Evaluation of the Best Kinetic Model in Thin Layer Drying of Zucchini Using Convective Hot Air Dryer

Dehydration of food particularly fruits and vegetables have been carried out for decades. In this research، thin layer drying of zucchini was performed by convective hot air dryer. The aim of this study is to investigate the effect of temperature and drying kinetic on zucchini and present the best kinetic model concerned with changes in moisture with respect to the time.

All the tests were carried out in three temperature environments، (60، 70 and 80°C) with zucchini cuts of 10 mm thickness in three replicate order. Ten mathematical kinetic models were processed on experimental data and evaluation of models were analyzed by four criteria such as Determination of Coefficient (R2)، Root Mean Square Error (RMSE)، Chi-square (X2)، and Mean Bias Error (MBE). Second Fick''s Law was used for evaluation of diffusion coefficient and Arhenius equation was employed for activation energy (Ea).

The results showed that Hii، Law & Cloke model evaluates drying of thin layer zucchini more appropriate than other models. The activation energy value was determined (85. 45 kJ/mol).

The Hii، Law & Cloke model might be considered as the most suitable mathematical model for thin layer drying of zucchini by hot air displacement method.