Study on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different Tarkhineh formulations

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 12, Volume 10, Issue 3 - Serial Number 29, October 2014   

Document Type: Research Article

DOI: 10.22067/ifstrj.v10i3.37994

Authors

Farideh Tabatabaei Yazdi^{* 1}; Mohebbat Mohebbi¹; Seyed Ali Mortazavi¹; Arash Ghaitaranpour²; Behrooz Alizadeh Behbahani³

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Ferdowsi University of Mashhad

³Khuzestan University of Agricultural Sciences and Natural Resources

Abstract

The effects of a couple of factors (cooking period of wheat: 0, 1 and 3.5 h and temperature of drying 70, 80 and 90 ْC) on drying behavior of Tarkhineh during hot-air drying has been investigated. Tarkhineh pill samples with 8 cm diameter and 11 mm thickness were dried to 0.64(d.b). Results showed that cooking of wheat led to higher water absorption of Tarkhineh dough, while increased drying rate. On the other hand, increasing drying temperature resulted in higher drying rate of samples. The effects of temperature on drying rate was pronounced in raw samples compared to cooked ones, which could be attributed to the cracking in the cooked samples during drying . Drying kinetics of Tarkhineh in raw samples unlike cooked samples presented a falling rate period followed by a constant rate period. The effective moisture diffusion coefficient of Tarkhineh varied between 1.611E-10 & 7.822E-10 (m2/s)) for the given temperature range) and corresponding activation energy was between 37.928 and 17.941(kJ/mol) respectively.

Keywords

Tarkhineh; Cooking; Drying; effective moisture diffusion coefficient; Activation energy

References