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Thin-layer drying characteristics of papaya (Carica papaya) peel using convection oven and microwave drying

In this study, papaya (Carica papaya) peel was dried using convection oven and microwave drying methods to investigate the drying kinetics and the drying behavior in the attempt to search for a feasible way to utilize waste peel. Three different drying temperatures (45, 55, and 65 °C) and microwave...

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Main Authors: Manzoor, Sama, Yusof, Yus Aniza, Chin, Nyuk Ling, Mohamed Amin Tawakkal, Intan Syafinaz, Ahmed, Mohamed Fikry Mohamed, Chang, Lee Sin
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2019
Online Access:http://psasir.upm.edu.my/id/eprint/70612/1/14%20JST-1367-2018.pdf
http://psasir.upm.edu.my/id/eprint/70612/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2027%20(3)%20Jul.%202019/14%20JST-1367-2018.pdf
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spelling my.upm.eprints.706122019-08-20T00:49:28Z http://psasir.upm.edu.my/id/eprint/70612/ Thin-layer drying characteristics of papaya (Carica papaya) peel using convection oven and microwave drying Manzoor, Sama Yusof, Yus Aniza Chin, Nyuk Ling Mohamed Amin Tawakkal, Intan Syafinaz Ahmed, Mohamed Fikry Mohamed Chang, Lee Sin In this study, papaya (Carica papaya) peel was dried using convection oven and microwave drying methods to investigate the drying kinetics and the drying behavior in the attempt to search for a feasible way to utilize waste peel. Three different drying temperatures (45, 55, and 65 °C) and microwave powers (250, 440, and 600 W) were applied to dry the papaya peel, wherein the drying data were fitted into the following seven drying kinetic models: Lewis, Page, Modified Page, Henderson and Pabis, Logarithmic, Two-Term, and Approximation of Diffusion models. The study outcomes indicated that the Page model emerged as the best fitted model for oven drying of papaya peels with the highest coefficient of determination (R2) value (0.994-0.996) for all the three temperatures. As for microwave drying, the Approximation of Diffusion model exhibited the best fit owing to the highest R2 value (0.996-0.999) for all the three powers. The effective moisture diffusivity values for convection oven and microwave drying methods ranged from 6.65 x 10-08 to 4.35 x 10-07 and from 2.43 x 10-07 to 6.67 x 10-07, respectively. Additionally, the activation energy values were recorded at 61.301 kJ/mol and 46.621 W/g for oven and microwave drying methods, respectively. Universiti Putra Malaysia Press 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/70612/1/14%20JST-1367-2018.pdf Manzoor, Sama and Yusof, Yus Aniza and Chin, Nyuk Ling and Mohamed Amin Tawakkal, Intan Syafinaz and Ahmed, Mohamed Fikry Mohamed and Chang, Lee Sin (2019) Thin-layer drying characteristics of papaya (Carica papaya) peel using convection oven and microwave drying. Pertanika Journal of Science & Technology, 27 (3). pp. 1207-1226. ISSN 0128-7680; ESSN: 2231-8526 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2027%20(3)%20Jul.%202019/14%20JST-1367-2018.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description In this study, papaya (Carica papaya) peel was dried using convection oven and microwave drying methods to investigate the drying kinetics and the drying behavior in the attempt to search for a feasible way to utilize waste peel. Three different drying temperatures (45, 55, and 65 °C) and microwave powers (250, 440, and 600 W) were applied to dry the papaya peel, wherein the drying data were fitted into the following seven drying kinetic models: Lewis, Page, Modified Page, Henderson and Pabis, Logarithmic, Two-Term, and Approximation of Diffusion models. The study outcomes indicated that the Page model emerged as the best fitted model for oven drying of papaya peels with the highest coefficient of determination (R2) value (0.994-0.996) for all the three temperatures. As for microwave drying, the Approximation of Diffusion model exhibited the best fit owing to the highest R2 value (0.996-0.999) for all the three powers. The effective moisture diffusivity values for convection oven and microwave drying methods ranged from 6.65 x 10-08 to 4.35 x 10-07 and from 2.43 x 10-07 to 6.67 x 10-07, respectively. Additionally, the activation energy values were recorded at 61.301 kJ/mol and 46.621 W/g for oven and microwave drying methods, respectively.
format Article
author Manzoor, Sama
Yusof, Yus Aniza
Chin, Nyuk Ling
Mohamed Amin Tawakkal, Intan Syafinaz
Ahmed, Mohamed Fikry Mohamed
Chang, Lee Sin
spellingShingle Manzoor, Sama
Yusof, Yus Aniza
Chin, Nyuk Ling
Mohamed Amin Tawakkal, Intan Syafinaz
Ahmed, Mohamed Fikry Mohamed
Chang, Lee Sin
Thin-layer drying characteristics of papaya (Carica papaya) peel using convection oven and microwave drying
author_facet Manzoor, Sama
Yusof, Yus Aniza
Chin, Nyuk Ling
Mohamed Amin Tawakkal, Intan Syafinaz
Ahmed, Mohamed Fikry Mohamed
Chang, Lee Sin
author_sort Manzoor, Sama
title Thin-layer drying characteristics of papaya (Carica papaya) peel using convection oven and microwave drying
title_short Thin-layer drying characteristics of papaya (Carica papaya) peel using convection oven and microwave drying
title_full Thin-layer drying characteristics of papaya (Carica papaya) peel using convection oven and microwave drying
title_fullStr Thin-layer drying characteristics of papaya (Carica papaya) peel using convection oven and microwave drying
title_full_unstemmed Thin-layer drying characteristics of papaya (Carica papaya) peel using convection oven and microwave drying
title_sort thin-layer drying characteristics of papaya (carica papaya) peel using convection oven and microwave drying
publisher Universiti Putra Malaysia Press
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/70612/1/14%20JST-1367-2018.pdf
http://psasir.upm.edu.my/id/eprint/70612/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2027%20(3)%20Jul.%202019/14%20JST-1367-2018.pdf
_version_ 1643839737129074688
score 13.211869

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