Thin Layer Drying Kinetics For Osmotic Dehydrated Coconut Slices in Salt Solution

ISSN: 2395-0560
International Research Journal of Innovative Engineering

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Volume1, Issue 3 of March 2015
Thin Layer Drying Kinetics for Osmotic Dehydrated

Coconut Slices in Salt Solution
G.Kamalanathan 1 , Dr.RM.Meyyappan2
Department of Chemical Engineering, Annamalai university, Annamalai nagar, Tamil nadu,India.
_________________________________________________________________________________________
Abstract:
This work was carried out to determine the most appropriate thin layer drying model and the
effective moisture diffusivity of coconut slices for both without treatment of osmotic dehydration and osmotic
dehydration of coconut slices in salt solution .The coconut slices were dried in conventional Tray Drier at different
temperatures such as 50 0c, 600 c and 700 c. The Drying data found through the experimental studies were fitted to
eight thin layer drying models. The Midilli model was found to be the best one for describing the thin layer drying
kinetics of the coconut slices for both without treatment of osmotic dehydration and osmotic dehydration of coconut
slices in salt solution. the effective moisture diffusivity was calculated by using Ficks second law, which varied from
6.296739x10-10 to 1.035369x10-09 m2/s for without treatment of osmotic dehydration of coconut slices and
8.029399x10-10 to 1.225539x10-09 m2/s for osmotic dehydration of coconut slices in salt solution. The relation
between moisture diffusivity and temperature was described by Arrhenius type equation .The D0 and Ea for without
treatment of osmotic dehydration was 3.2908*10-6 m2/s and 22.963 KJ/g mol and for osmotic dehydrated coconut
slices, it was 1.10344*10-6 m2/s and 19.454 KJ/g mol.
Keywords:
Salt solution, Dryer, Osmotic dehydration, Coconut slices
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Introduction
The coconut palm (cocos nucifera ) is a member of the family Aeraceae (palm family). Botanically, a
coconut is a simple dry nut known as fibrous drupe. Coconut is grown in more than 90 countries worldwide. India
holds a premier position in the world with a total production of 10,824,100 tonnes (faostat. 2013) .Drying is one of
the oldest methods of food processing. Drying preserves food by removing enough moisture from food to prevent
decay and spoilage by bacteria, yeasts and moulds. The osmotic dehydration is a method for the partial dehydration of
foods, such as fruits and vegetables, by immersing them in a concentrated sugar or salt solution. The intermediate
moisture content product obtained after osmotic dehydration is not shelf stable. It must be preserved by any other
means. As an example, it can be further dried, canned or frozen .osmotic dehydration was done to improve colour and
flavour, to reduce shrinkage of the food material and potential energy savings up to 50% of initial moisture is
removed from the food material without undergoing a phase change. Drying is an important operation in the food
and pharmaceutical industries and accomplished by techniques such as air drying, vacuum drying, spray drying and
freeze drying (Banga, J.R. & Singh, R.P, 1994). Hot air drying is widely used commercial technique for drying
biological products (Mazza, G. & Le Maguer, M,1980).
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The theoretical model considers only the internal resistance to moisture transfer between product and
heating air whereas semi-theoretical and empirical models consider only the external resistance (Midilli A et al,
2002). Empirical model neglects the fundamentals of drying process and presents a direct relationship between
average moisture and drying time by means of regression analysis (Wang CY& Singh RP, 1978). The semi theoretical
model is derived from the Ficks second law of diffusion. Drying of many food products such as rice (Ece, M. C., &
Cihan, A., 1993), soya been (Suarez ,c.et al, 1980) and rapeseed (Crisp, J., & Woods, J. L,1994) has been successfully
predicted using Ficks second law with Arrhenius type temperature dependent diffusivity.
The study done on pomegranate arils showed that the drying rate increased with the drying air temperature,
thus reducing drying time. Entire drying process of the pomegranate arils occurred in the falling rate period. The page
model was found to be suitable to predict the moisture ratio of pomegranate arils in a thin layer drying
(A.R.P.Kingsly&D.B.Singh, 2007). similar result were reported in strawberry where modified page model was found
to be the suitable model (Ebru Kavak Akpinar &Yasar Bicer, 2006).osmotic dehydration is a method to aid removal
of coconut kernel from the shell without much difficulty. They have proposed a semi-empirical model to predict the
moisture content of the coconut at any point of immersion time(N.K.Rastogi & K.S.M.S.Raghavarao. ,1994).A
considerable amount of work has been carried out on thin layer drying of different food and vegetables products
.some of the thin layer models were reported for drying of litchi (Janjaia et al.,2011), potato(Akpinar, E. K et
al.,2003a), sweet potato (Diamente, L. M., & Munro, P. A. ,1991).) and wheat (Kassem, A. S.,1998). In this study, the
thin layer drying characteristics for untreated coconut slices and osmotic treated coconut slices in salt solution were
investigated. In addition, the Effective Diffusivities and Activation Energy in the convective drying process of
coconut slices were also calculated.
Materials and Methods

