Modeling the Electrohydrodynamic (EHD) Drying of Banana Slices

2016 ◽  
Vol 12 (1) ◽  
pp. 17-26 ◽  
Author(s):  
Kianoosh Pirnazari ◽  
Ali Esehaghbeygi ◽  
Morteza Sadeghi
Keyword(s):  
Moisture Transfer ◽  
Moisture Diffusivity ◽  
Moisture Ratio ◽  
Coefficient Of Determination ◽  
Maximum Difference ◽  
Drying Process ◽  
External Resistance ◽  
Rate Period ◽  
Maximum Coefficient ◽  
Predicted Values

Abstract Electrohydrodynamic (EHD) drying of banana slices was modeled both numerically and empirically. The drying process was conducted using the EHD technique at 6, 8, and 10 kV cm−1 with banana slices 3 mm thick. Based on the maximum coefficient of determination (R2) and minimum value of root mean square of error (RMSE) observed in the experimental and predicted values of moisture ratio, the diffusion model was identified as the best prediction model. The values for effective moisture diffusivity were calculated to be in the range of 3.12 × 10−10 to 4.23 × 10−10 m2 s−1. In addition, a theoretical model was developed using the numerical (implicit) solution of the second Fick’s equation based on low variation in the external resistance by applying EHD. Moisture ratio versus time showed a falling rate period indicating that the internal moisture transfer is dominant at EHD. Results of numerical solution showed adequate consistency with experimental data, having the maximum difference of less than 0.16 g g−1 in moisture content.

scholarly journals Drying Behavior and Kinetics of Drying Process of Plant-Based Enteric Hard Capsules

Pharmaceutics ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 335
Author(s):  
Chuqi He ◽  
Haodong Wang ◽  
Yucheng Yang ◽  
Yayan Huang ◽  
Xueqin Zhang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Transfer ◽  
Chemical Properties ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Air Dryer

The drying process is a significant step in the manufacturing process of enteric hard capsules, which affects the physical and chemical properties of the capsules. Thus, the drying characteristics of plant-based enteric hard capsules were investigated at a constant air velocity of 2 m/s in a bench scale hot-air dryer under a temperature range of 25 to 45 °C and relative humidity of 40 to 80%. Results indicate that the drying process of the capsules mainly occur in a falling-rate period, implying that moisture transfer in the capsules is governed by internal moisture diffusion rate. High temperature and low relative humidity reduce drying time but increase the drying rate of the capsules. Investigation results of the mechanical properties and storage stability of the capsules, however, reveal that a fast drying rate leads to plant-based enteric hard capsules of low quality. Scanning electron microscopy further demonstrates that more layered cracks appear in capsules produced under a faster drying rate. The Page model yielded the best fit for describing thin-layer drying of the capsules based on the coefficient of determination and reduced chi-square. Moreover, it was established that the effective moisture diffusivity of the capsules increases with an increase in drying temperature or reduction in relative humidity.

scholarly journals Drying kinetics of dill leaves in a convective dryer

2013 ◽  
Vol 27 (1) ◽  
pp. 39-47 ◽  
Author(s):  
A. Motevali ◽  
S. Younji ◽  
R. Amiri Chayjan ◽  
N. Aghilinategh ◽  
A. Banakar
Keyword(s):  
Thin Layer ◽  
Back Propagation ◽  
Moisture Diffusivity ◽  
Moisture Ratio ◽  
Coefficient Of Determination ◽  
Feed Forward ◽  
Threshold Functions ◽  
Feed Forward Back Propagation ◽  
Thin Layer Drying ◽  
Drying Behavior

