EFFECT OF INITIAL MOISTURE CONTENT ON THE THIN LAYER DRYING CHARACTERISTICS OF HAZELNUTS DURING ROASTING

2000 ◽  
Vol 18 (7) ◽  
pp. 1465-1479 ◽  
Author(s):  
Murat Özdemir ◽  
Ferda G. Seyhan ◽  
A. Özdeş Bodurb ◽  
Y. Onur Devres
Keyword(s):  
Moisture Content ◽  
Thin Layer ◽  
Initial Moisture Content ◽  
Drying Characteristics ◽  
Thin Layer Drying

Thin-Layer Drying Characteristics of Fresh and Sun-Dried Buckwheat Hay

2021 ◽  
Vol 37 (4) ◽  
pp. 713-724
Author(s):  
Fuji Jian ◽  
Mehul Patil ◽  
Digvir S. Jayas ◽  
Jitendra Paliwal
Keyword(s):  
Activation Energy ◽  
Moisture Content ◽  
Thin Layer ◽  
Growth Time ◽  
List Type ◽  
Experimental Conditions ◽  
Drying Time ◽  
Drying Characteristics ◽  
Sun Drying ◽  
Thin Layer Drying

Highlights Thin-layer drying of fresh and sun-dried buckwheat hay was studied at 30°C to 180°C and 12.5% to 60% relative humidities. Buckwheat hay drying occurred in the falling-rate period. Partial sun-drying of the hay could reduce drying time by 50%. The D eff values of fresh flowers, leaves, and stems ranged from 1.4×10 -10 to 60×10 -10 m 2 /s. Abstract. Thin-layer drying characteristics of fresh and sun-dried buckwheat hay were studied at 30°C to 180°C, 12.5 to 60% relative humidities, and 0.2 m/s constant air velocity. The hay was harvested on three different times with a 10 to 12 d interval between the harvesting times. Half of the harvested hay was sun-dried on the field for 4 d (referred to as sun-dried hay). The drying behavior of flowers, leaves, and stems of the fresh and sun-dried hay was characterized. Moisture content of the fresh buckwheat flower was 0.777 to 1.633 (decimal dry basis), and fresh stems had a maximum moisture content of 5.64. Moisture content of the fresh hay decreased with the increase of growth time. Sun-drying on field could decrease more than half of the moisture content of the harvested fresh hay. Flowers, leaves, and stems needed varying drying times to reach their equilibrium moisture contents. The order of the drying time from the fastest to the slowest was flowers, leaves, then stems. Sun-dried and later harvested hay needed less drying time. The logarithmic model was the best fit for all drying processes of the flowers, leaves, and stems at different harvesting times and drying conditions. The effective moisture diffusivity of both fresh and sun-dried hay ranged from 1.4×10-10 to 60× 10-10 m2/s depending on different experimental conditions. The activation energy of the hay was from 21.08 to 33.85 kJ/mol. A power equation was the best equation to describe the drying constant of hay with their drying temperature. Keywords: Activation energy, Combination drying, Hay drying, Thin-layer drying, Water diffusivity.

scholarly journals Convective Thin-Layer Drying Characteristics of Sesame Seed

2012 ◽  
Vol 7 ◽  
pp. 55-62 ◽  
Author(s):  
O.U. Dairo ◽  
T.M.A. Olayanju
Keyword(s):  
Moisture Content ◽  
Thin Layer ◽  
Initial Moisture Content ◽  
Sesame Seed ◽  
Effective Diffusivity ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Fundamental Information ◽  
Thin Layer Drying ◽  
Page Equation

