Thin layer drying characteristics of alligator pepper, ginger and turmeric

نویسندگان

چکیده

The delightful pungency, aromatic compounds and phytochemicals in some spices make them indispensable local food systems native medicine, hence, driving a robust market many parts of the world. understanding their drying characteristics is very important for processing adding value, thin layer study proven method achieving this. In this study, changes moisture content, ratio, rate effective diffusivity alligator peppers, ginger turmeric were investigated at three temperatures 50, 60, 70 °C following standard procedures. Five models proposed to simulate process. Non-linear regression was used establish coefficient determination (R2), sum square error (SSE) root mean (RMSE) each model determine best fit. Page gave fit while logarithmic fitted peppers turmeric. ranged from 1.79–3.08 × 10–9, 8.44–9.74 4.06–6.49 10–9 m2·s–1 turmeric, respectively. activation energy 16.5–22 kJ·mol–1·K–1 spices. These findings promise improvement drying, handling spices, thereby boosting obtainable income value chain.

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ژورنال

عنوان ژورنال: Research in Agricultural Engineering

سال: 2023

ISSN: ['1805-9376', '1212-9151']

DOI: https://doi.org/10.17221/71/2021-rae