An experimental study of shatkora (Citrus Macroptera) in a tray dryer: Effect on drying kinetics and product quality

Citrus macroptera is a citrus fruit locally known as Shatkora and the fruit of this plant were used for various purposes especially for cooking and also as an odorant in perfume industries.In this research work, Shatkora peel was dried using a laboratory scale tray dryer. The experimental work was c...

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Main Authors:	Uddin, M. Rakib, Akter, Syeada Nelima, Pervez, Md. Shahria, Munusamy, Thurga Devi, Khan, Maksudur R.
Format:	Article
Language:	English
Published:	Universiti Malaysia Pahang 2019
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/26013/ http://umpir.ump.edu.my/id/eprint/26013/ http://umpir.ump.edu.my/id/eprint/26013/ http://umpir.ump.edu.my/id/eprint/26013/1/13.%20An%20experimental%20study%20of%20shatkora%20%28Citrus%20Macroptera%29.pdf

id	ump-26013
recordtype	eprints
spelling	ump-260132019-11-21T08:28:45Z http://umpir.ump.edu.my/id/eprint/26013/ An experimental study of shatkora (Citrus Macroptera) in a tray dryer: Effect on drying kinetics and product quality Uddin, M. Rakib Akter, Syeada Nelima Pervez, Md. Shahria Munusamy, Thurga Devi Khan, Maksudur R. TP Chemical technology Citrus macroptera is a citrus fruit locally known as Shatkora and the fruit of this plant were used for various purposes especially for cooking and also as an odorant in perfume industries.In this research work, Shatkora peel was dried using a laboratory scale tray dryer. The experimental work was conducted at an inlet temperature of 40–60°C and velocities from 0.5–0.9 m/s. Besides, the thickness of the layer was varied between 2– 10 mm. The results demonstrated that the rate of drying was increased accordingly with rise in both air temperature and air velocity however a decreased in layer thickness was noticed. At high air temperature, moisture content of solid achieved equilibrium state within short period of time. On the other hand, moisture diffusivity of Shatkora was evaluated by applying Fick’s second law and the value was varied from 1.78 × 10-8 to 2.83 × 10-7. In addition, activation energy was determined by using Arrhenius type relation and 19.70 kJ/mol was obtained. Universiti Malaysia Pahang 2019 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/26013/1/13.%20An%20experimental%20study%20of%20shatkora%20%28Citrus%20Macroptera%29.pdf Uddin, M. Rakib and Akter, Syeada Nelima and Pervez, Md. Shahria and Munusamy, Thurga Devi and Khan, Maksudur R. (2019) An experimental study of shatkora (Citrus Macroptera) in a tray dryer: Effect on drying kinetics and product quality. Journal of Chemical Engineering and Industrial Biotechnology (JCEIB), 5 (5). pp. 79-90. ISSN 0126-8139 https://jceib.ump.edu.my/index.php/en/volume-5-docman/128-an-experimental-studyof-shatkora-citrus-macroptera-in-a-tray-dryer-effect-on-drying-kinetics-and-product-quality DOI: https://doi.org/10.15282/JCEIB.V5.08.29/3/2019/5.5
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Uddin, M. Rakib Akter, Syeada Nelima Pervez, Md. Shahria Munusamy, Thurga Devi Khan, Maksudur R. An experimental study of shatkora (Citrus Macroptera) in a tray dryer: Effect on drying kinetics and product quality
description	Citrus macroptera is a citrus fruit locally known as Shatkora and the fruit of this plant were used for various purposes especially for cooking and also as an odorant in perfume industries.In this research work, Shatkora peel was dried using a laboratory scale tray dryer. The experimental work was conducted at an inlet temperature of 40–60°C and velocities from 0.5–0.9 m/s. Besides, the thickness of the layer was varied between 2– 10 mm. The results demonstrated that the rate of drying was increased accordingly with rise in both air temperature and air velocity however a decreased in layer thickness was noticed. At high air temperature, moisture content of solid achieved equilibrium state within short period of time. On the other hand, moisture diffusivity of Shatkora was evaluated by applying Fick’s second law and the value was varied from 1.78 × 10-8 to 2.83 × 10-7. In addition, activation energy was determined by using Arrhenius type relation and 19.70 kJ/mol was obtained.
format	Article
author	Uddin, M. Rakib Akter, Syeada Nelima Pervez, Md. Shahria Munusamy, Thurga Devi Khan, Maksudur R.
author_facet	Uddin, M. Rakib Akter, Syeada Nelima Pervez, Md. Shahria Munusamy, Thurga Devi Khan, Maksudur R.
author_sort	Uddin, M. Rakib
title	An experimental study of shatkora (Citrus Macroptera) in a tray dryer: Effect on drying kinetics and product quality
title_short	An experimental study of shatkora (Citrus Macroptera) in a tray dryer: Effect on drying kinetics and product quality
title_full	An experimental study of shatkora (Citrus Macroptera) in a tray dryer: Effect on drying kinetics and product quality
title_fullStr	An experimental study of shatkora (Citrus Macroptera) in a tray dryer: Effect on drying kinetics and product quality
title_full_unstemmed	An experimental study of shatkora (Citrus Macroptera) in a tray dryer: Effect on drying kinetics and product quality
title_sort	experimental study of shatkora (citrus macroptera) in a tray dryer: effect on drying kinetics and product quality
publisher	Universiti Malaysia Pahang
publishDate	2019
url	http://umpir.ump.edu.my/id/eprint/26013/ http://umpir.ump.edu.my/id/eprint/26013/ http://umpir.ump.edu.my/id/eprint/26013/ http://umpir.ump.edu.my/id/eprint/26013/1/13.%20An%20experimental%20study%20of%20shatkora%20%28Citrus%20Macroptera%29.pdf
first_indexed	2023-09-18T22:40:14Z
last_indexed	2023-09-18T22:40:14Z
_version_	1777416865960689664

An experimental study of shatkora (Citrus Macroptera) in a tray dryer: Effect on drying kinetics and product quality

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