Mathematical modeling of drying characteristics of chilli in hot air oven and fluidized bed dryers

S. D F Mihindukulasuriya, H. P W Jayasuriya

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

The thin layer drying kinetics of chilli is experimentally investigated in hot air oven and fluidized bed dryers. Experiments were conducted at inlet air temperatures of 45°C, 50°C, 55°C, 60°C and 65°C. The power consumption and quality parameters (color and capsaicin content) were measured in each experiment. Thirteen different thin layer mathematical drying models were compared by using their regression coefficient, chi square value and RMSE (root mean square error). The Midilli model was found to be the best mathematical model which could use to satisfactorily predict the moisture ratio of chilli at different drying air temperatures in each type of dryers used. Surface colour chromaticity parameter a* changed from 32.5 at 45°C to 25.8 at 65°C temperature in hot air dryer whereas it was changed from 29.3 at 45°C to 23.8 at 65°C. When temperature increases from 50°C to 65°C, there is a considerable reduction in the colour of chilli in both dryers. Capsaicin concentration was inversely related with the air temperature and there was a sharp reduction of capsaicin concentration when increasing the temperature from 60°C to 65°C. The energy consumption was higher in fluidized bed dryer than the hot air oven dryer when moisture content of chilli reduced from 280% to 9% (d.b) during drying process. The retention time of the fluidized bed dryer in all operating temperatures was nearly three times less that of hot-air oven dryer due to higher air flow characteristics. Lowest power consumption occurred at 65°C temperature setting in both dryers while the fluidized bed dryer consumed nearly 75% more power.

Original languageEnglish
Pages (from-to)154-166
Number of pages13
JournalAgricultural Engineering International: CIGR Journal
Volume15
Issue number1
Publication statusPublished - 2013

Fingerprint

fluidized beds
Ovens
dryers
ovens
Fluidized beds
Drying
mathematical models
drying
air
Air
Driers (materials)
capsaicin
Temperature
Color
air temperature
color
temperature
Electric power utilization
Moisture
Air intakes

Keywords

  • Capsaicin
  • Drying kinetics
  • Fluidized bed
  • Mathematical modeling
  • Regression

ASJC Scopus subject areas

  • Energy (miscellaneous)
  • Industrial and Manufacturing Engineering
  • Automotive Engineering
  • Agronomy and Crop Science

Cite this

Mathematical modeling of drying characteristics of chilli in hot air oven and fluidized bed dryers. / Mihindukulasuriya, S. D F; Jayasuriya, H. P W.

In: Agricultural Engineering International: CIGR Journal, Vol. 15, No. 1, 2013, p. 154-166.

Research output: Contribution to journalArticle

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