食品加工および技術ジャーナル

概要

Thin Layer Drying Behavior of Spring Groundnut (Arachishypogaea L.)

Ramandeep Singh*, Gagandeep Kaur, and Gurjeet Kaur

The aim of present investigation was to study the influence of drying method on the drying behavior of groundnut (Arachishypogaea L.), and the acceptability of drying models to predict the drying pattern of groundnut. The groundnut pods of spring TG37A variety was dried using forced circulation solar hybrid dryer and conventional sun drying method. Five mathematical models were fitted to the experimental data to predict the drying kinetics and determine the moisture diffusivity. It was observed from the study that the drying time varied between 20 to 24 hours and logarithmic model was most suitable for representing the effect of thin-layer drying characteristics of groundnut. Effective moisture diffusivity showed a slight difference between mechanical method and open sun dried method. The value is little more for mechanical method because of the higher drying temperature in mechanical drier.