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<p>The hot air-drying process may take longer drying time while the infrared drying process gives non-uniform heating. To overcome these problems, this research proposes cardamom drying kinetics in a hybrid infrared-hot air (IR-HA) dryer, which combines experimental analysis, response surface methodology (RSM) and moisture diffusion modeling. The drying process is optimized using RSM with drying air temperature as the input variable compared to drying conditions. The drying process (45–58&#xa0;°C for 18–20&#xa0;h) achieves the optimal moisture removal (10–12% moisture content) without loss of volatile oils and other flavorful compounds. The drying process is modeled using Fick’s second law are calculated for optimum drying process. The IR-HA drying at 45–58&#xa0;°C reduced drying time to 18–20&#xa0;h and the optimum moisture content is 10–12%, the highest drying rate being 50&#xa0;g·100&#xa0;g-1·h-1 at 58&#xa0;°C. The effective moisture diffusivity is increased from 0.26 × 10⁻⁹ to 0.45 × 10⁻<sup>1</sup> m<sup>2</sup>·s⁻<sup>1</sup> and the volatile oil retention is obtained as 8.5% during IR-HA drying. The modelling accuracy is high with RSM modelling (R<sup>2</sup> = 0.9943, CV = 1.96%). The results showed that IR-HA drying is a promising technology for industrial spice drying, offering a more efficient and higher quality product. This research is novel in combining infrared and hot air drying to enhance drying efficiency and product quality, supported by predictive models for industrial application. The research will be continued in the future to pilot scale validation, optimization with advanced models based on artificial intelligence and application to other agricultural commodities.</p>

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Hybrid infrared-hot air drying of cardamom: kinetic modeling, optimization, and quality assessment

  • 期刊论文

  • 发表日期：

    2026年8月1日

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  • Parthiban Navaneethakannan,
  • Sekar Subramani,
  • S. D. Sekar,
  • Rajesh Suresh

摘要

The hot air-drying process may take longer drying time while the infrared drying process gives non-uniform heating. To overcome these problems, this research proposes cardamom drying kinetics in a hybrid infrared-hot air (IR-HA) dryer, which combines experimental analysis, response surface methodology (RSM) and moisture diffusion modeling. The drying process is optimized using RSM with drying air temperature as the input variable compared to drying conditions. The drying process (45–58 °C for 18–20 h) achieves the optimal moisture removal (10–12% moisture content) without loss of volatile oils and other flavorful compounds. The drying process is modeled using Fick’s second law are calculated for optimum drying process. The IR-HA drying at 45–58 °C reduced drying time to 18–20 h and the optimum moisture content is 10–12%, the highest drying rate being 50 g·100 g-1·h-1 at 58 °C. The effective moisture diffusivity is increased from 0.26 × 10⁻⁹ to 0.45 × 10⁻1 m2·s⁻1 and the volatile oil retention is obtained as 8.5% during IR-HA drying. The modelling accuracy is high with RSM modelling (R2 = 0.9943, CV = 1.96%). The results showed that IR-HA drying is a promising technology for industrial spice drying, offering a more efficient and higher quality product. This research is novel in combining infrared and hot air drying to enhance drying efficiency and product quality, supported by predictive models for industrial application. The research will be continued in the future to pilot scale validation, optimization with advanced models based on artificial intelligence and application to other agricultural commodities.