DRYING OF BLACK CARROT POMACE IN AN INFRARED DRYER: KINETICS, MODELLING AND ENERGY EFFICIENCY

Abstract

The effect of different infrared power levels on drying kinetics of black carrot pomace was investigated in this study. The black carrot pomace dried at 104, 146, 188 and 230 W infrared powers. An increase in the infrared power resulted in a significant reduction in the drying time. Five mathematical models were used to represent experimental data. The Midilli et al. model is satisfactorily described drying kinetics. The values of effective diffusivity were calculated in a range of 0.58 to 2.94 x 10(-9) m(2)/s and increased with the infrared power increase. The activation energy was estimated by a modified Arrhenius type equation and calculated to be 3.65 kW/kg. The highest energy efficiency was recorded for the samples dried at 230 W.