scholarly journals Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 528-538 ◽  
Author(s):  
M. Aghbashlo ◽  
M.H. Kianmehr ◽  
A. Arabhosseini ◽  
T. Nazghelichi
Keyword(s):  
Linear Regression Analysis ◽  
Type Equation ◽  
Moisture Diffusivity ◽  
Page Model ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Continuous Band ◽  
Sample Position ◽  
Mean Square Errors ◽  
Kinetics Of

This paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experiments were conducted at three air temperatures, 50, 60, and 70&deg;C, three air velocities, 0.5, 1.0, and 1.5 m/s, and three chain linear velocities, 2.38 &times; 10<sup>&ndash;4</sup>, 2.78 &times; 10<sup>&ndash;4</sup>, and 3.33 &times; 10<sup>&ndash;4</sup> m/s with three replications for each treatment. The Lewis, Henderson &amp; Pabis, and Page models were fitted to the experimental data of the moisture ratio against the sample position using non-linear regression analysis by MATLAB computer program. The models were compared based on their coefficients of determination (R<sup>2</sup>), root mean square errors (RMSE), and reduced chi-squares (&chi;<sup>2</sup>) between the experimental and predicted moisture ratios. Consequently, the Page model was selected as the best mathematical model for describing the drying kinetics of the carrot slices. The correlations of the Page model constants k and m with the variables T, U<sub>a</sub> and U<sub>c</sub> were determined. The effective moisture diffusivity varied from 3.21 &times; 10<sup>&ndash;7</sup> to 8.98 &times; 10<sup>&ndash;7 </sup>m<sup>2</sup>/s. The energy of activation varied from 23.02 kJ/mol to 28.1 kJ/mol using Arrhenius type equation. &nbsp;

Mathematical Modeling of Thin Layer Drying Kinetics of Apple in Tunnel Dryer

2008 ◽  
Vol 4 (8) ◽  
Author(s):  
Raj Kumar Goyal ◽  
Mujjeb O ◽  
Vinod Kumar Bhargava
Keyword(s):  
Thin Layer ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Tunnel Dryer ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Apple Slices ◽  
Drying Models ◽  
Drying Behaviour ◽  
Kinetics Of

In this study, the drying kinetics of apple (control, blanching and blanching in 1% potassium meta bisulphate) in a tunnel dryer was studied at 50, 60, and 70°C air temperatures. The drying of apple slices occurred in a falling rate period. It was found that treated apple slices dried faster. Six thin layer-drying models were fitted to the experimental moisture ratio. Among the mathematical models evaluated, the logarithmic model satisfactorily described the drying behaviour of apple slices with high r2 values. The effective moisture diffusivity (Deff) of apple slices increased as the drying air temperature increased. The Deff values were higher for the treated samples than for the control.

An Experimental Study on the Drying Kinetics of Castor Bean Fruits (Ricinus communis L., “Brs Energia” Variety)

2016 ◽  
Vol 369 ◽  
pp. 119-124
Author(s):  
E.M.A. Pereira ◽  
J.V. Silva ◽  
J.P.S. Santos ◽  
T.H.F. Andrade ◽  
A.G. Barbosa de Lima
Keyword(s):  
Experimental Study ◽  
Castor Bean ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Kinetics Of

This work aims to conduct an experimental study of the drying kinetics of castor bean fruits (Ricinuscommunis L., “BRS Energia” variety). Experiments were conducted using an oven at air temperatures 50 and 70°C and air relative humidity values 16.34 and 6.24%, respectively. The castor bean fruits were considered as a triaxial spheroid. The experimental moisture content data as a function of time were fitted to different lumped models (namely Henderson and Pabis, Page, Midilli and two-term exponential models) available in the literature.The values of the effective moisture diffusivity were obtained from the Fick's diffusion model. Results shows that the two-term drying model could adequately describe the thin layer drying behavior of castor bean fruit, and that the effective moisture diffusivity increases with increasing drying air temperature.

scholarly journals Thin layer mathematical modelling of white maize in a mobile solar-biomass hybrid dryer

2021 ◽  
Author(s):  
Joseph Oppong Akowuah ◽  
Ato Bart-Plange ◽  
Komla A. Dzisi
Keyword(s):  
Thin Layer ◽  
Type Equation ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Mean Square ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Drying Behaviour ◽  
Kinetics Of

