FREEZE-DRYING KINETICS APPROACH OF SOLUBLE COFFEE. MASS TRANSFER PARAMETERS ESTIMATION

Adina GHIRIŞAN  (MICLĂUȘ); Simion  DRĂGAN; Vasile  MICLĂUŞ

doi:10.24193/subbchem.2017.1.01

Authors

Adina GHIRIŞAN (MICLĂUȘ) Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania. Email: ghirisan@chem.ubbcluj.ro. https://orcid.org/0000-0002-7341-4365
Simion DRĂGAN Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania. Email: sdragan@chem.ubbcluj.ro. https://orcid.org/0000-0002-9849-9940
Vasile MICLĂUŞ Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania. Email: miclaus@chem.ubbcluj.ro. https://orcid.org/0000-0001-7377-526X

DOI:

https://doi.org/10.24193/subbchem.2017.1.01

Keywords:

coffee, freeze-drying, moisture ration, drying rate, Fick’s diffusion model, effective diffusion coefficient.

Abstract

The present paper presents the freeze-drying kinetics of soluble coffee in order to determine the mass transfer parameters. Several semi-theoretical and empirical models were used to find the best fit to the experimental data. The applied models were compared using the coefficient of determination (R²), the mean relative percent error (P), the root mean square error (RMSE) and the reduced chi-square (c²). The Midilli model was found to fit better to the experimental freeze-drying data comparative to other models. The Fick’s second law was employed to determine the effective diffusion coefficient (D_eff).

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