%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