Share This Article:

Study on Thin Layer Drying of Rosa laevigata Michx

Abstract Full-Text HTML Download Download as PDF (Size:368KB) PP. 16-21
DOI: 10.4236/eng.2013.51003    3,208 Downloads   4,796 Views   Citations

ABSTRACT

The drying process of traditional Chinese medicine Rosa laevigata Michx was investigated in a laboratory scale dryer. Drying experiments were conducted at five temperatures of 40, 50, 60, 70 and 80. The experimental data were fitted to ten different thin layer drying models to select a suitable model for describing the drying process of Rosa laevigata Michx fruits. The results showed that the Midilli model had the highest value of R2 (0.999767), the lowest χ2 (0.000034) and RMSE (0.003616) among the ten models considered. The drying process of Rosa laevigata Michx fruits consisted of 1st falling rate period and 2nd falling rate period. The effective moisture diffusivity was found in the range of 1.49 - 30.20 × 10-11 m2·s-1. The value of activation energy obtained by plotting lnD versus 1/T is about 36 kJ·mol-1.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

B. Lin, Y. Wang, Y. Zhou and Z. Zhao, "Study on Thin Layer Drying of Rosa laevigata Michx," Engineering, Vol. 5 No. 1, 2013, pp. 16-21. doi: 10.4236/eng.2013.51003.

References

[1] M. Zielinska and M. Markowski, “Air Drying Characteristics and Moisture Diffusivity of Carrots,” Chemical Engineering and Processing: Process Intensification, Vol. 49, No. 2, 2010, pp. 212-218. doi:10.1016/j.cep.2009.12.005
[2] P. Y. Gao, L. Z. Li, Y. Peng, S. J. Piao, N. Zeng, H. W. Lin and S. J Song, “Triterpenes from Fruits of Rosa laevigata,” Biochemical Systematics and Ecology, Vol. 38, No. 3, 2010, pp. 457-459. doi:10.1016/j.bse.2010.03.014
[3] H. Yan, B. X. Han, Q. Y. Wu, M. Z. Jiang and Z. Z. Gui, “Rapid Detection of Rosa laevigata Polysaccharide Content by Near-Infrared Spectroscopy,” Spectrochimica Acta Part A, Vol. 79, No. 1, 2011, pp. 179-184. doi:10.1016/j.saa.2011.02.032
[4] National Pharmacopoeia Committee, “Chinese Pharmacopoeia,” Chemical Industry Press, Beijing, 2010.
[5] Y. T Liu., B. N. Lu and J. Y Peng, “Hepatoprotective Activity of the Total Flavonoids from Rosa laevigata Michx Fruit in Mice Treated by Paracetamol,” Food Chemistry, Vol. 125, No. 2, 2011, pp. 719-725. doi:10.1016/j.foodchem.2010.09.080
[6] A. Taheri-Garavand, S. Rafiee and A. Keyhani, “Study on Effective Moisture Diffusivity, Activation Energy and Mathematical Modeling of Thin Layer Drying Kinetics of Bell Pepper,” Australian Journal of Crop Science, Vol. 5, No. 2, 2011, pp. 128-131.
[7] O. Yald? and C. Ertek?n, “Thin Layer Solar Drying of Some Vegetables,” Drying Technology, Vol. 19, No. 3-4, 2001, pp. 583-597.
[8] A. Midilli, H. Kucuk and Z. Yapar, “A New Model for Single-Layer Drying,” Drying Technology, Vol. 20, No. 7, 2002, pp. 1503-1513.
[9] S. Simal, A. Femenia, M. C. Garau and C. Rossell?, “Use of Exponential, Page’s and Diffusional Models to Simulate the Drying Kinetics of Kiwi Fruit,” Journal of Food Engineering, Vol. 66, No. 3, 2005, pp. 323-328. doi:10.1016/j.jfoodeng.2004.03.025
[10] J. M. F. Faustino, M. J. Barroca and R. P. F. Guiné, “Study of the Drying Kinetics of Green Bell Pepper and Chemical Characterization,” Food and Bioproducts Processing, Vol. 85, No. 3, 2007, pp. 163-170.
[11] A. Vega, P. Fito, A. Andrés and R. Lemus, “Mathmatical Modeling of Hot-Air Drying Kinetics of Red Bell Pepper (Var. Lamuyo),” Journal of Food Engineering, Vol. 79, No. 4, 2007, pp. 1460-1466. doi:10.1016/j.jfoodeng.2006.04.028
[12] T. Arumuganathan, M. R. Manikantan, R. D. Rai, S. Anandakumar and V. Khare, “Mathematical Modeling of Drying Kinetics of Milky Mushroom in a Fluidized Bed Dryer,” International Agrophysics, Vol. 23, No. 1, 2009, pp. 1-7.
[13] E. Meisami-asl, S. Rafiee, A. keyhani and A. Tabatabaeefar, “Determination of Suitable Thin Layer Drying Curve Model for Apple Slices (Variety-Golab),” Plant Omics, Vol. 3, 2010, pp. 103-108.
[14] A. Lopez, A. Iguaz, A. Esnozand and P. Virseda, “ThinLayer Drying Behavior of Vegetable Waste from Wholesale Market,” Drying Technology, Vol. 18, No. 4-5, 2000, pp. 995-1006.
[15] F. Karimi, “Applications of Superheated Steam for the Drying of Food Products,” International Agrophysics, Vol. 24, No. 2, 2010, pp. 195-204.
[16] C. T. Akanbi, R. S. Adeyemi and A. Ojo, “Drying Characteristics and Sorption Isotherm of Tomato Slices,” Journal of Food Engineering, Vol. 73, No. 2, 2006, pp. 157-163. doi:10.1016/j.jfoodeng.2005.01.015
[17] A. Maskan, S. Kaya and M. Maskan, “Hot Air and Sun Drying of Grape Leather (Pestil),” Journal of Food Engineering, Vol. 54, No. 1, 2002, pp. 81-88. doi:10.1016/S0260-8774(01)00188-1
[18] S. J. Babalis and V. G. Belessiotis, “Influence of the Drying Conditions on the Drying Constants and Moisture Diffusivity during the Thin-Layer Drying of Figs,” Journal of Food Engineering, Vol. 65, No. 3, 2004, pp. 449458. doi:10.1016/j.jfoodeng.2004.02.005

  
comments powered by Disqus

Copyright © 2019 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.