Water diffusion of two species of coconut shells (CS) nucifera from Cameroon, in the case of drying, was experimentally studied. The experiment was done with the aid of an oven, by the method of gravimetric batch control of the mass of the test samples with the temperatures varied from 70° to 180° Celsius. The shells of mature coconuts from two species were conserved in the laboratory at a temperature ranging between 20° and 23° Celsius for two months before being mechanically cleaned. This study allows not only the determination of the water content of the shells, but also the identification of the drying model. It is thus from the ten model tests, and the statistical analysis shows that the Midilli model best predicted this drying phenomenon. The coefficient of effective diffusion was determined at different temperatures which permitted the evaluation of the activation energy per the Arrhenius equation.
KeywordsCoconut ShellsDrying ModelDrying KineticsEffective DiffusivityActivation Energy
A. Shrikant, Survase, C. Bacigalupi, U. S. Annapure and R. S. Singhal, “Use of Coconut Coir Fibers as an Inert Solid Support for Production of Cyclosporin A,” Biotechnology and Bioprocess Engineering, Vol. 14, No. 6, 2009, pp. 769-774. http://dx.doi.org/10.1007/s12257-009-0121-0
V. F. Olontsev, I. A. Borisova and E. A. Sazonova, “Pyrolysis of Coconut Shells for the Manufacture of Carbon Sorbents,” Solid Fuel Chemistry, Vol. 45, No. 1, 2011, pp. 44-49. http://dx.doi.org/10.3103/S0361521911010095
P. B. Madakson, D. S. Yawas and A. Apasi, “Characterization of Coconut Shell Ash for Potential Utilization in Metal Matrix Composites for Automotive Applications,” International Journal of Engineering Science and Technology, Vol. 3, No. 4, 2012, pp. 1190-1198.
A. Yerramala and C. Ramachandrudu, “Properties of Concrete with Coconut Shells as Aggregate Replacement,” International Journal of Engineering Inventions, Vol. 1, No. 6, 2012, pp. 21-23.
O. A. Olugbenga, S. Opeyemi, et al., “Potentials of Coconut Shell and Husk Ash on the Geotechnical Properties of Lateritic Soil for Road Works,” International Journal of Engineering and Technology, Vol. 3, No. 2, 2011, pp. 87-94.
E. Njeugna, D. Ndapeu, S. Bistac, J. Y. Drean, J. Ngenefeme Foba and M. Fogue, “Contribution to the Characterization of the Coconut Shells (Coco Nucifera) of Cameroon,” International Journal of Mechanics Structural, Vol. 4, No. 1, 2013, pp. 1-23.
T. Madhiyanon, A. Phila and S. Soponronnarit, “Models of Fluidized Bed Drying for Thin-Layer Chopped Coconut,” Applied Thermal Engineering, Vol. 29, No. 14-15, 2009, pp. 2849-2854. http://dx.doi.org/10.1016/j.applthermaleng.2009.02.003
I. Doymaz, “Thin-Layer Drying Behavior of Mint Leaves,” Journal of Food Engineering, Vol. 74, No. 3, 2006, pp. 370-375. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.009
N. A. Akgun and I. Doymaz, “Modelling of Olive Cake Thin-Layer Drying Process,” Journal of Food Engineering, Vol. 68, No. 4, 2005, pp. 455-461. http://dx.doi.org/10.1016/j.jfoodeng.2004.06.023
I. Doymaz, “Convective Drying Kinetics of Strawberry,” Chemical Engineering and Processing, Vol. 47, No. 5, 2008, pp. 914-919. http://dx.doi.org/10.1016/j.cep.2007.02.003
D. Mohaprtra and P. S. Rao, “A Thin Layer Drying Model of Parboiled Wheat,” Journal of Food Engineering, Vol. 66, No. 4, 2005, pp. 513-518. http://dx.doi.org/10.1016/j.jfoodeng.2004.04.023
S. Erenturk, M. S. Gulaboglu and S. Gultekin, “The ThinLayer Drying Characteristics of Rosehip,” Biosystems Engineering, Vol. 89, No. 2, 2004, pp. 159-166. http://dx.doi.org/10.1016/j.biosystemseng.2004.06.002
P. C. Panchariya, D. Popovic and A. L. Sharma, “ThinLayer Modeling of Black Tea Drying Process,” Journal of Food Engineering, Vol. 52, No. 4, 2002, pp. 349-357. http://dx.doi.org/10.1016/S0260-8774(01)00126-1
R. K. Goyal, A. R. P. Kingsly, et al., “Thin-Layer Drying Kinetics of Raw Mango Slices,” Biosystems Engineering, Vol. 95, No. 1, 2006, pp. 43-49. http://dx.doi.org/10.1016/j.biosystemseng.2006.05.001
G. E. Page, “Factors Influencing the Maximum Rates of Air Drying Shelled Corn in Thin Layers,” M.Sc. Thesis, Purdue University, West Lafayette, 1949.
