International Journal of Scientific & Technology Research

Home About Us Scope Editorial Board Blog/Latest News Contact Us
10th percentile
Powered by  Scopus
Scopus coverage:
Nov 2018 to May 2020


IJSTR >> Volume 7 - Issue 4, April 2018 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Forced Convection Hot Air Drying Of Hardened Egg Slices

[Full Text]



Mecha Peter, Nyaanga Daudi M.,Njue Musa R.



Activation energy,Diffusivity,Forced convection, Hardened eggs, Models, Thin layer drying, Shelf life.



The aim of the study was to test and select thin layer drying models for egg drying under forced convection. To achieve it, an experimental forced convection was used to provide airflow rate of 0.15m3/s with temperature ranging from 35-45 oC to dry a 0.03m thick layer of hardened eggs. The eggs were dried and retrieved every 20 minutes to determine the moisture content and moisture ratio respectively. The resulting experimental moisture ratios were fitted to Newton, Page, Modified page, Henderson and pabis, Logarithmic, Simplified Fickís diffusion Equation modified page equation11, Demir et.al, and Aghbashlo et.al. Among the nine models, the Page model best described the forced convection hot air drying of hardened egg slices. It was also observed that an increase in air temperature significantly reduced the drying time with falling rate period. The average values of effective diffusivities of hardened egg in the drying process at 35Ė45 oC varied in the range of 3.10 x 10-07 to 6.38 x 10-07 m2/s with increase in temperature. An Arrhenius relation with an activation energy value of 58.729kJ/mol for the whole drying process of eggs was found. This showed the effect of varying temperature on moisture diffusivity in eggs increased with temperature.



[1] Kumaravel S, Hema R, Kamaleshwari A, Yusuf AD, Abu M, Nasir AN, et al. Effect of oven drying on the nutritional properties of whole egg and its components. New York Science Journal. 2011;4(11):1-4.

[2] Darvishi H, Khoshtaghaza M, Zarein M, Azadbakht M. Ohmic processing of liquid whole egg, white egg and yolk. Agric Eng Int: CIGR Journal. 2012;14(4):224-30.
[3] Eke M, Olaitan N, Ochefu J. Effect of storage conditions on the quality attributes of shell (table) eggs. Nigerian Food Journal. 2013;31(2):18-24.

[4] Bhandari B, Bansal N, Zhang M, Schuck P. Handbook of food powders. Woodhead Publishing; 2013.

[5] Jaekel T, Dautel K, Ternes W. Preserving functional properties of henís egg yolk during freeze-drying. Journal of Food Engineering. 2008;87(4):522-6.

[6] Guan Z, Wang X, Li M, Jiang X. Mathematical modeling on hot air drying of thin layer fresh tilapia fillets. Polish Journal of Food and Nutrition Sciences. 2013;63(1):25-33.

[7] Naderinezhad S, Etesami N, Poormalek Najafabady A, Ghasemi Falavarjani M. Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters. Food science & nutrition. 2016;4(1):110-8.

[8] Erbay Z, Icier F. A review of thin layer drying of foods: theory, modeling, and experimental results. Critical reviews in food science and nutrition. 2010;50(5):441-64.

[9] Ronoh E, Kanali C, Mailutha J, Shitanda D. Thin layer drying kinetics of amaranth (Amaranthus cruentus) grains in a natural convection solar tent dryer. African Journal of Food, Agriculture, Nutrition and Development. 2010;10(3).

[10] Hii C, Law C, Cloke M. Modeling using a new thin layer drying model and product quality of cocoa. Journal of Food Engineering. 2009;90(2):191-8.

[11] Wang Z, Sun J, Liao X, Chen F, Zhao G, Wu J, et al. Mathematical modeling on hot air drying of thin layer apple pomace. Food Research International. 2007;40(1):39-46.

[12] Sacilik K, Elicin AK. The thin layer drying characteristics of organic apple slices. Journal of food engineering. 2006;73(3):281-9.

[13] Olurin TO, Adelekan AO, Olosunde WA. Mathematical modelling of drying characteristics of blanched field pumpkin (Cucurbita pepo L) slices. Agricultural Engineering International: CIGR Journal. 2012;14(4):246-54.

[14] Da Silva WP, e Silva CM, Gama FJ, Gomes JP. Mathematical models to describe thin-layer drying and to determine drying rate of whole bananas. Journal of the Saudi Society of Agricultural Sciences. 2014;13(1):67-74.

[15] Kajuna S, Silayo V, Mkenda A, Makungu P. Thin-layer drying of diced cassava roots. African Journal of Science and Technology. 2001;2(2).

[16] Ahmat T, Barka M, Aregba AW, Bruneau D. Convective Drying Kinetics of Fresh Beef: An Experimental and Modeling Approach. Journal of Food Processing and Preservation. 2015;39(6):2581-95.

[17] Onwude D, Hashim N, Janius R, Nawi N, Abdan K. Modeling the Thin‐Layer Drying of Fruits and Vegetables: A Review. Comprehensive Reviews in Food Science and Food Safety. 2016.

[18] Mirzaee E, Rafiee S, Keyhani A. Evaluation and selection of thin-layer models for drying kinetics of apricot (cv. NASIRY). Agricultural Engineering International: CIGR Journal. 2010;12(2):111-6.

[19] Sridhar D, Madhu GM. Drying kinetics and mathematical modeling of Casuarina Equisetifolia wood chips at various temperatures. Periodica Polytechnica Chemical Engineering. 2015;59(4):288.

[20] Fernando J, Amarasinghe A. Drying kinetics and mathematical modeling of hot air drying of coconut coir pith. SpringerPlus. 2016;5(1):1-12.

[21] Alibas I. Selection of a the best suitable thin-layer drying mathematical model for vacuum dried red chili pepper. Journal of Biological and Environmental Sciences. 2012;6(17).

[22] Abdi-Gaol F, Asghari A, Zadhossein S. Verification of a novel Thin-Layer Drying Mathematical Model of air Dried Mint leaves. International Conference on Modern Research in Agricultural Science and Environment; Malaysia-Kuala Lumpur2015.

[23] Sahari Y, Driscoll R, editors. Thin Layer drying of Agricultural Products: A review. Third Malaysian Post Graduate conference (MPC) 2013; 2013.

[24] Gupta P, Ahmed J, Shivhare U, Raghavan G. Drying characteristics of red chilli. Drying technology. 2002;20(10):1975-87.

[25] Diamante LM, editor Drying characteristics of sweet potato slices. Proceedings of the international conference of preservation and security; 1994.

[26] Simal S, Rossello C, Berna A, Mulet A. Heat and mass transfer model for potato drying. Chemical Engineering Science. 1994;49(22):3739-44.

[27] Ruan C-Q, Chi Y-J, ZhaNg R-D. Kinetics of hydrolysis of egg white protein by pepsin. Czech J Food Sci. 2010;28:355-63.

[28] Chayjan RA, Salari K, Abedi Q, Sabziparvar AA. Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying. Journal of food science and technology. 2013;50(4):667-77.

[29] Onwude D, Hashim N, Janius R, Nawi N, Abdan K. Modelling the convective drying process of pumpkin (Cucurbita moschata) using an artificial neural network. International Food Research Journal. 2016;23.