DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS

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.

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Hot Air Drying Kinetics of Thin Layers of Prickly Pear Fruit Paste

Sains Malaysiana ◽

10.17576/jsm-2019-4802-13 ◽

2019 ◽

Vol 48 (2) ◽

pp. 361-367 ◽

Cited By ~ 2

Author(s):

Ma. del Rosario Abraham-Juárez ◽

Víctor Olalde-Portugal ◽

Abel Cerón-García ◽

María Elena Sosa-Morales

Keyword(s):

Drying Kinetics ◽

Thin Layers ◽

Prickly Pear ◽

Pear Fruit ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air ◽

Kinetics Of

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Convective drying kinetics of osmotically pre-treated potato slices

Journal on Processing and Energy in Agriculture ◽

10.5937/jpea24-31192 ◽

2021 ◽

Vol 25 (1) ◽

pp. 13-15

Author(s):

Vangelce Mitrevski ◽

Cvetanka Mitrevska ◽

Mirko Babić ◽

Tale Geramitcioski ◽

Borce Mitrevski

Keyword(s):

Drying Kinetics ◽

Thin Layers ◽

Convective Drying ◽

Material Loss ◽

Data Set ◽

Air Temperatures ◽

Thin Layer Drying ◽

Chi Squared ◽

Kinetics Of ◽

Potato Slices

In the food industry, convective drying is a widely used method due to its applicability to many food materials. Besides this advantage of the convective drying method, there are several shortcomings related to the rehydration capacity, low quality of dried material, loss of color, flavour, and nutrient of the final dried materials. In this paper, the convective drying kinetics of osmotically pre-treated potato slices (variety Carrera) were analyzed. Thin-layer drying kinetics of potato slices at four drying air temperatures 40, 50, 60 and 70°C and two drying air velocities 1 and 2 ms-1 were obtained on the experimental setup. For an approximation of the experimental data with regard to the moisture ratio three thin-layers drying, models from scientific literature and the model of Mitrevski et al., were used. For each model and data set the statistical performance index, ph chi-squared, and ch2, values were calculated and models were ranked afterward.

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Thin layer drying kinetics of Freshwater Clawed Lobsters (Astacus astacus)

Nigerian Journal of Technology ◽

10.4314/njt.v40i2.20 ◽

2021 ◽

Vol 40 (2) ◽

pp. 340-347

Author(s):

D.S. Zibokere ◽

E.W. Egbe

Keyword(s):

Thin Layer ◽

Drying Kinetics ◽

Thin Layers ◽

Moisture Loss ◽

Statistical Parameters ◽

Thin Layer Drying ◽

Rate Period ◽

Temperature Levels ◽

Drying Behaviour ◽

Kinetics Of

Fresh-water Clawed Lobsters is seafood consumed in its cooked, dried or semi-dried state. Drying is a veritable technology for its storage beyond immediate consumption. This study thus, investigated the drying behaviour of the lobster on thin-layers. A laboratory convective oven dryer was used as the heating source, on the temperature range of 50 – 100°C applied in a varying manner on multiples of 10°C. The layer thickness was about 20-mm. As with high moisture sea foods, the drying profile showed a typical falling rate period with no distinct constant rate period for all the temperature levels used in this work. Moisture loss (diffusion) data obtained from the experiments were fitted to three popular semi-empirical thin-layer models of Page, Lewis, and Henderson-Pabis, respectively, and their suitability was validated using statistical parameters (of R2, RMSE and χ2). This was done to select thin-layer model that would suitably describe the drying kinetics of the samples over the range of temperature levels chosen in this work. Consequently, the Page model and that of Henderson-Pabis respectively were taken to have reliably predicted the drying behaviour of the samples at the chosen temperature levels. The effective diffusivity and the temperature-related activation energy values ranged from 2.239 × 10−8 m2/min - 4.005 × 102/min and 28.5kJ/mol, respectively. Drying rates along with characterizing drying constants and curves also showed an exponential increase with temperature.

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DRYING KINETICS OF HOT-AIR DRIED BEEF MEAT: APPLICATION OF MATHEMATICAL MODELS, ENERGY CONSUMPTION, AND COLOR CHARACTERISTICS

Heat Transfer Research ◽

10.1615/heattransres.2018020385 ◽

2018 ◽

Vol 49 (14) ◽

pp. 1353-1366 ◽

Cited By ~ 1

Author(s):

Osman Ismail ◽

Ozlem Gökce Kocabay

Keyword(s):

Energy Consumption ◽

Mathematical Models ◽

Drying Kinetics ◽

Beef Meat ◽

Color Characteristics ◽

Hot Air ◽

Kinetics Of

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Drying kinetics of processed natural coffee with high moisture content

Coffee Science ◽

10.25186/cs.v12i3.1320 ◽

2017 ◽

Vol 12 (3) ◽

pp. 400 ◽

Cited By ~ 3

Author(s):

Valdiney Cambuy Siqueira ◽

Flávio Meira Borém ◽

Guilherme Euripedes Alves ◽

Eder Pedroza Isquierdo ◽

Afonso Celso Ferreira Pinto ◽

...

Keyword(s):

Moisture Content ◽

Drying Kinetics ◽

High Moisture Content ◽

High Moisture ◽

Kinetics Of

Objetivou-se, com o presente trabalho, propor um novo método de processamento e secagem, assim como avaliar o comportamento dos grãos submetidos a este processo, por meio da taxa de redução de água e do ajuste de diferentes modelos matemáticos aos dados experimentais da secagem. Os frutos colhidos no estágio maduro foram divididos em três lotes. O primeiro foi seco continuamente à temperatura de 40±1 °C. O segundo consiste na secagem do café natural até os teores de água de 0,56±0,02, 0,41±0,02, 0,28±0,02 e 0,20±0,02 decimal (base seca, b.s.), seguido de beneficiamento e secagem contínua nas temperaturas de 35±1 ºC e 40±1 ºC. O terceiro lote correspondeu à secagem contínua do café descascado e desmucilado na temperatura de 40±1 °C. Em todos os lotes, a secagem foi encerrada quando os grãos atingiram o teor de água de 0,12±0,05 (b.s.). Aos dados experimentais da secagem foram ajustados dez modelos matemáticos utilizados para representação da secagem dos produtos agrícolas. Além da representação da cinética de secagem foi avaliada a taxa de redução de água dos grãos. Conclui-se que a taxa de redução de água é maior para a temperatura de secagem de 40±1 °C, especialmente para maiores teores de água. O tempo total de secagem do café beneficiado com alto teor de água é expressivamente reduzido, quando comparado ao tempo de secagem completa do café natural. O modelo de Midilli descreve satisfatoriamente a cinética de secagem do café beneficiado.

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