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

Authors

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

Keywords:

Oak, Drying, Ventilated oven, Diffusivity

Abstract

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.

References

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International Journal of Scientific Research in Science and Technology

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Published

2017-06-30

Issue

Volume 1, Issue 6, CIBA - Conference Proceeding-2015

Section

Research Articles

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
"Contribution to the Convective Drying of Green Oak Glands of Aures (Quercus ilex)" International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011,Volume 1, Issue 6, pp.51-53, CIBA - Conference Proceeding-2015.