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Publication Date:
September 2010
ISSN:
1556-3758
DOI:
10.2202/1556-3758.1600

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New Journal at De Gruyter!

International Journal of Food Engineering

International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

4 Issues per year

Increased IMPACT FACTOR 2011: 0.463
5-year IMPACT FACTOR: 0.646

VolumeIssuePage

Kinetic and Thermodynamic Characteristics of Seaweed Dried in the Convective Air Drier

Rosalam Sarbatly / Tracy Wong / Awang Bono / Duduku Krishnaiah

1Universiti Malaysia Sabah

1Universiti Malaysia Sabah

1Universiti Malaysia Sabah

1Universiti Malaysia Sabah

Citation Information: International Journal of Food Engineering. Volume 6, Issue 5, Pages –, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1600, September 2010

Publication History:
Published Online:
2010-09-24

This study reveals the drying kinetics, specific heat and enthalpy of seaweed dried in the convective air drier. Comparison between convective hot air and sun drying process was also studied. At 50°C air temperature with 23.45 percent relative humidity and 1.55 ms-1air flow rate, it has been found that the moisture removal required 4 hours to reach moisture content of 19.66 percent wet basis with its drying rate at 0.28 x 10-3 kg water h-1. The data of drying rate showed that the drying process took place in the falling rate period. The specific heat and initial enthalpy were found to be 1.3842 kJkg-1°C-1 and 1672.69 kJkg-1, respectively. It was observed that the drying kinetics, specific heat, and enthalpy values vary significantly as functions of air temperature which seem to have more effect when compared to air flow rate and seaweed loading. Hence, the best method for seaweed drying was to use convective air system rather than sun drying because it required less drying time and has better drying efficiency.

Keywords: convective hot air; seaweed drying; drying kinetics; thermodynamic; drying methods

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