Drying Kinetics of Continuous and Intermittent Heat Pump Drying of Green Soybean Seeds

2017 ◽  
Vol 13 (11) ◽  
Author(s):  
Haibo Zhao ◽  
Zhao Yang ◽  
Zhichao Tao
Keyword(s):  
Experimental Data ◽  
Heat Pump ◽  
Drying Kinetics ◽  
Percentage Error ◽  
Drying Rate ◽  
Soybean Seeds ◽  
Mean Square ◽  
Chi Square ◽  
Heat Pump Drying ◽  
Kinetics Of

AbstractThis paper is concerned with drying kinetics and models of heat pump drying (HPD) of green soybean. Experiments were done for continuous and intermittent drying with intermittency of 1, 3 and 6. Drying rate decreases sharply in continuous HPD process, while circuitously in intermittent HPD process. Peak drying rate values appear in every drying period of intermittent drying and differ a lot because of different intermittent ratios. In addition, various mathematical models were investigated to describe the HPD kinetics of green soybean seeds. Fitting suitability of the experimental data by models was specified as comparing the coefficient of correlation (R2), mean absolute percentage error (EMD%), Chi-squareΧ2and root mean square error (ERMS). The page model and 23rd model were found to be the most suitable models in describing the continuous and intermittent drying of green soybeans, respectively.

Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Monica Premi ◽  
Harish Sharma ◽  
Ashutosh Upadhyay
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Moringa Oleifera ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Air Velocity ◽  
Drying Time ◽  
Effective Moisture ◽  
Kinetics Of

Abstract The present study examines the effect of air velocity on drying kinetics of the drumstick leaves in a forced convective dryer. The drumstick leaves were dried in the temperature range of 50–800 C, at different air velocity (Dv) of 0.5 and 1.3 m/s. The results indicated that drying temperature and air velocity are the factors in controlling the drying rate. Experimental data obtained for the samples for color, drying rate and drying time proved that air velocity of 1.3 m/s yielded the product superior in terms of both quality and energy efficiency as compared to the samples at 0.5 m/s. Activation energy for drumstick leaves dried with air velocity, 0.5 and 1.3 m/s was 12.50 and 32.74 kJ/mol respectively. The activation energy relates similarly with the effective moisture diffusivity which also increased with increase in air velocity and temperature.

scholarly journals Mathematical modeling of the foam-mat drying curves of guava pulp

2017 ◽  
Vol 21 (10) ◽  
pp. 721-725 ◽  
Author(s):  
Roberta M. G. Maciel ◽  
Marcos R. A. Afonso ◽  
José M. C. da Costa ◽  
Leandro S. Severo ◽  
Natália D. de Lima
Keyword(s):  
Experimental Data ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Albumin Concentration ◽  
Mean Square ◽  
Liquid Food ◽  
Chi Square ◽  
Foaming Agent ◽  
Chi Square Test ◽  
Drying Curves

ABSTRACT In foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp. The fits were evaluated using samples with 4 and 8% albumin (m m-1) and drying temperatures of 75, 80 and 85 °C. The samples were placed on aluminum trays. Drying was carried out in a tray dryer. The Lewis, Page, Midilli and Logarithmic models were fitted to the experimental data and evaluated based on the coefficient of determination (R2), root-mean-square error (RMSE) and chi-square test. All models fitted well to experimental data and Midilli was the best. Albumin concentration and temperature influenced the drying rate; the lowest drying times occurred for the highest albumin concentration and highest drying temperature.

Heat pump drying kinetics of a pressed type cheese

LWT ◽  
2011 ◽  
Vol 44 (2) ◽  
pp. 489-494 ◽  
Author(s):  
África Castell-Palou ◽  
Susana Simal
Keyword(s):  
Heat Pump ◽  
Drying Kinetics ◽  
Heat Pump Drying ◽  
Kinetics Of

scholarly journals Numerical Modelling of Drying Kinetics of Banana Flowers using Natural and Forced Convection Dryers

2019 ◽  
Vol 8 (10) ◽  
pp. 4193-4197
Keyword(s):  
Developing Countries ◽  
Comparative Analysis ◽  
Forced Convection ◽  
Drying Kinetics ◽  
Mean Square ◽  
Chi Square ◽  
Evacuated Tube Collector ◽  
High Level ◽  
Evacuated Tube ◽  
Kinetics Of

In the modern scenario insufficient of nutrition food is a major problem for the fast increasing population in many developing countries. Banana flowers contain high level of dietary fibre. The comparative analysis of drying kinetics of banana flowers using natural and forced convection solar dryers is the aim of this present study. Drying of banana flowers in forced convection solar dryer aided with evacuated tube collector (ETC) decreases the moisture content from 97.2 (wb%) to 8.4 (wb%) in 11 hours. This is compared with solar cabinet dryer and natural sun drying which takes 15 hours and 19 hours respectively. Ten developed mathematical models are used to evaluate the suitability of fit which identifies the drying kinetics of banana flowers for both solar dryers using IBM SPSS 23 package. The result exhibits that, Midilli et al model has the high value of correlation coefficient (R2 ) and least value of reduced chi – square and root mean square error (RMSE) for the designed dryers showing the suitability of fit for drying of banana flowers. Also it is observed that, the quality and appearance of the solar dried banana flowers using ETC is more acceptable than the natural and cabinet dried Banana flowers

scholarly journals Leaves drying kinetics of the species Zanthoxylum sprucei (Rutaceae) and Melampodium divaricatum (Asteraceae)

