Abstract
This work aims to conduct an experimental study of the drying kinetics of castor bean fruits (Ricinuscommunis L., “BRS Energia” variety). Experiments were conducted using an oven at air temperatures 50 and 70°C and air relative humidity values 16.34 and 6.24%, respectively. The castor bean fruits were considered as a triaxial spheroid. The experimental moisture content data as a function of time were fitted to different lumped models (namely Henderson and Pabis, Page, Midilli and two-term exponential models) available in the literature.The values of the effective moisture diffusivity were obtained from the Fick's diffusion model. Results shows that the two-term drying model could adequately describe the thin layer drying behavior of castor bean fruit, and that the effective moisture diffusivity increases with increasing drying air temperature.
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