Kinetics of drying jerusalem artichoke (Helianthus tuberosus L.) slices by hot air convective drying

In this research, the Jerusalem artichoke slices of 3, 5 and 7 mm thickness were dried by a hotair convective drier at temperatures a range of 60,70 and 80 ◦C. During drying, the effect of the air temperature and the thickness on the kinetic parameters and the effect of the temperature on the inulin extraction yield (%) were analysed. The effective diffusion coefficient was in a range of 5.13×10-9 to 1.2×10-8 m2/s which was increased by rise in temperature and was decreased by increase in thicknesses. The Arrhenius relation with the amounts of activation energy for thicknesses of 3, 5, 7 mm 23.37,28.28, 31.93 kj/mol express the effect of the temperature on the hygroscope. For kinetic modeling of drying ten models were used. These models were compared based on the R square coefficient (R2), Effective Mean Deviation (EMD), Root Mean Square of Error (RMSE) and the Chi square (c2). Modified Henderson and Pabis models indicated the best compatibility to the data of drying Jerusalem artichoke. There were no significant differences (p<0.05) in the amount inulin extraction yield(%) along with an increase in temperature and decreased time dried.