International Journal of Heat and Mass Transfer 85 (2015) 750–755

Contents lists available at ScienceDirect

International Journal of Heat and Mass Transfer

journal homepage: www.elsevier.com/locate/ijhmt

A modeling study for moisture diffusivities and moisture transfer

coefficients in drying of passion fruit peel
Carolina Vieira Bezerra ⇑, Luiza H. Meller da Silva, Danielle Ferreira Corrêa, Antonio M.C. Rodrigues
Institute of Technology, Federal University of Pará, Rua Augusto Corrêa w/n, 66075-900 Belém, Pará, Brazil

a r t i c l e i n f o a b s t r a c t

Article history: In the present work, the mass transfer characteristics, namely moisture diffusivity and moisture transfer
Received 28 May 2014 coefficient, of passion fruit peel were evaluated using the analytical model proposed by Dincer and Dost.
Received in revised form 4 February 2015 Passion fruit peels were dried in a single layer at different temperatures (50, 60, and 70 °C) and air velo-
Accepted 10 February 2015
cities (2.0 and 3.5 m/s). The results showed a reasonably good agreement between the values predicted
Available online 3 March 2015
from the correlation and the experimental observations. The Biot number, effective moisture diffusivity,
and mass transfer coefficient were computed and ranged between 0.1018 and 0.3199, 0.632  108 and
Keywords:
1.994  108 m2/s, and 4.53  107 and 8.702  107 m/s, respectively.
Food drying
Heat transfer
Ó 2015 Elsevier Ltd. All rights reserved.
Mass transfer
Mathematical modeling

1. Introduction
Passion fruit (Passiflora edulis) is an exotic fruit with a character-
istic flavor. It is native of Brazil, the largest producer of this species
in the world with a yearly nationwide production of around 750
thousand tons [1] is widely cultivated, mainly for the use of its
pulp in the food industry (processed juices, soft drinks, and can-
dies) [2]. The waste generated during passion fruit processing con-
sists mainly of peels and seeds that are discarded as agro-waste [2–
4]. Passion fruit peel (mesocarp) corresponds to approximately 50%
of the fresh fruit’s weight [5]. Several studies have pointed out the
significant amount of pectin in the passion fruit’s mesocarp and
how it could be converted into products which may have positive
health effects and contribute to preventing some diseases such as
cancer, cardiovascular diseases, and diabetes, among others, thus
offering a great opportunity for using such waste [3,6–8]. However,
a high percentage of passion fruit peel is water (approximately 80%
in weight), and, if improperly handled, is quickly perishable since it
is prone to rapid microbial spoilage. Therefore, before pectin
extraction from passion fruit peel, its moisture content must be
reduced to such extent that prevents microorganism growth. Dry-
ing is important in pectin production in order to guarantee the
moisture needed for better product extraction without negatively
affecting the material [9–12].
Convective drying is defined as a moisture removal process
simultaneously using heat and mass transfer. Heat is transferred
⇑ Corresponding author. Tel.: +55 91 32018720; fax: +55 91 32017626.
E-mail address: cvibezerra@hotmail.com (C.V. Bezerra).
by convection from heated air into the product to raise the tem-
peratures of both the solid and moisture content. Moisture transfer
occurs as the moisture travels to the product’s evaporative surface
and then into the circulating air as water vapor. The heat and mois-
ture transfer rates are, therefore, related to the velocity and tem-
perature of the circulating drying air. It is also one of the most
often used methods to preserve agricultural products.
One of the major concerns in the drying process is providing opti-
mum conditions for quality products, which can be obtained by
analyzing the moisture transfer and moisture transfer parameters
in terms of moisture diffusivity and moisture transfer coefficient.
Accurately determining moisture transfer parameters is important
in order to obtain quality dried products and leads to a more ener-
gy-efficient drying process, which eases the environmental impact
in terms of pollutants [13–15].
Food and biomaterial drying is a very broad area and many
experimental and theoretical investigations are found in the lit-
erature to determine and estimate drying process parameters
and drying moisture transfer parameters for drying solids [16–19].
For better control over this operation, accurate models must be
employed to simulate the drying curves under different conditions.
Several complex heat and mass transfer models have been devel-
oped for various foodstuffs. However, practical drying requires
simple models verified by experimental data that will provide opti-
mum solutions for the operating process without undertaking
experimental trials on the actual system.
In the drying of many food products, the most widely investigat-
ed theoretical drying model has been Fick’s second law of diffusion.
Such law can be used for various regularly shaped bodies such as

