%0 Journal Article %A Ebru Kavak Akpinar and Seda Toraman %D 2013 %J International Journal of Nutrition and Food Engineering %B World Academy of Science, Engineering and Technology %I Open Science Index 78, 2013 %T Estimation of the Moisture Diffusivity and Activation Energy in Thin Layer Drying of Ginger Slices %U https://publications.waset.org/pdf/10506 %V 78 %X In the present work, the effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick-s diffusion equation. The results showed that increasing drying temperature accelerated the drying process. All drying experiments had only falling rate period. The average effective moisture diffusivity values varied from 2.807x10-10 to 6.977x10-10m2 s_1 over the temperature and velocity range. The temperature dependence of the effective moisture diffusivity for the thin layer drying of the ginger slices was satisfactorily described by an Arrhenius-type relationship with activation energy values of 19.313- 22.722 kJ.mol-1 within 40–70 °C and 0.8-3 ms-1 temperature range. %P 415 - 418