The commercially available salt was used to prepare osmotic solution. The desired quantity of salt was mixed with
required amount of distilled water to prepare desire range of osmotic salt solution. The concentration of salt solution
was measured by using refractometer. The mature coconuts of 10 month after flowering were purchased from local
market. The average moisture content of coconut slices was found to be 123.713 % on Dry basis. The initial moisture
content of coconut slices was measured by drying coconut slices in hot air oven at 105 0 c for 5hrs. The kernel portion
of the coconut was taken and washed with water to remove other debris. The kernel was cut into pieces of 5 mm
thickness and 20 mm length. The coconut slices of 100 g were weighed and initially undergoing pre treatment such as
blanching and immersing in 2% citric acid solution to increase the shelf life of the coconut slices. For without
treatment of osmotic dehydration, the coconut slices
0
after pre treatment
dried in a tray dryer at different
temperature such as 50 c , 60 c and 70 c. The drying process was continued until the drying rate reached zero.
Similarly for osmotic dehydration, The coconut slices were weighed, pre-treated, treated in osmotic salt solution and
dried in tray dryer at different temperature such as 50 0c, 60 0c and 70 0 c until drying rate reached zero.
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Osmotic treatment
Coconut slices of 100 g were weighed and then blanched at 90 C for 2 minutes to inactivate the enzymatic
activity and immersing in 2% citric acid solution to increase the shelf life of the coconut slices. The slices were placed
in a 500 ml Erlenmeyer flask comprised of osmotic salt solution. The osmotic solution to sample ratio was maintained
as 5:1 (w/w). Osmotic dehydration was performed under constant agitation of 200 rpm, to maintain a uniform
constant temperature throughout the experiment. After osmotic dehydration, the samples were removed from osmotic
solution and blotted with adsorbent paper to remove the excess salt solution. The coconut slices were dehydrated in
osmotic salt solution at process conditions of parameter such as 16.27 % w/w salt concentration, 34.74 0 c temperature
and 2.01 hours processing time. The experiment was conducted at this process conditions and the experimental values
were obtained for response variable such as WR, SG and WL were 14.380.025, 1.77 0.052 and
16.160.048
respectively.
Hot air drying Equipment

Hot air drying was performed in a tray dryer operating at air velocity of 1.5 m/s which was measured using
anemometer. The tray dryer consists of trays made of stainless steel. The dryer consisted of temperature controller
(50-250 0 c dry bulb temperature) and a centrifugal fan for air flow. The dryer was run without sample for about 30
minutes to set desired conditions for each drying experiment. The coconut slices after pre treatment, they were
subjected to hot air drying in tray dryer at 50, 60 and 70 C for without treatment of osmotic dehydration of coconut
slices .Similarly for osmotic dehydration of coconut slices, the coconut slices after pre treatment, partially dehydrated
in salt solution and then osmotic dehydrated coconut slices were subjected to hot air drying in tray dryer at different
temperature such as 50, 60 and 70 0 c. Moisture loss was measured using digital balance and recorded each 5 minute
with an accuracy of +0.001 g. Air drying was continued until the constant weight was obtained. The experiments were
conducted with 3 replicates and average values were taken.
Modelling of the thin layer drying curves

