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Purpose <p>This study addresses the lack of detailed mass transfer analysis for Jamun (Indian Blackberry) slices during convective drying. Previous studies have primarily focused on thin-layer drying behavior or empirical modeling approaches for Jamun, without investigating the underlying mass transfer mechanisms in detail. To fill this gap, the Dincer and Dost analytical model is applied to estimate key mass-transfer properties like Biot number, moisture diffusivity, and external mass-transfer coefficient under varying drying air conditions (temperatures between 60 and 80&#xa0;°C and air and air velocities of 1 and 1.5&#xa0;m/s).</p> Methods <p>Single-layer sliced Jamun samples were prepared and used in drying experiments. Drying experiments were carried out in a laboratory-scale convective hot air dryer at air temperatures ranging from 60 to 80&#xa0;°C, increasing in 10&#xa0;°C intervals, with air velocities set at 1 and 1.5&#xa0;m/s. To evaluate mass transfer parameters during the drying process, Dincer and Dost’s analytical model based on unsteady-state diffusion theory was employed. This model facilitated the estimation of critical mass transfer parameters, including the Biot number, effective moisture diffusivity, and mass transfer coefficient, which collectively describe the internal and external resistance to moisture transfer. These parameters were used to understand the influence of drying conditions on the drying kinetics of Jamun slices, thus achieving the study’s objective of optimizing the convective drying process for this tropical fruit.</p> Results <p>Jamun slices’ moisture content was removed from 83.68 (% wb) to 4 (% wb). Biot number, moisture diffusivity, and mass transfer coefficient variation found 1.30–2.94 × 10<sup>−10</sup> m<sup>2</sup>/s, 2.27–5.80 × 10<sup>−7</sup>&#xa0;m/s, and 1.43–2.60, respectively. Drying time varies from 120 to 230&#xa0;min depending on drying conditions.</p> Conclusion <p>The findings indicate that air temperature significantly affects mass transfer properties while air velocity does not play a key role on the mass transfer properties. The findings stated that, for the same air temperature, the activation energy values are larger at 1.5&#xa0;m/s air velocity than at 1&#xa0;m/s air velocity.</p>

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Mass Transfer Behavior of Jamun (Indian Blackberry) Slices Using Convective Drying Technique

  • 期刊论文

  • 发表日期：

    2025年8月14日

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  • Simit Prajapati,
  • Mitesh Shah,
  • Shivamurti Srivastava

摘要

Purpose

This study addresses the lack of detailed mass transfer analysis for Jamun (Indian Blackberry) slices during convective drying. Previous studies have primarily focused on thin-layer drying behavior or empirical modeling approaches for Jamun, without investigating the underlying mass transfer mechanisms in detail. To fill this gap, the Dincer and Dost analytical model is applied to estimate key mass-transfer properties like Biot number, moisture diffusivity, and external mass-transfer coefficient under varying drying air conditions (temperatures between 60 and 80 °C and air and air velocities of 1 and 1.5 m/s).

Methods

Single-layer sliced Jamun samples were prepared and used in drying experiments. Drying experiments were carried out in a laboratory-scale convective hot air dryer at air temperatures ranging from 60 to 80 °C, increasing in 10 °C intervals, with air velocities set at 1 and 1.5 m/s. To evaluate mass transfer parameters during the drying process, Dincer and Dost’s analytical model based on unsteady-state diffusion theory was employed. This model facilitated the estimation of critical mass transfer parameters, including the Biot number, effective moisture diffusivity, and mass transfer coefficient, which collectively describe the internal and external resistance to moisture transfer. These parameters were used to understand the influence of drying conditions on the drying kinetics of Jamun slices, thus achieving the study’s objective of optimizing the convective drying process for this tropical fruit.

Results

Jamun slices’ moisture content was removed from 83.68 (% wb) to 4 (% wb). Biot number, moisture diffusivity, and mass transfer coefficient variation found 1.30–2.94 × 10−10 m2/s, 2.27–5.80 × 10−7 m/s, and 1.43–2.60, respectively. Drying time varies from 120 to 230 min depending on drying conditions.

Conclusion

The findings indicate that air temperature significantly affects mass transfer properties while air velocity does not play a key role on the mass transfer properties. The findings stated that, for the same air temperature, the activation energy values are larger at 1.5 m/s air velocity than at 1 m/s air velocity.