scholarly journals Drying kinetics of jabuticaba pulp by regression models

2019 ◽  
Vol 41 (1) ◽  
Author(s):  
Thais Destefani Ribeiro Furtado ◽  
Joel Augusto Muniz ◽  
Edilson Marcelino Silva ◽  
Jaqueline Gonçalves Fernandes
Keyword(s):  
Regression Models ◽  
Information Criterion ◽  
Drying Kinetics ◽  
Moisture Loss ◽  
Model Parameters ◽  
Drying Rate ◽  
Southern Brazil ◽  
Drying Time ◽  
Kinetics Of ◽  
Selection Of

Abstract Jabuticaba tree is native to the Atlantic Forest in Southern Brazil, and its fruit is widely consumed in the fresh form, but it is highly perishable, requiring conservation techniques. The aim of this study was to describe the drying kinetics of jabuticaba pulp at temperatures of 50 and 60°C, comparing the Henderson, Simple Three-Parameter Exponential, Lewis, Thompson, Fick and Wang and Sing regression models and estimating the Absolute Drying Rate (ADR) for the best model. Parameters were estimated using the SAS software. The evaluation of the quality in the adjustment and selection of models was made based on the adjusted determination coefficient, Residual Standard Deviation and Akaike Information Criterion. Models presented good adjustment to data, and the Lewis model was the most suitable to describe the drying kinetics of jabuticaba pulp at temperatures of 50 and 60°C, with drying rate of 0.000063 and 0.000082 g of water/s respectively. ADR indicated that in one third of the drying time, 70% of moisture loss occurred at both temperatures and after this period, there was a deceleration of moisture loss until stabilization, when equilibrium moisture content is reached.

scholarly journals Drying kinetics and effective diffusion of buckwheat grains

2020 ◽  
Vol 44 ◽  
Author(s):  
Valdiney Cambuy Siqueira ◽  
Rafael Araújo Leite ◽  
Geraldo Acácio Mabasso ◽  
Elton Aparecido Siqueira Martins ◽  
Wellytton Darci Quequeto ◽  
...  
Keyword(s):  
Effective Diffusion ◽  
Information Criterion ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Linear Regression Method ◽  
Drying Process ◽  
Food Sector ◽  
Drying Time ◽  
Air Speed ◽  
Kinetics Of

ABSTRACT Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one of the most important post-harvest stages of buckwheat. The aim of the present study was to describe the drying process of buckwheat grains. Buckwheat grains with a moisture content of 0.41 ± 0.01 (dry basis, d.b.) were harvested, followed by drying in an experimental dryer at the temperatures of 40, 50, 60, 70, and 80 °C, at an air speed of 0.8 m s-1. The drying rate was determined, and the mathematical models generally employed to describe the drying process of several agricultural products were fitted to the experimentally obtained data. Model selection was based on the Gauss-Newton non-linear regression method and was complemented by Akaike Information Criterion and Schwarz’s Bayesian Information Criterion. It was concluded that the drying rate increased with an increase in temperature and decreased with an increase in drying time. It is recommended to use the Midilli model to represent the drying kinetics of buckwheat grains at the temperatures of 40, 60, and 70 °C, while the Approximation of diffusion model is recommended for the temperatures of 50 and 80 °C. The magnitudes of effective diffusion coefficients ranged from 1.8990 × 10-11 m2 s-1 to 17.8831 × 10-11 m2 s-1. The activation energy required to initiate the drying process was determined to be 49.75 kJ mol-1.

scholarly journals Natural convection drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars (Musa ssp) by nonlinear regression models

2019 ◽  
Vol 41 (5) ◽  
Author(s):  
Thais Destefani Ribeiro Furtado ◽  
Joel Augusto Muniz ◽  
Edilson Marcelino Silva ◽  
Ariana Campos Frühauf ◽  
Tales Jesus Fernandes
Keyword(s):  
Natural Convection ◽  
Regression Models ◽  
Information Criteria ◽  
Drying Kinetics ◽  
Moisture Loss ◽  
Drying Rate ◽  
Nonlinear Regression Models ◽  
The World ◽  
Drying Rates ◽  
Kinetics Of