Fundamental Information on Drying and Re-Wetting Characteristics of Agricultural Seeds Is Required in the Design and Aeration Systems as Well as in the Prediction of Drying Rate Using Various Mathematical Models. Thin-Layer Drying Experiments Were Conducted Using Air-Ventilated Oven to Simulate the Artificial Drying at Various Moisture Contents of Sesame Seed (6.9 to 18.2 % W.b) at Three Drying Temperatures of 40, 50 and 60OC. Five Drying Models Were Evaluated for the Thin-Layer Data. the Page Equation Fitted the Data Best, where Selection of the Best Model Was Obtained by Comparing the Coefficient of Determination (R2), the Standard Error of Moisture Content (SEM) and Mean Relative Percent Error (e) between the Experimental and Estimated Values. the Drying Rate of Sesame Seed under Drying Conditions Increased with Increased Temperature of Drying( 40 to 60OC) and Initial Moisture Content of Seed( 6.9, 11.5 and 18.2 % W.b). the Parameters “K” of the Page Model Increased with Increase in Temperature, while, Parameter ”n” Decreased with Temperature Increase and Increased with Increase in Moisture Content of Seed. the Effective Diffusivity Was Found to Be 2.32 X 10-11 M2s-1.

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.

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

Mathematical Modelling of Thin Layer Sun and Solar Drying of Cassava Chips

2010 ◽  
Vol 6 (6) ◽  
Author(s):  
Toyosi Y Tunde-Akintunde
Keyword(s):  
Thin Layer ◽  
Correlation Coefficients ◽  
Moisture Diffusivity ◽  
Solar Drying ◽  
Drying Time ◽  
Drying Characteristics ◽  
Page Model ◽  
Thin Layer Drying ◽  
Rate Period ◽  
Pretreatment Conditions

In this paper, the effect of sun and solar drying and pretreatment conditions (soaking in water; soaking in water and then blanching; blanching and then soaking) on the drying characteristics and kinetics of cassava chips were investigated. The drying time was shorter for samples pretreated by soaking only (SK) compared to the others. It was observed that pretreatment conditions and drying method significantly (P < 0.05) affected the drying rate. The drying for all experiments occurred in the falling rate period with no constant rate period. Four mathematical models were studied for the description thin layer drying characteristics of pretreated cassava chips. The models considered were the Henderson and Pabis, Newton, Logarithmic and the Page model. Comparing the correlation coefficients (R2), chi-square (c2) and root mean square error (RMSE) values of four models, it was observed that the highest values of R2 and lowest ?2 and RMSE were obtained using Page model. This shows that the Page model represents drying characteristics better than other models. The effective moisture diffusivity values were estimated from Fick’s diffusional model. These values obtained for solar dried samples were generally higher than those obtained for sun dried samples.

Modeling Some Drying Characteristics of Cantaloupe Slices

2012 ◽  
Vol 45 (2) ◽  
pp. 5-14 ◽  
Author(s):  
R. Chayjan ◽  
H. Agha-Alizade ◽  
H. Barikloo ◽  
B. Soleymani
Keyword(s):  
Air Temperature ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Initial Moisture Content ◽  
Moisture Diffusivity ◽  
Convective Drying ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Temperature Levels ◽  
Drying Conditions

Modeling Some Drying Characteristics of Cantaloupe Slices This study investigated thin layer drying of cantaloupe slices under different drying conditions with initial moisture content about 18.53 (d.b.). Air temperature levels of 40, 50, 60 and 70°C were applied in drying of samples. Fick's second law in diffusion was applied to compute the effective moisture diffusivity (Deff) of cantaloupe slices. Minimum and maximum values of Deff were 4.05x10-10 and 1.61x10-9 m2/s, respectively. Deff values increased as the input air temperature was increased. Activation energy values of cantaloupe slices were found between 30.43 and 36.23 kJ/mol for 40°C to 70°C, respectively. The specific energy consumption for drying cantaloupe slices was calculated at the boundary of 1.01x105 and 9.55x105 kJ/kg. Increasing in drying air temperature in different air velocities led to increase in specific energy value. Results showed that applying the temperature of 70°C is more effective for convective drying of cantaloupe slices. The aforesaid drying parameters are important to select the best operational point of a dryer and to precise design of the system.

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