naa a22 4500 510726291 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0758-5 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0758-5 Moisture Diffusivity Coefficient and Convective Drying Modelling of Murta ( Ugni molinae Turcz): Influence of Temperature and Vacuum on Drying Kinetics [Elektronische Daten] [Kong Ah-Hen, Carlos Zambra, Juan Aguëro, Antonio Vega-Gálvez, Roberto Lemus-Mondaca] In this study, murta (Ugni molinae Turcz) or murtilla berries were dried in single layer at air temperatures of 50, 60 and 70°C under vacuum and atmospheric pressure conditions. The effect of drying air temperature and vacuum on the basic dehydration characteristics of murta was determined. For the kinetic modelling, ten mathematical expressions were fitted to the experimental data. Kinetic parameters and diffusion coefficients as evaluated by an Arrhenius-type equation, showed temperature dependency. Fick's second law was used to calculate the effective moisture diffusivity that varied from 3.10 to 11.27 × 10−10m2/s and from 5.50 to 11.30 × 10−10m2/s with activation energy values of 59.27 and 34.30kJ/mol for atmospheric pressure and vacuum drying, respectively. According to the statistical tests applied, the Midilli-Kuҫuk model obtained the best-fit quality on experimental data, followed closely by the Weibull distribution model, the Page and the modified Page models. Springer Science+Business Media, LLC, 2011 Murta berries nationallicence Kinetic modelling nationallicence Vacuum drying nationallicence Diffusion coefficient nationallicence Weibull distribution nationallicence Ah-Hen Kong Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, Chile aut Zambra Carlos Universidad Arturo Prat, Av. Arturo Prat 2120, Iquique, Chile aut Aguëro Juan Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, Chile aut Vega-Gálvez Antonio Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut Lemus-Mondaca Roberto Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 919-930 1935-5130 6:4<919 2013 6 11947 https://doi.org/10.1007/s11947-011-0758-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0758-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ah-Hen Kong Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, Chile aut NATIONALLICENCE 700 1- Zambra Carlos Universidad Arturo Prat, Av. Arturo Prat 2120, Iquique, Chile aut NATIONALLICENCE 700 1- Aguëro Juan Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, Chile aut NATIONALLICENCE 700 1- Vega-Gálvez Antonio Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut NATIONALLICENCE 700 1- Lemus-Mondaca Roberto Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 919-930 1935-5130 6:4<919 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer