CREATION OF A METHODOLOGY FOR DETERMINING THE MOISTURE DIFFUSION COEFFICIENT WITHIN VACUUM DRYING OF FRUITS
Shingisov A. Alibekov R. Evlash V. Yerkebayeva S. Mailybayeva E. Tastemirova U.
2023Technology Center
Eastern-European Journal of Enterprise Technologies
2023#3Issue 11(123)24 - 32 pp.
As the drying zone deepens, outer surface layer of the product does not have time to be moistened, due to a small amount of moisture coming from the inside. It becomes dry, its temperature rises. The intensity of moisture transfer from the inner layers of the product depends on many parameters, including a moisture diffusion coefficient. The study aim is to create a methodology for determining the moisture diffusion coefficient within vacuum drying of fruits, by taking into account cracks, channels and capillaries formed in the dry layer of the product through the resistance coefficient to evaporation. The work essence consists in the determining of the moisture diffusion coefficient as a driving force, a difference between water activity and air humidity, by considering the resistance coefficient to evaporation, characterizing the effect of hydrodynamic resistance of the dried dry layer of the product. This approach was used to determine the moisture diffusion coefficient during vacuum drying of the Baiterek apple sort and the Zhazdyk pear sort of Kazakhstani selection. It was established that in the first period of drying the moisture diffusion coefficient decreases on average from 24,4.10-7m2/s to 13,2.10-7 m2/s. The critical humidity for pear is 37.4 %, and for apple 35.1 %. As result of the formation of dry layer on the surface and subsequent layers, the moisture diffusion coefficient gradually decreases. In the second drying period, the moisture diffusion coefficient decreases from 5,42.10-8 m2/s to 2,12.10 -8 m2/s. The work practical significance is related with the application of the obtained results in the determination of the optimal drying regime with maximum preservation of theproduct original quality. The proposed methodology can be used in the practice to study the moisture diffusion coefficient within vacuum drying of fruits, by considering the product properties and the hygroscopic parameters of the drying matter
evaporation resistance coefficient , humidity , model with a moving boundary of the dry and wet state of the material , thermodynamic , water activity
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Department of Food Engineering, M. Auezov South Kazakhstan University, Tauke khan ave., 5, Shymkent, 160012, Kazakhstan
Department of Chemistry, Biochemistry Microbiology and Food Hygiene State Biotechnological University, Alchevskikh str.44, Kharkiv, 61002, Ukraine
Department of Technology and Safety of Food Products, M. Auezov South Kazakhstan University Tauke, khan ave., 5, Shymkent, 160012, Kazakhstan
Department of Food Engineering
Department of Chemistry
Department of Technology and Safety of Food Products
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