Abstract Banana is among fruits most planted in tropical countries and belongs to the fruit group most consumed in the world; however, banana needs proper conservation techniques. The aim of this study was to describe the drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars at temperatures of 40 and 70°C, comparing the Henderson, STPE, Lewis, Page and Fick regression models, estimating the Absolute Drying Rate (ADR). Parameters were estimated with R and SAS Studio softwares, using for comparison and selection models of the R²aj, RSD and corrected Akaike Information Criteria. The Page and Fick models did not adjust, and the others presented good adjustment to data. The Henderson model was the most suitable to describe data of ‘Prata’ banana at both temperatures and ‘D’água’ banana at 70°C and Lewis at 40°C for this cultivar. The drying rate of ‘Prata’ banana at temperatures of 40 and 70°C were 0.00079 g of water/ min and 0.00400 g of water/min respectively and for ‘D’água’ banana, drying rates were 0.00111 g of water/min. and 0.00495 g of water/min., respectively. Using ADR, it was observed that in one third of the drying period, there was 70% of moisture loss at 70°C.

Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics

2016 ◽  
Vol 12 (6) ◽  
pp. 599-606 ◽  
Author(s):  
Flávia Daiana Montanuci ◽  
Raphaela Mulato Cavalcante ◽  
Camila Augusto Perussello ◽  
Luiz Mario de Matos Jorge
Keyword(s):  
Moisture Content ◽  
Temperature Increase ◽  
Drying Kinetics ◽  
Final Moisture Content ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Temperature ◽  
Design And Optimization ◽  
Process Kinetics ◽  
Kinetics Of

Abstract The study of process kinetics may aid the design and optimization of drying systems. This paper evaluated the influence of drying temperature (40, 60 and 80 °C) on the moisture content, drying rate, density, shrinkage and breakage of maize dried in two different dryers: oven and silo dryer. In both dryers, the temperature increase reduced drying time, final moisture content and shrinkage of the grains, however increased breakage. Drying rate was higher in the oven (6.4×10−4±2.3×10−4s−1 versus 5.4×10−4±1.2×10−4s−1), while shrinkage (15.2±4.7 % versus 24.4±5.6 %) and density increase (16.6±5.9 % versus 33.4±5.8 %) were more intense in the silo. There was a large release of husk in the silo dryer and the moisture content was slightly smaller in the lower layers respective to the upper ones.

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 A Mathematical Model for Dehydration by Successive Pressure Drops: Simulation of Discarded Potatoes Dehydration

2021 ◽  
Vol 8 (2) ◽  
pp. 26-39
Author(s):  
Sebastian Gutierrez-Pacheco ◽  
Joahnn H Palacios ◽  
Alfonso Parra-Coronado ◽  
Stéphane Godbout
Keyword(s):  
Pressure Drop ◽  
Drying Kinetics ◽  
Operating Conditions ◽  
Thin Layers ◽  
Drying Rate ◽  
Pressure Drops ◽  
Mathematical Simulations ◽  
Kinetics Of ◽  
By Products ◽  
Selection Of

Dehydration by Successive Pressure Drops (SPD) is a process with high potential for treating heat-sensitive materials; this includes agro-industry by-products. However, the response of drying kinetics to operating conditions of SPD is not fully understood. The present manuscript refers to mathematical simulations to describe drying kinetics of discarded potatoes using SPD. While there are numerous theoretical, semi-theorical and empirical mathematical models, the selection of the appropriate model is a rigorous process. In this paper, the Thompson thin-layer semi-theoretical model was chosen since the assumptions for this model (e.g., product is arranged in thin layers) are fulfilled for the SPD. As a result of mathematical simulation, it was possible to describe the drying kinetics in terms of the major parameters of SPD namely pressurizing level (Pa) and the Frequency of Pressure Drop (FPD). The dehydration by SPD allows the removal of water from the material, mainly at the pressure drop. If this stage occurs more frequently, the drying rate increases. The model developed describes at less 91% of the variability of the experimental data. It is recommended to use high FPD and Pa equals to 0.50 MPa.

scholarly journals Drying kinetics of mango fruit using tray and oven dryer

2020 ◽  
Vol 3 (2) ◽  
pp. 51
Author(s):  
Nurhasmanina Norhadi ◽  
Ammar Mohd Akhir ◽  
Nor Roslina Rosli ◽  
Farid Mulana
Keyword(s):  
Moisture Content ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Airflow Rate ◽  
Drying Process ◽  
Air Velocity ◽  
Mango Fruit ◽  
Drying Time ◽  
Different Temperatures ◽  
Kinetics Of

Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteristics of mango sample after drying and to determine the best drying kinetics model fitted to each tray and oven dryer. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly. Tray dryer was found to be more effective than oven dryer because of higher drying rate with better product quality and appearance at the end. Furthermore, the gathered data were fitted into few widely used drying mathematical models and it was found that Henderson and Pabis model at 60°C is best suited for tray dryer whereas Page model at 40 °C is the best for oven dryer.

