This work aimed to study the drying kinetics of the cowpea (Vigna unguiculata (L.) Walp.), adjust different mathematical models to the experimental values as a function of water content, and determine the diffusion coefficient and the activation energy of the grains during drying. The cowpea grains were dried at temperatures of 25; 35; 45 and 55 ± 1 ºC in an experimental dryer to a water content of approximately 13% db. A nonlinear regression analysis was carried out to adjust 12 mathematical models to the experimental drying-data. The effective diffusion coefficient was obtained by adjusting the mathematical model of liquid diffusion. The variance of the diffusion coefficient according to the drying temperature was analysed by the Arrhenius equation, which allowed determination of the activation energy. The Henderson and Modified Pabis model best represented the drying process of the cowpea. The diffusion coefficient presented values of between 8.84 x 10-8 and 20.17 x 10-8 m² s-1. The ratio of the diffusion coefficient to the drying temperature can be described by the Arrhenius equation, having an activation energy of 27.16 kJ mol-1.
Drying kinetics; Grain-drying; Grain-storage
