Drying characteristics of walnut (Juglans regia L.) during convection drying
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Department of Agricultural Technical Engineering, Faculty of Agricultural Engineering, Abureyhan University College, University of Tehran, P.O.Box 11365-4117-Tehran, Iran
Int. Agrophys. 2009, 23(2): 129-135
Drying characteristics of walnut were determined experimentally as a function of temperature, air velocity and variety (Serr, Pedro, Z67, K82). Four different drying models were fitted to the experimental data to select a suitable mathematical form of the drying curve. Experiments were performed at air temperatures of 32 and 43°C and two air velocities of 1 and 3 m s-1 at each temperature. Of the drying models tested, the Page model was selected as the best mathematical model based on the values of R2, 2 and RMSE. Drying time and Page model constants were significantly dependent on the variables studied. Correlations of the Page model constant, k and m, the effective moisture diffusivity of walnuts and the drying time with the variables were determined. The effective moisture diffusivity of walnuts varied from 3.54×10-7 to 9.92×10-7 m2 s-1.
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