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.

scholarly journals Mathematical modeling of pequi pulp drying and effective diffusivity determination

2017 ◽  
Vol 21 (7) ◽  
pp. 493-498 ◽  
Author(s):  
Elisabete P. de Sousa ◽  
Rossana M. F. de Figueirêdo ◽  
Josivanda P. Gomes ◽  
Alexandre J. de M. Queiroz ◽  
Deise S. de Castro ◽  
...  
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Air Speed ◽  
Drying Curves ◽  
Increasing Temperature ◽  
Kinetics Of ◽  
Best Fit

ABSTRACT The aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s-1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick’s diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R2), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.

The Influence of Stainless Steel Mesh Porous Burner on Drying Kinetics of Nile Tilapia

2019 ◽  
Vol 805 ◽  
pp. 116-121
Author(s):  
Pathiwat Waramit ◽  
Apinunt Namkhat ◽  
Umphisak Teeboonma
Keyword(s):  
Stainless Steel ◽  
Heat Source ◽  
Nile Tilapia ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Air Velocity ◽  
Stainless Steel Mesh ◽  
Steel Mesh ◽  
Porous Burner ◽  
Kinetics Of

This paper studied the influence of porous burner effect on drying kinetics of Nile tilapia drying using stainless steel mesh porous burner as heat source. Drying kinetics was analyzed by determination of drying rate (DR), drying specific energy consumption (SEC) and dryer thermal efficiency (). In this study, the stainless steel mesh was used as porous media with porosity of 10, 20 and 50 pore per inch (PPI), drying air velocity of 0.5, 1.0 and 1.5 m/s, and drying temperature of 50, 60 and 70 °C, respectively. The results were found that the application of porous burner as heat source can improve the drying kinetics. It was found, at the porosity of 50 PPI, the drying temperature of 70 °C and the air velocity of 1.5 m/s, the moisture ratio of the drying was decreased rapidly, the highest drying rate was found to be 150 g (water evap.)/hr., the lowest drying energy consumption was found to be146.75 MJ/kg, and the thermal efficiency of the dryer was found to increase by 17.79% and the CO and NOx concentration in case of applying porous burner as heat source is lower than without porous burner.

Experimental Evaluation and Kinetic Analysis of Direct-Contact Ultrasonic Fabric Drying Process

2020 ◽  
Vol 13 (2) ◽  
Author(s):  
Chang Peng ◽  
Saeed Moghaddam
Keyword(s):  
Direct Contact ◽  
Ultrasonic Transducer ◽  
Gaussian Model ◽  
Weibull Model ◽  
Drying Kinetics ◽  
Energy Prices ◽  
Drying Process ◽  
Liquid Form ◽  
Drying Time ◽  
Kinetics Of

Abstract Over the past two decades, due to the rising energy prices and growing awareness about climate change, significant efforts have been devoted to reducing the energy consumption of various home appliances. However, the energy efficiency of clothes dryers has little improvement. Recent innovations in the direct-contact ultrasonic fabric drying technique offer new opportunities for energy saving. In this technique, high-frequency mechanical vibrations generated by the ultrasonic transducer are utilized to atomize water from a fabric in the liquid form, which demonstrates great potential for reducing energy use and drying time of the fabric drying process. Here, for the first time, fabric drying kinetics under different direct-contact ultrasonic drying conditions were investigated experimentally and analytically. The drying processes of four kinds of fabrics were experimentally tested under different ultrasonic transducer vibration frequency (115, 135, and 155 kHz) and input power (1.2, 2.5, and 4.4 W) conditions. According to the experimental data, five different kinds of models were applied to quantify the drying kinetics of fabrics during direct-contact ultrasonic drying. The models not only incorporated the transducer parameters but also the parameters related to the nature of fabric. Our evaluation results of model prediction performance demonstrated that the two empirical models, i.e., the Weibull model and the Gaussian model, were superior to the three semi-theoretical models for anticipating the drying kinetics of fabrics under direct-contact ultrasonic drying. Furthermore, the Weibull model is more suitable for practical energy-efficient direct-contact ultrasonic fabric drying applications compared with the Gaussian model.

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