Performance of a tractor mounted solar-biomass hybrid dryer which utilise combined energy of solar and biomass was investigated. Drying behaviour of maize grains in the dryer was also investigated using 10 thin-layer mathematical models. The models were compared based on coefficient of determination (R<sup>2</sup>) and root mean square error (RMSE) values between experimental and predicted moisture ratios. Moisture content (MC) of grains in the dryer reduced from 19 ± 0.86% to 13 ± 0.4% (w.b.) in 5 h, compared to grains dried in open-sun which reached same MC in 15 hours. This resulted in average drying rate of 1.2 %·h<sup>–1</sup> compared to 0.4 %·h<sup>–1</sup> for grains dried in the open-sun leading to net savings in drying time of 67%. Overall mean temperature, 41.93 ± 2.7 °C in the dryer was 15.3 °C higher than the ambient temperature. Midilli Kucuk model was best to describe the thin-layer drying kinetics of maize in the dryer. It showed a good fit between the predicted and experimental data. The effective moisture diffusivity of grains dried in the dryer ranged between 1.45 × 10<sup>–11</sup> m<sup>2</sup>·s<sup>–1</sup> – 3.10 × 10<sup>–11</sup> m<sup>2</sup>·s<sup>–1</sup>. An activation energy of 96.83 kJ·mol<sup>–1</sup> was determined based on the Arrhenius-type equation.

scholarly journals INFRARED DRYING OF APRICOT POMACE

2019 ◽  
Vol 49 (4) ◽  
pp. 213-218
Author(s):  
Seda Kayran ◽  
Íbrahim Doymaz
Keyword(s):  
Type Equation ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Chi Square ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Thin Layer Drying ◽  
Apricot Pomace ◽  
Drying Conditions ◽  
Kinetics Of

Effect of infrared powers (62, 74, 88, 104 and 125 W) on drying kinetics of apricot pomace was investigated. It is observed that drying characteristics of apricot pomace were greatly influenced by infrared power. Henderson and Pabis model was investigated for describing thin-layer drying of apricot pomace. The model because of the high coefficient of determination (R2) as well as the lowest reduced chi-square (c2) and root mean square error (RMSE) values adequately described the experimental data of apple pomace drying. Effective moisture diffusivity (Deff) values were increased by increasing infrared power and changed between 1.67×10-9 and 6.03×10-9 m2/s. Activation energy was estimated by a modified Arrhenius type equation and found to be 2.32 kW/kg. The colour results were affected by drying conditions.

Modeling of Thin-Layer Drying of Apple Slices in a Semi-Industrial Continuous Band Dryer

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Mortaza Aghbashlo ◽  
Mohammad Hossien Kianmehr ◽  
Akbar Arabhosseini
Keyword(s):  
Shape Parameter ◽  
Effective Diffusivity ◽  
Weibull Model ◽  
Moisture Ratio ◽  
Chi Square ◽  
Thin Layer Drying ◽  
Continuous Band ◽  
Apple Slices ◽  
Sample Position ◽  
Kinetics Of

The drying kinetics of apple slices was investigated in a semi-industrial continuous band dryer. Apple slices with a thickness of 5 mm were dried at temperatures of 50, 60 and 70 °C, air velocities of 0.5, 1.0 and 1.5 m/s and chain linear velocity of 1.85E-04, 2.22E-04 and 2.78E-04 m/s. The Weibull model was fitted to the experimental data of moisture ratio against sample position using MATLAB computer program. The low reduced chi-square and RMSE and the high regression coefficients indicated the suitability of the Weibull model for predicting moisture ratio of apple slices during drying in length of continuous band dryer. Correlations of the scale and shape parameter of the Weibull model with the variables of T, Ua and Uc were determined. The transport of water during drying was described by Fick’s second low and effective diffusivity varied from 9.24E-08 to 3.5E-07 m2/s. The energy of activation was described by the Arrhenius equation and varied from 35.37 to 45.51 kJ/mol.

HOT-AIR DRYING AND MODELING THE DRYING KINETICS OF SUNFLOWER (HELIANTHUS ANNUS L.) PETALS

2020 ◽  
Vol 23 (3) ◽  
Author(s):  
Amir Hossein Mirzabe ◽  
◽  
Gholam Reza Chegini ◽  
Keyword(s):  
Economic Value ◽  
Cost Effective ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Sunflower Seeds ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Helianthus Annus ◽  
Air Dryer ◽  
Kinetics Of

Sunflower seeds and oil in food and agricultural processing are of great importance. Dried sunflower petals are the most important parts of the sunflower plant that have economic value. Thin-layer drying experiments were performed in a laboratory scale hot-air dryer. The results indicated that with increasing drying temperature and air velocity, time of drying reduces and in most cases, the logarithmic model had the best performance for modeling the drying kinetics. The calculated values of the effective moisture diffusivity varied from 3.16627 ×10-13 to 1.32860 ×10-12 m2 s-1 and the values of the activation energy for air velocities of 0.4 and 0.8 m s-1 were equal to 51.21 and 42.3 kJ mol-1, respectively. Also, to verify whether the production and sale of sunflower petals can be cost effective, economic analysis was done. This analysis showed that drying of sunflower petals is profitable process and the generated revenue can even surpass the revenue from the sale of sunflower seeds.

