DOI: 10.

2478/ata-2020-0015

Amor Bouhdjar et al. Acta Technologica Agriculturae 2/2020

Acta Technologica Agriculturae 2

Nitra, Slovaca Universitas Agriculturae Nitriae, 2020, pp. 92–98

IMPROVED PROCEDURE FOR NATURAL CONVECTION GARLIC DRYING

Amor BOUHDJAR1*, Hakim SEMAI1, Amal BOUKADOUM1, Sofiane ELMOKRETAR1,

Azzedine MAZARI2, Mohamed SEMIANI2, Aissa AMARI1
1
Renewable Energy Development Centre (CDER) Route de l’Observatoire Bouzaréah Algiers, Algeria
2
Institut National de la Recherche Agronomique d’Alger (INRAA) Hassen Badi El Harrach Algiers, Algeria

Vegetable drying is an energy consuming procedure despite the fact that it is the most efficient way to preserve agricultural
products. This study investigates a new way to dry good quality garlic at lower cost. Thin garlic layer was submitted to free
convection airflow at air drying temperature of 40 °C, 50 °C, and 60 °C. Using the slope method, effective diffusivity coefficient was
determined at each drying temperature during the first and second falling drying rate periods. Considering the former, it increased
with increasing temperature. In relation to latter, it decreased with the temperature increase. However, at low drying temperatures,
process keeps on going to very low moisture content; and it develops to an asymptotic value at high temperatures, indicating that
shrinking at high temperature prevents evaporation of some residual moisture. Considered separately, these temperatures do not
reflect the conditions met in solar drying, since in solar systems, air temperature increases during the day with increasing solar
radiation. Therefore, characterization of garlic drying by means of step temperature varying – the first hour of drying at 40 °C; the
second hour of drying at 50 °C, and the remaining time of drying at 60 °C – might better correspond with conditions under solar
drying and result in better understanding of the process.

Keywords: free convection airflow; stepwise increasing temperature; solar drying; effective diffusivity

Throughout the world, garlic is widely used in cuisine. It is a complex phenomenon, which involves simultaneous
is believed that it can also be used as an effective form of actions of heat and mass transfer in the product.
plant-based medicine in many ways and thanks to these Understanding of such a phenomenon is based on a good
properties, it is a very important commercial product. knowledge of the balances between air and product,
The annual world production is approx. 27 million tons and control of the kinetics of the product drying and
and this makes it the tenth most harvested vegetable in the processing.
world. It is predominantly produced in few places, yet it is Multiple studies (Bozkir et al., 2019; Figiel, 2009; İlter et
transported all over the world. Considered under harvest al., 2018; Younis et al., 2018; Thuwapanichayanan et al., 2014;
form, the vegetable mass consists of more than two third Ruhanian and Movagharnejad, 2016; Ondro et al. 2017)
of water. This would induce higher costs in transportation, considered different drying techniques, such as convective
storage and other handlings. Moreover, when the rest period hot air, microwave drying, combined microwave convective
(60–80 days) expires, the garlic sprouts rapidly emerge after drying, vacuum microwave drying, far infrared radiation
dormancy. Consequently, nutritional value in the garlic is drying assisted heat pump, combined drying. Amiri Chayjan
diminished, and due to withering of the stem and trunk, et al. (2012) studied thin layer drying properties of garlic
garlic quality is lowered (Amiri Chayjan et al., 2012). sheets under semi fluidized and fluidized bed conditions.
Drying might be the best way to lower the additional The bed was submitted to convective air at different
costs by reducing the weight to less than one third of the temperatures and velocities. They tested different empirical
initial weight. In addition, low moisture content reduces correlations in order to determine the diffusivity coefficient
microbial and enzymatic changes throughout the storage in the product. Sharma and Prasad (2004) undertook
period, hence, extending the shelf life of the product (Sacilik combined drying of garlic cloves, which consisted of
and Unal, 2005; Barrozo et al., 2001). continuous applying microwave of 10–40 W together with
However, drying is a process involving phase change, hot air at temperature of 40–70 °C and velocities of 1.0 and
therefore, it is a process that consumes much more energy. 2.0 m·s-1. They observed diffusivity dependences on initial
It is a complicated process including transient transfer moisture content, air temperature and microwave power
of mass and heat with certain rate processes, which may at given velocities. Pezzutti and Crapiste (1997) studied
result in modifications in product quality (Al-Neama and changes in garlic flavour during dehydration as a function
Farkas, 2016). In order to optimize the process, knowledge of temperature. They noticed that, at high temperatures,
on the drying mechanisms is essential. Vegetable drying there is a loss of flavour strength. Afriyie et al. (2009)

