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The Effect of Path Diffusion on The Effective Moisture
Diffuslvlty in Carrot Slabs
M.A. Ruiz-Cabrera
a
, M.A. Salgado-Cervantes
a
, K.N. Walislewski-Kubiak
a
& M.A. y Garca-
Alvarado
a
a
Departamento de Ingeniea Qumica y Bioqumica, Instituto Tecnologico de Veracruz P.O.
Box 1420 , Veracruz, Ver, 91870, Mexico
Published online: 07 May 2007.
To cite this article: M.A. Ruiz-Cabrera , M.A. Salgado-Cervantes , K.N. Walislewski-Kubiak & M.A. y Garca-Alvarado (1997)
The Effect of Path Diffusion on The Effective Moisture Diffuslvlty in Carrot Slabs, Drying Technology: An International Journal,
15:1, 169-181, DOI: 10.1080/07373939708917224
To link to this article: http://dx.doi.org/10.1080/07373939708917224
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DRYING TECHNOLOGY. IS(I). 169-181 (1997)
THE EFFECT O F PATH DIFFUSION ON THE EFFECTI VE MOI STURE
DIFFUSl Vl TY IN CARROT SLABS
RuizCabrera, M.A.. Salgado-Cervantes. M.A.,Walislewsh-Kubiak, K.N. y Garcia.
Alvarado. M.A.'
Depanamento de lngenierfa Quimica y Bioquimica, Institute Tecnologico de Veracluz
P.O. Box 1420. Veracruz. Ver. 91870 Mexico
Key words: effective water diffusivity, food drying.
ABSTRACT
In order to evaluate the effect of path diffusion on the average moisture diffusivity in
carrot. drvinp. curves for different shaves (slices and cvlinders) and temveratures of 50. 60
and 7 0 0 ~ were ohtained lakine into consideration the use of an averahe leneth of carrot ~ . - - ~~~~ ~ ~~ ~~-~ ~ ~ ~-~ ~ ~~ ~
~-~ ~ -~ ~ ~- ~-~
sample ( s l ~ce thickness or the $inder radio). Tht. resulLs showed significant differences
betuecn radial and axial average dilfusr\rues. SignKmnl diiicrencds were also obscned
between core and annular diffus~vity. The expenmenla1 drying curves did not show enough
evidence on the effect of drying temperature on the average moismre diffusivity
I NTRODUCTI ON
To develop an understanding of the mechanism of moisture movement in food
considerable research information has teen reponcd. But limited data on moisture diffusivity
is available, wi h a wide variation of the reporled values. due to the structure complexity ol
foods and different methods of water diffusivity determination. Moisture diffusivity is an
important transport property needed for c o m t modeling and calculations in the f wd drying
process and is generally supposed as an indepedent of mass transfer path (Pakowski and
Author to whom all correspondence should be addressed
169
Copyright 0 1997 by Marrcl Dekkcr. Ins.
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170 RUIZEABRERA El' AL.
Mujumdar. 1987: Karathanos el al.. 1990). Nevenheless, the direction path of water
movement may affect h e water diffusivity due to ,the anisotropic nature of some fwds. This
path effect may be mathematically described using h e tensorial form of mass transfer
equation, as shown in equation (I):
Phenomenon relationships of waler movement in food cellular stluctures are grouped
i n h e moisture diffusivity lensor (De,q), including molecular water diffusion i n the different
ccllular structures, water permeability across cellular membranes, vapor diffusion i n
inlercellular spaces and mechanical waler movement between capillaries (Crapiste et al..
1988). Some authors (Hsu. 1983. Balaban and Pigot. 1988. Karathanos et al., 1990. Mulct.
