Effective moisture diffusivity and activation energy during convective drying of bread containing clove oil/orange oil

Abstract

The aim of present study was to investigate the characteristic drying behaviour of bread with the convective drying method for increasing bread shelf life. Effective moisture diffusivity and activation energy were compared in detail. According to the results, bread samples were dried between 0 and 450 min for 40 °C, 0–180 min for 50 °C and 60 °C, respectively. The experimental data with high coefficient of determination (R2) changed between 0.889 and 0.998. The values of Deff were obtained between 1.21 × 10−9-1.22 × 10−8 m2/s. Also, Ea values were found to be in range of 82.47–100.49 kJ/mol for bread samples which had additive-free and additive. When the bread samples without additives and the breads with essential oils were compared, it was found that the activation energy increased with the use of additives. Moisture content values decreased with the increase in time. Drying rate and moisture content relation showed the expected behaviour, thermally and morphologically.