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.

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 Infrared drying kinetics of blue mussels and physical properties

2019 ◽  
Vol 25 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Azmi Kipcak ◽  
İbrahim Doymaz ◽  
Emek Moroydor-Derun
Keyword(s):  
Blue Mussel ◽  
Power Level ◽  
Colour Change ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Time ◽  
Blue Mussels ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Kinetics Of

As an alternative to fish and beef, blue mussels (Mytilus edulis) can be consumed due to their high protein content. In this study, the drying kinetics and quality changes (cook loss, area shrinkage and colour change) in whole blue mussels were investigated with several infrared power levels between 88?146 W. Various thin-layer drying models were applied to the blue mussel and the Midilli et al., model best fits the experimental data (R2: 0.999150?0.999750, ?2: 0.000104?0.000030, RMSE: 0.008309?0.004797). The effective moisture diffusivity was determined to be between 4.24?10-9 and 1.10?10-8 m2/s. The activation energy was found to be 20.85 kW/kg. The cook loss and area shrinkage increased with increasing power level and drying time. Most cook loss (30%) and area shrinkage (30%) were obtained between 15-23 min and 8-20 min of drying time, respectively. The colour change was slightly affected by the change in infrared power level.

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.

Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica)

2006 ◽  
Vol 75 (2) ◽  
pp. 205-214 ◽  
Author(s):  
Stamatios J. Babalis ◽  
Elias Papanicolaou ◽  
Nikolas Kyriakis ◽  
Vassilios G. Belessiotis
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Ficus Carica ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Thin Layer Drying Models ◽  
Kinetics Of

Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer

2007 ◽  
Vol 79 (1) ◽  
pp. 176-180 ◽  
Author(s):  
R.K. Goyal ◽  
A.R.P. Kingsly ◽  
M.R. Manikantan ◽  
S.M. Ilyas
Keyword(s):  
Mathematical Modelling ◽  
Thin Layer ◽  
Drying Kinetics ◽  
Tunnel Dryer ◽  
Thin Layer Drying ◽  
Kinetics Of

scholarly journals Drying Kinetics Of Ginger Rhizome (Zingiber officinale)

2013 ◽  
Vol 38 (2) ◽  
pp. 301-319 ◽  
Author(s):  
MA Hoque ◽  
BK Bala ◽  
MA Hossain ◽  
M Borhan Uddin
Keyword(s):  
Thin Layer ◽  
Zingiber Officinale ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Thin Layer Drying ◽  
Ginger Rhizome ◽  
Drying Models ◽  
Temperature Levels ◽  
Page Equation ◽  
Kinetics Of

This paper presents the drying kinetics of ginger rhizome under blanched and nonblanched conditions using hybrid solar dryer and mechanical tray dryer at three temperature levels. The drying rate increases with the increase in drying air temperature and blanching also increases the drying rate. The drying rate depends on shape and size of the ginger rhizomes. The highest drying rate was found for sliced samples of ginger rhizome followed by splitted and whole root samples. Five thin layer drying models were fitted to the experimental data of blanched and sliced ginger rhizomes. The Page equation was found to be the best to predict the moisture content of sliced ginger rhizome in thin layer. The agreement between the predicted and experimental results was excellent. Colour of ginger rhizomes was slightly changed after drying. Lightness of ginger rhizomes decreased with an increase in drying temperature for all samples except sliced and blanched samples. For drying of ginger rhizome, it should be sliced and blanched and dried below 70°C for better quality dried products. Bangladesh J. Agril. Res. 38(2): 301-319, June 2013 DOI: http://dx.doi.org/10.3329/bjar.v38i2.15892

scholarly journals Dehydration kinetics of onion slices in osmotic and air convective drying process

2014 ◽  
Vol 60 (No. 3) ◽  
pp. 92-99 ◽  
Author(s):  
V.A. REVASKAR ◽  
P.S. PISALKAR ◽  
P.B. PATHARE ◽  
G.P. SHARMA
Keyword(s):  
Osmotic Dehydration ◽  
Moisture Diffusivity ◽  
Convective Drying ◽  
Laboratory Model ◽  
Ratio Data ◽  
Thin Layer Drying ◽  
Rate Period ◽  
Drying Models ◽  
Drying Behaviour ◽  
Kinetics Of

The effect of different pre-treatments (i.e. osmotic dehydration in 10, 15 and 20&deg;Brix NaCl solution and drying air temperature of 50, 60 and 70&deg;C) on drying behaviour of onion slices were investigated. The onion slices were dried in a laboratory model tray dryer. Drying of onion slices occurred in falling rate period. Five thin-layer drying models (Exponential, Page, Henderson and Pabis, Logarithmic and Power law) were fitted to the moisture ratio data. Among the drying models investigated, the Page model satisfactorily described the drying behaviour of onion slices. The effective moisture diffusivity of pre-treated samples was higher than that of non-treated samples

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