scholarly journals Mathematical modeling of thin layer drying characteristics of dika (Irvingia gabonensis) nuts and kernels

2015 ◽  
Vol 33 (1) ◽  
pp. 83-89 ◽  
Author(s):  
O.A. Aregbesola ◽  
B.S Ogunsina ◽  
A.E. Sofolahan ◽  
N.N. Chime
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Irvingia Gabonensis

Thin layer drying of green microalgae (Chlorella sp.) paste biomass: Drying characteristics, energy requirement and mathematical modeling

2020 ◽  
Vol 11 ◽  
pp. 100467
Author(s):  
Oluseye Omotoso Agbede ◽  
Emmanuel Olusola Oke ◽  
Samuel Ireti Akinfenwa ◽  
Kaosara Titilope Wahab ◽  
Samson Ogundipe ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Energy Requirement ◽  
Green Microalgae ◽  
Drying Characteristics ◽  
Chlorella Sp ◽  
Thin Layer Drying

MATHEMATICAL MODELING OF THIN LAYER DRYING OF CANOLA PODS

2012 ◽  
Vol 3 (2) ◽  
pp. 297-312
Author(s):  
A. M. Matouk ◽  
H. N. Abd El-Mageed ◽  
A. Tharwat ◽  
S. E. El-Far
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Thin Layer Drying

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

MATHEMATICAL MODELING OF THIN-LAYER DRYING OF JACKFRUIT LEATHER

2011 ◽  
Vol 35 (6) ◽  
pp. 797-805 ◽  
Author(s):  
M.M.I. CHOWDHURY ◽  
B.K. BALA ◽  
M.A. HAQUE
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Thin Layer Drying

scholarly journals Mathematical modeling of thin layer drying using open sun and shade of Vernonia amygdalina leaves

2018 ◽  
Vol 52 (1) ◽  
pp. 53-58 ◽  
Author(s):  
Oluwaseun Ruth Alara ◽  
Nour Hamid Abdurahman ◽  
Siti Kholijah Abdul Mudalip ◽  
Olusegun Abayomi Olalere
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Vernonia Amygdalina ◽  
Thin Layer Drying ◽  
Sun And Shade

Desorption isotherms and mathematical modeling of thin layer drying kinetics of tomato

2015 ◽  
Vol 52 (3) ◽  
pp. 407-419 ◽  
Author(s):  
Amira Belghith ◽  
Soufien Azzouz ◽  
Afif ElCafsi
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Drying Kinetics ◽  
Thin Layer Drying ◽  
Desorption Isotherms ◽  
Kinetics Of

Thin Layer Drying Characteristics of White Corn

1972 ◽  
Vol 15 (1) ◽  
pp. 0175-0176 ◽  
Author(s):  
I. J. Ross and G. M. White
Keyword(s):  
Thin Layer ◽  
Drying Characteristics ◽  
Thin Layer Drying

scholarly journals Mathematical Modeling of Drying Pattern of Ogi Produced From Two Types of Maize Grain

2014 ◽  
Vol 4 (1) ◽  
pp. 174
Author(s):  
Bolaji O. T. ◽  
Olalusi A. P. ◽  
Adesina B. S.
Keyword(s):  
Mathematical Modeling ◽  
Experimental Data ◽  
Thin Layer ◽  
Moisture Ratio ◽  
Drying Rate ◽  
Drying Pattern ◽  
Thin Layer Drying ◽  
Drying Model ◽  
Maize Grain

<p>This paper presents thin layer modeling of <em>ogi</em> produced from yellow and white maize at varying soaking period and dried in the cabinet and oven at 50 ºC. The moisture decrease for cabinet dried o<em>gi</em> produced from white maize from 49.0 11.5%, 49.5 to 11.32%, 46.5 to 12.33% and 46.12.29%. The drying rate for both oven and cabinet dried <em>ogi</em> produced from yellow maize decreased from 4.6 to 0.0525 kg/min, 4.5 to 0.0513 kg/min, 4.35 to 0.049 kg/min and 4.4 to 0.047 kg/min while for oven dried <em>ogi</em> followed a similar trend. The experimental data obtained were fitted to five thin layer models: Newton, Page, Herderson and Pabis, Two term and Wingh and Singh models. The values obtained for <em>ogi</em> produced from white maize and dried in the cabinet and oven at 50 ºC for Newton model gave a lower R<sup>2</sup>, ?<sup>2</sup>, RMSE compared with respective values obtained from Page, Herderson and Pabis, two term, Wing and Singh models. The two terms model appear to be the best model among the five models used in this work and had higher R<sup>2</sup>, lower ?<sup>2</sup>, and RMSE. The <em>ogi</em> produced from yellow maize at varying soaking period of 24, 48, 72 and 96 hours and dried in cabinet dryer and fitted with two term showed model constants a, K<sub>0,</sub> b, K<sub>1</sub> 0.04315, 0.0388995, 0.919, 2.2 × 10<sup>-3</sup> while the R<sup>2</sup>, ?<sup>2 </sup>RMSE were 0.9933, 5.85 × 10<sup>-4</sup> and 4.85 × 10<sup>5 </sup>for <em>ogi</em> produced for 24 hours soaking, respectively. The soaking period does not seem to affect the moisture ratio and the thin layer drying model. However, the initial moisture and equipment seems to affect significantly.</p>

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