&nbsp;Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

Thin layer drying properties of high moisture garlic sheets under semi fluidized and fluidized bed conditions with high initial moisture content (about 154.26% d.b.) were studied. Air temperatures of 50, 60, 70 and 80°C were applied to garlic samples. Among the applied models, Page model was the best to predict the thin layer drying behavior of garlic sheets. Using this model, correlation coefficient (R2) was high for all drying cases. The computed values of Deff were between 3.38 × 10–10 and 2.54 × 10–9 m2/s during the falling rate drying. Values of Deff for garlic sheets were also increased with increasing in input air temperature. Activation energy values were varied between 51.32 and 60.58 kJ/mol for 50 to 80°C, respectively. The specific energy consumption (SEC) for garlic specimens was placed in the range of 0.316 × 106 and 0.979 × 106 kJ/kg from 50 to 80°C, respectively. An increase in air temperature caused decrease in SEC value. Application of semi fluidized bed convective drying with temperature between 50 and 60°C was suitable to produce dried garlic.

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Modeling Some Drying Characteristics of Cantaloupe Slices

Cercetari Agronomice in Moldova ◽

10.2478/v10298-012-0009-6 ◽

2012 ◽

Vol 45 (2) ◽

pp. 5-14 ◽

Cited By ~ 1

Author(s):

R. Chayjan ◽

H. Agha-Alizade ◽

H. Barikloo ◽

B. Soleymani

Keyword(s):

Air Temperature ◽

Specific Energy ◽

Specific Energy Consumption ◽

Initial Moisture Content ◽

Moisture Diffusivity ◽

Convective Drying ◽

Drying Characteristics ◽

Thin Layer Drying ◽

Temperature Levels ◽

Drying Conditions

Modeling Some Drying Characteristics of Cantaloupe Slices This study investigated thin layer drying of cantaloupe slices under different drying conditions with initial moisture content about 18.53 (d.b.). Air temperature levels of 40, 50, 60 and 70°C were applied in drying of samples. Fick's second law in diffusion was applied to compute the effective moisture diffusivity (Deff) of cantaloupe slices. Minimum and maximum values of Deff were 4.05x10-10 and 1.61x10-9 m2/s, respectively. Deff values increased as the input air temperature was increased. Activation energy values of cantaloupe slices were found between 30.43 and 36.23 kJ/mol for 40°C to 70°C, respectively. The specific energy consumption for drying cantaloupe slices was calculated at the boundary of 1.01x105 and 9.55x105 kJ/kg. Increasing in drying air temperature in different air velocities led to increase in specific energy value. Results showed that applying the temperature of 70°C is more effective for convective drying of cantaloupe slices. The aforesaid drying parameters are important to select the best operational point of a dryer and to precise design of the system.

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Drying characteristics of eggplant (Solanum melongena L.) slices under microwave-convective drying

Research in Agricultural Engineering ◽

10.17221/13/2015-rae ◽

2016 ◽

Vol 62 (No. 4) ◽

pp. 170-178 ◽

Cited By ~ 4

Author(s):

R.A. Chayjan ◽

M. Kaveh

Keyword(s):

Air Temperature ◽

Microwave Power ◽

Specific Energy Consumption ◽

Solanum Melongena ◽

Moisture Diffusivity ◽

Moisture Ratio ◽

Convective Drying ◽

Air Velocity ◽

Drying Time ◽

Thin Layer Drying

A laboratory scale microwave-convection dryer was used to dry the eggplant fruit, applying microwave power in the range of 270–630 W, air temperature in the range of 40–70°C and air velocity in the range of 0.5–1.7 m/s. Six mathematical models were used to predict the moisture ratio of eggplant fruit slices in thin layer drying. The results showed that the Midilli et al. model had supremacy in prediction of turnip slice drying behavior. Minimum and maximum values of effective moisture diffusivity (Deff) were 1.52 × 10–9 and 3.39 × 10–9 m2/s, respectively. Activation energy values of eggplant slices were found between 13.33 and 17.81 kJ/mol for 40°C to 70°C, respectively. The specific energy consumption for drying eggplant slices was calculated at the boundary of 86.47 and 194.37 MJ/kg. Furthermore, in the present study, the application of Artificial Neural Network (ANN) for predicting the drying rate and moisture ratio was investigated. Microwave power, drying air temperature, air velocity and drying time were considered as input parameters for the model.

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Mathematical Modeling and Experimental Study on Thin Layer Drying of Strawberry

International Journal of Food Engineering ◽

10.2202/1556-3758.1045 ◽

2006 ◽

Vol 2 (1) ◽

Cited By ~ 16

Author(s):

Ebru Kavak Akpinar ◽

Yasar Bicer

Keyword(s):

Mathematical Modeling ◽

Thin Layer ◽

Correlation Coefficient ◽

Air Temperature ◽

Moisture Transfer ◽

Convective Drying ◽

Drying Rate ◽

Diffusivity Coefficient ◽

Thin Layer Drying ◽

Drying Curves

This paper presents mathematical modeling and the thin layer convective drying of strawberry. The experiments are conducted at drying air temperatures of 60, 75 and 85 deg.C in drying air velocities of 0.5, 1 and 1.5 m/s in a convective cyclone type dryer. The data of sample mass, temperature and velocity of the drying air were recorded continuously during each test. The experimental drying curves show only a falling drying rate period. The main factor in controlling the drying rate was found to be the drying air temperature. Also, the experimental drying curves obtained were fitted to eleven mathematical models. The Modified Page (I) drying model was found to satisfactorily describe the drying curves of strawberry with a correlation coefficient (R) of 0.98042, chi-square (2) of 0.0035 and root mean square error (RMSE) of 0.0588. The constants and coefficients of this model could be explained by the effect of drying air temperature and velocity with a correlation coefficient (R) of 0.998. The effective diffusivity coefficient of moisture transfer varied from 4.528x10-10 to 9.631x10-10 m2/s over the temperature and velocity range in this study.

