Sorption isotherms and drying kinetics modelling of convective and refractance window drying of feijoa slices (Acca sellowiana Berg)
by Adriana María Castro Sánchez; Edgar Yesid Mayorga Lancheros; María Ximena Quintanilla Carvajal; Fabián Leonardo Moreno Moreno
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 7, No. 2, 2020

Abstract: The refractance window and convective drying modelling of feijoa is important to dryers design used for the fruit preservation. This work presents the sorption isotherms and the drying kinetics of the convective and refractance window drying of feijoa slices. Feijoa was dried by convective drying at 50, 60, and 70°C, air velocities of 0.5 and 1 ms−1 and by refractance window at 60, 70, 80°C, with thicknesses of 3 mm and 5 mm for both technologies. The sorption isotherms were determined at 25, 35 and 45°C. Twelve thin-layer models and the effects of the operative conditions were analysed. The most suitable models were the logistic and Midilli for both drying methods. The Peleg adsorption model adequately described the experimental data over the entire measured range of the water activity. Drying modelling and sorption isotherms can be used in process optimisation and dryers design.

Online publication date: Thu, 17-Sep-2020

The full text of this article is only available to individual subscribers or to users at subscribing institutions.

Existing subscribers:
Go to Inderscience Online Journals to access the Full Text of this article.

Pay per view:
If you are not a subscriber and you just want to read the full contents of this article, buy online access here.

Complimentary Subscribers, Editors or Members of the Editorial Board of the International Journal of Postharvest Technology and Innovation (IJPTI):
Login with your Inderscience username and password:

    Username:        Password:         

Forgotten your password?

Want to subscribe?
A subscription gives you complete access to all articles in the current issue, as well as to all articles in the previous three years (where applicable). See our Orders page to subscribe.

If you still need assistance, please email