Abstract Thin layer drying characteristics of dill leaves under fixed, semi-fluidized, and fluidized bed conditions were studied at air temperatures of 30, 40, 50, and 60°C. In order to find a suitable drying curve, 12 thin layer-drying models were fitted to the experimental data of the moisture ratio. Among the applied mathematical models, the Midilli et al. model was the best for drying behavior prediction in thin layer drying of dill leaves. To obtain the optimum network for drying of dill leaves, various numbers of multilayer feed-forward neural networks were made and tested with different numbers of hidden layers and neurons. The best neural network feed-forward back-propagation topology for the prediction of drying of dill leaves (moisture ratio and drying rate) was the 3-45-2 structure with the training algorithm trainlm and threshold functions logsig and purelin. The coefficient of determination for this topology for training, validation, and testing patterns was 0.9998, 0.9981, and 0.9990, respectively. Effective moisture diffusivity of dill leaves during the drying process in different bed types was found to be in the range from 7.10 10-12 to 1.62 10-10 m2 s-1. Also, the values of activation energy were determined to be between 75.435 and 80.118 kJ mol-1

DRYING KINETICS AND MOISTURE DIFFUSIVITY OF FOUR VARIETIES OF BAMBARA BEANS

2021 ◽  
Vol 6 (1) ◽  
pp. 30-33
Author(s):  
E.O. Awotona ◽  
A.O. Alade ◽  
S.A. Adebanjo ◽  
O. Duduyemi ◽  
T.J. Afolabi
Keyword(s):  
Root Mean Square Error ◽  
Mean Square Error ◽  
Root Mean Square ◽  
Goodness Of Fit ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Mean Square ◽  
Fit Statistics ◽  
Drying Behavior ◽  
Maximum Coefficient

Drying of bambara beans was studied at 40oC at every 30 minutes in a Laboratory oven. Effective moisture diffusivity ranges between 5.886 x 10-10 m2/s – 4.354 x 10-10 m2/s respectively. The statistical criteria used in evaluation of the model were maximum coefficient of determination R2 and minimum root mean square error [RMSE]. Determination for goodness of fit statistics for drying of the beans was carried out. Midilli model was used to predict the drying curve. The Midili model was found to produce accurate predictions for all the four varieties of bambara beans and the model was shown to be an excellent model for predicting drying behavior of TVSU-47 and the R2 value was 0.9971 and the value of root mean square error was 0.0149 respectively.

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.

Application of moisture transfer models to solids drying

2005 ◽  
Vol 219 (3) ◽  
pp. 235-244 ◽  
Author(s):  
E Kavak Akpinar ◽  
I Dincer
Keyword(s):  
Moisture Content ◽  
Moisture Transfer ◽  
Moisture Diffusivity ◽  
Drying Process ◽  
Drying Time ◽  
Air Temperatures ◽  
Moisture Transfer Coefficient ◽  
Drying Models ◽  
Good Agreement ◽  
Flow Velocities

In this paper, a comprehensive experimental investigation is conducted to measure the moisture content distributions within slab cut potato pieces during drying at temperatures of 60, 70, and 80°C and flow velocities of 1.0 and 1.5 m/s. Four drying models are employed to determine the drying process parameters (drying coefficient, lag factor, and half-drying time) and moisture transfer parameters (moisture diffusivity and moisture transfer coefficient), and to calculate moisture content distributions and compare them with extensive sets of experimental moisture data measured during the drying of slab cut potato slices at different drying air temperatures and flow velocities. Good agreement is obtained between the calculations and experimental measurements for the cases. In addition, experimental drying times are determined and compared with those obtained by the four different drying models. The results show that all four models are well able to determine the drying parameters and moisture content distributions. The experimental data and model findings are expected to be useful to the drying industry.