The experimental values obtained for without treatment of osmotic dehydration and osmotic dehydration of
coconut slices in salt solution were fitted to eight thin layer drying models and listed in Table 1. The eight thin layer
drying models were investigated to find the most suitable one. In these models, MR represent the dimensionless
Moisture Ratio namely MR = (Mt Me)/(M0 Me), where Mt is the moisture content at any time t, M0 is the initial
moisture content and Me is the equilibrium moisture content. In these models, the moisture ratio was simplified to
Mt/M0 instead of MR= (Mt Me)/(M0 Me) as the value of Me is relatively small compared to Mt or M0 (Pala et
al.,1996) ;( Doymaz. I .2004).
In this present study, the non linear regression analysis was performed using the software MAT LAB 7.0.
The statistical parameters such as correlation coefficient (R2) were one of the primary criteria to select the best model.
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Other statistical parameters such as Chi- squared (2) and the root mean square error (RMSE) were used to determine
the quality of the fit. The fit showing the higher R2, the lowest 2 and RMSE was considered as the suitable model.
(Demir, V et al.,2004); (Erenturk, S et al.,2004); (angavhane, D. R et al.,1999); ( Togrul, I. T., & Pehlivan, D. 2002).
The 2 and RMSE values were evaluated as,
(1)
RMSE =
, )
(2)
Where MRexp is the ith experimentally observed moisture ratio, MRpred is the ith predicted moisture
ratio, N is the number of observations and z is the number of constants in models.
Calculation of Effective diffusivity and Activation energy
Ficks diffusion equation (Crank, 1975) was used to describe the drying characteristics in the falling rate
period. The Eq.(3) could be used for various regularly bodies such as rectangular ,cylindrical and spherical product
and form of equation (3) can be applicable for particles with slab geometry by assuming uniform initial moisture
distribution and for long drying time.
exp
(3)
The Eq( 3) can be further simplified to only the first term of the series and can be written as Eq.(4).
= exp
(4)
where Deff is the effective moisture diffusivity (m2/s); L is the half thickness of slab (m). then Eq.(4) can be
written in logarithmic form as follows
(5)
The effective moisture diffusivity (Deff ) were determined by plotting Experimental drying data in terms of ln
MR versus drying time(t) in eq (5).
Calculation of activation energy

The effective moisture diffusivity could be related with temperature by simple Arrhenius equation as given
below (Lopez, A et al .,2000); (Carbonell, J.Vet al .,1986).
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(6)
Where D0 is the constant equivalent to the diffusivity at infinitely high temperature (m2/s), Ea is the activation energy
(kJ/mol), R is the universal gas constant (8.314 J/ (mol K) and T is the absolute temperature. The activation energy
and the constant (D0) could be determined by linearization of equation (6) and by plotting ln(Deff) versus 1/T Eq. (7).
Results and Discussion

