scholarly journals Solar Drying Kinetics of Cass Ava Slices in a Mixed Flow Dryer

2015 ◽  
Vol 18 (4) ◽  
pp. 102-107 ◽  
Author(s):  
Olawale Usman Dairo ◽  
Adewole Ayobami Aderinlewo ◽  
Olayemi Johnson Adeosun ◽  
Ibukun Adekola Ola ◽  
Tolulope Salaudeen
Keyword(s):  
Diffusion Mechanism ◽  
Coefficient Of Determination ◽  
Drying Time ◽  
Drying Characteristics ◽  
Solar Dryer ◽  
Thin Layer Drying ◽  
Chamber Temperature ◽  
Drying Models ◽  
Kinetics Of ◽  
Drying Curve

Abstract Drying characteristics of cassava slices was investigated in a mixed mode natural convection solar dryer to obtain a suitable mathematical model describing the drying. The average drying chamber temperature was between 34 ±2 °C and 50 ±1.8 °C, while 10 commonly used thin layer drying models were used for drying curve modelling. Coefficient of determination (R2) and root mean square error (RMSE) were used to determine the models performances. The drying curve of cassava slices showed a reduction of moisture content with increased drying time in the solar dryer, and the variation of moisture ratio exponentially decreased with increased drying time. The Midilli and Logarithmic models showed better fit to the experimental drying data of cassava slices. As compared with other models tested, there were no significant differences (p >0.05) in the R2 values obtained for the Midilli and Logarithmic models; hence, the Logarithmic model was preferable because of the lower RMSE. The diffusion mechanism could be used to describe the drying of cassava slices that was found to be in the falling rate period. A diffusion coefficient (Deff) of 1.22 × 10-8 m2 s-1 was obtained, which was within the established standard for food products.

The thin-layer drying characteristics of sewage sludge by the appropriate foaming pretreatment

2014 ◽  
Vol 69 (9) ◽  
pp. 1859-1866 ◽  
Author(s):  
Hui-Ling Wang ◽  
Zhao-Hui Yang ◽  
Jing Huang ◽  
Li-Ke Wang ◽  
Cheng-Liu Gou ◽  
...  
Keyword(s):  
Sample Thickness ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Dewatered Sludge ◽  
Drying Curves ◽  
Sludge Drying ◽  
The Impact

As dewatered sludge is highly viscous and sticky, the combination of foaming pretreatment and drying process seems to be an alternative method to improve the drying performance of dewatered sludge. In this study, CaO addition followed by mechanical whipping was employed for foaming the dewatered sludge. It was found that the foams were stable and the diameters of bubbles mainly ranged from 0.1 to 0.3 mm. The drying experiments were carried out in a drying oven in the convective mode. The results indicated that foamed sludge at 0.70 g/cm3 had the best drying performance at each level of temperature, which could save 35–45% drying time to reach 20% moisture content compared with the non-foamed sludge. The drying rate of foamed sludge at 0.70 g/cm3 was improved with the increasing of drying temperature. The impact of sample thickness on drying rate was not obvious when the sample thickness increased from 2 to 8 mm. Different mathematical models were used for the simulation of foamed sludge drying curves. The Wang and Singh model represented the drying characteristics better than other models with coefficient of determination values over 0.99.

scholarly journals Kinetika Pengeringan Lapisan Tipis Daun Jati Belanda (Thin Layer Drying Kinetics of Guazuma Ulmifolia Leaves)

2021 ◽  
Vol 8 (2) ◽  
pp. 53-62
Author(s):  
Hendri Syah ◽  
Armansyah Halomoan Tambunan ◽  
Edy Hartulistiyoso ◽  
Lamhot Parulian Manalu
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Coefficient Of Determination ◽  
Convective Mass Transfer ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Guazuma Ulmifolia ◽  
Kinetics Of

The objectives of this study were to determine a suitable thin layer drying model to describe the drying kinetics of Guazuma ulmifolia leaves and determine the mass transfer parameters of Guazuma ulmifolia leaves. The drying of Guazuma ulmifolia leaves was conducted in a laboratory scale dryer with various temperature (40oC, 50oC, and 60oC) and relative humidity (30%, 40%, 50% and 60%). Five drying models, namely, Newton, Henderson and Pabis, Page, Midilli-Kucuk, and Verma et al. were fitted to the drying data. The drying curve of guazuma leaves did not show a constant drying period during the drying period. The models suitability were compared base on coefficient of determination (R2), root square mean errors (RSME), and reduced mean square of deviation (X2). It was found that, among the models evaluated, the Midilli and Kucuk model is the best to describe the drying kinetics of Guazuma ulmifolia leaves. The effective moisture diffusivity was found to be in the range of 10-13 – 10-12 m2/s and the convective mass transfer coefficient was in the range of 10-9 – 10-10 m/s. The activation energy value was found to be 89.21 kJ/mol.

scholarly journals The Experimental Research of Drying Kinetics of Nagpur Orange Fruit (Citrus Sinesis- L) by Hot Air Electrical Dryer

