Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices

Drying of garlic slices in thin-layer have been studied with Infrared (IR) at 0.075, 0.15, 0.225 and 0.3 W cm(−2) radiation intensity and 0.75 and 1.25 m s(−1) air flow velocity. The results showed increasing in drying rate and decreasing at the time of drying with decreasing air flow velocity and increasing IR radiation intensity. The effective moisture diffusivity (D(eff)) was obtained using Fick’s diffusion equation and its mean values ranged between 5.83×10(−11) and 7.66×10(−10) m(2) s(−1) for all investigated conditions. In addition, a third-order polynomial equation linking the effective moisture diffusivity and moisture content was found. Average activation energy increased with the decrease of IR radiation and increase of air flow velocity. Thirteen different mathematical models were verified with non-linear regression analysis for describing the garlic drying process. Modified Henderson and Pabis model presented the best prediction of the drying of garlic slices.