Studies On the Drying Kinetics of Celery Purée Under Controlled Temperature Conditions Using a Halogen Moisture Analyzer
Year: 2026
Type: article
Abstract: This study investigates the drying kinetics of celery purée (Apium graveolens L.) using a halogen moisture analyzer at isothermal temperatures ranging from 50 to 105°C. Thermogravimetric analysis (TG/DTG/DTA) revealed an initial moisture content of 88.67% and characteristic thermal degradation of hemicellulose, cellulose, and lignin. Thin-layer drying curves were obtained, and effective moisture diffusion coefficients increased with temperature, ranging from 4.083·10-10 to 20.511·10-10 m2/s. Activation energy for moisture diffusion, calculated using the Arrhenius equation, was 30.18 kJ/mol, comparable to literature values reported for celery slices. Results indicate similar moisture diffusion mechanisms despite structural differences between purée and intact plant tissues. The study provides valuable experimental data for optimizing drying processes, reducing energy consumption, and producing high-quality dehydrated vegetable products with potential industrial applications.
Institution: Gheorghe Asachi Technical University of Iași
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7160875300
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