Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Experimental Analysis of Drying Conditions’ Effect on the Drying Kinetics and Moisture Desorption Isotherms at Several Temperatures on Food Materials: Corn Case Study

This work studied the effect of external conditions on the drying kinetics of a thin layer of corn during convective drying. The density and the specific volume of the corn grain were reported and the desorption isotherms of the corn were determined at three temperatures and for a water activity from 0.1 to 0.9 using the static gravimetric method. Initially, a thin layer of corn about 7 mm thick with an initial moisture content of 45% (d.b) was investigated, and the external conditions were tested. Afterwards, a comparison between the experimental convective drying of a packed bed and a thin layer was performed under the same conditions. Finally, the values of equilibrium moisture contents, water activities and temperatures obtained were fitted using seven sorption models. It was found that the experimental desorption data exhibited type II behavior, according to Brunauer’s classification. The GAB model was found as the most suitable semi-empirical model which was well suited to represent the desorption equilibrium moisture content of corn kernels in the suggested ranges of temperature and water activity. It can be concluded from the entropy–enthalpy compensation theory that the desorption process of the corn kernels is controlled by the enthalpy mechanism.