The coconut slices (100 g) were dried in the tray dryer with thickness of about 5 mm. The initial average
moisture content of the coconut slice was about 123.713 % (Db) for without treatment of osmotic dehydration of
coconut slices. The final moisture content obtained for without treatment of osmotic dehydration of coconut slices
was about 4.453, 4.453 and 4.392 % on Dry basis at 50, 60 and 70 C respectively and shown in Fig (1). The drying
time required for without treatment of osmotic dehydration of coconut slices to reach the equilibrium moisture
content was found to be 195, 155 and 130 minutes at 50, 60 and 70 C respectively. The moisture ratio versus drying
time at three different drying temperatures such as 50, 60 and 70
c were shown in Fig. (2). The drying time was
decreased with increase in drying temperature to reach the equilibrium moisture content of the coconut slices for
without treatment of osmotic dehydration of coconut slices, it may be due to increase in water vapour pressure within
the coconut slices. Obviously, increasing drying temperature speeds up the drying process and hence shortens the
drying time.
The drying time required for osmotic dehydrated coconut slices in salt solution to reach the equilibrium
moisture content was fund to be 140, 120 and 95 minutes at 50, 60 and 70 C respectively. The final moisture content
of osmotic dehydration of coconut slices in salt solution was found to be 5.057, 5.045 and 5.023 % on Dry basis for
50, 60 and 70 C respectively and shown in Fig (4). In Fig (5), it implies that the moisture ratio versus drying time at
three different drying temperatures such as 50, 60 and 70 0 c. For the osmotic dehydrated coconut slices, the drying
time was decreased to approach the equilibrium moisture content with increase in drying temperature maybe due to an
increase in vapour pressure of osmotic solution within the coconut slices. Drying of coconut slices for both without
treatment of osmotic dehydration of coconut slices and osmotic dehydrated coconut slices in salt solution occurred in
falling rate period and due to rapid removal of moisture. There is no constant rate period was observed on entire
drying process .Similar findings have been reported by many researchers for the drying of apricots (Doymaz., 2004)
and drying of red chillies (Chandy et al., 1992).
Further it can be observed that the drying air temperature has an important effect on the drying rate and the
total drying process was found to be occurred in falling rate period only. Therefore diffusion governed for drying
behaviour of coconut slices. To remove the first half of moisture at 50, 60 and 70 C, it took about approximately 40,
27 and 20 minutes for without treatment of osmotic dehydration of coconut slices. Similarly, for osmotic dehydration
of
coconut slices, it took about approximately 33, 29 and 23 minutes respectively. To remove moisture further it
took longer time due to slower diffusion. The rate of migration of moisture from the inner surface to outer surface
decreases and hence lowers the drying rate. It may be due to the internal mass transfer resistance, which control the
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drying time and hence the falling drying rate period was dominate in entire drying process. When compared without
treatment of coconut slices and osmotic dehydrated coconut slices, the drying time required to reach the equilibrium
moisture content was less in osmotic treated coconut slices and shown in fig (2 & 5)
Fitting of drying models

Eight thin layer drying models were fitted to the experimental data of moisture ratio of coconut slices at three
different drying temperatures and fitted thin layer models were given in Table (1). Parameter values of R2, 2 and
RMSE and the drying model coefficients were listed in Table (2-7). It is assumed that the model which has highest R2
and the lowest 2 and RMSE could be considered as the best fit. According to these criteria, the Midilli model was
found to be the best one in all cases. The predicted data of moisture ratio for drying coconut slices for both without
treatment of osmotic dehydration of coconut slices and for osmotic dehydration of coconut slices in salt solution were
shown in Fig (3&6).It may be observed from the figure(2,3) and (5,6) that the agreement between experimental
values and predicted values of this Midilli model was found to be excellent.
Determination of Effective Moisture Diffusivity

The effective diffusivity for without treatment of osmotic dehydration and osmotic dehydration of coconut
slices at different drying temperatures was evaluated by plotting ln(MR) versus time and shown in Fig (7- 12) and
data were presented in Table( 8-9). The values of effective diffusivity varied from 6.296739x10-10 to 1.035369x10-09
m2 /s for without treatment of osmotic dehydration and for osmotic dehydration of coconut slices were 8.029399x1010
to 1.225539x10-09 m2/s and it could be obviously found that effective diffusivity increased with increase in drying
temperature.
Determination of Activation Energy

The logarithm of Deff as a function of the reciprocal of drying temperature was plotted in Fig (13&14). The
results showed a linear relationship between ln(Deff) versus 1/T showing an Arrhenius type relationship. The R2 for
the regression was 0.9901 for without treatment of osmotic dehydration of coconut slices and osmotic dehydration of
coconut slices was 0.9855.Diffusivity constant ( D0 ) for without treatment of osmotic dehydration of coconut slices
and osmotic dehydration of coconut slices were found to be 3.2908 10-6 m2/s and 1.10344 10-6 m2/s. The activation
energy for without treatment of osmotic dehydration of coconut slices and osmotic dehydration of coconut slices were
evaluated as 22.963kJ/gmol and 19.454 kJ/gmol. Similar results were obtained for apple pomace 24.512 KJ/mol for
overall falling rate period was reported by wang et al. (2006).
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Moisture content (g Water/g Dry solid
Moisture content (g Water/g Dry Solid) vs

Drying Time (Min)
1.4
1.2
1.0
Temperature 70 degree
celsius
0.8
0.6
celsius
0.4
celsius
0.2
0.0
0
50
100
150
Drying Time (Min)
200
250
Fig-1: Thin layer drying curves for without treatment of osmotic dehydration of coconut slices at different
Temperatures.
Moisture ratio(M/M0) VS Drying time (min)