I994 ) reported that the effective diffusivity is a function of food moisture content however
the water diffusivity depends also on structural changes i n rood tissue during drying
(Crapiste ct al.. 1988). Ncvenhclcss, other authors (Chirife and Cachero. 1970. Suarer el
al.. 1980. Igbeka. 1982. Pillaga et al.. 1984. Kiranoudis et al.. 1992 )showed that drying
behavior may be described using an avenge effective moisture diffusivity, that is constant
during the drying period. I n our work an avarage effeclive moisture diffusivity was laken
into consideration and while employing normal tensor nolation. The average effective
moisture diffusivity tensor could be expressed as follows ( Bird et al..1960):
Considering cylindrical coordinates (r. 0. z) of food and i f cross moisture diffusivity
is absent. the elemcnls of tensor could be expressed as follows :
Considering only axial (z) and radial (r) directions equation 1 can be rearranged as
follows :
For axial di mti on:
For radial direction:
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PATH DIFFUSION I N CARROT SLABS 171
ax D J a x
- a = & & )
For spaual direction. equations (4) and (5) could be employed considering the
appropriate boundary conditions. Some foods, including carrols. have anisotropy in their
structure and i t i s possible that the moisture diffusivity i n the axial direction ( D, ) may be
different compared to the radial direction (Dm). Nevertheless obtained experimental curves
during drying have non-controlled variability (residuals). and the difference between axial
and radial drying direction curvcs may not be statistically significant. The objecdve of this
study was to analyre i f the axial and radial moisture diffusivities on carrot drying curves are
swlislically different. considering illso h e dillusivity differences between the carrot core and
annular space.
METHODOLOGY
Experimental drying curves.
Fresh carrots were purchased fmm a local market and processed the same day. Thc
rools were cut into four shapes for sample types: shape I: slab of only the core shape of
carrot with 1 cm of thickness: shape 2: slab of annular space shape of cam1 without core
with I cm of thickness: shape 3: cylindrical shape core of carrot with 7 cm i n lengtht: shape
4: cylindrical shape of ca~r ot without core of 7 cm i n length. The samples were sealed with il
high vacuum grade silicon to assure dehydration from di fkrent lhces of the slab: shapes I
and 2 were sealed on the lateral face and dried on ihe top and bouom faces: shapes 3 and 4
were sealed on the top and bouom faces and dried on their lateral faces. This way h e drying
process took place only i n the desired direction (Igteka. 1982). The samples were placed i n
inen suppons held with pins i n four replicates and were dried i n a cabinet drier using an air
velocity of 2.5 m/s at 50.60 and 7043. Ai r temperature and air velocity were measured by ;m
electric thermometer and an memomeler respectively which were placed in the m e location
i n the drier as the samples. A sample w a withdrawn from the drying chamber at a regular
interval and rapidly weighed. The air velocity was szlecled to leach a Bi number grater than
100 so that h e drying prccess was convolled by water diffusion ( Cordova et al.. 1W6 ).
Drying curves were prepared by monitoring the weight loss of the carrot slabs every 15
minutes during the first hour, and every 30 minules for the remainder of the drying period.
The equilibrium food moisture content of different slabs was calculated fmm carrot sorption
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172 RUIZCABRERA ET AL.
isotherms reported previously by Cordova et al, (1996). The dry solids of each slab were
determined after each experiment by a vaccum oven drying method at 7W for 24 hours.
Estimation of average water diffusivities.
The avenge water diffusivity was estimated by fitting with non-linar regression the
oblained results to the analytical solutions of the mass vansfer equations (4 or 5) i n the
experimental drying curves. The boundary conditions (focd surface) were considered to be i n
equilibrium with the drier air, because the Binumber was always greater lhan 100 and the
drying process was assumed to be controlled by moisture diffusion. The analytical solutions
used are expressed by the following equations:
for shapes I and 2 ( flat slab dried on two sides)
for shape 3 ( Imge cylinder dried on the lateral side )
An are all the positive roo6 of the following equation:
J,(A") = 0
for shape 4 ( Imge cylinder dried on the inner and external lateral sides )
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PATH DIFFUSION IN CARROT SLABS
kn are all the positive mots of the following quation:
Equation (8) tends to equation (7) when 5 tends to lero.
The temperature effects over diffusivities were modeled using an Arhenius type
function:
The equation (10) were sustituted in equations (6). (7) and (8) respxtivelly and fitted
with non-linear regression to the whole of experimental drying curves in each shape. The
parameters Dm. Dm, E, and E, were evaluated with the joint confidences interval for non-
linear panmeters reported by Alkinson and Hunter (1%8).
RESULTS AND DISCUSSION
All carrot slabs showed shrinkage during drying and this appears to be an imponnnt
aspect to consider in modelling. If this is neglected, as is often the case in the literature. the
simple diffusional model can offer a good description of the experimental data. Although it is
useful for describing the drying rates. the effective diffusivity reflects the shrinkage process.
s o effective diffusivity is not exaclly showing moisture uanspon properties. For this reason
additional drying curves were obtained to observe the shrinkage behavior. The shrinkage
showed an exponential behavior with respect to time. Therefore the next model was fitted
using non-linear regression to the experimental data of shrinkage employing the simplified
equation:
Where L is a characteristic length: the slab thickness (L) for axial diffusivity in core and
annular: the cylinder ndi o (R) for radial diffusivity in the carrot core; and the ratio 5 for radial
diffusivily in thc annular carrot. The average charactetistic length was calculated by
integnlion of equation (I I) with respect la lime:
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174 RUIZCABRERA ET AL.