2019 ◽  
Vol 8 (6S4) ◽  
pp. 1131-1134
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Orange Fruit ◽  
Kinetics Of

The study is aimed experimentally and compared with the theoretical results of drying kinetics of Nagpur orange fruit dried in a hot air electrical dryer. Orange fruit is highly perishable and needs to be consumed or processed immediately after harvest. Drying or dehydration is one of the most practical methods of preserving food products. Therefore, thin layer drying characteristics of falling rate of Nagpur orange are determined experimentally under different conditions of drying air temperatures, relative humidity and air velocities for different moisture contents. Thin layer models like Wang and Singh, Page and Henderson have been compared with Experimental results. The knowledge of drying kinetics helps for identification of exact drying time and air flow velocity for different moisture content. Here drying operation is carried out at a velocity of 1m/sec and 1.25 m/sec for different temperature of 55°C, 65°C and 75°C. This analysis reveals that drying temperature has a more significant effect on moisture removal while velocity has the least effect. Drying rate is found to increase with the increase in drying temperature and reduce with drying time. Experimental data is statistically correlated by plotting the drying characteristics curve. The analysis reveals that Wang and Singh's model is a better model to explain the drying behavior of Nagpur Orange fruit (R2=0.9888).

Drying Characteristics of Soybean (Glycine Max) Using Continuous Drying and Intermittent Drying

2018 ◽  
Vol 14 (9-10) ◽  
Author(s):  
Hyeon W. Park ◽  
Won Y. Han ◽  
Won B. Yoon
Keyword(s):  
Activation Energy ◽  
Moisture Content ◽  
Analysis Method ◽  
Image Analysis Method ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Thin Layer Drying Models ◽  
Best Fit

AbstractThe effects of drying temperature by continuous and intermittent drying on the drying characteristics of soybean were determined in this study. Among the thin-layer drying models, the Midilli–Kucuk model showed the best fit (R2> 0.99) to describe the drying of soybean. At 300 min of the effective drying time, the moisture content of continuous drying at 35, 40, and 45 ºC were 9.38 (±0.00), 8.69 (±0.17), and 7.70 % (±0.48), respectively; while the moisture content of intermittent drying at 35, 40, and 45 ºC were 8.28 (±0.21), 7.31 (±0.41), and 6.97 % (±0.07), respectively. The image analysis method for detection of the crack in soybean demonstrated that at the target moisture content (7.7 %), cracked grain ratios with intermittent drying at 35, 40, and 45 ºC were reduced by 52.08, 27.59, and 18.24 %, respectively. With the effective drying time, the activation energy for intermittent drying (9.33 kJ/mol) was significantly lower than that value for continuous drying (21.23 kJ/mol).

scholarly journals Drying Kinetics of Sliced Pineapples in a Solar Conduction Dryer

2017 ◽  
Vol 7 (2) ◽  
pp. 14 ◽  
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.

scholarly journals Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
A. Waheed Deshmukh ◽  
Mahesh N. Varma ◽  
Chang Kyoo Yoo ◽  
Kailas L. Wasewar
Keyword(s):  
Energy Requirement ◽  
Initial Moisture Content ◽  
Food Preservation ◽  
Convective Drying ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Drying Characteristics ◽  
Solar Dryer ◽  
Thin Layer Drying

Drying is a simultaneous heat and mass transfer energy intensive operation, widely used as a food preservation technique. In view of improper postharvest methods, energy constraint, and environmental impact of conventional drying methods, solar drying could be a practical, economical, and environmentally reliable alternative. In the present paper applicability of mixed mode solar cabinet dryer was investigated for drying of commercially important and export oriented ginger. Freshly harvested ginger slices were successfully dried from initial moisture content of 621.50 to 12.19% (d.b.) and their drying characteristics, quality parameters, and kinetics were evaluated. The results showed that present solar dryer could be successfully applied for drying of ginger in view of quality, reduced drying time, and zero energy requirement as compared to conventional open sun drying and convective drying techniques, respectively. Drying curves showed that drying occurred in falling rate period and no constant period was observed. The effective moisture diffusivity was determined by using Fick’s second law and found to be 1.789×10-9 m2/s. The drying data was fitted to five thin layer drying models and compared using statistical criteria. Page model was found to be most suitable to describe the drying kinetics of ginger in solar dryer under natural convection among the tested models.

scholarly journals Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves

2019 ◽  
Vol 37 (No. 2) ◽  
pp. 128-134
Author(s):  
Osman Yağız Turan ◽  
Ebru Fıratlıgil
Keyword(s):  
Thin Layer ◽  
Goodness Of Fit ◽  
Food Preservation ◽  
Moisture Ratio ◽  
Coefficient Of Determination ◽  
Thymus Vulgaris ◽  
Drying Process ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Kinetics Of