Contact address: Amor Bouhdjar, Renewable Energy Development Centre (CDER) Route de l’Observatoire Bouzaréah Algiers, Algeria,
e-mail: a.bouhdjar@cder.dz; bouhdjar.amor@gmail.com

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studied solar process drying in solar dryer. The efficiency

of the proposed system is dependent on the local relative
humidity. Furthermore, Afriyie et al. (2011) considered
an improved configuration of a solar dryer and proposed
several suggestions with respect to geographical regions.
However, they did not investigate the characterization of the
crop under evolving drying conditions. Certain properties
of food, such as colour, structure, aroma compounds, and
nutritional substances, are significantly influenced by high
temperatures. Changes in these properties may negatively
affect the product quality (Pezzutti and Crapiste, 1997).
Following an adequate drying procedure is a way to
generate high quality dried garlic, in shorter drying time,
with low energy consumption and better appearance.
Drying kinetics are the most important information needed
for dryer simulation and design.
Previous studies on drying kinetics of garlic have
considered neither natural convective drying nor the effect
of temperature variation during the drying process. These
phenomena are often met in solar drying. This study intends
to simulate drying under solar thermal drying process,
which means varying temperature during the drying period
and its consequences on the whole process.
Fig. 1 Experimental setup for garlic drying
Material and methods
showed unchanged values, the process continued for
Experimental setup a longer time for the purposes of analysis.
Since the paper considers the natural convection, only
Experiments were conducted using a laboratory scale
the temperature is adjusted. Three temperatures – 40 °C;
system. As shown in Fig. 1, the system consists primarily
50 °C; 60 °C – are investigated in the individual experiments.
of a heat source, chimney, and perforated tray, on which
Garlic samples were placed as one layer on 110 mm
the garlic slices with approx. 4.5 mm thickness are placed.
diameter circular tray located in the chimney (Fig. 1). The
Airflow is generated by buoyancy forces. Heat source is
tray is 170 cm away from the heat source in order to avoid
adjusted to the desired temperature. The air velocity is
any IR rays influence.
dependent on airflow temperature, chimney height and
friction forces. Due to the decrease in friction forces caused Mathematical model and analytical solution
by the slices during drying, the velocity tends to increase
Moisture movement in food material during drying is
and the temperature diminishes. Subsequently, the heat
due to a combination of different mechanisms, mainly
source must be adjusted in order to maintain the desired
liquid diffusion, capillary flow and vapour diffusion. These
temperature. Throughout the process, the velocity is
mechanisms can be lumped together into a diffusion-like
increased since friction forces are diminished (they represent
equation (Crapiste et al., 1988). Considering a slab of the
the only parameter that changes throughout the process).
material of thickness 2l, through which water diffusion is
The air is heated while flowing through an electrical heater.
predominantly taking place, and assuming that physical
The flowing air temperature is measured and controlled
properties are uniform and constant over the product
ahead of the garlic tray. The relative humidity is measured
during the mass transfer phenomena, and assuming that
upstream of the sample tray. The air velocity is measured
the temperature is constant and uniform during phase
downstream. A digital anemometer – Prova AVM 3 – is
change, a mass balance over a volume element yields the
used for these purposes; it has a resolution of 0.1 m·s-1 and
following equation:
an accuracy of 3%. The temperature and relative humidity
are measured using a digital combined probe CHY722 with
  M  M 
an accuracy of 0.5 °C for the temperature, and 2.5% for the (1)
   Deff 
relative humidity. Denver instrument balance with accuracy t  x  x  
of 0.01 g was used to measure the weight of samples.
where:
The crosswise cut, i.e. slice cut normal to the main axis,
M – moisture content, kg water·kg dry matter-1
was adopted. This configuration seems to give the highest
x – mass transfer path, m
drying rate according to Babetto et al. (2011). The same initial
t – time, s
garlic mass was used in all runs. At least three runs were
Deff – effective moisture diffusivity coefficient, m2·s-1
performed for every case to ensure identical conditions.
During drying, garlic samples were weighed every
It should be noted that, although we assumed constant
ten minutes. Although one might consider drying state is
properties, the effective diffusivity coefficient (Deff) varies
reached when three consecutive weighing measurements

