Influence of Temperature and Air Velocity on the Canola Drying Process and its Quality | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Article 8, Volume 9, Issue 1, January 0, Pages 109-124 PDF (774.1 K) | ||
| Document Type: Research Paper | ||
| Abstract | ||
| The canola drying process was investigated using three laboratory scale dryers connected to a computer which continuously recorded the drying processes of each unit. A completely randomized design (CRD) with three replications was used for the statistical analysis. The effect of temperature (40°, 50°, 60°C) and air velocity (1, 2 m/s) on the drying kinetics of a monolayer were studied. The effective moisture diffusion coefficient (Deff), activation energy and percent of free fatty acids were measured for the drying process and dried canola. A drying estimation model was determined using a linear regression model for increasing temperatures. The results indicated that changes in temperature have the greatest effect on canola drying time. Increasing the temperature from 40° to 60°C caused the drying time to decrease by 66.4%. Changes in air velocity from 1 to 2 m/s reduced drying time 29.4% on average. Deff increased from 2.05694×10-8 to 5.8061×10-8 m2 and activation energy from 27.34 to 37.49 kJ/mol with a 40° to 60°C increase in temperature. Changes of temperature and air velocity did not have adverse effects on canola free fatty acids. | ||
| Keywords | ||
| activation; Canola; energy; Laboratory Dryer | ||
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