TAILIEUCHUNG - Drying characteristics of mint leaves in tray dryer

Thin layer drying behaviour of mint leaves was investigated in axial flow tray dryer at air temperatures of 45, 55 and 65°C. Five different thin layer drying models namely Newton, Page, Logarithmic, Diffusion approach and Henderson and Pabis models were fitted to experimental drying data. The highest adjusted R2 with the lowest standard square error (SSE) and root mean square error (RMSE) were selected as statistical criteria to evaluate how well the tested models fit the drying data. Diffusion approach model was considered to be satisfactory to represent the thin layer drying of mint leaves. Moisture diffusivity values were varied from ×10-10 to ×10-10 m 2 /s. The temperature dependent activation energy (Ea) was determined as and kJ/mol for control and blanched sample. | 2019 8 3 543-551 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 03 2019 Journal homepage http Original Research Article https Drying Characteristics of Mint Leaves in Tray Dryer G. Raviteja1 . Champawat2 . Jain2 and Sagar chavan2 1FEG Dept. CCSc UAS Dharwad India 2PFEDept. CTAE MPUAT Udaipur India Corresponding author ABSTRACT Keywords Mint leaves Drying Moisture diffusivity and Activation energy Article Info Accepted 07 February 2019 Available Online 10 March 2019 Thin layer drying behaviour of mint leaves was investigated in axial flow tray dryer at air temperatures of 45 55 and 65 C. Five different thin layer drying models namely Newton Page Logarithmic Diffusion approach and Henderson and Pabis models were fitted to experimental drying data. The highest adjusted R2 with the lowest standard square error SSE and root mean square error RMSE were selected as statistical criteria to evaluate how well the tested models fit the drying data. Diffusion approach model was considered to be satisfactory to represent the thin layer drying of mint leaves. Moisture diffusivity values were varied from to m2 s. The temperature dependent activation energy Ea was determined as and kJ mol for control and blanched sample. Introduction India is the one of the largest producer of vegetables in the world with an annual production of 175 million tonnes from million ha with an average productivity of t ha in the year 2016-17 Anonymous 2017 . Green leafy vegetables are being used since ancient periods as source of food as they contain many nutrients and minerals which are helpful in maintaining human health. Mint leaves Mentha spicata L. are perennial herbs and grown all over the world to reap its special herbal characteristics. They are herbaceous rhizome plants that emit quadrangular .

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