Hot Air Drying Characteristics and Dynamics Model of Areca Catechu
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Abstract:
The relationships between the parameters of drying characteristics, effective moisture diffusion coefficient, apparent activation energy and the drying kinetics equations of Areca catechu in different temperatures were studied using the Fick’s second law and the mathematical model of betel nuts drying. The results showed that the drying curve of betel nuts at 70 ℃ and 75℃ had a significant difference; and the hot air drying was a process of falling-rate drying of internal moisture diffusion control. The variation range of water diffusion coefficient of Areca catechu (65℃~85℃) was as follows: friut areca catechu Deff =6.45×10-9~1.17×10-8 m2/s Smoke areca catechu Deff =7.47×10-9~1.21×10-8 m2/s. Apparent activation energy was: friut areca catechu Ea = 30.32 kJ/mol, smoke areca catechu Ea = 23.38kJ/mol. The constant coefficient of the single diffusion model and the Page model was significantly affected by temperature(p<0.05) and single diffusion drying model was the best mathematical model for describing edible areca (Friut areca catechu: R2avg =0.97, RMSEavg =0.023; Smoke areca catechu: R2avg=0.98, RMSEavg=0.025); The drying models of hot air drying at 65℃-85℃ were described as : MR Friut areca catechu =(2×10-4T2- 0.037T+2.54)exp-(3×10-5T3-0.0064T2+0.51T-13.06)t; MR Smoke areca catechu=(3×10-4T2-0.0616T+3.67)exp- (-4×10-4T2+0.061T-2.027)t.
