TG-DSC method applied to drying characteristics of areca inflorescence during drying

In this study, suitability of eight drying models available in literature on defining drying characteristics of areca inflorescence has been examined by non-linear regression analysis using the Statistic Computer Program. The coefficient of determination (R2) and the reduced chi-square (χ2) are used as indicators to evaluate the best suitable model. According to the results, the Verma et al. model gave the best results for explaining the drying characteristics of areca inflorescence. The drying process could be divided into three periods: rising rate, constant rate and the falling rate period. Fick’s second law can describe the moisture transport during the food drying process that takes place in the falling rate period. The values of effective diffusivity during the drying of areca inflorescence ranged from 2.756 × 10−7 to 6.257 × 10−7 m2/s and the activation energy was tested for 35.535 kJ/mol. The heat requirement of areca inflorescence at 40–60 °C was calculated from 50.57 to 60.50 kJ/kg during the drying process.