http://dx.doi.org/10.1016/j.ijheatmasstransfer.2015.02.027
0017-9310/Ó 2015 Elsevier Ltd. All rights reserved.
 C.V. Bezerra et al. / International Journal of Heat and Mass Transfer 85 (2015) 750–755 751

Nomenclature

D moisture diffusivity (m2/s) R2 coefficient of determination

t time (s) L characteristic dimension (m); half-thickness for slab
W moisture content by weight (kg/kg) (m)
A1 constant z coordinate
B1 constant
Bi Biot number Greek symbols
Fo Fourier number U dimensionless moisture content
S drying coefficient (1/s) l1 root of the characteristic equation
Y characteristics dimension
y coordinate Subscripts
hm moisture transfer coefficient (m/s)
e equilibrium
R universal gas constant i initial
Ea activation energy abs absolute
T temperature (°C) 0 value for an infinite
G lag factor
exp experimental
k moisture transfer coefficient (m/s)

rectangular, cylindrical, and spherical products and it commonly
postulates that one-dimensional moisture movement takes place
with constant diffusivity, uniform initial moisture distribution,
negligible external resistance, and no volume change.
Dincer and Dost [20,21] developed and verified analytical tech-
niques for characterizing the mass transfer in geometrically and
irregularly (by use of a shape factor) shaped objects during drying.
New drying parameters, namely drying coefficients and lag factors,
were introduced based on an analogy between cooling and drying
profiles, both of which exhibit an exponential function over time.
The model was applied to slab-shaped wood samples subjected
to drying, and the results indicate that the technique was able to
accurately determine the moisture diffusivities and moisture
transfer coefficients in a simple manner for practical applications,
and that it would be beneficial to drying industries [22].
Using the experimental data, the aim of this study is to determine
the moisture diffusivity and moisture transfer coefficients for pas-
sion fruit peel subjected to convective drying using the analytical
model developed by Dincer and Dost [20]. In addition, the effective
moisture diffusivity as a function of air-drying temperature is also
determined.
2. Materials and methods
2.1. Raw material
Passion fruit by-product was obtained from a fruit pulp
manufacturer, located in the city of Castanhal, Pará state, Brazil.
The fresh peels were cut into 30 mm-sided, 6.7 ± 0.03 mm-thick
slab shapes. The samples were packed in polyethylene bags and
placed in a freezer at 20 °C. Before drying, waste samples were
thawed for 24 h at 5 °C.
2.2. Drying experiments
velocity were measured using microprocessor thermometers
(IMPAC model IP7520, accuracy 0–400 ± 0.01 °C) and a hot-wire
anemometer (Instrutherm model TAFR180, accuracy 0.2–
20.0 ± 0.1 m/s), respectively. All data collected were recorded using
a data logger interfaced to a personal computer.
About 100 g of previously thawed samples were placed as a thin
layer in a stainless steel basket, which was suspended on a balance
(Ohaus, SP402, USA) with ±0.01 g accuracy. This balance communi-
cated with an interface system (Ohaus, RS232, USA) connected to a
personal computer, which recorded and stored the weight changes
every 10 min by means of the Microsoft Hyperterminal software
until constant weight was reached (equilibrium condition). Initial
moisture and equilibrium moisture were determined following
the AOAC’s No. 934.06 methodology [23], using a vacuum-drying
oven (Marconi, MA030, Brazil) and an analytical balance (Shimadzu
AY220, Japan) accurate to ±0.0001 g.
2.3. Data analysis
The moisture diffusion process observed during the drying
operation is governed by Fick’s equation. A number of assumptions
were adopted, namely: (i) Thermophysical properties of the solid
and the drying medium are constant; (ii) The effect of heat transfer
on moisture loss is negligible; (iii) Moisture diffusion occurs in one
direction (perpendicularly to the slab surface); and (iv) There are
finite internal and external resistances to moisture transfer within
the solid. Under these conditions, the transient moisture diffusivity
equation in Cartesian coordinates and in dimensionless form can
be written as follows [22]:
 