Drying Kinetics of Osmotically Pre-Treated Plum Tomato Pieces

2008 ◽  
Vol 4 (8) ◽  
Author(s):  
Marianne S Brooks ◽  
Abdel E Ghaly ◽  
Nabiha H Abou El-Hana
Keyword(s):  
Sample Size ◽  
Cell Walls ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Moisture Ratio ◽  
Air Drying ◽  
Rate Period ◽  
Pre Treatment ◽  
Kinetics Of ◽  
Over Time

The air-drying kinetics of plum tomato pieces pre-treated with different osmotic solutions were investigated. Four pre-treatment solutions (comprised of salt, sugar and/or calcium lactate), three sample geometries (halves, quarters and eighths) and two air-drying temperatures (55 and 65°C) were studied. In general, the rate of drying over time appeared to fit an exponential curve (R2 values between 0.74 and 0.99). A closer look at the data indicated that the rate of drying appeared to follow two separate falling rate periods. The change from one falling rate period to another was observed for samples at a transition moisture ratio of ~ 0.2, for all geometries and temperatures. Thus, modeling the process was improved by including the two falling rate periods. The drying constant (K) for the two falling rate periods ranged between 0.05 to 0.3 h-1. Moisture diffusivity values ranged from 2.5 x 10-9 to 9 x 10-9 m2 s-1 and were relatively constant during the first falling rate period. During the second falling rate period, the diffusivity increased as the moisture ratio decreased, though this change was less pronounced as the sample size decreased from halves to eighths. The untreated samples had lower diffusivities than those with osmotic pre-treatment but there were no differences amongst the various pre-treatment solutions. In general, moisture diffusivities showed a dependence on the sample size, as the larger tomato samples had higher values of diffusivity. The greater diffusivity seen in the larger samples may be due to the collapse of cell walls in the skin.

scholarly journals ESTIMATING MOISTURE ABSORPTION KINETICS OF SWORD BEANS DURING SOAKING USING MIDILLI MODEL

2020 ◽  
Vol 5 (2) ◽  
pp. 76-80
Author(s):  
E.O. Awotona ◽  
A.O. Alade ◽  
S.A. Adebanjo ◽  
O. Duduyemi ◽  
T.J. Afolabi
Keyword(s):  
Root Mean Square Error ◽  
Mean Square Error ◽  
Root Mean Square ◽  
Moisture Absorption ◽  
Moisture Diffusivity ◽  
Moisture Ratio ◽  
Coefficient Of Determination ◽  
Diffusivity Coefficient ◽  
Mean Square ◽  
Kinetics Of

Midilli model was used to estimate the moisture ratio of four varieties of Sword beans. The experiment was carried out using distilled water at temperature of 530C for 100 minutes. The standard model of water absorption was fitted into the experimental data. Coefficient of determination [R2] and root mean square error were used to evaluate the model. The Midilli model was chosen based on maximum value of Coefficient of determination and minimum value of root mean square error. The result showed that Midilli model is the most appropriate for TCG-4 with R2 value of 0.9924 and RMSE value of 0.1758 to estimate moisture ratio changes versus time in soaking. The moisture ratio against soaking time was plotted in each case using Midilli equation. The plotted curves of each variety of bean indicated that moisture ratio decreases with increasing in time. The effective moisture diffusivity coefficient of four varieties of varieties of Sword beans increased.

Mathematical Models of Papermaking

2001 ◽  
Vol 6 (1) ◽  
pp. 9-19 ◽  
Author(s):  
A. Buikis ◽  
J. Cepitis ◽  
H. Kalis ◽  
A. Reinfelds ◽  
A. Ancitis ◽  
...  
Keyword(s):  
Mathematical Model ◽  
Initial Value Problems ◽  
Moisture Transfer ◽  
Bound Water ◽  
Drying Process ◽  
Initial Value ◽  
First Order ◽  
Heat And Moisture ◽  
The Mathematical Model ◽  
The Web

The mathematical model of wood drying based on detailed transport phenomena considering both heat and moisture transfer have been offered in article. The adjustment of this model to the drying process of papermaking is carried out for the range of moisture content corresponding to the period of drying in which vapour movement and bound water diffusion in the web are possible. By averaging as the desired models are obtained sequence of the initial value problems for systems of two nonlinear first order ordinary differential equations. 

