Academic Journal of Science,

CD-ROM. ISSN: 2165-6282 :: 2(1):1–10 (2013)

EXPERIMENTAL INVESTIGATION OF THE EFFECT OF DRYING AIR

RELATIVE HUMIDITY IN DRYING KINETICS OF KIWI

Soner ùen and Selçuk Darõcõ

Selçuk University, Turkey

In this work, effects of drying air relative humidity to drying kiwi is investigated experimentally for 4
mm and 6 mm thickness and, 60 qC of air temperature, 1.0 m/s of air velocity, and 5%, 10%, 20% of
relative humidity. Obtained results from experiments and moisture ratio (MR) values were applied to
some selected models from literature and experimental data are compared with results of models. As a
result, experimental data were quite compatible with model results. In addition, correlation coefficient
(R2) and the root mean square error (RMSE) values are calculated and the lowest error model was
determined.

Keywords: Drying, Kiwi, Relative humidity, Drying kinetics.

Introduction

Agricultural products should be kept with special methods until they would be consumed because they
cannot be consumed completely as fresh state. Heating (conservation), cooling or freezing, drying and
addition of some chemical conservators are some of these methods. Drying is a method that slows
enzymes and hence prevents nutrients from decomposition by reducing humidity causing mould, bacteria
and ferments in fruits and vegetables. Although this method can be occur in the nature by itself, it cannot
be applied at anywhere at any time. Additionally, products are exposing to dust, dirt and environmental
effects during drying under sun at open air conditions, drying period is long and quality and economic
values of products are degraded. To avoid these negative effects, drying under controlled circumstances
with special designed dryers is became indispensable. In this way, quality and clean products with long
shelf life can be acquired in shorter periods.
Drying behavior of different products and mathematical modeling have recently been a subject of
interest for various investigators. For example, following investigators studied on drying characteristics of
various agricultural products, they modeled the operation and stated the most appropriate model by
comparing their model with literature; Ceylan, Aktaú ve Do÷an [1] tropical fruits, Simal, Femenia, Garau
ve Rosello [2], Mohammadi, Rafiee, Keyhani ve Eman [3] kiwi, Nourhene, Mohammed ve Nabil [4]
olive leaves, Lahsasni, Kouhila, Mahrouz, Idlimam ve Jamali [5] pear peel, Ertekin ve Yõldõz [6]
eggplant, Guine [7] pears, Vega, Fito, Andres ve Lemus [8] bell peppers, Gornicki ve Kaleta [9] carrots,
Hadrich ve Kechaou [10] bananas.

1
2 Soner Sen and Selcuk Darici

Mathematical Formulation

Moisture content can be defined as a measure of the moisture contained in a matter. Moisture content can
be expressed in two ways; percentage wet base and dry base. Respectively, percentage wet base and dry
base of moisture content can be calculated as following:
M
%N w x 100 (1)
wb M M
w d
M
N w
db (2)
M
d
The moisture ratio (MR) during drying experiments was calculated using the following equation:
N
MR t
(3)
N
0
Moisture content change per unit time in dried product is called "drying rate". Drying rate is
calculated with the equation below.
N - N t  ǻt
DR t (4)
ǻt

Table 1. Some drying models in literature.

Model Name Model Reference

Newton MR = exp(-kt) Ayensu [11]
Page MR = exp(-ktn) Diamente and Munro [12]
Modified Page MR = exp[-(kt)n] White, Ross and Ponelert [13]
Henderson and Pabis MR = a exp(-kt) Pal and Chakraverty [14]
Logarithmic MR = a exp(-kt)+ c Yaldõz and Ertekin [15]
Two Term MR = a exp(-k0t)+ b exp (-k1t) Rahman et al.[16]
Two Term Exponential MR = a exp(-kt)+ (1-a) exp (-kat) Yaldõz and Ertekin [15]
Wang and Singh MR = 1 + at + bt2 Wang and Singh [17]
Approximation of diffusion MR = a exp(-kt)+ (1-a) exp (-kbt) Yaldõz and Ertekin [15]
Midilli et al. MR = a exp(-ktn)+bt Midilli, Kucuk and Yapar [18]

Due to a very short warm-up phase during drying of agricultural products, drying takes place with
constant and declining rates in changing periods. For describing drying, many mathematical models are
available in the literature. Table 1 shows some of the drying models in literature.

Experimental Study

In the experiments, kiwi was used which grows in Artvin, Yalova, Adapazarõ, Rize, Antalya regions in
Turkey during the recent years. The kiwi is rich in terms of potassium, fiber and vitamin A, C, E. Also it
contains of calcium, iron and magnesium minerals. Figure 1 shows the structure of kiwi.
 Experimental Investigation of the Effect of Drying Air Relative Humidity... 3

Figure 1. Structure of kiwi.

To determine the drying characteristics of apricot, a convection-type of dryer manufactured in

Selçuk University Mechanical Engineering Department. Figure 2 shows the experimental setup of the
dryer. The test setup consist of fresh air intake, air conditioning unit, drying cabinet, outlet air and the
fresh air mixing unit, automatic control unit and channel connections. The dryer designed for desired
constant cabin temperature, air speed and relative humidity.