@U @ @U
¼D ð1Þ
@t @y @y
W  We
U¼ ð2Þ
Wi  We

The drying process was carried out in a convective tray dryer where W is moisture content by weight as dry basis (kg/kg), D is
(Fig. 1) designed and built at the Laboratory of the Faculty of Food moisture diffusivity (m2/s), t is time (s), y is the space coordinate
Engineering of the Federal University of Para. measured from the center of the tray, and U is the dimensionless
Drying experiments, performed in triplicate, were carried out at moisture content.
three commonly used temperatures for biomaterial drying (50, 60, Eq. (1) is subjected to the following initial and boundary
and 70 °C) and two different air flow velocities (2.0 and 3.5 m/s). conditions:
Air temperature was regulated by acting directly on the relative
on/off relay switch controlling electric heating elements. Air velo- Uðy; 0Þ ¼ 1 ð3Þ
city was regulated by controlling the blower motor speed through
a frequency modulation device (inverter). Air temperature and ð@ Uð0; tÞ=@zÞ ¼ 0 ð4Þ
752 C.V. Bezerra et al. / International Journal of Heat and Mass Transfer 85 (2015) 750–755

Fig. 1. Schematic diagram of convective spray drier.

Dð@ UðL; tÞ=@zÞ ¼ hm UðL; tÞ for 0:1 6 Bi 6 100; UðL; tÞ ¼ 0 for B > 100 The dependence of Deff on temperature can be determined by a
ð5Þ simple Arrhenius expression:
 
Solving the governing Eq. (1) with the boundary conditions Ea
Deff ¼ Do exp  ð15Þ
yields dimensionless center moisture distribution for the slab- T abs R
shaped object (for details, see Dincer and Dost [20,21]:
X
1 where Ea is the activation energy of the moisture diffusion (kJ/mol),
U¼ An  Bn ð6Þ D0 is the diffusivity value for an infinite moisture content, R repre-
n¼1 sents the universal gas constant, and Tabs is the absolute tem-
perature. By plotting ln (Deff) vs. 1/Tabs, Ea and D0 coefficients can
The above solution can be simplified if the values of Fo > 0.2 are
be subsequently related to drying air conditions via non-linear
negligibly small. Thus, the infinite sum in Eq. (5) is well
regression analysis techniques.
approximated by just the first term, i.e., [20]
~ 1  B1
U¼A ð7Þ
2.4. Statistical analysis
where for a slab-shaped object:
A1 ¼ exp½0:2533 Bi =ð1:3 þ Bi Þ ð8Þ Analysis of variance (ANOVA) was conducted using Microsoft
Excel to determine the effect of variable factors on drying para-
meters. The parameters of the analytical model proposed by Dincer
B1 ¼ expðl21 F o Þ ð9Þ
and Dost (Eq. (10)) and of the Arrhenius equation (Eq. (12)) were
Since drying follows an exponentially decreasing trend, the fol- estimated using the software Statistica for Windows 7.0 (StatSoft
lowing equation was proposed by Dincer and Dost [21] for the Inc., Tulsa, OK, USA). The fit quality of the models proposed for
objects subjected to drying, by introducing lag factor (G, dimen- the drying kinetics data was estimated by means of the correlation
sionless) and drying coefficient (S, 1/s): coefficient (R2) and Chi-squared parameter ðv2 Þ.
U ¼ G expðStÞ ð10Þ
The drying coefficient shows the drying capability of an object 3. Results and discussion
or product per unit of time and the lag factor is an indication of
internal resistance of an object to the heat and/or moisture transfer The average initial moisture content of fresh peels during
during drying. These parameters are useful in evaluating and rep- experiments from March to November was 86.4 ± 1.3% (wb) and
resenting a drying process. the final average moisture content reached was 8.9 ± 1.4% (wb).
The dimensionless moisture content value can be obtained using The variations in dimensionless moisture content versus time for
the experimental moisture content measurements from Eq. (2).
Both Eqs. (7) and (10) are in the same form and can be equated
to each other by considering G = A1. Therefore, the moisture diffu-
1.0 50OC, 2.0 m/s
sivity for an infinite slab is given by the following equation:
60OC, 2.0 m/s
SY 2 0.8 70OC, 2.0 m/s
D¼ ð11Þ
l21 50OC, 3.0 m/s
60OC, 3.0 m/s
where l1 is the root of solution for moisture diffusivity given in a 0.6
70OC, 3.0 m/s
simplified form for a slab-shaped object
Φ
l1 ¼ a tanð0:640443 Bi þ 0:380397Þ ð12Þ 0.4