Fruit and vegetable dehydration has been extensively studied for the improvement of food preservation. Effects of drying temperature on the drying kinetics of thyme were investigated and a suitable drying model was obtained to describe the drying process. Drying behaviour of thyme leaves at temperatures of 50, 60, 70 and 80°C was determined by using a conventional drying oven, and moisture ratio and drying rates were calculated. Four different thin layer drying models, namely Lewis, Henderson and Pabis, Page, and logarithmic models, were used to fit the experimental moisture ratio data. Three statistical parameters: coefficient of determination (R<sup>2</sup>), chi-square (χ<sup>2</sup>) and root mean square error (RMSE) were used to compare the goodness of fit of the drying models. Logarithmic model and Page model give the best description of the drying process kinetics of thyme leaves by comparing the experimental values and predicted values.

scholarly journals Drying characteristics and mathematical modelling of the drying kinetics of oyster mushroom (Pleurotus ostreatus)

2018 ◽  
Author(s):  
A. A. Satimehin ◽  
M. O. Oluwamukomi ◽  
V. N. Enujiugha ◽  
M. Bello
Keyword(s):  
Pleurotus Ostreatus ◽  
Goodness Of Fit ◽  
Oyster Mushroom ◽  
Coefficient Of Determination ◽  
Chi Square ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Model Equations ◽  
Drying Behaviour ◽  
Kinetics Of

This study was conducted to determine the drying characteristics of oyster mushroom (Pleurotus ostreatus) at 50, 60 and 70 °C.  Pleurotus ostreatus were cleaned and dried in a laboratory cabinet dryer. The drying data were fitted to six model equations namely Newton, Pabis and Henderson, Logarithmic, Two-term diffusion, Wang and Singh, as well as Modified Henderson and Pabis equations. The goodness of fit of the models were evaluated by means of the coefficient of determination (R2), root mean square error (RMSE) and reduced chi-square (χ2). The Logarithmic model best describes the drying data and could be used to predict its drying behaviour. Keywords: oyster mushroom; thin-layer drying; characteristics; modelling

scholarly journals Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices

2017 ◽  
Vol 5 (1) ◽  
pp. 24
Author(s):  
Samuel Enahoro Agarry
Keyword(s):  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Red Pepper ◽  
Coefficient Of Determination ◽  
Drying Time ◽  
Drying Characteristics ◽  
Hot Air ◽  
Effective Moisture ◽  
Drying Curves ◽  
Kinetics Of

The objective of this study was to investigate the drying characteristics and kinetics of red pepper and bitter leaf under the influence of different drying temperatures. The drying experiments were carried out at dry bulb temperature of 35, 45, 55 and 75oC, respectively in an oven dryer. The results showed that as drying temperature increased, drying rate also increased and the drying time decreased. It was observed that un-sliced red pepper and sliced bitter leaf would dry within 2.5-12 h and 1.67-7 h, respectively at temperature ranging from 75 to 35oC. The drying of red pepper and bitter leaf was both in the constant and falling rate period. Four semi-empirical mathematical drying models (Newton, Page, Henderson and Pabis, and Logarithmic models) were fitted to the experimental drying curves. The models were compared using the coefficient of determination (R^2) and the root mean square error (RMSE). The Page model has shown a better fit to the experimental drying data of red pepper and bitter leaf, respectively as relatively compared to other tested models. Moisture transport during drying was described by the application of Fick’s diffusion model and the effective moisture diffusivity was estimated. The value ranges from 15.69 to 84.79 × 10-9 m2/s and 0.294 to 1.263 × 10-9 m2/s for red pepper and bitter leaf, respectively. The Arrhenius-type relationship describes the temperature dependence of effective moisture diffusivity and was determined to be 37.11 kJ/mol and 32.86 kJ/mol for red pepper and bitter leaf, respectively. A correlation between the drying time and the heat transfer area was also developed.

scholarly journals Infrared drying kinetics of blue mussels and physical properties

2019 ◽  
Vol 25 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Azmi Kipcak ◽  
İbrahim Doymaz ◽  
Emek Moroydor-Derun
Keyword(s):  
Blue Mussel ◽  
Power Level ◽  
Colour Change ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Time ◽  
Blue Mussels ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Kinetics Of

As an alternative to fish and beef, blue mussels (Mytilus edulis) can be consumed due to their high protein content. In this study, the drying kinetics and quality changes (cook loss, area shrinkage and colour change) in whole blue mussels were investigated with several infrared power levels between 88?146 W. Various thin-layer drying models were applied to the blue mussel and the Midilli et al., model best fits the experimental data (R2: 0.999150?0.999750, ?2: 0.000104?0.000030, RMSE: 0.008309?0.004797). The effective moisture diffusivity was determined to be between 4.24?10-9 and 1.10?10-8 m2/s. The activation energy was found to be 20.85 kW/kg. The cook loss and area shrinkage increased with increasing power level and drying time. Most cook loss (30%) and area shrinkage (30%) were obtained between 15-23 min and 8-20 min of drying time, respectively. The colour change was slightly affected by the change in infrared power level.

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