1.2
Moisture ratio (M/M0)
1.0
0.8
celsius
0.6
0.4
celsius
0.2
celsius
0.0
0
50
100
150
Drying time (min)
200
250
Fig 2: Experimental values of Moisture ratio versus drying time of coconut slices (without treatment of osmotic
dehydration) at different temperatures.
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Moisture ratio (M/M0) vs Drying Time (Min)

Moisture Ratio (M/M0)
1.2
1
0.8
Predicted values at 70
degree celsius
0.6
0.4
degree celsius
0.2
degree celsius
0
0
50
100
150
200
250
Drying Time (Min)

Fig 3: Predicted values of Moisture ratio versus drying time of coconut slices (without treatment of osmotic
dehydration) at different temperatures
Moisture content (g Water/g Dry Solid)
Moisture content (g Water/g Dry Solid) vs

Drying Time (Min)
0.9
0.8
0.7
0.6
0.5
0.4
0.3
0.2
0.1
0
celsius
celsius
celsius
0
50
100
150
Drying Time (Min)
Fig-4: Thin layer drying curves for osmotic dehydration of coconut slices in salt solution at different Temperatures.
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Moisture Ratio (M/M0) vs Time (Min)

1.2
1
0.8
0.6
temperature 70 degree celsius
0.4

0.2
0
0
50
100
150
Time (Min)
Fig 5: Experimental values of Moisture ratio versus drying time of coconut slices (treated with osmotic dehydration
in salt solution) at different temperatures.
Moisture Ratio(M/M0) vs Drying

Time (Min)
1.2
1
0.8
0.6
0.4
0.2
0
degree celsius
degree celsius
0
50
100
150
degree celsius
Drying Time (Min)

Fig 6: Predicted values of Moisture ratio versus drying time of coconut slices (treated with osmotic dehydration in
salt solution) at different temperatures.
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ln (MR) vs Drying Time(Min)

Drying Time (Min)
0
-0.5
50
100
150
200
250
ln(MR)
-1
temperature 50
degree celsius
-1.5
-2
Linear (temperature 50
degree celsius)
-2.5
y = -0.0149x - 0.209
R = 0.9768
-3
-3.5
Fig-7: Logarthemic Moisture ratio vs Drying Time at 50 0 c temperature (without treatment of osmotic
dehydration)
ln (MR) vs Drying time (Min)

Drying time (Min)
0
-0.5
50
100
150
200
ln(MR)
-1
temperature 60
degree celsius
-1.5
-2
degree celsius)
-2.5
-3
-3.5
y = -0.0201x - 0.209
R = 0.9921
Fig-8: Logarthemic Moisture ratio vs Drying Time at 60 0 c temperature (without treatment of osmotic
dehydration)
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ln( MR) vs Drying time(Min)

Drying Time (Min)
0
-0.5
50
100
150
ln(MR)
-1
-1.5
temperature 70
degree celsius
-2
degree celsius)
-2.5
-3
y = -0.0245x - 0.209
R = 0.9958
-3.5
-4
Fig-9: Logarthemic Moisture ratio vs Drying Time at 70 0 c temperature (without treatment of osmotic dehydration)
ln(MR) vs Drying Time (Min)

Drying Time (Min)
0
-0.5
50
100
150
ln(MR)
-1
Temperature 50
degree celsius
-1.5
-2
Linear (Temperature
50 degree celsius)
-2.5
-3
y = -0.0190x - 0.2090
R = 0.9868
-3.5
Fig-10: Logarthemic Moisture ratio vs Drying Time at 50 0 c temperature ( treatment with osmotic dehydration )
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Drying Time(Min)
0
-0.5
50
100
150
ln(MR)
-1
Temperature 60
degree celsius
-1.5
-2
Linear (Temperature
60 degree celsius)
-2.5
y = -0.0226x - 0.209
R = 0.9847
-3
-3.5

