مدل سازي سينتيك خشك شدن كلزا در خشك كن بستر سيال

Modeling Drying Kinetics of Canola in Fluidized Bed Dryer

Modeling of drying kinetics of canola was studied at 30 to 100 °C in a Lab scale fluidized bed dryer. Drying rate of the crop was assessed, using many conventional moisture ratio models employed in food science. Effective Diffusivity coefficient (Deff) and activation Energy (Ea) of kernel moisture were determined using Fickʹs Law of Diffusion and Arrhenius Equation. Besides, the effects of temperature changes on drying time were modeled through, regression method. Results indicated that static pressure dropped from 596 to 583 Pa when kernels starting to fluidize. In fluidizing state, canola drying time becomes reduced by 74% through an increase of temperature from 30 to 100 °C. In comparison with the other models, Approximate Diffusion model and two term Exponential model are in good agreement with the experimental data respectively with high r2 and low x2 as well as RMSE. Also Newton model was of little with the other models. It bears a single coefficient, and is easy and convenient to be used for an estimation of drying rate of canola in fluidized bed dryer. Temperature changes from 30 to 100 °C cause Deffto increase from 3.759*10 -11 to 8.457* 10 -11. In this research, Ea of canola moisture was determined as 11.03 kJ/mol. Selected exponential Regression model is in good agreement with the experimental data and suitable for an estimation of drying time in temperature range of 30 to 100 °C.