Modelling of freeze-drying kinetics of osmosed jackfruit(Artocarpus heterophyllus) bulb slices
DOI:
https://doi.org/10.24154/jhs.v20i2.2821Keywords:
Activation energy, drying characteristics, effective moisture diffusivity, freeze drying, modellingAbstract
Osmotic freeze-drying technique was employed to produce value added snacks from jackfruits for year-round availability to the consumers. To reduce the freeze-drying time, the osmotic pretreatment was done to jackfruit bulb slices, to bring down the moisture level. The drying kinetics of osmosed jackfruit bulb slices (OJBS) in a freeze dryer (FD) were investigated at plate temperatures ranging from 20-40°C with a fixed interval of 10°C. Drying of OJBS materialized in the falling rate period of a drying rate curve. The time taken was 22, 18 and 16 h, respectively to dry the OJBS from IMC of 200% (d.b.) to FMC of 8% (d.b.) at plate temperatures of 20, 30 and 40°C. The experimental drying data was analyzed employing eight different drying models, revealing that both the Logarithmic and Verma et al. models accurately predicted the moisture ratio (MR) of OJBS at varied plate temperature in a FD. The effective moisture diffusivity (EMD) values increased from 1.3×10-10 m2s-1 to 2.3×10-10 m2s-1 with increase in the plate temperature of FD from 20°C to 40°C. The activation energy (Ea) was calculated to be 20.81 kJmol-1 and diffusion coefficient (Do) to be 6.67×10-7 m2s-1 for OJBS in a FD at plate temperatures of 20°C to 40°C.
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