Effect of Drying Temperature to the Thin Layer Drying Model of Sago Starch

Abstract

The demand on sago starch in industrial application is continuously growing, but the research on its drying behavior is still limited. In this study, ten thin layer drying models were compared through four drying temperatures in order to find the best model to describe the drying characteristic of sago starch. According to the results, sago starch exhibits drying during the falling rate period. The moisture diffusivities ranged from 8.56 × 10−10 to 1.39 × 10−9 m2/s that varied through drying temperature while the activation energy was 16.18 kJ/mol. Based on the study, the drying pattern was best described by the Page model.