In this solution, the dimensionless parameters used are the Biot

number (Bi) and the Fourier number (Fo), which are defined as: 0.2

hm  Y
Bi ¼ ð13Þ 0.0
D

Dt 0 50 100 150 200 250 300

Fo ¼ ð14Þ
Y 2 Time (min)
where hm is the moisture transfer coefficient and Y is the slab’s Fig. 2. Experimental average dimensionless moisture content of passion fruit peels
half-thickness. under different drying conditions.
 C.V. Bezerra et al. / International Journal of Heat and Mass Transfer 85 (2015) 750–755 753

passion fruit peel dried at the different temperatures and air velo-
cities are shown in Fig 2. 1,2
T 50OC
It can be seen that the moisture ratio continuously decreases as
1,0
T 60OC
drying air temperature increases. In this study, the influence of air
T 70OC
velocity was not very pronounced and the drying curves obtained
____ model
from different air velocities (2.0 and 3.5 m/s) virtually overlap 0,8
(Fig. 2) when drying air temperature is kept constant. Little effect
of air velocity on the drying rate had already been observed when 0,6
investigating the drying of some agricultural products [25,26]. Φ
It is also observed in Fig. 2 that differences in drying rates 0,4
caused by different temperatures are higher at the beginning of
drying, while by the end of the processes all drying curves are clo- 0,2
ser to each other. This means that the processes towards the end of
drying the influence of temperature on the drying kinetics is lower
0,0
than at the beginning and that moisture transport is controlled by
internal factors, i.e., the nature of the material [27]. 0 50 100 150 200 250 300
Hence, for the drying of biological materials, stepwise changes in
Time (min)
temperature could be employed so as to avoid a degradation of
heat-sensitive natural compounds (antioxidants, color, vitamins) Fig. 3. Experimental and predicted average dimensionless moisture content of
and to save energy. Different authors have observed this behavior passion fruit peels (v = 2.0 m/s).
during the dehydration of different agricultural products [15,28,29].
Drying curves (U vs. time) for all experiments were fitted using
the least-square method and good fits were obtained for all drying
1,2 T 50O C
conditions (R2 > 0.99 and the lowest v2 values) with straight lines T 60O C
described by Eq. (10). Thus, the drying coefficients (S) and lag fac- T 70O C V=3.5
1,0
tors (G) were determined as presented in Table 1, while the drying ____ model
curves are presented in Figs. 3 and 4. This indicates that the main
0,8
mechanism of water transport is diffusion and that the diffusion
equation may be applied to the analysis of drying data [30].
The influence of drying air temperature and velocity on coeffi- Φ 0,6
cients G and S was analyzed by ANOVA. With respect to the drying
coefficient (S), which indicates the drying capability of the solid 0,4
object and has a direct effect on moisture diffusivity, the tests
revealed that the temperature had a significant positive effect 0,2
(p < 0.05) on the drying constant while the influence of air velocity
was not significant (p > 0.05). 0,0
The tests also suggest that the external drying conditions were
relatively unimportant as compared with the internal conditions. 0 50 100 150 200 250 300
This result is consistent with the influence of drying air conditions Time (min)
on kinetic behavior shown in Fig 2. It can also be seen (Table 1) that
the value of S increased as air temperature increased. Fig. 4. Experimental and predicted average dimensionless moisture content of
passion fruit peels (v = 3.5 m/s).
The lag factor (G) gives an indication of the magnitude of the
internal resistances of an object to moisture transfer during drying
and has a direct effect on the moisture transfer coefficient as a Table 1 shows that the values of G were higher than 1. This
function of the Biot number. leads to the Biot number in the range of 0.1 to 100, indicating
The ANOVA results indicated significant differences (p < 0.05) the presence of external and internal resistance to mass diffusivity
between the lag factor and the drying air temperature, whereas the [21]. Using the calculated lag factor, the Biot number for each
influence of drying air velocity on the lag factor was not significant experimental condition was determined using Eq. (8). Subsequent-
(p > 0.05). The coefficients S and G might have suffered a non-sig- ly, the associated values of l1 for moisture transfer were computed
nificant influence of air velocity because their values are very close. from the simplified expressions for a slab using Eq. (12). The calcu-
A similar observation was made by Mrkić et al. [27] for broccoli dry- lated Biot numbers and l1 values are shown in Table 2.
ing and Jurendić and Tripalo [31] for drying of baby food. The Biot number is one of the most important dimensionless
numbers in drying and indicates the resistance to moisture diffusion
Table 1
Drying coefficient and lag factor values obtained for passion fruit peels. Table 2
Calculated mass transfer parameters of passion fruit peel drying.
Experimental Model coefficients Statistical parameters
conditions Experimental conditions Bi l1
T (°C) v (m/s) G S (s1) R2 v2 T (°C) v (m/s)
50 2.0 1.026 1.83  104 0.9958 4.97  104 50 2.0 0.1447 0.4419
60 2.0 1.020 2.25  104 0.9986 1.72  104 60 2.0 0.1103 0.4237
70 2.0 1.019 3.12  104 0.9963 4.60  104 70 2.0 0.1018 0.4192
50 3.5 1.051 1.58  104 0.9896 1.23  103 50 3.5 0.3199 0.5295
60 3.5 1.038 2.20  104 0.9959 5.26  104 60 3.5 0.2253 0.4832
70 3.5 1.037 2.74  104 0.9971 3.87  104 70 3.5 0.2178 0.4794

