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2011 (Vol. 3, Issue: 2)
Article Information:

Mathematical Model on Thin Layer Drying of Finger Millet (Eluesine coracana)

G.B. Radhika, S.V. Satyanarayana and D.G. Rao
Corresponding Author:  G.B. Radhika 

Key words:  Activation energy, drying constants, effective diffusivity, finger millet, mathematical model, moisture diffusion, thin layer drying characteristics
Vol. 3 , (2): 127-131
Submitted Accepted Published
2011 January, 31 2011 March, 03 2011 April, 10

Thin layer drying characteristics of the finger millet (Eluesine coracana) samples with an Initial Moisture Content (IMC) of 38.5%, on dry basis (db) were studied. The drying experiments were carried out in a conventional tray dryer at temperatures of 50, 70 and 80ºC. The drying data were fitted to nine thin layer models and a thin layer model for the finger millet was developed by regressing the coefficients of the best fit. The logarithmic model was found to satisfactorily describe the drying kinetics of the millet. The drying constants were found to vary linearly with temperature. Also, effective diffusivity was evaluated by using Fick’s law, which varied from 1.526x10-10 to 2.85x10-10 m2/s. Temperature dependence of diffusivity was found by Arrhenius type of relationship and the activation energy for the diffusion of the moisture associated with the millet was found to be 35.37 kJ/gmol.
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  Cite this Reference:
G.B. Radhika, S.V. Satyanarayana and D.G. Rao, 2011. Mathematical Model on Thin Layer Drying of Finger Millet (Eluesine coracana).  Advance Journal of Food Science and Technology, 3(2): 127-131.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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