J Sci Food Agric. 2021 May 17. doi: 10.1002/jsfa.11320. Online ahead of print.
ABSTRACT
BACKGROUND: Stevia leaves were subjected to convective hot-air, infrared, and vacuum drying at 40, 60, and 80 °C, followed by an assessment of thermophysical properties and microstructure, along with drying kinetics modelling and evaluation of energy features for all drying operations.
RESULTS: Effective moisture diffusivity (Deff ) showed dependency on temperature with values ranging from 1.08×10-12 to 7.43×10-12 m2 s-1 for convective drying, from 0.71×10-12 to 6.60×10-12 m2 s-1 for infrared drying, and from 1.29×10-12 to 5.39×10-12 m2 s-1 for vacuum drying. The thermal properties of the dried Stevia leaves under different drying conditions, showed values of density, specific heat, thermal diffusivity, thermal conductivity, and thermal effusivity ranging from 95.6 to 116.2 kg m-3 , 3050 to 3900 J kg-1 K-1 , 4.28×10-7 to 5.60×10-7 m2 s-1 , 0.16 to 0.23 W m-1 K-1 and 244 to 305 W s0.5 m-2 K-1 respectively. As for microstructure, the convective hot-air drying showed better preserved leaves characteristics, compared to infrared- and vacuum-drying, whereby SEM image analysis also revealed noticeable differences at higher temperatures. Statistical analysis showed that the Midilli-Kuçuk model fitted best the experimental data of drying curves (0.961<r2 <0.999, 0.000064<SSE<0.005359, and 0.000074<χ2 <0.006278). Comparison of the drying methods with respect to energy features, showed that convective drying at 80 °C led to lowest specific energy consumption (61.86 kWh kg-1 ) with highest efficiency (8.5%).
CONCLUSION: The results of this study contribute to a better understanding of the drying behaviour and showed that thermophysical properties of dried Stevia leaves and energy features are affected by drying methods. This article is protected by copyright. All rights reserved.
PMID:34000065 | DOI:10.1002/jsfa.11320
