Effect of Temperature and Relative Humidity on Drying Kinetics of Fresh Japanese Noodle (Udon)

LWT ◽  
2002 ◽  
Vol 35 (8) ◽  
pp. 649-655 ◽  
Author(s):  
Tadao Inazu ◽  
Ken-ichi Iwasaki ◽  
Takeshi Furuta
Keyword(s):  
Relative Humidity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Kinetics Of

scholarly journals Effect of temperature and loading density on drying kinetics of wheat

2016 ◽  
Vol 4 (2) ◽  
pp. 210-217
Author(s):  
Mojaffor Hosain ◽  
◽  
Raihanul Haque ◽  
Md. Nazrul Islam ◽  
Habiba Khatun ◽  
...  
Keyword(s):  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Kinetics Of

scholarly journals DRYING KINETICS OF PEELED COFFEE SUBMITTED TO DIFFERENT TEMPERATURES AND RELATIVE HUMIDITY OF THE AIR OF DRYING AFTER PARTIAL DRYING

2020 ◽  
Vol 28 ◽  
pp. 460-476
Author(s):  
Rodrigo Victor Moreira ◽  
Jefferson Luiz Gomes Correa ◽  
Ednilton Tavares de Andrade ◽  
Roney Alves da Rocha
Keyword(s):  
Relative Humidity ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Dew Point ◽  
Diffusivity Coefficient ◽  
Point Temperature ◽  
Dew Point Temperature ◽  
Different Temperatures ◽  
Kinetics Of

The mathematical modelling is fundamental for the understanding of the related processes the drying, that influences the quality of the coffee drink. The objective of this study was to evaluate the influence of different relative humidity of the drying air after partial drying on drying kinetics of peeled coffees. Coffee fruits were harvested in the cherry stage and processed by wet, resulting in the portion of peeled coffee. Eleven treatments of drying were accomplished, being nine results of the combination of three dry bulb temperatures and three dew point temperatures, more two treatments without the control of the dew point temperatures. The control of the relative humidity by the dew point temperature was made after the grains reached the partial drying. Among the studied models, those of Diffusion Approximation and Modified Midilli were the most adequate for describing the drying process of the first and second part of drying respectively. The effective diffusivity coefficient of water in coffee grains ranged from 0.81 x 10-11 to 1.84 x 10-11 m² .s-1 during the first part of the drying and ranged from 1.49 x 10-11 to 3.29 x 10-11 m² .s-1 during the second part of the drying, increasing significantly with the reduction of the dew point temperature and increase of the dry bulb temperature.

Drying kinetics of whole durum wheat pasta according to temperature and relative humidity

LWT ◽  
2007 ◽  
Vol 40 (3) ◽  
pp. 465-471 ◽  
Author(s):  
S. Villeneuve ◽  
P. Gélinas
Keyword(s):  
Relative Humidity ◽  
Durum Wheat ◽  
Drying Kinetics ◽  
Kinetics Of

scholarly journals Effect of air velocity, temperature, and relative humidity on drying kinetics of rubberwood

Heliyon ◽  
2020 ◽  
Vol 6 (10) ◽  
pp. e05151
Author(s):  
Malisa Chanpet ◽  
Nirattisai Rakmak ◽  
Nirundorn Matan ◽  
Chairat Siripatana
Keyword(s):  
Relative Humidity ◽  
Drying Kinetics ◽  
Air Velocity ◽  
Kinetics Of

Isotherm Adsorption Behavior and Drying Kinetics of Black Pepper

2012 ◽  
Vol 622-623 ◽  
pp. 1580-1585
Author(s):  
A. Sae-Khow ◽  
S. Tirawanichakul ◽  
Y. Tirawanichakul
Keyword(s):  
Energy Consumption ◽  
Relative Humidity ◽  
Moisture Content ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Initial Moisture Content ◽  
Black Pepper ◽  
Drying Kinetics ◽  
Drying Temperature ◽  
Kinetics Of