T – temperature; v – air velocity; G – lag factor; S – drying coefficient; R2 – coef- T – temperature; v – air velocity; Bi – Biot number; l1 – root of the characteristic
ficient of determination. equation.
754 C.V. Bezerra et al. / International Journal of Heat and Mass Transfer 85 (2015) 750–755

Table 3
Calculated mass transfer parameters of passion fruit peel drying. -17,7
2.0 m/s
Experimental conditions D  108 k  107 R=0.9987 3.5 m/s
T (°C) v (m/s) (m2/s) (m/s)
50 2.0 1.049 4.530 -18,0
60 2.0 1.403 4.619
70 2.0 1.994 6.062
50 3.5 0.632 6.039

Ln D
60 3.5 1.057 7.111 -18,3
70 3.5 1.339 8.702

T – temperature; v – air velocity; D – moisture diffusivity; k – moisture transfer

coefficient. R=0.9987
-18,6

inside the material. In this study, in all the experimental conditions

under which the experiments were undertaken, the Biot numbers
were in the range of 0.1 < Bi < 100 (Table 2). This indicates the pres-
ence of internal and external resistance to moisture diffusivity with-
in the product, and is considered the most realistic in practical
situations.
The effect of drying air temperature and velocity on the Biot
number was examined statistically by using ANOVA, which
revealed only the significant influence (p < 0.05) of the temperature
parameter.
Using the values of Y, S, and l1, the moisture diffusivity (D) was
then computed from Eq. (11). Subsequently, moisture transfer
coefficient (k) values were computed by Eq. (13). The calculated
values of diffusivities (D) and moisture transfer coefficient (k) are
presented in Table 3.
Knowing both the moisture diffusivities and mass transfer coef-
ficients for the various systems is essential, as more complex math-
ematical models and correlations which can provide a more in-
depth understanding of the drying operations require data on
specific mass transfer parameters. Value of k obtained for all com-
binations of drying conditions ranged between 4.53  107 and
8.702  107 m/s.
These results were found in the range of those available in the
existing literature for different foods and drying conditions, such
as the results by Markowski [32] when determining an average
mass transfer coefficient value of 1.371  107 m/s during drying
of fresh carrot slices, those by Elbert et al. [33] of 4.81  107m/s
during parboiled rice drying, those by Tsami and Katsioti [34] of
4.026  107 m/s during drying of prune slices, and those by
Ruiz-Cabrera et al. [35] of 6.608  107 m/s during carrot drying.
The influence of temperature on the moisture transfer coeffi-
cient was positive and significant (p < 0.05) while the drying air
velocity did not have a significant influence on k. In the literature,
determination of mass transfer coefficient for by-products is
scarce, even though it is significantly important in evaluating mass
transfer or simultaneous heat and mass transfer processes.
The calculated values of D (Table 3) for all combinations of drying
conditions were in a similar range (0.632  108 to
1.994  108 m2/s).
The magnitude of these values is similar to those proposed in
