Modelling the Thin-Layer Drying of Beef Biltong Processed Using Hot Air Drying

2020 ◽  
Author(s):  
F. C. Muga ◽  
T. S. Workneh ◽  
M. O. Marenya
Keyword(s):  
Thin Layer ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Thin Layer Drying

scholarly journals Effect of Temperature and Microwave Power Levels on Microwave Drying Kinetics of Zhaotong Lignite

Processes ◽  
2019 ◽  
Vol 7 (2) ◽  
pp. 74 ◽  
Author(s):  
Pengfei Zhao ◽  
Chenhui Liu ◽  
Wenwen Qu ◽  
Zhixiu He ◽  
Jiyun Gao ◽  
...  
Keyword(s):  
Activation Energy ◽  
Thin Layer ◽  
Apparent Activation Energy ◽  
Microwave Power ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Rate Period

Microwave drying is a promising and effective way to drying and upgrading lignite. The influence of temperature (100–140 °C) and microwave power levels (500–800 W) on thin-layer drying characteristics of Zhaotong lignite under microwave irradiation were investigated. Fourteen thin-layer drying models were used to analyze the microwave drying process while six thin-layer drying models were used to analyze the hot-air drying process. The microwave drying processes at all temperature (100–140 °C) or low microwave power levels (500–700 W) exhibited four periods: a warm-up period, a short constant period, the first and second falling rate period, while one falling rate period was found during hot-air drying. The effective diffusion coefficient of lignite were calculated and it increases with increasing temperature and microwave power levels. During microwave drying, the two-term exponential model is the most suitable model for all applied conditions, while the Modified Page model is the most suitable model to describe the hot-air drying experiments. The apparent activation energy were determined from Arrhenius equation and the values for the first and second falling rate period are 3.349 and 20.808 kJ·mol−1 at different temperatures, while they are 13.455 and 19.580 W·g−1 at different microwave power levels. This implies the apparent activation energy is higher during the second falling rate period, which suggest that the dewatering of absorbed water is more difficult than capillary water. The value of apparent activation energy in hot-air drying is between the first and second falling rate period of microwave drying. Results indicate that microwave drying is more suitable to dewatering free water and capillary water of lignite.

Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices

2013 ◽  
Vol 9 (1) ◽  
pp. 75-90 ◽  
Author(s):  
Tilahun S. Workneh ◽  
Moruf O. Oke
Keyword(s):  
Activation Energy ◽  
Thin Layer ◽  
Microwave Power ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Rate Period ◽  
Air Ventilation ◽  
Best Fit

AbstractThe thin layer drying behaviour of tomato slices dried using microwave power densities of 1.13, 2.08 and 3.11 W/g combined with air ventilation (50°C) and hot air drying at 40, 50, 70 and 80°C was investigated. The tomato slice dried faster when subjected to microwave heating coupled with hot air ventilation. Drying time decreased considerably with increase in microwave power density and with increase in hot air temperature. Drying took place in a constant rate period followed by the falling rate period after a short heating period. The drying data were fitted to Newton (Lewis), Page, Henderson and Pabis, Logarithmic, Wang and Singh and Parabolic equations. The Parabolic model (R2 = 0.9999; χ2 = 0.0085; MBE = 0.0182 and RMSE = 0.0691) gave the best fit to predict the hot air ventilation drying of tomato slices while the Logarithmic model (R2 = 0.9951; χ2 = 0.0024; MBE = −0.0319 and RMSE = 0.0477) gave the best fit for microwave-assisted hot air drying of tomato slices. The values of the effective diffusivity coefficients of the tomato slices varied between 1.68 × 10–9 and 5.22 × 10–8 m2/s while the activation energy was 27.09 kJ/mol. The lower activation energy indicates that drying of tomato slices requires less energy and is hence a cost and energy-saving method. Microwave drying at 1.13 and 2.08 W/g maintained superior colour quality of the tomato slices.

scholarly journals Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Pranabendu Mitra ◽  
Md. Abdul Alim ◽  
Venkatesh Meda
Keyword(s):  
Textural Properties ◽  
Drying Method ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Air Drying ◽  
Medicinal Uses ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying

