Journal of Agricultural Machinery
with the collaboration of Iranian Society of Mechanical Engineers (ISME)

Effect of Infrared Drying on Drying Kinetics and Color Changes of Wild Sage Seed Mucilage

Document Type : Research Article- En

Authors

Gh. Amini 1
F. Salehi 2
M. Rasouli 2

1 MSc Student, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

2 Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

https://doi.org/10.22067/jam.2021.67448.1002
Abstract
In this study, the effects of infrared (IR) dryer system parameters such as IR power, the distance of mucilage from lamp surface, mucilage thickness on drying kinetics and, color indexes (L*, a*, b* and ΔE) of wild sage seed mucilage (WSSM) were investigated in an IR dryer system. Experimental moisture ratio (MR) data were fitted to 7 various empirical thin-layer models. It was found that the Page model has the best fit to show the kinetic behavior and acceptably described the IR drying behavior of WSSM with the lowest mean square error (MSE), root mean square error (RMSE), mean absolute error (MAE), and standard error (SE) values and the highest correlation coefficient (r) value. The values of MSE, RMSE, and MAE for all experiments were in the range of 0.1×10-3-1.1×10-3, 1.04×10-2-3.25×10-2 and 8.7×10-3-27.1×10-3, respectively. The average effective moisture diffusivity (Deff) increased from 4.61×10-9 m2s-1 to 15.8×10-9 m2s-1 with increasing lamp power from 150 W to 375 W, while it was decreased from 14.4×10-9 m2s-1 to 5.16×10-9 m2s-1 and 13.2×10-9 m2s-1 to 4.31×10-9 m2s-1 with increasing the distance of mucilage from 4 to 12 cm and the reduction of mucilage thickness from 1.5 to 0.5 cm, respectively. Increasing in IR radiation power has a positive influence on the yellowness (increasing 19.78% in b* index) of dried WSSM. Also, it increased the color changes index (ΔE) from 16.05 to 17.59.

Keywords

Color indexes
Effective moisture diffusivity
Gum
Moisture ratio
Page model
Subjects

Open Access

©2021 The author(s). This article is licensed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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  • Receive Date 07 December 2020
  • Revise Date 13 January 2021
  • Accept Date 02 March 2021
  • First Publish Date 02 March 2021

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