Abstract

The aim of this research was to study and to model the drying kinetics of the blueberry (Vaccinium corymbosum L.) at three temperatures (60, 70 and 80 °C) with an airflow of 2.0 ± 0.2 m s-1. Modeling of the desorption isotherm was carried out with the GAB (Guggenheim, Anderson and de Boer) equation, showing a good fit to experimental moisture data, giving as a result a monolayer moisture level of 0.084 g water g-1 dm. Newton, Henderson-Pabis, Page, Modified Page and Logarithmic mathematical models were applied in the study and in the modeling of the drying kinetics of this fruit. Kinetic parameters k of each model showed dependence on temperature, and were evaluated by an Arrhenius-type equation, with an activation energy of between 36.2 and 54.5 kJ mol-1. Logarithmic and Modified Page models gave the best fits for each drying curve, based on the statistical test determination coefficient, sum square error, root mean sum errors and Chi-square. In consequence, both models are excellent tools for estimating the drying time of this product.