2021 ◽  
Vol 38 (4) ◽  
pp. 1069-1086
Author(s):  
Enrique Ruiz ◽  
Ricardo Baquerizo-Crespo ◽  
Michael Macías ◽  
María Pin ◽  
Yesther Pita
Keyword(s):  
Extraction Methods ◽  
Empirical Models ◽  
Drying Kinetics ◽  
Mean Square ◽  
Drying Process ◽  
Chi Square ◽  
Tunnel Dryer ◽  
The Stability ◽  
The Mathematical Model ◽  
Kinetics Of

The study of the drying of the plants is important for the extraction methods of the active principles, since it provides benefits both for the efficiency and for the stability. The objective of this research is to study the drying kinetics of the leaves of Zanthoxylum sprucei (Rutaceae) and Melampodium divaricatum (Asteraceae) species from the Manabí province. Eight empirical models derived from Fick's law with adjustment and the STATISTICA software as modeler was used. The model was made by applying the ORIGIN Pro fit curve. The kinetic results were obtained experimentally in a laboratory scale tunnel dryer with a temperature of 40°C, at 1 atm of pressure and a speed air of 8.47 m.s-1. To determine the model that best fits the experimental data, it relies on the correlation coefficient (R2), mean square error (ERMS) and chi-square (X2). The mathematical model that best describes the drying process is the logarithmic for Zanthoxylum sprucei and the Wang and Singh model for Melampodium divaricatum.

scholarly journals The effect of processing method on drying kinetics of Petrovská klobása, an artisan fermented sausage

2012 ◽  
Vol 18 (2) ◽  
pp. 163-169 ◽  
Author(s):  
Predrag Ikonic ◽  
Ljiljana Petrovic ◽  
Tatjana Tasic ◽  
Marija Jokanovic ◽  
Snezana Savatic ◽  
...  
Keyword(s):  
Experimental Data ◽  
Processing Method ◽  
Coefficient Of Determination ◽  
Mean Square ◽  
Chi Square ◽  
Fermented Sausage ◽  
Drying Characteristics ◽  
Dry Fermented Sausage ◽  
Drying Behaviour ◽  
Kinetics Of

The drying behaviour of dry-fermented sausage Petrovsk? klob?sa ripened in traditional and industrial conditions has been studied. Obtained results indicated that sausages dried in industrial room (batch I) had higher weight loss and lower water activity (aw) values than counterparts from traditional/artisanal production (batch T). Difference in drying intensity between internal and external fractions of sausages was much more marked for batch I. The experimental data of water content in Petrovsk? klob?sa, dried in respective conditions, were compared with values predicted by seven different mathematical models. Comparing the coefficient of determination (r2), root mean square error (ERMS) and the reduced chi-square (?2) values of all equations, it was concluded that the Page mathematical model satisfactorily represents drying characteristics of Petrovsk? klob?sa both in traditional (0.990; 2.22 x 10-2 and 6.01 x 10-4, respectively) and industrial conditions (0.995; 1.79 x 10-2; 3.91 x 10-4, respectively).

Desorption isotherm and heat pump drying kinetics of peas

1997 ◽  
Vol 30 (7) ◽  
pp. 485-491 ◽  
Author(s):  
M.Shafiur Rahman ◽  
Conrad O. Perera ◽  
Caroline Thebaud
Keyword(s):  
Heat Pump ◽  
Drying Kinetics ◽  
Desorption Isotherm ◽  
Heat Pump Drying ◽  
Kinetics Of

scholarly journals Drying Kinetics of Noni Seeds

2019 ◽  
Vol 11 (5) ◽  
pp. 250 ◽  
Author(s):  
Wellytton Darci Quequeto ◽  
Osvaldo Resende ◽  
Patrícia Cardoso Silva ◽  
Fábio Adriano Santos e Silva ◽  
Lígia Campos de Moura Silva
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Diffusion Coefficient ◽  
Moisture Content ◽  
Mathematical Models ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Information Criterion ◽  
Drying Kinetics ◽  
Kinetics Of

Noni seeds have been used for years as an important medicinal source, with wide use in the pharmaceutical and food industry. Drying is a fundamental process in the post-harvest stages, where it enables the safe storage of the product. Therefore, the present study aimed to fit different mathematical models to experimental data of drying kinetics of noni seeds, determine the effective diffusion coefficient and obtain the activation energy for the process during drying under different conditions of air temperature. The experiment used noni seeds with initial moisture content of 0.46 (decimal, d.b.) and dehydrated up to equilibrium moisture content. Drying was conducted under different controlled conditions of temperature, 40; 50; 60; 70 and 80 ºC and relative humidity, 24.4; 16.0; 9.9; 5.7 and 3.3%, respectively. Eleven mathematical models were fitted to the experimental data. The parameters to evaluate the fitting of the mathematical models were mean relative error (P), mean estimated error (SE), coefficient of determination (R2), Chi-square test (c2), Akaike Information Criterion (AIC) and Schwarz’s Bayesian Information Criterion (BIC). Considering the fitting criteria, the model Two Terms was selected to describe the drying kinetics of noni seeds. Effective diffusion coefficient ranged from 8.70 to 23.71 × 10-10 m2 s-1 and its relationship with drying temperature can be described by the Arrhenius equation. The activation energy for noni seeds drying was 24.20 kJ mol-1 for the studied temperature range.

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