Drying Time (Min)
0.0
-0.5
20
40
60
80
100
ln(MR)
-1.0
celsius
-1.5
-2.0
Linear (Temperature 70
degree celsius)
-2.5
-3.0
y = -0.0290x - 0.2090
R = 0.9809
-3.5
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Ln(Deff) vs 1/T (1/K)

-20.6
0.0029
-20.7
1/T (1/K)
0.00295
0.003
0.00305
0.00315
y = -2762.1x - 12.624
R = 0.9901
-20.8
Ln(Deff)
0.0031
-20.9
-21
-21.1
-21.2
-21.3
Fig -13 : Arrhenious type relationship between effective diffusivity and drying temperature ( without treatment of
osmotic dehydration)
Ln(Deff)
Ln(Deff) vs 1/T(1/K)
-20.45
-20.50.0029
-20.55
-20.6
-20.65
-20.7
-20.75
-20.8
-20.85
-20.9
-20.95
-21
1/T (1/K)
0.00295
0.003
0.00305
0.0031
0.00315
y = -2339.6x - 13.717
R = 0.9855
Fig -14 : Arrhenious type relationship between effective diffusivity and drying temperature ( treatment with osmotic
dehydration )
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Table-1: Thin layer drying models
Model name
Equation
Reference
Newton
MR = exp(-kt)
Ayensu, A. (1997).
Henderson
MR = aexp(-kt)
Rahman et al(1998)
Page
MR = exp(-kt )
Doymaz, I. (2004b)
2
Wang & Singh
MR = 1+at + bt
Panchariya et al(2002)
Modified Page model
MR = exp(-kt)n
Overhults et al .(1973)
Logarthemic model
MR = a exp(-kt)+c
Lahsasni et al (2004)
Two term model
MR = a exp(-k0 t)+b exp(-k 1t)
Madamba et al(1996)
Midilli model
MR = a exp(-kt )+bt
Ertekin, C., & Yaldiz, O. (2004).
Table-2:Drying models for without treatment of osmotic dehydration of coconut slices were dried at 50 C in tray
drier
C
d
Model
a
b
R2
Chi - sq
RMSE
Newton
Henderson
Page
Wang & Singh
Modified Page
model
Logarthemic
model
0.01657
0.9945
0.000385
0.01939
0.9626
0.01592
0.9963
0.000271
0.01605
0.02404
0.9134
0.9977
0.000168
0.01266
0.9562
0.003206
0.05519
0.9945
0.000406
0.01965
0.9964
0.000280
0.01612
0.000141
0.01127
0.000008
0.00849
-0.01214
3.892e-005
0.3937
0.0421
0.9591
0.01629
0.00735
0.08491
Two term model
Midilli model
0.8911
1.016
0.01487
0.1176
0.8239
0.9983
0.000246
3
0.03329
0.999
Table-3: Drying models for without treatment of osmotic dehydration of coconut slices were dried at 60 C in tray
drier
C
d
Model
a
b
R2
Chi - sq
RMSE
Newton
Henderson
Page
Wang & Singh
Modified Page
model
Logarthemic
model
0.02304
0.9965
0.000194
0.01372
0.9548
0.02196
0.9973
0.000205
0.01389
0.03432
0.9001
0.9988
0.000089
0.009138
-0.01626
6.827E-005
0.9496
0.003799
0.05968
0.1745
0.132
0.9948
0.000395
0.01925
0.9976
0.000194
0.01327
0.000056
0.007037
0.000052
0.006809
0.01218
0.9494
0.02286
0.1602
Two term model

Midilli model
0.8977
0.9999
0.02073
0.03906
0.1036
0.8576
0.9993
-0.0001665
0.9994
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Table-4: Drying models for without treatment of osmotic dehydration of coconut slices were dried at 70 C in tray
drier
c
d
Model
a
b
R2
Chi - sq
RMSE
Newton
Henderson
Page
Wang & Singh
Modified Page
model
Logarthemic
model
0.02964
0.9906
0.000664
0.02529
0.9487
0.01862
0.9994
0.000044
0.006425
0.05028
0.8586
0.9989
0.000081
0.008667
-0.02017
0.02802
0.9938
0.000470
0.02087
0.9906
0.000718
0.02579
0.9963
0.000307
0.01654
0.000050
0.006558
0.000085
0.008523
0.1732
0.9364
0.1711
0.03153
0.0328
0.09485
Two term model

