The effect of different drying conditions on effective moisture diffusivity, specific energy consumption and extraction efficiency of Melissa officinalis essential oil

Document Type : Research Article

Authors

1 M.Sc. Graduate student/ Razi University

2 Razi University, Kermanshah, Iran

3 Department of Pharmaceutics, Novel Drug Delivery Research Center, Students Research Committee School of Pharmacy, Kermanshah University of Medical Sciences (KUMS), Kermanshah, Iran

Abstract

The aim of this study was to investigate the effect of temperature and air displacement rate on effective moisture diffusivity, specific energy consumption, drying rate, moisture ratio, and the extraction efficiency of Melissa officinalis essential oil in hybrid dryer as thin layer. This paper presents the thin layer drying behavior of Tarragon (Melissa officinalis) by a solar hybrid dryer. Experiments were carried out at the air temperatures of 40ºC, 50ºC, 60ºC, 70ºC and air velocity of 1m/s, 1.5 and 2 m/s. Effective moisture diffusivity values were achieved to be in the range of 7.1×10−12-1.05×10−11 m2/s. Specific energy consumption values were achieved to be in the range of 75.65-326.76 (MJ/kg). Also the effect of the air velocity on the drying time at a low temperature is greater than that at a high temperature. The highest amount of essential oil related to a temperature of 40°C and air velocity of 1-1.5 m/s was achieved with approximately 0.5 cc (v/w) and by increasing the temperature from 40°C to 70°C the amount of essential oil was decreased Significantly.

Graphical Abstract

The effect of different drying conditions on effective moisture diffusivity, specific energy consumption and extraction efficiency of Melissa officinalis essential oil

Highlights

  • The drying process was administered using various velocities of 1, 1.5, and 2 m/s and temperatures of 40, 50, 60, 70 °C.
  • The max amount of SEC (326.76 MJ/kg) was obtained at the input temperature of 70°C and velocity of 2 m/s
  • The highest essential oil amount equal to 0.5 ml (v/w) was obtained at temperature of 40°C and velocity of 1-1.5 m/s.
  • Increasing the drying temperature increases the energy consumption, increases the effective moisture diffusion coefficient and reduces the amount of essential oil.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 8, Issue 1
November 2020
Pages 129-138

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History

  • Receive Date: 30 December 2019
  • Revise Date: 10 March 2020
  • Accept Date: 02 May 2020

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