Moisture Diffusivity Determination of Different Parts of Longan Fruit

Figures & data

Figure 1 Anatony of longan fruit.

Figure 2 Influences of the drying air temperatures on drying curves for different components of longan fruit.

Figure 3 Comparison of predicted values and experimental data of flesh of longan fruit for temperature of 50°C, 60°C, 70°C, and 80°C.

Table 1 Diffusivities of different components of longan fruit

	Diffusivity (m^2/s) at temperature:				Mean diffusivity (m^2/s)
Component	50°C	60°C	70°C	80°C
Flesh	1.819 × 10^−9	2.431 × 10^−9	3.086 × 10^−9	4.156 × 10^−9	2.867 × 10^−9
Shell	2.524 × 10^−11	2.53 × 10^−11	1.97 × 10^−11	2.25 × 10^−11	2.32 × 10^−11
Seed stalk	2,524 × 10^−9	2.56 × 10^−9	2.07 × 10^−9	2.42 × 10^−9	2.39 × 10^−9
Seed coat	5.133 × 10^−12	4.74 × 10^−12	4.61 × 10^−12	3.49 × 10^−12	4.49 × 10^−12
Seed	2.936 × 10^−10	3.14 × 10^−10	2.63 × 10^−10	3.34 × 10^−10	3.01 × 10^−10

Figure 4 Variation of the moisture diffusivity of flesh of longan fruit as a function of the reciprocal of absolute drying air temperature.