Journal of Food Processing & Technology

Abstract

Mathematical Modelling of Thin Layer Drying Kinetics of Biodegradable Pellets

Kulsum Jan, Riar CS and Saxena DC

The deoiled rice bran, industrial waste (paddy husk, potato peels and banana peels) and plasticizers were added to develop pellets after extrusion for their further use in preparing molds (pots) for horticultural use. Pellets were prepared by extrusion technology using glycerol and cashew nut shell liquid as plasticizers and were dried in a chamber with constant air circulation (1.5 m/sec). Drying kinetics of pellets made from different formulations was studied at different temperatures (60, 70 and 80°C). In declining rate period, moisture transfer from pellets was described by applying 12 different mathematical models, and the corresponding rate constants (k) were calculated. The models in each case were finally selected to explain the drying behaviour based on Chi-square, RMSE and R2. Results indicated that removal of moisture from these pellets was rapid in initial hours and increased with increase in temperature as well. The effect of temperature on rate constant (k) was interpreted according to Arrhenius law. Drying rate and hence, k values were found to be significantly affected by temperature. The energy value increased upon increasing the plasticizer concentration (CNSL and Glycerol) in the formulation. Also, the energy required in the drying of pellets with CNSL as a plasticizer was higher as compared to those with the glycerol.