Ahmad Fudholi, - and Chan Hoy Yen, - and Habibis Saleh, - and Dayang Fredalina Basri, - and Mohd Hafidz Ruslan, - and Rado Yendra, - and Ari Pani Desvina, - and RAHMADENI, - and Kamaruzzaman Sopian, - Activation Energy of Thin-layer Drying Kinetics of Belimbing Dayak Fruit (Baccaurea angulata).

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Abstract

Drying using a hot air chamber was tested on samples of belimbing dayak (Baccaurea angulata). The drying experiments were performed at drying air temperature 40, 45 and 50°C, respectivly and at a constant relative humidity of 20% and constant air velocity of 1 m/s. The drying kinetics of B. angulata were investigated and obtained. The time required to dry B. angulata from an initial moisture content of about 89% (wb) to the final moisture content of around 8% (wb) was 13, 11.5 and 7 h at 45, 50 and 55°C of drying air temperature respectively. The effective moisture Diffusivity (Deff) of B. angulata increased from 1.99×10-9 to 3.71×10-9 m2 /s as the drying air temperature increased from 45 to 55°C. The activation energy of diffusion (Ea) was calculated about 54 kJ/mol. Keywords: Activation energy, B. angulata, belimbing dayak, drying kinetics, hot air chamber

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