Contribution to the Convective Drying of Green Oak Glands of Aures (Quercus ilex)

Authors(1) :-

This work deals with the drying four shapes of green oak glands in ventilated oven (LabTechOven) by natural convection at 40, 50 and 60 C°. This is to study the kinetics of water content, the mass diffusivity and the activation energy. The results show that the diffusion coefficient varies between 7,53 × 10-10 and 9,89 × 10-8 (m2/s) with the increasing temperature. The values of the activation energy are respectively 65,96, 34,17, 29,88 and 22,59 (kJ/mol) for the whole oak glands, peeled glands, peeled half glands and gland powder. These results are in agreement with the literature.

Authors and Affiliations


Laboratory of Food Science (LFS), Department of Food technology, University Hadj Lakhdar -Batna- (UHB), / Institute of Agricultural Sciences and Veterinary Sciences, Batna-Algeria

Oak, Drying, Ventilated oven, Diffusivity

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Publication Details

Published in : Volume 1 | Issue 6 | CIBA - Conference Proceeding 2015
Date of Publication : 2017-06-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 51-53
Manuscript Number : CIBA10
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

, " Contribution to the Convective Drying of Green Oak Glands of Aures (Quercus ilex), International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 1, Issue 6, pp.51-53, CIBA - Conference Proceeding-2015. Available at doi : 10.32628/CIBA10
Journal URL : http://ijsrst.com/CIBA10

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