Jump to ContentJump to Main Navigation
Show Summary Details
More options …

Agricultural Engineering

4 Issues per year

Open Access
See all formats and pricing
More options …

Mathematical Modeling of Actinidia arguta (Kiwiberry) Drying Kinetics

Michał Bialik / Ewa Gondek / Artur Wiktor / Piotr Latocha / Dorota Witrowa-Rajchert
Published Online: 2017-12-21 | DOI: https://doi.org/10.1515/agriceng-2017-0031


Consumers and scientists exhibit a growing interest in bioactive ingredients of natural origin with strong pro-health effects. Such properties have been found in fruits of of Actinidia argute, commonly known as kiwiberry (mini kiwi or hardy kiwi). Appropriate methods and parameters of the drying process enable obtaining a product with preserved high pro-health properties. The obejctive of this paper was to study the influence of the selected drying methods on the drying kinetics of actinidia. Commonly known mathematical models were used to describe the process. The kinetics of convective, microwave-convective, infrared and vacuum drying was investigated. The process was performed until samples reached dimensionless moisture ratio (MR) of 0.02. The quickest method was vacuum drying reaching moisture ratio target after 286 min, and the slowest was convective drying characterized by 1352 min of drying. In general, Midilli et al.’s model was evaluated as the most adequate for description of the moisture transfer in the fruit samples.

Keywords: mini kiwi; Actinidia arguta; drying; mathematical modeling; water diffusion coefficient


  • Aghbashlo, M., Kianmehr, M.H., Samimi-Akhijahani, H. (2008). Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of beriberi fruit (Beriberidaceae). Energy Conversion and Management 49, 2865-2871.Google Scholar

  • Arslan, D., Özcan, M.M., Okyay Mengeş, H. (2010). Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Menthapiperita L.). Energy Conversion and Management, 51, 2769-2775.Web of ScienceGoogle Scholar

  • Basile, A., Giorgano, S., Lopez-Saez, J.A., Cobianchi, C. (1999). Antibacterial activity of pure flavonoids isolated from mosses. Phytochemistry, 52, 1479-1482.CrossrefGoogle Scholar

  • Chin, S.K., Siew, E.S., Soon, W.L. (2015). Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method. International Food Research Journal, 22(6), 2188-2195.Google Scholar

  • Ciurzyńska, A., Piotrowski, D., Lenart, A., Łukasik, P. (2012). Sorption Properties of Vacuum-Dried Strawberries. Drying Technology, 30, 850-858.Google Scholar

  • Crank, J. (1975). The mathemacics of diffusion. Drying Technology, 30, 347.Google Scholar

  • Demir, V., Gunhan, T., Yagcioglu, A.K., Degirmencioglu, A. (2004). Mathematical modeling and the determination of some quality parameters of air-dried bay leaves. Biosystems Engineering, 88(3), 325-335.CrossrefGoogle Scholar

  • Duttaroy, A.K., Jørgensen, A. (2004). Effects of kiwifruit consumption on platelet aggregation and plasma lipids in healthy human volunteers. Platelets, 15(5), 287-292.CrossrefGoogle Scholar

  • Janowicz, M., Lenart A. (2007). Rozwój i znaczenie operacji wstępnych w suszeniu żywności. Właściwości Fizyczne Suszonych Surowców i Produktów Spożywczych, Komitet Agrofizyki PAN, Wydawnictwo Naukowe FRNA, Lublin, 15-33.Google Scholar

  • Lewicki, P.P. (2006). Design of hot air drying for better foods. Trends Food Science Technology, 17(4), 153-163.CrossrefGoogle Scholar

  • Latocha, P. (2012). Some morphological and biological features of ‘Bingo’ – a new hardy kiwifruit cultivar from Warsaw University of Life Sciences (WULS) in Poland. Rocznik Polskiego Towarzystwa Dendrologicznego, 60, 61-67.Google Scholar

  • Latocha, P., Krupa, T., Wołosiak, R., Worobiej, E., Wilczak, J. (2010). Antioxidant activity and chemical difference in fruit of different Actinidia sp. International Journal of Food Sciences and Nutrition, 61(4), 381-394.CrossrefGoogle Scholar

  • Latocha, P., Wołosiak, R., Worobiej, E., Krupa, T. (2013). Clonal differences in antioxidant activity and bioactive constituents of hardy kiwifruit (Actinidia arguta) and its year-to-year variability. Journal of the Science of Food and Agriculture, 93, 1412-1419.CrossrefGoogle Scholar

