Elfar, S., Matouk, A., Khalil, M. (2025). Mathematical Modelling of Convective Hot Air Drying of Garlic Slices. Journal of Soil Sciences and Agricultural Engineering, 16(6), 157-166. doi: 10.21608/jssae.2025.386458.1288
S. E. Elfar; A. M. Matouk; Meral M. Khalil. "Mathematical Modelling of Convective Hot Air Drying of Garlic Slices". Journal of Soil Sciences and Agricultural Engineering, 16, 6, 2025, 157-166. doi: 10.21608/jssae.2025.386458.1288
Elfar, S., Matouk, A., Khalil, M. (2025). 'Mathematical Modelling of Convective Hot Air Drying of Garlic Slices', Journal of Soil Sciences and Agricultural Engineering, 16(6), pp. 157-166. doi: 10.21608/jssae.2025.386458.1288
Elfar, S., Matouk, A., Khalil, M. Mathematical Modelling of Convective Hot Air Drying of Garlic Slices. Journal of Soil Sciences and Agricultural Engineering, 2025; 16(6): 157-166. doi: 10.21608/jssae.2025.386458.1288
Mathematical Modelling of Convective Hot Air Drying of Garlic Slices
Faculty of Agriculture, Dep. of Agric. Eng., Mansoura University, Egypt.
Abstract
The present study investigates the mathematical modelling and drying kinetics of garlic slices using a laboratory dryer at five drying air temperature levels (45, 50, 55, 60, and 65°C). Comparison was made between untreated and pretreated samples, using a 0.5% w/w sodium metabisulfite (Na₂O₅S₂) solution for 10 min. A constant air flow rate of 0.708 m³/s and slice thicknesses ranging from 2 to 3 mm were used. Ten different drying mathematical models were used to simulate and evaluate the drying data. The models were evaluated based on the coefficient of determination (R²), standard error (SE), chi-square (χ²), and root mean square error (RMSE). The results indicated that a three-term exponential model satisfactorily describes the garlic drying behavior at all drying air temperatures, for both treated and untreated garlic slices. The effective moisture diffusivities varied from 2.225 × 10-10 to 3.1187 × 10-10, and from 2.0517 × 10-10 to 2.9545 × 10-10 for treated and untreated garlic slices, respectively, over the temperature range studied. The activation energy was calculated based on the Arrhenius equation and found to be 15.429 and 16.552 kJ/mol for treated and untreated garlic slices, respectively. Pretreatment with sodium metabisulfite showed a positive effect on the rehydration rate and color, indicating improved product quality.
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