title: Mathematical modelling of thin layer hot air drying of carrot pomace.
abstract: Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at 60, 65, 70 & 75 °C and at an air velocity of 0.7 m/s. Mathematical models were tested to fit drying data of carrot pomace. The whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. The average values of effective diffusivity ranged from 2.74 × 10(-9) to 4.64 × 10(-9) m(2)/s for drying carrot pomace. The activation energy value was 23.05 kJ/mol for the whole falling rate period.
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal-148106, Distt., Sangrur, Punjab India.
authors.forename: Navneet
authors.initials: N
authors.lastname: Kumar
authors.forename: B C
authors.initials: BC
authors.lastname: Sarkar
authors.forename: H K
authors.initials: HK
authors.lastname: Sharma
keywords: Activation energy; Carrot pomace; Drying rate; Effective diffusivity; Hot air drying; Modelling