scholarly journals Experimental and Numerical Investigations on Conductive Drying of Phosphate Washing Waste Clay

Minerals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 482
Author(s):  
Fatiha Berroug ◽  
Yassir Bellaziz ◽  
Naaila Ouazzani ◽  
Fatima Ait Nouh ◽  
Abdessamad Hejjaj ◽  
...  
Keyword(s):  
Scale Up ◽  
Free Water ◽  
Moisture Diffusivity ◽  
Sample Thickness ◽  
Total Production ◽  
Drying Process ◽  
One Dimensional ◽  
Numerical Investigations ◽  
The World ◽  
Drying System

Morocco is the leading producer of phosphate and its derivatives in the world with a total production of 35 Mt. However, the extraction and the valorization of this mine generate huge quantities of phosphate washing waste clay (PHWWC) that constitute a main environmental and economic concern. To facilitate this waste clay storage and handling, it is necessary to decrease its moisture content that represents 80% of PHWWC. The present paper is devoted to studying the conductive drying of PHWWC. Drying experiments were conducted in a laboratory pilot. Afterwards, the experiment results were implemented in a one-dimensional numerical model of heat and mass transfer in a porous media to identify the drying parameters and performances. It was found that most of the water contained in PHWWC is free water that is removed with a constant drying rate. The volume reduction with a marked cracks phenomenon attained 65% without any significant effect of drying temperature and sample thickness. The effective moisture diffusivity of the PHWWC for a conductive drying process is ranged between 10−9 and 1.1 × 10−8 m2·s−1. The thermal efficiency of the drying system is up to 86%. The results could be used for the purpose of design and scale-up of the industrial dryer based on laboratory-scale experiments.

scholarly journals Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 284
Author(s):  
Ebrahim Taghinezhad ◽  
Mohammad Kaveh ◽  
Antoni Szumny
Keyword(s):  
Energy Efficiency ◽  
Color Difference ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Diffusivity Coefficient ◽  
Drying Process ◽  
Anfis Model ◽  
Drying Time ◽  
Effective Moisture ◽  
Response Variables

Drying can prolong the shelf life of a product by reducing microbial activities while facilitating its transportation and storage by decreasing the product weight and volume. The quality factors of the drying process are among the important issues in the drying of food and agricultural products. In this study, the effects of several independent variables such as the temperature of the drying air (50, 60, and 70 °C) and the thickness of the samples (2, 4, and 6 mm) were studied on the response variables including the quality indices (color difference and shrinkage) and drying factors (drying time, effective moisture diffusivity coefficient, specific energy consumption (SEC), energy efficiency and dryer efficiency) of the turnip slices dried by a hybrid convective-infrared (HCIR) dryer. Before drying, the samples were treated by three pretreatments: microwave (360 W for 2.5 min), ultrasonic (at 30 °C for 10 min) and blanching (at 90 °C for 2 min). The statistical analyses of the data and optimization of the drying process were achieved by the response surface method (RSM) and the response variables were predicted by the adaptive neuro-fuzzy inference system (ANFIS) model. The results indicated that an increase in the dryer temperature and a decline in the thickness of the sample can enhance the evaporation rate of the samples which will decrease the drying time (40–20 min), SEC (from 168.98 to 21.57 MJ/kg), color difference (from 50.59 to 15.38) and shrinkage (from 67.84% to 24.28%) while increasing the effective moisture diffusivity coefficient (from 1.007 × 10−9 to 8.11 × 10−9 m2/s), energy efficiency (from 0.89% to 15.23%) and dryer efficiency (from 2.11% to 21.2%). Compared to ultrasonic and blanching, microwave pretreatment increased the energy and drying efficiency; while the variations in the color and shrinkage were the lowest in the ultrasonic pretreatment. The optimal condition involved the temperature of 70 °C and sample thickness of 2 mm with the desirability above 0.89. The ANFIS model also managed to predict the response variables with R2 > 0.96.

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