Drying Kinetics and Modelling of Butterfly Pea Flower with Hot Air

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Mongkolchai Kampagdee
Virat Whangkuanklang
Karan Homchad


This research investigated the chemical kinetics, drying rate, specific energy consumption, and mathematical modeling of butterfly pea flower drying. The conditions of the drying tests include three levels of hot air temperature (50, 60, and 70 °C) and two levels of air velocity (1 and 2 m/s). The results showed that hot air temperature and air velocity affect the drying of butterfly pea flowers. The drying time decreased with increasing temperature and velocity. The average drying rate was 62 % at 60 °C and increased to 84% at 70 °C. The best performance for the specific energy value was drying butterfly pea flowers at 70 °C hot air temperature with 2 m/s air velocity. Hence, the value equals 16 % compared to the highest specific energy value of drying. The drying rate of butterfly pea flowers increased when the temperature and velocity increased. The results of the mathematical model prediction of the butterfly pea flower drying showed that the Wang and Singh equations were the best predictors of drying results, with R2 values between 0.987970239 to 0.994963057 and χ2 values between 0.006830940 to 0.009775177.

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Kampagdee, M., Whangkuanklang, V., & Homchad, K. (2024). Drying Kinetics and Modelling of Butterfly Pea Flower with Hot Air. Journal of Science and Technology, Rajabhat Maha Sarakham University, 7(1), 93–106. Retrieved from https://ph02.tci-thaijo.org/index.php/jstrmu/article/view/252689
Research Articles
Author Biographies

Mongkolchai Kampagdee, Rajamangala University of Technology Isan

Agricultural Machinery Engineering, Faculty of Engineering and Technology

Virat Whangkuanklang, Rajamangala University of Technology Isan

Agricultural Machinery Engineering, Faculty of Engineering and Technology

Karan Homchad, Rajamangala University of Technology Isan

Agricultural Machinery Engineering, Faculty of Engineering and Technology


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