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considerably with product structure, moisture content

and temperature. Nevertheless, it can be estimated by an Results and discussion
analysis of the drying data (moisture M vs. time t).
The appropriate initial and boundary conditions for one- Experimental results
dimensional transport are: As it was mentioned, three temperatures were considered
in this study i.e. 40 °C, 50 °C, and 60 °C. Fig. 2 shows the
M temperatures recorded during each experiment run.
0 t0 x 0
x For varying temperature, three steps were considered
M = Me t >0 x=l (2) corresponding to 40 °C during the first hour, 50 °C during
the second hour and 60 °C for the remaining time. The
M = Mi t=0 0< x <l motivation will be explained later. On the other hand,
for each temperature, air velocity increases continuously
where: because of the increase in the flow passage section. Fig.
l – half the sample thickness 3 shows the velocities recorded during the experiment.
Mi – initial moisture content The velocity corresponding to the increments in varying
Me – moisture content at equilibrium, which might temperature increases more steeply due to the change in
be assimilated to the moisture content when the temperature.
humidity ratio is at the limit of the material and the This is because the whole system is a chimney of
moisture of the air flowing over the material are different sectional areas at different heights, with some
equivalent bends, expansions and contractions. With smooth wall

When internal mass transfer is the controlling

mechanism, and one-dimensional transport with constant
effective diffusivity is assumed, the solution of Eq. 1 for the
total moisture content in a slab might be obtained.
Using the method of separation of variables and
applying the initial and boundary conditions, the solution
is given by:

MMMMe e 88  11  (2(2nn1)1)2 22t2t


MR 
(3)
MR  2 2  exp-DDeffeff
exp
MMi iMMe e  nn00(2(2nn1)1)
22
 44l 2l 2 

where:
MR – moisture content ratio

Dimensional analysis shows that only the first term is

valuable and the others might be disregarded. This leads to:

MMMMe e 88  2t2t

MR 
(4)
MR  2 2exp exp-DDeffeff 2 2 Fig. 2 Temperatures for the four tests undertaken during
MMi iMMe e   44l l 
garlic drying

2Deff
By inserting K  to Eq. 4, we get:
4l 2
8

MR Kt )
exp(-Kt) (5)
2

After taking the natural logarithm and rewriting, we get

the following expression:

 8 
(6)

ln( MR ) ln  2   Kt
 

where:
K – slope of the curve obtained from ln(MR)exp versus t

The effective diffusivity coefficient – Deff – can be

determined as follows:

K Fig. 3 Airflow velocities for different temperatures measured

Deff  2 4 l 2
(7) during the four garlic drying tests


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surfaces, friction losses between the fluid and wall surfaces increased with an increase in the drying air temperature
are negligible in contrast to the local losses from expansion, (Fig. 6). However, Fig. 4 shows that, after certain drying time,
contraction and bending (Afonso and Oliveira, 2000). samples exposed to the 40 °C airflow continue to yield some
On the basis of the relation between air density and moisture, while drying rate is near zero for samples exposed
temperature (Incropera and De Witt, 1996) and fundamental to 60 °C airflow. According to several authors (Madamb
principle that buoyancy pressure head must be equal to the et al., 1994; Ortiz-García-Carrasco et al., 2015), products
sum of all flow pressure losses between inlet and outlet, the exposed to high temperatures seem to shrink more and
underlying airflow equation is given by: this phenomenon impacts mostly the product periphery.
Consequently, the pores tend to close and decelerate water
v2 mobility and withhold some moisture as residual moisture
H  K i  i
g(TH  Ta )
(8)
2 although the airflow velocity is higher. On the other hand,
with low temperature, drying process continues.
where: Therefore, when the samples were submitted to airflow
TH – airflow temperature, °C at an increasing temperature – at 40 °C for the first hour,
Ta – ambient temperature, °C 50 °C at the second hour, and 60 °C for the remaining time –
v – airflow velocity, m·s-1 it was observed that the drying time is shorter compared
g – acceleration due to gravity, m·s-2 to the previous cases when the temperature was constant
r – air density, kg·m-3 during the whole run (Fig. 5). Moreover, the drying rate
b – expansion coefficient, 1/T decreased steadily throughout the whole process for the
H – chimney height, m constant temperatures.
K – friction coefficient. The right side expresses all local
losses