I. Doymaz and M. Pala, “The Thin-Layer Drying Characteristics of Corn,” Journal of Food Engineering, Vol. 60, No. 2, 2003, pp. 125-130. http://dx.doi.org/10.1016/S0260-8774(03)00025-6
I. Doymaz, “Drying Behavior of Green Beans,” Journal of Food Engineering, Vol. 69, No. 2, 2005, pp. 161-165. http://dx.doi.org/10.1016/j.jfoodeng.2004.08.009
P. S. Madamba and R. I. Lopez, “Optimization of the Osmotic Dehydration of Mango (Mangifera india) Slices,” Drying Technology, Vol. 20, No. 6, 2002, pp. 1227-1242. http://dx.doi.org/10.1081/DRT-120004049
S. M. Henderson and S. Pabis, “Grain Drying Theory I. Temperature Effect on Drying Coefficient,” Journal of Agricultural Engineering Research, Vol. 6, 1961, pp. 169-174.
I. Doymaz, “Convective Air Drying Characteristics of Thin Layer Carrot,” Journal of Food Engineering, Vol. 61, 2004, pp. 359-364. http://dx.doi.org/10.1016/S0260-8774(03)00142-0
Z. F. Wang, J. H. Sun, X. J. Liao, F. Chen, G. H. Zhao, J. H. Wu and X. S. Hu, “Mathematical Modeling on Hot Air Drying of Thin Layer Apple Pomace,” Food Research International, Vol. 40, No. 1, 2007, pp. 39-46. http://dx.doi.org/10.1016/j.foodres.2006.07.017
A. Midilli, H. Kucuk and Z. Yapar, “A New Model for Single Layer Drying of Some Vegetables,” Drying Technology: An International Journal, Vol. 20, No. 7, 2002, pp. 1503-1513. http://dx.doi.org/10.1081/DRT-120005864
K. Sacilik and A. K. Elicin, “The Thin Layer Drying Characteristics of Organic Apple Slices,” Journal of Food Engineering, Vol. 73, No. 4, 2006, pp. 281-289. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.024
A. R. Celma, S. Rojas, F. Lopez, I. Montero and T. Miranda “Thin-Layer Drying Behaviour of Sludge of Olive Oil Extraction,” Journal of Food Engineering, Vol. 80, No. 4, 2007, pp. 1261-1271. http://dx.doi.org/10.1016/j.jfoodeng.2006.09.020
L. R. Verma, R. A. Bucklin, J. B. Endan and F. T. Wratten, “Effets of Drying Air Parameter on Rice Grying Model,” Transactions of the ASABE, Vol. 28, No. 1, 1985, pp. 296-301. http://dx.doi.org/10.13031/2013.32245
M. Peleg, “An Empirical Model for the Description of Moisture Sorption Curves,” Journal of Food Science, Vol. 53, No. 4, 1988, pp. 1216-1217. http://dx.doi.org/10.1111/j.1365-2621.1988.tb13565.x
M. Aghbashlo, et al., “Mathematical Modeling of Carrot Thin-Layer Drying Using New Model,” International Agrophysics, Vol. 23, 2009, pp. 313-317.
J. Crank, “The Mathematics of Diffusion,” Oxford University Press, Oxford, 1975.
L. Athinoula, Petrou, M. Roulia and K. Tampouris, “The Use of the Arrhenius Equation in the Study of Deterioration and of Cooking of Foods: Some Scientific and Pedagogic Aspect,” Science-Technology-Environment-Society (STES), Vol. 3, No. 1, 2002, pp. 87-97.
P.S. Madamba, “Thin Layer Drying Models for Osmotically Pre-Dried Young Coconut,” Drying Technology: An International Journal, Vol. 21, No. 9, 2003, pp. 17591780. http://dx.doi.org/10.1081/DRT-120025507
I. Doymaz, “Drying Characteristics and Kinetics of Okra,” Journal of Food Engineering, Vol. 69, No. 3, 2005, pp. 275-279. http://dx.doi.org/10.1016/j.jfoodeng.2004.08.019
B. Nourhène, K. Mohammed and K. Nabila, “Experimental and Mathematical Investigations of Convective Solar Drying of Four Varieties of Olive Leaves,” Food and Bioproducts Processing, Vol. 86, No. 3, 2008, pp. 176-184. http://dx.doi.org/10.1016/j.fbp.2007.10.001
S. Simal, A. Femenia, M. C. Garau and C. Rossello, “Use of Exponential, Page’s and Diffusional Models to Simulate the Drying Kinetics of Kiwi Fruit,” Journal of Food Engineering, Vol. 66, No. 3, 2005, pp. 323-328. http://dx.doi.org/10.1016/j.jfoodeng.2004.03.025
R. G. Elenga, G. Tsiba and G. J. Maniongui, “Effects of Drying Methods on the Drying Kinetics and the Essential Oil of Lippia Multiflora Moldenke Leaves,” Research Journal of Applied Sciences, Engineering and Technology, Vol. 3, No. 10, 2011, pp. 1135-1141.