scholarly journals Drying characteristics and kinetics of fluidized bed dried potato

2008 ◽  
Vol 19 (2) ◽  
pp. 127 ◽  
Author(s):  
S.B. BAKAL ◽  
K.H. GEDAM ◽  
G.P. SHARMA
Keyword(s):  
Activation Energy ◽  
Developed Countries ◽  
Moisture Diffusivity ◽  
Drying Characteristics ◽  
Effective Moisture ◽  
Air Temperatures ◽  
Processed Products ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Good Agreement

In developed countries, more than 50% potatoes are consumed as processed products. As drying is the vital phenomenon in processing, it is necessary to investigate the drying characteristics and its kinetics. In this experimental study, drying kinetics of Potato in two different shape of cuboidal & cylindrical with three aspect ratio was investigated as a function of drying conditions. Experiments were conducted using air temperatures of 50, 60 and 70 ºC, at velocity of 7 ms-1. The experimental moisture data were fitted to Page and simple models available in the literature, and a good agreement was observed. The Page model gave better fit than simple model. In the ranges covered, the values of the effective moisture diffusivity, Deff were obtained between 2.278 × 10-9 to 3.314 × 10-8 m2s-1 from the Fick's diffusion model. Using Deff, the value of activation energy (Ea) was determined assuming the Arrhenius-type temperature relationship.

Mathematical Modelling of Thin Layer Sun and Solar Drying of Cassava Chips

2010 ◽  
Vol 6 (6) ◽  
Author(s):  
Toyosi Y Tunde-Akintunde
Keyword(s):  
Thin Layer ◽  
Correlation Coefficients ◽  
Moisture Diffusivity ◽  
Solar Drying ◽  
Drying Time ◽  
Drying Characteristics ◽  
Page Model ◽  
Thin Layer Drying ◽  
Rate Period ◽  
Pretreatment Conditions

In this paper, the effect of sun and solar drying and pretreatment conditions (soaking in water; soaking in water and then blanching; blanching and then soaking) on the drying characteristics and kinetics of cassava chips were investigated. The drying time was shorter for samples pretreated by soaking only (SK) compared to the others. It was observed that pretreatment conditions and drying method significantly (P < 0.05) affected the drying rate. The drying for all experiments occurred in the falling rate period with no constant rate period. Four mathematical models were studied for the description thin layer drying characteristics of pretreated cassava chips. The models considered were the Henderson and Pabis, Newton, Logarithmic and the Page model. Comparing the correlation coefficients (R2), chi-square (c2) and root mean square error (RMSE) values of four models, it was observed that the highest values of R2 and lowest ?2 and RMSE were obtained using Page model. This shows that the Page model represents drying characteristics better than other models. The effective moisture diffusivity values were estimated from Fick’s diffusional model. These values obtained for solar dried samples were generally higher than those obtained for sun dried samples.

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 Mathematical modelling of thin layer drying kinetics of cashew apple pomace in hot air oven dryer

2020 ◽  
pp. 119-136
Author(s):  
Bobby Shekarau ◽  
Riyang Zakka ◽  
Tswenma Tsokwa ◽  
Kenneth Yuguda ◽  
Udom Okon
Keyword(s):  
Moisture Diffusivity ◽  
Hydraulic Press ◽  
Apple Pomace ◽  
Drying Kinetics ◽  
Food Ingredient ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Cashew Apple ◽  
Kinetics Of

Due to renewed interest in fruit residue application, cashew apple pomace and other fruit pomace are receiving unparallel attention as substitute for food ingredient or food enrichment options. This necessitates this study to investigate drying as vital approach in preserving and conditioning cashew apple pomace. In this study, cashew apple fruits were blended in fruit blender and filtered through 150 microns filter; the filtrate was further tightened in a fabric material and pressed with manual hydraulic press to further express the juice in it. The pomace was stored in a refrigerator at 3 ?C for 18 h to homogenise the moisture. The pomace was divided into nine equal weights, a portion was fed into hot air oven dryer at 60 ?C and constant circulating air velocity of 2.2 m/s, the changes in mass was measured using digital mass balance after every 10 minutes. The procedure was repeated at 70 and 80 ?C and in triplicate; in each case the mass of the samples was measured. It was found that cashew pomace dry under a single falling rate period, effective moisture diffusivity increased with increasing drying temperature and ranges from 9.02015?10-9 to 2.12177?10-8, activation energy was estimated as 41.880 kJ/K, specific drying energy consumption decreased with increasing drying temperature and ranges from 24.1 to 45.3 MJ/kg. Our proposed drying model was found to adequately simulate the drying kinetics of cashew apple pomace.

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