Creation of a methodology for determining the moisture diffusion coefficient within vacuum drying of fruits

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.282389

Keywords:

evaporation resistance coefficient, humidity, model with a moving boundary of the dry and wet state of the material, thermodynamic, water activity

Abstract

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∙10‒7 m2/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 the product 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

Author Biographies

Azret Shingisov, M. Auezov South Kazakhstan University

Doctor of Technical Sciences, Professor

Department of Technology and Safety of Food Products

Ravshanbek Alibekov, M. Auezov South Kazakhstan University

PhD, Associate Professor

Department of Food Engineering

Victoriia Evlash, State Biotechnological University

Doctor of Technical Sciences, Professor, Head of Department

Department of Chemistry, Biochemistry, Microbiology and Food Hygiene

Saparkul Yerkebayeva, M. Auezov South Kazakhstan University

PhD, Associate Professor

Department of Technology and Safety of Food Products

Elvira Mailybayeva, M. Auezov South Kazakhstan University

PhD Student

Department of Technology and Safety of Food Products

Ukilim Tastemirova, M. Auezov South Kazakhstan University

Senior Teacher

Department of Technology and Safety of Food Products

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Creation of a methodology for determining the moisture diffusion coefficient within vacuum drying of fruits

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Published

2023-06-30

How to Cite

Shingisov, A., Alibekov, R., Evlash, V., Yerkebayeva, S., Mailybayeva, E., & Tastemirova, U. (2023). Creation of a methodology for determining the moisture diffusion coefficient within vacuum drying of fruits. Eastern-European Journal of Enterprise Technologies, 3(11 (123), 24–32. https://doi.org/10.15587/1729-4061.2023.282389

Issue

Vol. 3 No. 11 (123) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Azret Shingisov, Ravshanbek Alibekov, Victoriia Evlash, Saparkul Yerkebayeva, Elvira Mailybayeva, Ukilim Tastemirova

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