  • Maritza, A.M., Sabah, M., Anaberta, C.-M., Montejano-Gaitán, J. G., Allaf, K. (2012). Comparative study of various drying processes at physical and chemical properties of strawberries. Procedia Engineering, 42, 267-282.Google Scholar

  • Midilli, A., Kucuk, H., Yapar, Z. (2002). A new model for single layer drying. Drying Technology, 1503-1513.Google Scholar

  • Rahman, M.S., Perera, C.O., Thebaud, C. (1997). Desorption isotherm and heat pump drying kinetics of peas. Food Research International, 30, 485-491.CrossrefGoogle Scholar

  • Ramaswamy, H.S., Nsonzi, F. (1998). Convective air drying kinetics of osmotic ally pre-treated blueberries. Drying Technology, 16, 743-759.Google Scholar

  • Rush, E.C., Patel, M., Plank, L.D., Ferguson LR. (2002). Kiwifruit promotes laxation in the elderly. Asia Pacific Journal Clinical Nutrition, 11(2), 164-168.Google Scholar

  • Sarimeseli, A. (2011). Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves. Energy Conversion and Management, 52, 1449-1453.CrossrefGoogle Scholar

  • Sękowski, B. (1993). Pomologia systematyczna. Wydawnictwo Naukowe PWN, Warszawa, 2, 172-175.Google Scholar

  • Soysal, Y., Öztekin, S., Eren, Ö. (2006). Microwave drying of parsley: Modeling, kinetics, and energy aspects. Biosystems Engineering, 93, 403-413.CrossrefGoogle Scholar

  • Strumiłło, C. (2005). On perspective developments in drying. Materiały z Sympozjum “Proceedings of the 11th Polish Drying Symposium XI PSS”, Poznań, Polska, 13-16 September 2005, materials provided on CD.Google Scholar

  • Thuwapanichayanan, R., Prachayawarakorn, S., Kunwisawa, J., Soponronnarit, S. (2011). Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying. LWT - Food Science and Technology, 44(1), 1502-1510.Google Scholar

  • Vega-Gálvez, A., Miranda, M., Díaz, L. P., Lopez, L., Rodriguez, K., Di Scala, K. (2010). Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake. Bioresource Technology, 101, 7265-727.Web of ScienceGoogle Scholar

  • Vega-Gálvez, A., Miranda, M., Clavería, R., Quispe, I., Vergara, J., Uribe, E., Paez, H., Di Scala, K. (2011). Effect of air temperature on drying kinetics and quality characteristics of osmotreated jumbo squid (Dosidicus gigas). LWT, Food Science and Technology, 44(1), 16-23.Google Scholar

  • Wang, C.Y., Singh, R.P. (1978). Use of variable equilibrium moisture content in modeling rice drying. Transactions of the American Society of Agricultural Engineers, 11, 668-672.Google Scholar

  • Wiktor, A., Iwaniuk, M., Śledź, M., Nowacka, M., Chudoba, T., Witrowa-Rajchert, D. (2013). Drying Kinetics of Apple Tissue Treated by Pulsed Electric Field. Drying Technology, 31, 112-119.Web of ScienceGoogle Scholar

  • Wiktor, A., Łuczywek, K., Witrowa-Rajchert, D. (2012a). Modelowanie matematyczne kinetyki suszenia mikrofalowo-konwekcyjnego liści bazylii. Zeszyty Problemowe Postępów Nauk Rolniczych, 570, 127-141.Google Scholar

  • Wiktor, A., Nowacka, M., Śledź, M., Selke, M., Witrowa-Rajchert, D. (2012b). Kinetyka suszenia konwekcyjnego wspomaganego ogrzewaniem mikrofalowym miąższu jabłka - dobór modelu matematycznego. Nauki Inżynierskie i Technologie, 4(7), 99-111.Google Scholar

About the article

Received: 2017-05-01

Revised: 2017-06-01

Accepted: 2017-06-01

Published Online: 2017-12-21

Published in Print: 2017-12-01

Citation Information: Agricultural Engineering, Volume 21, Issue 4, Pages 5–13, ISSN (Online) 2449-5999, DOI: https://doi.org/10.1515/agriceng-2017-0031.

Export Citation

© 2017 Michał Bialik et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

Comments (0)

Please log in or register to comment.
Log in