Midilli model
0.7584
1.009
0.02342
0.2476
0.8336
0.05486
0.9994
-7.506E005
0.9991
Table-5: Drying models for osmotic dehydrated coconut slices in salt solution were dried at 50 C in tray drier
Model
Newton
Henderson
0.02148
0.9853
R2
Chi - sq
RMSE
0.9992
0.000060
0.007613
0.02115
0.9995
0.000040
0.006136
0.0242
0.9703
0.9995
0.000037
0.005912
-0.01634
7.158e-005
0.9824
0.001440
0.03662
0.04977
0.9992
0.000064
0.007753
0.9995
0.000043
0.006211
0.000029
0.00505
0.000036
0.005615
Page
Wang & Singh
Modified Page
model
0.4315
Logarthemic
model
0.9839
0.0213
0.002498
0.2697
Two term model
0.9732
0.02089
0.02723
0.962
Midilli model
0.9955
0.9997
-5.981E-
0.02455
005
0.9996
Table-6: Drying models for osmotic dehydrated coconut slices in salt solution were dried at 60 C in tray drier.
Model
Newton
Henderson
Page
Wang & Singh
Modified Page
model
0.02556
R2
Chi - sq
RMSE
0.9987
0.000102
0.009923
1.004
0.02566
0.9988
0.000110
0.01006
0.02396
1.017
0.9988
0.000103
0.009751
-0.01941
0.0001003
0.989
0.000982
0.03006
0.8115
0.0315
0.9987
0.000111
0.01014
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Logarthemic
model
1.002
Two term model
0.02585
1.038
Midilli model
0.002571
0.04428
1.079
0.02633
0.9878
0.01937
0.9988
0.000119
0.01026
0.9989
0.000116
0.009906
0.9992
0.000082
0.008322
0.08749
0.00019
19
Table-7: Drying models for osmotic dehydrated coconut slices in salt solution were dried at 70 C in tray drier
R2
0.9968
Model
Newton
a
0.03261
Henderson
1.023
0.03339
0.9975
0.000248
0.01494
Page
Wang &
Singh
Modified
Page model
Logarthemic
model
Two term
model
0.02568
1.067
0.9981
0.000190
0.01308
-0.0247 0.0001616
0.9922
0.000786
0.02661
0.9968
0.000316
0.01689
Midilli model
0.9932
0.7327
0.0445
Chi - sq
0.000284
RMSE
0.01644
1.023
0.03351 0.00131
0.9975
0.000277
0.01536
1.004
0.03291
0.03307 0.01083
0.9974
1.162
0.0004164
0.01942
0.9995
0.000326
0.01616
0.000065
0.007258
Table 8: Effective diffusivities of coconut slices (without treatment of osmotic dehydration) at different
temperatures
s.no
Temperature
Deff
(0 C)
(m2/s)
1
50
6.296739E-10
2
8.494259E-10
60
70
1.035369E-09
Table 9: Effective diffusivities of coconut slices ( treatment with osmotic dehydration) at different temperatures
Temperature(0
c)
50
60
70
s.no
Deff (m2 /s)

8.029399E-10
9.550759E-10
1.225539E-09
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Conclusion
The Midilli model was the best one to describe drying process of the coconut slices for both osmotic dehydrated and
without osmotic dehydration of coconut slices . The effective diffusivities increased with the drying temperature and
varied from 6.296739x10-10 to 1.035369x10-09 m2/s for without treatment of osmotic dehydration and for osmotic
dehydrated coconut slices in salt solution , it was found to be varied from 8.029399x10-10 to 1.225539x10-09 m2/s .
The temperature dependence of diffusivity follows Arrhenius type of relationship. The diffusivity constant D0 was
estimated as 3.2908 10-6 m2/s for without treatment of osmotic dehydration and osmotic dehydrated coconut slices
in salt solution were found to be and 1.10344 10-6 m2/s. The activation energy (Ea) for without treatment of osmotic
dehydration of coconut slices and osmotic dehydrated coconut slices in salt solution were evaluated as 22.963
kJ/gmol and 19.454 kJ/gmol.
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