K. Limpaiboon, “Effects of Temperature and Slice Thickness on Drying Kinetics of Pumpkin Slices,” Walailak Journal of Science and Technology (WJST), Vol. 8, No. 2, 2011, pp. 159-166.
G. O. I. Ezeiki and L. Otten, “Two-Compartment Model for Drying Unshelled Melon (egusi) Seeds,” American Society of Agricultural Engineers, Vol. 33, No. 1, 1991, pp. 73-78.
B. Abbasi Souraki, A. Ghaffari and Y. Bayat “Mathematical Modeling of Moisture and Solute Diffusion in the Cylindrical Green Bean During Osmotic Dehydration in Salt Solution,” Food and Bioproducts Processing, Vol. 90, 2012, pp. 64-71. http://dx.doi.org/10.1016/j.fbp.2010.11.015
N. J. Singh and R. K. Pandey, “Convective Air Drying Characteristics of Sweet Potato Cube (Ipomoea batatas),” Food and Bioproducts Processing, Vol. 90, No. 2, 2012, pp. 317-322. http://dx.doi.org/10.1016/j.fbp.2011.06.006
N. K. Rastogi, K. S. M. S. Raghavarao and K. Niranjan, “Mass Transfert during Osmotic Dehydration of Banana: Fickian Diffusion in Cylindrical Configuration,” Journal of Food Engineering, Vol. 31, No. 4, 1997, pp. 423-432. http://dx.doi.org/10.1016/S0260-8774(96)00086-6
R. G. Elenga, G. F. Dirras, J. G. Maniongui and B. Mabiala, “Thin-Layer Drying of Raffia Textiles Fiber,” BioResources, Vol. 6, No. 4, 2011, pp. 4135-4144.
T. Arumuganathan, M. R. Manikantan, R. D. Rai, S. Anandakumar and V. Khare, “Mathematical Modeling of Drying Kinetics of Milky Mushroom in a Fluidized Bed Dryer,” International Agrophysics, Vol. 23, 2009, pp. 1-7.
M. B. Lalit, A. Kar, S. Satya and N. N. Satya “Kinetics of Colour Change of Bamboo Shoot Slices during Microwave Drying,” International Journal of Food Science & Technology,Vol.46, No. 4, 2011, pp. 827-833.
N. Kumar, B. C. Sarkar and H. K. Shama, “Mathematical Modeling of Thin Layer Hot Air Drying of Carrot Pomace,” Journal of Food Science Technology, Vol. 49, No. 1, 2012, pp. 33-41. http://dx.doi.org/10.1007/s13197-011-0266-7
J. Stamm, “Diffusion in Cellulosic Materials,” Australian Pulp and Paper Industry Technical association Proceeding, Vol. 10, 1956, pp. 244-270.
H. Togrul, “Suitable Drying Model for Infrared Drying of Carrot,” Journal of Food Engineering, Vol. 77, No. 3, 2006, pp. 610-619. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.020
S. Simal, A. Femenia, M. C. Garau and C. Rossello, “Use of Exponential, Page’s and Diffusional Models to Simulate the Drying Kinetics of Kiwi Fruit,” Journal of Food Engineering, Vol. 66, No. 3, 2005, pp. 323-328. http://dx.doi.org/10.1016/j.jfoodeng.2004.03.025
W. Senadeera, R. Bhesh, Bhandari, G. Young, B. Wijesinghe, “Influence of Shapes of Selected Vegetable Materials on Drying Kinetics during Fluidized Bed Drying,” Journal of Food Engineering, Vol. 58, No. 3, 2003, pp. 277-283. http://dx.doi.org/10.1016/S0260-8774(02)00386-2
D. Chen, K. Li and X. Zhu, “Determination of Effective Moisture Diffusivity and Activation Energy for Drying of Powdered Peanut Shell under Isothermal Conditions,” BioResources, Vol. 7, No. 3, 2012, pp. 3670-3678.