Adina GHIRIŞAN (MICLĂUȘ)Simion DRĂGANVasile MICLĂUŞ2024-10-162017-03-301224-71542065-9520http://dspace.chem.ubbcluj.ro:4000/handle/20.500.14637/6STUDIA UBB CHEMIA, LXII, 1, 2017 (p. 7-17), DOI:10.24193/subbchem.2017.1.01 Adina GHIRIŞAN (MICLĂUȘ) Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania, adina.ghirisan@ubbcluj.ro https://orcid.org/0000-0002-7341-4365 Simion DRĂGAN Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania *Corresponding author: simion.dragan@ubbcluj.ro https://orcid.org/0000-0002-9849-9940 Vasile MICLĂUŞ Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania, vasile.miclaus@ubbcluj.ro. https://orcid.org/0000-0001-7377-526X Citation: C. Ratti, Journal of Food Engineering, 2001, 49, 311. A. Ciurzynska, A. Lenart, Polish Journal of Food and Nutrition Sciences, 2011, 61(3), 165. J. P. George, A. K. Datta, Journal of Food Engineering, 2002, 52, 89. Y. Liu, Y. Zhao, X. Feng, Applied Thermal Engineering, 2008, 28, 675. A. I. Liapis, M.J. Pikal, R. Bruttini, Drying Technology, 1996, 14(6), 1265-1300. F. Jafar, M. Farid, Drying Technology, 2003, 21(2), 249. S. Khalloufi, J. L., Robert, C. Ratti. Journal of Food Processing Engineering, 2005, 28(2), 107. W. Wang, Mo. Chen and Guohua Chen, Chinese Journal of Chemical Engineering, 2012, 20(3), 551. A. I. Liapis, R. J. Litcheld, Chemical Engineering Science, 1979, 34, 975. H. Sadikoglu, A. I. Liapis, Drying Technology, 1997, 15(3/4), 791. M. Karel, “Freeze Drying and Advanced Food Technology”, S. A. Goldblith, L. Rey, W. W. Rothmayr, Eds. Academic Press: NY, 1975, 177. A. Muthukumaran, “Foam-mat Freeze Drying of Egg White and Mathematical Modeling”, PhD Thesis, 2007. V. Kirmaci, T. Menlik, H. Usta, Journal of Engineering and Technological Sciences, 2013, 1, 22. A. Miclăuş (Ghirişan), Studia UBB Chemia, 2015, 60(1), 147. B. K. Bala, “Drying and Storage of Cereal Grains”, Enfield N.H: Science Pub. 1997, chapter 3. K. Sacilik, A. K. Elicin, Journal of Food Engineering, 2006, 73, 281. C. Ratti, “Handbook of food powders: processes and properties”, Woodhead Publishing Series in Food Science, Technology and Nutrition, Edited by: B. Bhandari, N. Bansal, M. Zhang and P. Schuck, 2013, 57.The present paper presents the freeze-drying kinetics of soluble coffee in order to determine the mass transfer parameters. Several semi-theoretical and empirical models were used to find the best fit to the experimental data. The applied models were compared using the coefficient of determination (R2), the mean relative percent error (P), the root mean square error (RMSE) and the reduced chi-square (c2). The Midilli model was found to fit better to the experimental freeze-drying data comparative to other models. The Fick’s second law was employed to determine the effective diffusion coefficient (Deff).coffeefreeze-dryingmoisture rationdrying rateFick’s diffusion modeleffective diffusion coefficientArticle