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Mathematical modelling of roselle seeds (Hibiscus sabdariffa L.) drying kinetics
Author(s)
Thuy, N. M.
Tram, N. B.
Cuong, D. G.
An, L. T.
Duy, H. K.
Tai, N. V.
Date Issued
August 1, 2023
Type
Article
Abstract
Roselle seeds (Hisbiscus sabdariffa L.) are among the seeds that are high in nutrients and can be useful in several applications. Through the drying process, the seeds can be preserved for a long time. The roselle seeds were oven-dried at different temperatures 55, 60, 65 and 70°C, giving different outlet values for yield and final moisture. A total of five empirical mathematical models (Newton, Henderson and Pabis, Logarithmic, Diffusion approach and Page) were selected to describe and compare the drying characteristics of roselle seeds at respective drying temperatures. The adequately suitable drying temperature was found to be 70°C with a drying time of 4 hrs. The effective moisture diffusivity was calculated using the Fick diffusion equation. The results showed that the moisture content of the seeds gradually decreased with time. The effective diffusivity coefficient of moisture transfer varied from 5.4262×10-10 to 1.074×10-9 m2/s over the temperature range investigated. Mathematical models were fitted to the experimental data and by statistical comparison, the Page model represented drying characteristics better than the other equations with the highest R2 (0.998) and the lowest values of χ2 (0.00033) and RMSE (0.00023) observed for drying air temperature of 70°C. The dependence of moisture diffusivity on temperature was described by the Arrhenius equation, with the estimated activation energy being 43.08 kJ/mol within 55 to 70°C. Based on the selected model, it is possible to predict the moisture change during the drying of roselle seeds and thereby better control the process.
Citation
Food Research, 7(4), 84-90, 2023