Thin Layer Drying Model of Bacterial Cellulose Film

This paper presents thin layer modeling of ogi 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 ogi 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 ogi 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 ogi 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 ogi produced from white maize and dried in the cabinet and oven at 50 ºC for Newton model gave a lower R2, ?2, 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 R2, lower ?2, and RMSE. The ogi 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, K0, b, K1 0.04315, 0.0388995, 0.919, 2.2 × 10-3 while the R2, ?2 RMSE were 0.9933, 5.85 × 10-4 and 4.85 × 105 for ogi 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.

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Vacuum Drying of Barberry Fruit (Berberis vulgaris) and Selection of a Suitable Thin Layer Drying Model

Research Journal of Applied Sciences Engineering and Technology ◽

10.19026/rjaset.5.4921 ◽

2013 ◽

Vol 5 (5) ◽

pp. 1668-1673 ◽

Cited By ~ 2

Author(s):

Akram Sharifi ◽

Bahram Hassani

Keyword(s):

Thin Layer ◽

Vacuum Drying ◽

Berberis Vulgaris ◽

Thin Layer Drying ◽

Drying Model ◽

Selection Of

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Drying Process Modelling for Heavy Clay Products Using a New Thin Layer Drying Model

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.371.323 ◽

2013 ◽

Vol 371 ◽

pp. 323-327

Author(s):

Miloš Vasić ◽

Zagorka Radojević

Keyword(s):

Thin Layer ◽

Mathematical Models ◽

Process Modelling ◽

Experimental Investigations ◽

Drying Process ◽

Thin Layer Drying ◽

Heavy Clay ◽

Drying Models ◽

Drying Model ◽

Thin Layer Drying Models

Drying results, determined on samples made of masonry clay from the locality "Banatski Karlovac", are presented in this study. Experimental investigations were carried out in a laboratory recirculation dryer in which drying parameters (humidity, temperature, and velocity) could be programmed, controlled and monitored during drying process. Several mathematical models were used for drying process modelling. New semi-theoretical thin layer drying model, for heavy clay products, was developed and presented in this study. It represents a modification of Page's and logarithm's thin layer drying models. Results presented in this study have shown that new thin layer drying model describes and correlates the best experimentally determined drying process.

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Thin-Layer Drying of Green Peas and Selection of a Suitable Thin-Layer Drying Model

Drying Technology ◽

10.1080/07373930802606451 ◽

2009 ◽

Vol 27 (2) ◽

pp. 288-295 ◽

Cited By ~ 38

Author(s):

I. L. Pardeshi ◽

S. Arora ◽

P. A. Borker

Keyword(s):

Thin Layer ◽

Thin Layer Drying ◽

Drying Model ◽

Green Peas ◽

Selection Of

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Drying Kinetics of Sliced Pineapples in a Solar Conduction Dryer

Energy and Environment Research ◽

10.5539/eer.v7n2p14 ◽

2017 ◽

Vol 7 (2) ◽

pp. 14 ◽

Cited By ~ 1

Author(s):

Luqman Ebow Ibn Daud ◽

Isaac Nyambe Simate

Keyword(s):

Thin Layer ◽

Average Moisture Content ◽

Drying Time ◽

Sun Drying ◽

Thin Layer Drying ◽

Drying Models ◽

Drying Model ◽

Thin Layer Drying Models ◽

Drying Curves ◽

Kinetics Of

As a means of adding value to pineapple production and minimising post-harvest losses, sliced pineapples were dried using a Solar Conduction Dryer (SCD) and appropriate thin layer drying models to predict drying were developed whilst the performance of the SCD was also investigated. For the period of the experiment, ambient temperature and temperature in the dryer ranged from 24 to 37 °C and 25 to 46 ℃ respectively. The performance of the dryer was compared to open sun drying using pineapple slices of 3-5 mm in thickness where the slices were reduced from an average moisture content of 85.42 % (w.b.) to 12.23 % (w.b.) by the SCD and to 51.51 % (w.b.) by the open sun drying in 8 hours effective drying time. Pineapple slices of thicknesses 3 mm, 5 mm, 7 mm and 10 mm were simultaneously dried in the four drying chambers of the SCD and their drying curves simulated with twelve thin layer drying models. The Middilli model was found as the best fitted thin layer drying model for sliced pineapples. The optimum fraction of drying tray area that should be loaded with pineapples was also investigated by simultaneously loading 7 mm slices of pineapples at 50, 75, and 100 percent of drying tray area. Loading the slices at 50, 75 and 100 percent of drying tray area gave overall thermal efficiencies of 23, 32 and 44 percent, respectively, hence loading pineapple slices at 100 percent drying tray area was recommended as the best.

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A thin layer drying model of parboiled wheat

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2004.04.023 ◽

2005 ◽

Vol 66 (4) ◽

pp. 513-518 ◽

Cited By ~ 178

Author(s):

Debabandya Mohapatra ◽

P. Srinivasa Rao

Keyword(s):

Thin Layer ◽

Thin Layer Drying ◽

Drying Model

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Evaluation of a Bulk Drying Model for Peanuts1

Peanut Science ◽

10.3146/i0095-3679-19-1-1 ◽

1992 ◽

Vol 19 (1) ◽

pp. 1-7 ◽

Cited By ~ 1

Author(s):

M. Parti ◽

J. H. Young

Keyword(s):

Moisture Content ◽

Thin Layer ◽

Flow Rate ◽

Test Results ◽

Air Flow Rate ◽

Moisture Movement ◽

Moisture Contents ◽

Air Temperatures ◽

Thin Layer Drying ◽

Drying Model

Abstract Results of a peanut bulk drying model, PEADRY8, have been compared with experimental test results for Virginia-type peanuts. The model describes the peanut pod as two separate components with moisture movement in both liquid and vapor form. The Henderson equation was used to describe the equilibrium moisture contents of the kernel and the hull. The following conclusions were drawn: (1) predicted drying times averaged 11% longer than the observed values; (2) predicted kernel moisture contents at the top of the wagons averaged 5% less than the measured values; (3) predicted hull moisture contents at the top of the wagons averaged 17% higher than the observed values; (4) predicted hull final moisture contents at the top of the wagons average 21% higher than measured values and (5) predicted exhaust air temperatures averaged 1% higher than measured values. An attempt was made to improve the fit of the observed and simulated results by changing the equation to describe the equilibrium moisture contents. The Chung-Pfost equation, compared to the Henderson equation, was more accurate in describing the hull moisture content and less accurate in describing the kernel moisture content history. Changing the reference air flow rate of the thin-layer drying relationship did not give a better fit between the observed and predicted data. Several drying simulations were found to be very sensitive to small changes in either wet-bulb or dry-bulb temperature. Small errors in wet-bulb temperature measurement could account for the predicted drying times for six experiments which were excessively long relative to observed values.

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