Table 1.
Lower and upper limits for 99% joint interval confidence of shrinkage paramelers (h). and
average length
Thc resulcr of confidence intervals for parameters har e shown in Table I . The resulls
of fittcd and experimental shrinkage behavior arc shown in Figures I and 2 and parameter b
showcd a s i pi l kant comelalion to lemperature during drying. like is showed in Table I. The
avcragc length ohwincd at different temperature are show loo in Table I.
The drying resulcr showed that the parameters E , and Err of qual i on (10) had not
statistical significant (p=O.l). which ma n s that there is not enough evidencc of lhe dryin%
temperature clfcct on moisture dillusivity in carrot slabs. This could he conlirmcd hy
calculating the eflect of the drying temperature dcpendance of the average characterislic
shapes of carrot slahs which would predict the temperature effect on thc drying curves for
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PATH DIFFUSION IN CARROT SLABS
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RUIZ-CABRERA ET AL.
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PATH Dl FNSl ON IN CARROT SLABS
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RUlZ-CABRERA ET AL.
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PATH DIFFUSION I N CARROT SLABS 179
Table 2.
Lower w d upper limits of9996 confidence interval of avenge moisture diffusivities i n cm%
I I Shape 2 1 Shape3 1 Shape4 1
each shape. Therefore. the resulv* of average moisture din'usivity were cstimatcd by fitting
results of the experimcnul drying curve to non-linear regression at the whole temperatures
for every carmt shape employing equalion 6.7 and 8 respeciively and the average length of
Table I.
Experimental and fitlcd drying curves are shown i n Figures 3 and 4. A deviation i n
linear behavior was prcscnted i n the semi-log experimental graphics which was prohably
caused by: carrot shrinkage. slrong variation of effective moisture diffusivity from an average
result due the hcat iransfcr cffcct. The experimental r es ul ~~ behavior appamnly cuntirmcd the
last hypothesis because showed the greatest variation of linear behavior al the drying
temeprature of 70C. This deviation in linear khavi or may be predicted wi th 3 time
dependenl moisture diffusivity and we hope to obtain a betler model with analylical solution
i n which thc cffcct ol'time dependent moisture diffusivity can bc considc~ed and thc drying
lcmpenlurc can be considcml on the effcct of moisture diffusivity i n carrot slahs.
The rcsul~s of the estimaled moisture diffusivity i n differem i oms of carrut slahs are
shown i n Tahlc 2. The radial and annular space calrot slabs diffusivities were lower
(p4.01 ) compared to the axial and core shapes. This meens rhal waler transpon in the axial
direction and carrot core presents a lower resistance than i n the r ~di al direction and carrot
annular space. Probably the carrot core has more exu-acclluar space than the annular and
water diffuses easily across this space as a vapm (Crapiste et al.. 1988). The diffcrences
between radial and longitudinal diffusivity can probably be explained by tissue fiber
orientation. I t is possible that i n the radial direction water movement requieres more cellular
membrane permeate than i n the axial dirccuon.
CONCLUSIONS
I t was showed ihat the average moisture diffusivity i n carrot drying arc slatislically
different i n axial and radial direction and in core and carrot annular. The models used fitted
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180 RUIZ-CABRERA ET AL.
the experimenul data with moderate accurale. bul showed enought evidence for the aatisucal
difference between the elcmenles of the tensor of average effective moisture diffusivity i n
carrols slabs.
LI ST OF SYMBOLS
D,fl= kcond order r enw of avengc molclure ddfusnw~y (cm-' /s)
L = cnrnn rlah thsknes\ (cm)
R =carrot cyl~ndcr n d ~ o (cm)
Rc = carrot core ndi o (cm)
I = time.
. ,
Xe = equilibrium moisture of carrot (idem)
't' =dimensionless avenge moisture of the carrot (Xavg-Xe)/(Xo-Xe)
5 =ratio between c on and slab radio (RIRc).
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