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     Research Journal of Applied Sciences, Engineering and Technology

Research Article   |   OPEN ACCESS

Activation Energy of Thin-layer Drying Kinetics of Belimbing Dayak Fruit (Baccaurea angulata)

1Ahmad Fudholi, 1Chan Hoy Yen, 2Habibis Saleh, 3Dayang Fredalina Basri, 1Mohd Hafidz Ruslan, 4Rado Yendra, 4Ari Pani Desvina, 4Rahmadeni and 1Kamaruzzaman Sopian
1Solar Energy Research Institute
2School of Mathematical Sciences, Universiti Kebangsaan Malaysia, 43600 Bangi Selangor, Malaysia
3School of Diagnostic and Applied Health Sciences, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia
4Department of Mathematics, Faculty of Science and Technology, Universitas Islam Sultan Syarif Kasim (UIN Suska), 28293 Pekanbaru, Riau, Indonesia
Research Journal of Applied Sciences, Engineering and Technology  2016  4:295-300
http://dx.doi.org/10.19026/rjaset.13.2945  |  © The Author(s) 2016
Received: July ‎13, ‎2015  |  Accepted: August ‎20, ‎2015  |  Published: August 15, 2016
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Abstract

Drying using a hot air chamber was tested on samples of belimbing dayak (Baccaurea angulata). The drying experiments were performed at drying air temperature 40, 45 and 50°C, respectively and at a constant relative humidity of 20% and constant air velocity of 1 m/s. The drying kinetics of B. angulata were investigated and obtained. The time required to dry B. angulata from an initial moisture content of about 89% (wb) to the final moisture content of around 8% (wb) was 13, 11.5 and 7 h at 45, 50 and 55°C of drying air temperature respectively. The effective moisture Diffusivity (Deff) of B. angulata increased from 1.99×10-9 to 3.71×10-9 m2/s as the drying air temperature increased from 45 to 55°C. The activation energy of diffusion (Ea) was calculated about 54 kJ/mol.

Keywords:

Activation energy, B. angulata, belimbing dayak, drying kinetics , hot air chamber,

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Competing interests

The authors have no competing interests.

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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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The authors have no competing interests.
ISSN (Online):  2040-7467
ISSN (Print):   2040-7459
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