Ouargla (Algérie), p 33-39.
Messaoudi A, Fahloul D. 2015. Estimation of the mass and kinetic diffusivity of hot air drying of dates (dry variety), Inn 5 th Maghreb in seminar on drying sciences and technologies, Ouargla Algeria), p 45-62.
Mudgett RE. 1986. Electrical properties of foods, Engineering properties of foods 2, p 389-455.
Mujumdar AS. 2006. Handbook of industrialdrying. CRC Press, Florida, United States, p 1308.
Ngakegni-limbili AC. 2012. Etude de synergie des effets chimiques et biologiques des lipides de réserveset des huiles essentielles des fruits et graines saisonniers de la sous-régionAfrique Centrale
Ouoba KH, Desmorieux H, Zougmore F, Naon B. 2010. Caractérisation du séchage convectif du gombo, influence de la découpe et de ses constituants. Afrique Sciences 06, p37 – 48.
Panchariya PC, Popovic D, Sharma AL. 2002. Thin-layer modelling of black tea drying process. Journal of Food Engineering 52(4), p 349–357.
Park KJZ, Vohnikova Brod FPR. 2002. Evaluation of Drying Parameters and Desorption Isotherms of Garden Mint Leaves (Mentha crispa L). Journal of Food Engineering 51, p 193 – 199.
C.H. Hounounou Moutombo, A. Kimbonguila, L. Matos, B.G. Elongo C.N. Loukoula, M.L.G. Mizere, J.M. Nzikou, 2019. Characterization and the Kinetics of drying atthe Drying oven and with Microwave oven of the Nephelium lappaceum Seeds. Int. J. Biosci., 14(2), 472-480.
Copyright © 2019 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.