Thermodynamics modeling of heat and mass transfer dynamics in drying of prekese pod: quality retention

This study aims to evaluate the drying kinetics, model the heat and mass transfer processes, and optimize drying conditions for prekese pods to preserve their nutritional and phytochemical qualities. Laboratory experiments conducted at 45 °C, 60 °C, and 70 °C revealed that the drying behavior closely follows the Pages and Midilli-Kucuk models, with R 2 values exceeding 0.99. Effective diffusivity (Deff) ranged from 5.00 to 6.25 × 10 −8 m 2 /s, and activation energy (Ea) was calculated at 0.95 kJ/mol. Energy consumption varied across temperatures, recorded as 227,328.6 J at 45 °C, 272,413.2 J at 60 °C, and 260,307.1 J at 70 °C, with corresponding specific energy consumption (QSEC) values of 9,605.3 J/kg, 11,510.26 J/kg, and 10,998.74 J/kg. Thermodynamic analysis based on Gibbs free energy indicates that optimal drying conditions can enhance product quality while minimizing energy use. The findings provide a foundation for designing efficient drying protocols that maintain the nutritional and phytochemical integrity of prekese pods .