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Moisture Diffusivity and Activation Energy for High Velocity Hot Air Drying of Chicken Meat

Javeed Akhtar P. K. Omre V. K. Tanwar
Vol 7(6), 25-36
DOI- http://dx.doi.org/10.5455/ijlr.20170414111113

In this research, Fick’s second law was used to determine the effective moisture diffusivity for two type of chicken meat (treated and raw).Drying experiments were carried out in high velocity hot air dryer at the air temperatures of 45, 55, 65, 75 and 85°C, the drying air velocity of 2.5, 3.5, 4.5, 5.5, and 6.5 m/s and the thickness of 1cm, 1.5cm and 2 cm. For treated chicken meat, the value of effective moisture diffusivity was changed from 5.334×10-09 m2/s to1.232×10-07 m2/s and value of activation energy was varied within the range from 37.53 KJ/mole to 44.54 KJ/mole while for raw chicken meat samples it was varied from 1.190×10-07 m/s2 to 5.289×10-09 m2/s, activation energy was ranged from 37.630 KJ/mole to 44.68 KJ/mole at different dying conditions. The calculated values of diffusivity were fitted to an Arrhenius type equation to show its dependency on temperature. The correlation coefficients (R2) are above 0.9 indicating a good fit.


Keywords : Chicken Meat Effective Diffusivity Activation Energy Hot Air Dying

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