The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are important for product quality of dried horseradish. The objective of this study was to investigate the effects of hot air-drying temperatures on the physicochemical and textural properties of dried horseradish samples to determine the appropriate hot air-drying conditions. The sliced horseradish samples were dried at 55, 65, 75, 85 and 95 ℃ using a conventional hot air drier. The physicochemical and textural properties of the dried horseradish samples were determined, and the results were compared for different drying temperatures. The ANOVA analysis indicated that the drying temperature affected the physicochemical and textural properties of dried horseradish samples significantly (p<0.05). The experimental results indicated that the moisture content (9.18-6.15%,wb), aw (0.06-0.03), porosity (31.47-12.13%) and rehydration ratio (82.74 -44.47%) decreased and piece density (0.63-0.84 g/mL), hardness (193.63 -298.31N), cohesiveness (1.04-1.32), gumminess (202.13-390.12) and chewiness (635.08-1223.55) of dried horseradish samples increased with the drying temperature. Power law model indicated that the porosity was linearly corelated to the rehydration ratio of dried horseradish samples. The overall results revealed that relatively lower (55-65 ℃) drying temperature range was suitable to keep the quality of the dried horseradish samples. The findings of this study are expected to be helpful for the commercial drying of horseradish samples using hot air-drying method.

scholarly journals Thin layer modeling and determination of thermodynamic properties of tomato slices during hot air drying

2018 ◽  
Vol 43 (4) ◽  
pp. 39-51
Author(s):  
Nwakuba Nnaemeka ◽  
Chukwuezie Osita ◽  
Asoegwu Sabbas ◽  
Nwandikom Godfrey ◽  
Okereke Ngozi
Keyword(s):  
Thermodynamic Properties ◽  
Thin Layer ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Application of Computational Intelligence in Describing the Drying Kinetics of Persimmon Fruit (Diospyros kaki) During Vacuum and Hot Air Drying Process

Processes ◽  
2020 ◽  
Vol 8 (5) ◽  
pp. 544 ◽  
Author(s):  
Alfadhl Yahya Khaled ◽  
Abraham Kabutey ◽  
Kemal Çağatay Selvi ◽  
Čestmír Mizera ◽  
Petr Hrabe ◽  
...  
Keyword(s):  
Thin Layer ◽  
Computational Intelligence ◽  
Drying Kinetics ◽  
Support Vector ◽  
Hot Air Drying ◽  
Air Drying ◽  
Persimmon Fruit ◽  
Hot Air ◽  
Computational Intelligence Methods ◽  
Kinetics Of

This study examines the potential of applying computational intelligence modelling to describe the drying kinetics of persimmon fruit slices during vacuum drying (VD) and hot-air-drying (HAD) under different drying temperatures of 50 °C, 60 °C and 70 °C and samples thicknesses of 5 mm and 8 mm. Kinetic models were developed using selected thin layer models and computational intelligence methods including multi-layer feed-forward artificial neural network (ANN), support vector machine (SVM) and k-nearest neighbors (kNN). The statistical indicators of the coefficient of determination (R2) and root mean square error (RMSE) were used to evaluate the suitability of the models. The effective moisture diffusivity and activation energy varied between 1.417 × 10−9 m2/s and 1.925 × 10−8 m2/s and 34.1560 kJ/mol to 64.2895 kJ/mol, respectively. The thin-layer models illustrated that page and logarithmic model can adequately describe the drying kinetics of persimmon sliced samples with R2 values (>0.9900) and lowest RMSE (<0.0200). The ANN, SVM and kNN models showed R2 and RMSE values of 0.9994, 1.0000, 0.9327, 0.0124, 0.0004 and 0.1271, respectively. The validation results indicated good agreement between the predicted values obtained from the computational intelligence methods and the experimental moisture ratio data. Based on the study results, computational intelligence methods can reliably be used to describe the drying kinetics of persimmon fruit.

Sustainable Management and Valorization of Spent Coffee Grounds Through the Optimization of Thin Layer Hot Air-Drying Process

2019 ◽  
Vol 11 (9) ◽  
pp. 5015-5026
Author(s):  
J. Osorio-Arias ◽  
S. Delgado-Arias ◽  
L. Cano ◽  
S. Zapata ◽  
M. Quintero ◽  
...  
Keyword(s):  
Thin Layer ◽  
Sustainable Management ◽  
Drying Process ◽  
Spent Coffee Grounds ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Coffee Grounds
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