Effect of initial moisture content on the thin layer drying characteristics of hazelnuts during roasting

Effect of initial moisture content on the thin layer drying characteristics of hazelnuts during roasting was described for a temperature range of 100-160 degrees C, using several thin layer equations. The effective diffusivity varied from 2.8x10(-7) to 21.5x10(-7) m(2)/s over the temperature and moisture range. Temperature dependence of the diffusivity coefficient was described by Arrhenius-type relationship. The activation energy for moisture diffusion was found to be 2703 kJ/kg, 2289 kJ/kg gnd 2030 kJ/kg for the initial moisture content of 12.3% db, 6.14% db, and 2.41% db, respectively. Two-term equation gave better predictions than Henderson and Pabis and Thompson equations, and satisfactorily described thin layer drying characteristics of hazelnut roasting. A generalised mathematical model with the linear temperature dependence for moistured, non-treated and pre-dried hazelnuts were also developed.