Considering only the passage area through the samples,

tube section beyond the tray and continuity equation, Eq. 8
can be rewritten with respect to the outlet velocity as:

2g(T  T )H
vo 
(9) H a
2
A 
Kt  K p  t 
A 
 p
where:
A – passage area, m2
vo – outlet airflow velocity, m·s-1

In this expression, the numerator expresses the driving

force achieved by the chimney height and the temperature
difference between the high temperature and ambient Fig. 4 Moisture content during drying at uniform
temperature enhancing the airflow. The denominator temperatures
expresses the overall resistance due to friction through
the passage area and the expansion beyond the tray. As
the drying goes on, samples begin to shrink, increasing
space between them, so the velocity gradually augments
for further runs (Fig. 3). This is more evident in experiment
run at varying temperature. For airflow at 40 °C, the velocity
started at 0.1 m·s-1 and finished at approx. 0.4 m·s-1. For
airflow at 50 °C, the velocity started at 0.4 m·s-1 and reached
an average value of 0.6 m·s-1. Considering the airflow at
60 °C, the average velocity was approx. 0.8 m·s-1. For the
airflow at varying temperature, the velocity followed the
development of the driving force, i.e. mostly the temperature
difference. Product moisture decreased with increasing air
temperature. With increasing temperature, the drying time
was reduced due to increased thermal gradients inside the
material, and as a result, drying rate increased. It should
be emphasized that the entire drying process takes place
during the falling drying rate period.
Measurements showed that an increase in airflow Fig. 5 Moisture content ratio during drying at varying
temperature from 40 °C to 60 °C induced a decrease of the temperature
drying time of garlic slices. Consequently, the drying rate

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Fig. 6 Drying rate vs. time for drying under airflow at uniform Fig. 7 Moisture content ratio during drying at uniform
and varying temperatures temperature and fitted model

Moisture content ratio obtained for samples submitted temperature. This explains why there is a rapid decrease in
to a 60 °C airflow in 270 min was identical to moisture moisture content (Fig. 5).
content obtained in 190 min at varying temperature airflow. According to Madamb et al. (1994) and Ortiz-García-
The analytical solution deduced previously considered Carrasco et al. (2015), shrinking of agricultural products
several assumptions, which cannot be met in agricultural occurs when they are submitted to high temperatures
product drying. drying process. High temperature tends to squeeze samples
Therefore, Ruhanian and Movagharnejad (2016) suggest during shrinking. The pressure is mostly exercised on the
semi-empirical solutions, five of which are used mostly outside of the product and closes the pores, not allowing the
in forced convection drying or other form of drying, but, fluid to evaporate. This results in the reduced water effective
to the authors’ knowledge, have not been used in natural diffusivity, implying that some residual moisture might have
convection drying (Table 1). been preserved in the product dried at high temperature.
On the contrary, product dried at low temperature keeps on
Table 1 Mathematical expressions used to describe thin- drying as long as the outside air absorbs the extracted water
layer drying kinetics (Fig. 4).
Model name Mathematical formulation The experimental drying data were used to find out
the most suitable model among the five different models
Newton MR = exp(-kt) proposed by Ruhanian and Movagharnejad (2016).
Henderson and Pabis MR = a exp(-kt) The most suitable fitness of the empirical model to the
experimental data is gauged through the coefficient of
Logarithmic MR = a exp(-kt) + c
determination (R2) and the reduced chi-square (c2), which
Two term model MR = a exp(-k1t) + b exp(-k2t) should be the highest coefficient of determination (R2) and
Page MR = exp(-ktn) the lowest reduced chi-square (c2) (Table 2).
Accordingly, the two-term model, for which different
Fig. 6 shows the deduced drying rates. It was observed constant values are generated, presents the highest
that the process went steadily in decrease for uniform coefficient of determination and the lowest reduced chi-
temperatures. On the other hand, for varying temperature, square (Table 3, Fig. 7).
the drying rate seemed to jump at every increase in

