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| Drying characteristics and characteristic parameters of fresh sesame residue |
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| DOI： |
| KeyWord:sesame residue drying moisture effective diffusivity activation energy |
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| Abstract: |
| In order to effectively deal with fresh sesame residue with high moisture content and viscosity, the effects of temperature （50-120?℃） on drying characteristics of fresh sesame residue and amino acid composition and content of dry sesame residue were studied. The results showed that the higher the drying temperature, the greater the moisture effective diffusivity and the faster the drying rate. When the temperature increased from 50?℃to 120?℃, the moisture effective diffusivity increased from 5.47×10-10m2/s to 4.29×10-9 m2/s, the activation energy was 32.84 kJ/mol, and the amino acid composition and content of dry sesame residue changed little at 50, 120?℃. The surface structure of sesame residue was observed by scanning electron microscope. It was found that the sesame residue dried at 120?℃ had more water channels and looser structure than those at 50?℃. |
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