The objective of this research were to evaulate equilibrium moisture contents (EMC) of black pepper using the gravimetric-static method and to study the drying kinetics of pepper using 1-stage hot air (HA) drying, 1-stage infrared (IR) drying, 2-stages drying with microwave (MW) and IR and 2-stages drying with MW and HA including to the specific energy consumption determination. For the first objective, the five saturated salt solutions were used for providing equlibrate state between pepper and surrounding at temperature ranging of 40-65°C correlated to relative humidity ranging of 10-90%. The results showed that EMC value decreased with increasing temperature at constant relative humidity. To evaluate the EMC value, the experimental data was simulated by four conventional EMC models and the criteria of the best fiiting models were determined by the determination of coefficient (R2) and the root mean square error (RMSE) value. The results showed that the calculated value using the Modified Oswin model was the most suitable for describing the relationship among equilibrium moisture content, relative humidity and temperature. To study effect of drying condition on drying kinetics, the initial moisture content and final moisture content after drying of papper sample was in ranges of 300-400% dry-basis and 12-16% dry-basis, respectively. The experimetal data were simulsted using empirical drying models and the results showed that the drying temperature relatively affected to drying rate of pepper while the evolution of moisture transfer was in the drying falling ratefor all drying strategies. The 1-stage IR drying and 2-stages drying with MW and IR provided low specific energy consumption (SEC) (0.11-0.15 MJ/kg of water evaporated) compared to the other drying strategies (0.87-1.52 MJ/kg of water evaporated). Moreover, the SEC of pepper drying decreased with increasing of drying temperature.

scholarly journals Study on drying kinetics of summer onion

2015 ◽  
Vol 39 (4) ◽  
pp. 661-673 ◽  
Author(s):  
Md Masud Alam ◽  
Md Nurul Islam ◽  
Md Nazrul Islam
Keyword(s):  
Activation Energy ◽  
Mass Transfer ◽  
Rate Constant ◽  
Variable Temperature ◽  
Air Flow ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Drying Rate ◽  
External Resistance ◽  
Kinetics Of

The present study was concerned with the kinetics of drying of summer onion. Drying was done in a mechanical dryer at constant air flow using blanched and unblanched onion with variable temperature (52, 60 and 680C) and thickness (3, 5 and 7 mm). Drying rate was increased with increase of temperature and decreased with the increase in thickness in blanched and unblanched onion. Blanched onion showed higher drying rate than unblanched onion. Drying rate constant and thickness can be expressed as power low equations. The value of index “n” were found to be 1.277 and 0.845 for onion indicating that the external resistance to mass transfer was highly significant. The effect of temperature on diffusion co-efficient follows an Arrhenius type relationship. The activation energy (Ea) for diffusion of water was found 5.781 Kcal/g-mole for unblanched and 2.46 Kcal/g-mole for blanched onion when onions were dried in mechanical dryer. DOI: http://dx.doi.org/10.3329/bjar.v39i4.22545 Bangladesh J. Agril. Res. 39(4): 661-673, December 2014

Drying kinetics of processed natural coffee with high moisture content

2017 ◽  
Vol 12 (3) ◽  
pp. 400 ◽  
Author(s):  
Valdiney Cambuy Siqueira ◽  
Flávio Meira Borém ◽  
Guilherme Euripedes Alves ◽  
Eder Pedroza Isquierdo ◽  
Afonso Celso Ferreira Pinto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Drying Kinetics ◽  
High Moisture Content ◽  
High Moisture ◽  
Kinetics Of

Objetivou-se, com o presente trabalho, propor um novo método de processamento e secagem, assim como avaliar o comportamento dos grãos submetidos a este processo, por meio da taxa de redução de água e do ajuste de diferentes modelos matemáticos aos dados experimentais da secagem. Os frutos colhidos no estágio maduro foram divididos em três lotes. O primeiro foi seco continuamente à temperatura de 40±1 °C. O segundo consiste na secagem do café natural até os teores de água de 0,56±0,02, 0,41±0,02, 0,28±0,02 e 0,20±0,02 decimal (base seca, b.s.), seguido de beneficiamento e secagem contínua nas temperaturas de 35±1 ºC e 40±1 ºC. O terceiro lote correspondeu à secagem contínua do café descascado e desmucilado na temperatura de 40±1 °C. Em todos os lotes, a secagem foi encerrada quando os grãos atingiram o teor de água de 0,12±0,05 (b.s.). Aos dados experimentais da secagem foram ajustados dez modelos matemáticos utilizados para representação da secagem dos produtos agrícolas. Além da representação da cinética de secagem foi avaliada a taxa de redução de água dos grãos. Conclui-se que a taxa de redução de água é maior para a temperatura de secagem de 40±1 °C, especialmente para maiores teores de água. O tempo total de secagem do café beneficiado com alto teor de água é expressivamente reduzido, quando comparado ao tempo de secagem completa do café natural. O modelo de Midilli descreve satisfatoriamente a cinética de secagem do café beneficiado.

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