Influence of Shrinkage during Drying on Curcuma Effective Diffusivity with 2D Image Analysis

Lamhot Parulian Manalu, Subandrio Subandrio, Harianto Harianto, Armansyah Halomoan Tambunan

Abstract


The effects of drying conditions on shrinkage of curcuma were studied. A thin-layer dryer with machine vision 2D system and image analysis software was used. Curcuma slices were dried at temperatures of 50, 60 and 70 oC and the falling drying rate data were used to calculate the effective diffusion coefficients from the Fick’s equation. Changes in area of the slice were measured every 5 minute during drying. Shrinkage showed almost linear relation with moisture content. It was found that air temperature had no significant effect on shrinkage. Shrinkage of volume and surface area of curcuma slices at the studied air drying temperatures ranges from 0.6719 to 0.9183 and 0.0575 to 0.2190 respectively. The linear equation model is fittable to represent the shrinkage of sliced curcuma with high coefficient of determination. Effective diffusivity values by considering the shrinkage were estimated in the range of 4.93-7.18 × 10-9 m2/s, while without considering the shrinkage were in the range of 10.4-14.4 × 10-9 m2/s.


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