Figure 2. Convection-type dryer.

In the system the measuring elements are placed to measure the drying air temperature, speed and
relative humidity values. The measured values were monitored and recorded in the desired time intervals
via a programmable logic controller (PLC) and a LCD monitor. Figure 3 shows the measurement areas
and measuring elements.
In test setup at point 1 fresh air temperature, speed and relative humidity; point 2 the air velocity of
outlet; point 3 temperature and relative humidity of the mixed air; at point 4 temperature of the outlet of
the air cooler; at point 5 the air temperature, speed and relative humidity of entrance to cabin; at point 6
the drying air temperature and relative humidity of blown air of the product at the cabin and point 7 the
exhaust air temperature and relative humidity were measured.
4 Soner Sen and Selcuk Darici

Figure 3. Areas of measuring elements.

Before the experiments some typical experiments were done for measurement accuracy of the cabin
temperature, speed and relative humidity values. The air temperature, velocity and relative humidity
values change over time in these experiments are given respectively in Figures 4, 5 and 6.

Figure 4. Drying air temperature changes with time.

Figure 5. Drying air velocity changes with time.

 Experimental Investigation of the Effect of Drying Air Relative Humidity... 5

Figure 6. Drying air relative humidity changes with time.

In all experiments, blown drying air temperature, velocity and relative humidity was respectively
measured ± 0.33 ° C, ± 0.26 m/s and ± 0.54 % accurate.

The Experiments

Kiwi were used in the experiments were concealed in the +4 °C refrigerator at least 24 hours after the
purchase. Later on, fruits were contained 2 hours under laboratory conditions and thermal balance was
provided with environment. For the detection of water (moisture) found in kiwi, infrared Precisa XM 60-
style moisture measurement device was used. In the experiments for kiwi the first moisture content was
measured as 86.25 %.
To determine the drying characteristics of apricots, 1.0 m/s drying air velocity, %5, %10, %20
relative humidity values, 60 °C temperature values were used. Kiwi were sliced in to 4 mm and 6 mm
thick parts. The initial weights of the test samples were measured and experiments were started by putting
them to the drying cabinet compartments. Weight measurements were made at every 15 minutes. Cabinet
trays were removed quickly and carefully from the cabinet and their weights were measured with a
sensitive device. In the meantime, weighing process of each tray was completed in 15 seconds to avoid
damage to the product characteristics.

Results and Discussion

To describe to drying kiwi and effects of drying air relative humidity values investigated experimentally
for 4 mm and 6 mm thick slices of kiwi at 60 0C of air temperature, 1.0 m/s of air velocity, and 5%, 10%,
20% of relative humidity. Obtained moisture ratio (MR) values from experiments were applied to some
models (Newton, Page, Henderson and Pabis, Wangh and Singh, Logaritmic, Midilli) by utilizing
MatlabTM software and their correlation coefficient (R2) and the root mean square error (RMSE) values
were analyzed. The results obtained for different drying conditions are given in Tables 2 and 3 [19].
6 Soner Sen and Selcuk Darici

Table 2. Coefficients and statistical data (4 mm).

Table 3. Coefficients and statistical data (6 mm).

Under different conditions, various models were utilized to describe drying of kiwi and statistical
data (R2 and RMSE) were examined. The experimental data was quite compatible with all model results
and the Midilli et al. is the most compatible drying model among all. In Midilli et al. model, the
correlation coefficient (R2) ranged from 0.9996 to 0.9999. In addition, in Figures 7and 8 experimental and
model results were compared [19].
 Experimental Investigation of the Effect of Drying Air Relative Humidity... 7

Figure 7. Moisture ratio values changing with time (4 mm).

Figure 8. Moisture ratio values changing with time (6 mm).

Conclusions

Drying behavior of kiwi slices is investigated in a specifically developed convective dryer for three
different relative humidity values and two different thickness.
From drying curves, it is realized that drying rate is decreasing through drying period. In different
conditions, statistical data (R2 and RMSE) about six selected drying models were examined and results
showed that the best model is Midilli et al. to describe the drying of kiwi. In this model, the correlation
coefficient (R2) ranged from 0.9996 to 0.9999. This shows that the model results are quite compatible
with experimental data.
8 Soner Sen and Selcuk Darici

Nomenclature

DR Drying rate (gw/gdm m)

Md Mass of dry matter (g)
Mw Mass of wet matter (g)
Mo Initial mass (g)
MR Moisture ratio
No Initial moisture content (gw/gdm)
Nt Moisture content at time t
Nt+¨t Moisture content at time t+¨t
Nwb Wet base of moisture content
Ndb Dry base of moisture content
R2 Correlation coefficient
RMSE Root mean square error
RH Relative humidity
t Drying time (minute)

Acknowledgement

This study was supported by Selcuk University Scientific Research Projects Center (BAP).

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