the literature by several authors for different food materials using
different estimation methods, such as those reported by McMinn
et al. [36] for potato drying (0.13  108 to 24.22  108 m2/s),
by Jurendić and Tripalo [31] for drying of baby food
(0.107  108 to 53.1  108 m2/s), and by Thorat et al. [37] for
drying of ginger slices (1.86  108 to 4.78  108 m2/s).
The influence of temperature on moisture diffusivity was posi-
tive and significant (p < 0.05) while the drying air velocity did not
have a significant influence on D (p > 0.05).
For practical engineering applications, obtaining a simple equa-
tion that describes the effect of temperature on moisture diffusivity
is useful. The natural logarithm of moisture diffusivity was plotted
-18,9
0,00290 0,00295 0,00300 0,00305 0,00310
1/T (K-1)
Fig. 5. Air temperature effect on the effective diffusivity when v = constant.
against the reciprocal of absolute temperature in Fig. 5 and reveals
that apparent moisture diffusivities can be correlated with tem-
perature according to an Arrhenius-like expression (Eq. (12)).
The parameter values obtained by least-square fits of the
experimental points are given by Eqs. (13) and (14) for air velocity
at 2.0 and 3.5 m/s, respectively. The curve slope gives the Ea/R,
while the intercept gives the D0 value.
 
3556:783
Deff ¼ 6:241  104 exp  ð16Þ
T þ 273:15
 
4176:856
Deff ¼ 2:704  103 exp  ð17Þ
T þ 273:15
The activation energies were found to be 29.571 and
34.726 kJ/mol for 2.0 and 3.5 m/s, respectively. These values are
similar to those proposed in the literature by several authors for
different biological materials such as 22.66 to 30.92 kJ/mol for
apples [38], 30.45 to 40.14 kJ/mol for grape seeds [39] 30.8 to
48.47 kJ/mol for figs [40] 23 to 37.5 kJ/mol for amaranth grain
and 43.9 kJ/mol for sorghum [41], and 24.34 to 329.46.0 kJ/mol
for pears [19].
In general, high Ea values are associated with materials in which
the water is more strongly bound to the material structure and,
consequently, in which water removal is driven by the sample’s
structure. In the case of passion fruit peels, the Ea value found
was slightly low.
4. Conclusions
The results of this study indicate that the model developed by
Dincer and Dost [20] can be used with reasonable accuracy and
confidence to calculate the moisture diffusivity and mass transfer
coefficient values for convective drying of passion fruit peels. The
temperature dependence of moisture diffusivity coefficients was
adequately described by an Arrhenius-like equation. The activation
energy values for moisture diffusion found in this study were
29.571 and 34.726 kJ/mol. This information can be useful in
designing and simulating drying equipment and in using passion
fruit peels as a source of pectin.
Conflict of interest
None declared.
 C.V. Bezerra et al. / International Journal of Heat and Mass Transfer 85 (2015) 750–755
Acknowledgment
The authors are thankful to CAPES (PROCAD-NF UFPA/UFV pro-
cess 21/2009) and PROPESP/UFPA.
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