ABSTRACT
KINETIC STUDY OF CONVECTIVE DRYING OF BLUEBERRY VARIETY O'NEIL (Vaccinium corymbosum L.)

A. Vega-Gálvez1*, R. Lemus-Mondaca1, C. Tello-Ireland1, M. Miranda1, and F. Yagnam1
 
The aim of this research was to study and to model the drying kinetics of the blueberry (Vaccinium corymbosum L.) at three temperatures (60, 70 and 80 ºC) with an airflow of 2.0 ± 0.2 m s-1. Modeling of the desorption isotherm was carried out with the GAB (Guggenheim, Anderson and de Boer) equation, showing a good fit to experimental moisture data, giving as a result a monolayer moisture level of 0.084 g water g-1 dm. Newton, Henderson-Pabis, Page, Modified Page and Logarithmic mathematical models were applied in the study and in the modeling of the drying kinetics of this fruit. Kinetic parameters k of each model showed dependence on temperature, and were evaluated by an Arrhenius-type equation, with an activation energy of between 36.2 and 54.5 kJ mol-1. Logarithmic and Modified Page models gave the best fits for each drying curve, based on the statistical test determination coefficient, sum square error, root mean sum errors and Chi-square. In consequence, both models are excellent tools for estimating the drying time of this product.
Keywords: blueberry, GAB, drying, modeling, statistical tests.
1 Universidad de La Serena, Departamento de Ingeniería de Alimentos, Av. Raúl Bitrán s/n. Box 599, La Serena, Chile. * Corresponding author (avegag@userena.cl).