Table 2 Statistical results obtained for thin layer drying models for garlic slices under natural convection at different
temperatures
Model T = 40 °C T = 50 °C T = 60 °C
2 2
χ2
R χ2
R χ2
R2
Newton 9.62E-04 0.98351 0.00313 0.94463 0.00395 0.91622
Henderson and Pabis 3.19E-04 0.99453 0.00189 0.96657 0.00208 0.95591
Logarithmic 1.55E-04 0.99734 2.83E-04 0.99499 1.82E-04 0.99615
Two-term 2.63E-05 0.99958 8.57E-05 0.99849 1.24E-04 0.99738
Page 3.65E-05 0.99924 9.08E-05 0.99745 2.64E-04 0.99261

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Table 3 Constants and coefficients for the best-fitted model (two-term model)
Temperature a k1 b k2 χ2 R2
T = 40 0.84535 0.00599157 0.14864 0.05346113 2.63E-05 0.99955
T = 50 0.7988 0.01092964 0.16866 0.00084564 8.57E-05 0.99849
T = 60 0.81 0.01228058 0.136412 0.00054955 1.24E-04 0.99738

Effective diffusivity coefficient determination effective diffusivity coefficient decreased with increasing
Adopting the slope method (Madamb et al., 1996; Caccavale temperature (Table 5).
et al., 2016), the curve of ln(MR) versus drying time generates Fig. 4 indicates that, at 40 °C, the drying process
the effective diffusivity coefficient through the fitted linear continued beyond the point where it has almost stopped
relation to these curves. for 60 °C.
Therefore, the decrease in effective diffusivity might
 8  D 
2
be the consequence of pore restriction at the periphery of

ln( MR ) ln  2   eff 2 t (10) samples during the second falling drying rate period.
   4l
To minimize the effect of shrinking, samples were dried
So from the plot of ln(MR), we get: under hot air at increasing temperature. During the first
period of one hour, the temperature was fixed at 40 °C,
Slope  4 l 2 during the second period of one hour, the temperature was
Deff  (11) fixed at 50 °C, and during the remaining time of drying, the
2
temperature was fixed at 60 °C (Fig. 5). During this process,
A close look at Figs. 4 and 6 shows that nearly 75% of the effective diffusivity kept on increasing with every
the moisture is extracted during the first falling drying rate increase in temperature (Table 6).
period and the remaining moisture is extracted during the The effective diffusivity coefficient value obtained during
second falling drying rate period. In order to generate the each period nearly corresponds to the one obtained during
fitting function, we will consider the process taking place the first falling drying rate period of the corresponding
following the two periods. For each, we deduced an effective uniform temperature.
diffusivity coefficient. Therefore, the shrinking, which occurred when the
By adopting the aforementioned method, the effective temperature was ramped up, did not have the same
diffusivity coefficients for each temperature were obtained impact when the temperature was increased during the
as given in Table 4. same process. Moreover, the drying time was reduced. The
The effective diffusivity coefficient increased with the moisture content ratio obtained in 200 min under varying
increase in temperature and consequent slight increase in temperature was reached in 250 min when drying at 60 °C
airflow velocity even though it never reached 1 m·s-1. On and in 300 min when drying at 50 °C (Fig. 4).
the other hand, in the second falling drying rate period, the

Table 4 Effective diffusivity coefficients at different temperatures during the first falling drying rate period
Temperature Effective diffusivity coefficient (m2·s-1) R2
40 °C 8.98211E-10 0.99774
50 °C 9.46134E-10 0.99328
60 °C 10.0912E-10 0.99742

Table 5 Effective diffusivity coefficients at different temperatures during the second falling drying rate period
Temperature Effective diffusivity coefficient (m2·s-1) R2
40 °C 4.7627E-10 0.99892
50 °C 3.08954E-10 0.9913
60 °C 2.99015E-10 0.99614

Table 6 Effective diffusivity coefficients during drying process at varying temperatures

Period Effective diffusivity R2
First period (T = 40 °C) 8.9958E-10 0.99602
Second period (T = 50 °C) 8.78125E-10 0.96105
Remaining time (T = 60 °C) 10.7678E-10 0.99904

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Conclusions CACCAVALE, P. – De BONIS, M. V. – RUOCCO, G. 2016. Conjugate

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