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Modeling of convective drying kinetics of Pistachio kernels in a fixed bed drying system

Thermal Science ◽

10.2298/tsci110307040b ◽

2013 ◽

Vol 17 (3) ◽

pp. 839-846 ◽

Cited By ~ 9

Author(s):

Asım Balbay ◽

Ömer Şahin ◽

Hakan Ülker

Keyword(s):

Initial Moisture Content ◽

Fixed Bed ◽

Effective Diffusivity ◽

Drying Kinetics ◽

Convective Drying ◽

Air Temperatures ◽

Drying Behavior ◽

Drying System ◽

Drying Conditions ◽

Kinetics Of

Drying kinetics of Pistachio kernels (PKs) with initial moisture content of 32.4% (w.b) was investigated as a function of drying conditions in a fixed bed drying system. The drying experiments were carried out at different temperatures of drying air (40, 60 and 80?C) and air velocities (0.05, 0.075 and 0.1 m/s). Several experiments were performed in terms of mass of PKs (15g and 30g) using a constant air velocity of 0.075 m/s. The fit quality of models was evaluated using the determination coefficient (R2), sum square error (SSE) and root mean square error (RMSE). Among the selected models, the Midilli et al model was found to be the best models for describing the drying behavior of PKs. The activation energies were calculated as 29.2 kJ/mol and effective diffusivity values were calculated between 1.38 and 4.94x10-10 m2/s depending on air temperatures.

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Drying Strategies for Fluidized-Bed Drying of Paddy

International Journal of Food Engineering ◽

10.2202/1556-3758.1401 ◽

2009 ◽

Vol 5 (2) ◽

Cited By ~ 7

Author(s):

Supawan Tirawanichakul ◽

Somkiat Prachayawarakorn ◽

Warunee Varanyanond ◽

Somchart Soponronnarit

Keyword(s):

Energy Consumption ◽

Moisture Content ◽

Thin Layer ◽

Fluidized Bed ◽

Specific Energy ◽

Specific Energy Consumption ◽

Initial Moisture Content ◽

Linear Regression Method ◽

Moisture Contents ◽

Fluidized Bed Drying

The main objective of this work was to determine an effective moisture diffusivity of long grain rice during fluidized-bed drying (FBD) with inlet drying temperatures ranging of 40-150°C by 10°C/step and to investigate the specific energy consumption of the FBD process. Three initial moisture contents of the local indica paddy were set at 25.0, 28.8 and 32.5% dry-basis. The experimental results of thin-layer fluidized-bed drying for the long grain rice variety were determined and statistically analyzed by non-linear regression method. The results showed that an effective diffusion coefficient was highly dependent on the drying temperature, compared to initial moisture content. Consequently, the mathematical simulation of FBD, using the developed thin-layer drying mentioned above, was evaluated and used for predicting the paddy drying system. The simulated value of energy consumption in each of the drying conditions was comparatively simulated. The simulated results showed that a FBD with low temperatures and low initial moisture content gave higher specific energy consumption than drying with high temperatures and high initial moisture contents. The total specific energy consumption increased with a decreased fraction of re-circulated outlet drying air. According to the simulation results and our previous work, the conclusion is that the long grain paddy drying with FBD technique under a high initial moisture content and drying air temperature over 100°C is the good drying condition for recommendation.

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Thin-layer drying behavior of West Indian lemongrass (Cymbopogan citratus ) leaves

Food Science & Nutrition ◽

10.1002/fsn3.642 ◽

2018 ◽

Vol 6 (4) ◽

pp. 1085-1099 ◽

Cited By ~ 3

Author(s):

Saheeda Mujaffar ◽

Sherida John

Keyword(s):

Thin Layer ◽

West Indian ◽

Thin Layer Drying ◽

Drying Behavior ◽

Cymbopogan Citratus

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Drying behavior, diffusion modeling of cuminum cyminum L. undergoing microwave-assisted fluidized bed drying

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7406 ◽

2018 ◽

Author(s):

Gholamreza Askari ◽

Atefe Babaki ◽

Zahra Emamdjomeh

Keyword(s):

Fluidized Bed ◽

Effective Diffusivity ◽

Air Velocity ◽

Cuminum Cyminum ◽

Fluidized Bed Dryer ◽

Microwave Assisted ◽

Air Temperatures ◽

Drying Behavior ◽

Fluidized Bed Drying ◽

Kinetics Of

In order to conserve cuminum cyminum L. during long storage periods, the drying kinetics of this seed undergoing microwave-assisted fluidized bed dryer at various microwave output power (300, 600 and 900w), air velocity (10, 15 and 20 m/s) and air temperatures (45, 55 and 65ᵒc) were studied. The main aim of this research is developing a mathematical model of mass transfer to investigate the microwave-assisted fluidized bed drying of cuminum cyminum L. seed. In this paper, we tried to discover a good model to evaluate moisture effective diffusivity (Deff). Keywords: cuminum cyminum L, microwave-assisted drying, mathematical modeling,

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