Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying

Author:

Nguyen Xuan-Quang1ORCID,Le Anh-Duc2,Nguyen Ngoc-Phuong1,Nguyen Hay2ORCID

Affiliation:

1. Faculty of Mechanical Engineering, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City, Vietnam

2. Faculty of Engineering and Technology, Nong Lam University, Ho Chi Minh City, Vietnam

Abstract

In this study, drying kinetics, including thermal and moisture, of Codonopsis javanica with the support of ultrasonic technology in the drying process were investigated. Experimental processes were carried out at drying air temperatures of 40°C, 45°C, and 50°C with and without ultrasound at a frequency of 20 kHz and three levels of intensity: 1.3 kW/m2, 1.8 kW/m2, and 2.2 kW/m2. Based on theoretical calculations, experimental data, and the particle swarm optimization (PSO) algorithm, the coefficient of thermal diffusion was determined in the range of 1.01–1.36 × 10−7 m2/s, and the coefficient of moisture diffusion is in the range of 3.2–6.7 × 10−10 m2/s. In addition, the color parameters (L, a, and b) of the drying materials were also considered. Results showed the overall color differences (∆E) of dried products change in the range of 8.0–12.9 compared with the fresh ones. In this work, the multiple boundary conditions were considered to determine the moisture and thermal diffusion coefficients; the results obtained prove that the quality of dried products in terms of color change is also improved.

Funder

Nong Lam University Ho Chi Minh City

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

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