Drying kinetics and thermodynamic properties of bitter melon (Momordica charantia l.) leaves

Abstract

Bitter melon (Momordica charantia L.) is a versatile plant that can be consumed as a food and has therapeutic applications. Studying its drying process is important to maintain their leaf quality during storage. The objective of this study was to evaluate the drying kinetics of bitter melon leaves and determine their thermodynamic properties. The leaves were placed in polyethylene trays and subjected to drying in an oven at temperatures of 20, 30, 40, and 50 °C until reaching hygroscopic equilibrium. The experimental data were fitted to several non-linear regression models to characterize the drying process. The Arrhenius model was used to obtain the coefficients of diffusion and the activation energy, which were used to calculate the enthalpy, entropy, and the Gibbs free energy. Midilli and Page were the best models to represent the drying kinetics of bitter melon leaves at temperatures of 20, 30, 40, and 50 °C. Increases in the drying air temperature increased the Gibbs free energy and water diffusivity in the interior of the leaves. Enthalpy and entropy decreased as the temperature was increased.