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

Authors

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 (Deff).

References

C. Ratti, Journal of Food Engineering, 2001, 49, 311.

A. Ciurzynska, A. Lenart, Polish Journal of Food and Nutrition Sciences, 2011, 61(3), 165.

J. P. George, A. K. Datta, Journal of Food Engineering, 2002, 52, 89.

Y. Liu, Y. Zhao, X. Feng, Applied Thermal Engineering, 2008, 28, 675.

A. I. Liapis, M.J. Pikal, R. Bruttini, Drying Technology, 1996, 14(6), 1265-1300.

F. Jafar, M. Farid, Drying Technology, 2003, 21(2), 249.

S. Khalloufi, J. L., Robert, C. Ratti. Journal of Food Processing Engineering, 2005, 28(2), 107.

W. Wang, Mo. Chen and Guohua Chen, Chinese Journal of Chemical Engineering, 2012, 20(3), 551.

A. I. Liapis, R. J. Litcheld, Chemical Engineering Science, 1979, 34, 975.

H. Sadikoglu, A. I. Liapis, Drying Technology, 1997, 15(3/4), 791.

M. Karel, “Freeze Drying and Advanced Food Technology”, S. A. Goldblith, L. Rey, W. W. Rothmayr, Eds. Academic Press: NY, 1975, 177.

A. Muthukumaran, “Foam-mat Freeze Drying of Egg White and Mathematical Modeling”, PhD Thesis, 2007.

V. Kirmaci, T. Menlik, H. Usta, Journal of Engineering and Technological Sciences, 2013, 1, 22.

A. Miclăuş (Ghirişan), Studia UBB Chemia, 2015, 60(1), 147.

B. K. Bala, “Drying and Storage of Cereal Grains”, Enfield N.H: Science Pub. 1997, chapter 3.

K. Sacilik, A. K. Elicin, Journal of Food Engineering, 2006, 73, 281.

C. Ratti, “Handbook of food powders: processes and properties”, Woodhead Publishing Series in Food Science, Technology and Nutrition, Edited by: B. Bhandari, N. Bansal, M. Zhang and P. Schuck, 2013, 57.

Downloads

Published

2017-03-30

How to Cite

(MICLĂUȘ), A. G. ., DRĂGAN, S. ., & MICLĂUŞ, V. . (2017). FREEZE-DRYING KINETICS APPROACH OF SOLUBLE COFFEE. MASS TRANSFER PARAMETERS ESTIMATION. Studia Universitatis Babeș-Bolyai Chemia, 62(1), 7–17. https://doi.org/10.24193/subbchem.2017.1.01

Issue

Section

Articles

Most read articles by the same author(s)

1 2 > >> 

Similar Articles

<< < 16 17 18 19 20 21 22 23 24 > >> 

You may also start an advanced similarity search for this article.