The effect of processing method on drying kinetics of Petrovská klobása, an artisan fermented sausage

The drying behaviour of dry-fermented sausage Petrovsk? klob?sa ripened in traditional and industrial conditions has been studied. Obtained results indicated that sausages dried in industrial room (batch I) had higher weight loss and lower water activity (aw) values than counterparts from traditional/artisanal production (batch T). Difference in drying intensity between internal and external fractions of sausages was much more marked for batch I. The experimental data of water content in Petrovsk? klob?sa, dried in respective conditions, were compared with values predicted by seven different mathematical models. Comparing the coefficient of determination (r2), root mean square error (ERMS) and the reduced chi-square (?2) values of all equations, it was concluded that the Page mathematical model satisfactorily represents drying characteristics of Petrovsk? klob?sa both in traditional (0.990; 2.22 x 10-2 and 6.01 x 10-4, respectively) and industrial conditions (0.995; 1.79 x 10-2; 3.91 x 10-4, respectively).

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Drying characteristics and mathematical modelling of the drying kinetics of oyster mushroom (Pleurotus ostreatus)

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7847 ◽

2018 ◽

Author(s):

A. A. Satimehin ◽

M. O. Oluwamukomi ◽

V. N. Enujiugha ◽

M. Bello

Keyword(s):

Pleurotus Ostreatus ◽

Goodness Of Fit ◽

Oyster Mushroom ◽

Coefficient Of Determination ◽

Chi Square ◽

Drying Characteristics ◽

Thin Layer Drying ◽

Model Equations ◽

Drying Behaviour ◽

Kinetics Of

This study was conducted to determine the drying characteristics of oyster mushroom (Pleurotus ostreatus) at 50, 60 and 70 °C. Pleurotus ostreatus were cleaned and dried in a laboratory cabinet dryer. The drying data were fitted to six model equations namely Newton, Pabis and Henderson, Logarithmic, Two-term diffusion, Wang and Singh, as well as Modified Henderson and Pabis equations. The goodness of fit of the models were evaluated by means of the coefficient of determination (R2), root mean square error (RMSE) and reduced chi-square (χ2). The Logarithmic model best describes the drying data and could be used to predict its drying behaviour. Keywords: oyster mushroom; thin-layer drying; characteristics; modelling

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Mathematical modeling of the foam-mat drying curves of guava pulp

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v21n10p721-725 ◽

2017 ◽

Vol 21 (10) ◽

pp. 721-725 ◽

Cited By ~ 4

Author(s):

Roberta M. G. Maciel ◽

Marcos R. A. Afonso ◽

José M. C. da Costa ◽

Leandro S. Severo ◽

Natália D. de Lima

Keyword(s):

Experimental Data ◽

Coefficient Of Determination ◽

Drying Rate ◽

Albumin Concentration ◽

Mean Square ◽

Liquid Food ◽

Chi Square ◽

Foaming Agent ◽

Chi Square Test ◽

Drying Curves

ABSTRACT In foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp. The fits were evaluated using samples with 4 and 8% albumin (m m-1) and drying temperatures of 75, 80 and 85 °C. The samples were placed on aluminum trays. Drying was carried out in a tray dryer. The Lewis, Page, Midilli and Logarithmic models were fitted to the experimental data and evaluated based on the coefficient of determination (R2), root-mean-square error (RMSE) and chi-square test. All models fitted well to experimental data and Midilli was the best. Albumin concentration and temperature influenced the drying rate; the lowest drying times occurred for the highest albumin concentration and highest drying temperature.

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Drying characteristics of blue mussels by traditional methods

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq200920046k ◽

2020 ◽

pp. 46-46

Author(s):

Azmi Kipcak ◽

Emek Derun ◽

Nurcan Tugrul ◽

İbrahim Doymaz

Keyword(s):

Blue Mussel ◽

Air Flow ◽

Colour Change ◽

Coefficient Of Determination ◽

Traditional Methods ◽

Vacuum Oven ◽

Drying Characteristics ◽

Blue Mussels ◽

Drying Behaviour ◽

Kinetics Of

In this study, characteristic drying behaviour and kinetics of blue mussel, which is dried with the traditional methods of cabinet-type, oven and vacuum oven, are studied. In cabinet-type drier there is an air flow in oven there is no air flow. In each method, Deff and Ea are calculated and the colour analysis are done. According to the results, mussels are dried between 270-120 min, 570-300 min and 390-210 min, for the cabinet-type dryer, oven and vacuum oven, respectively. In each method, Midilli & Kucuk model best fits experimental data with high coefficient of determination (R2) between 0.9995-0.9984, 0.9996-0.9993, and 0.9997-0.9993 for cabinet-type, oven and vacuum oven, respectively. Deff values were calculated between 1.89-4.94.10-9 m2/s, 0.89-1.63.10-9 m2/s and 1.17-2.28.10-9 m2/s for cabinet-type dryer, oven and vacuum oven methods, respectively. Also, Ea values were found as 46.90, 29.57 and 32.85 kJ/mol, for cabinet-type dryer, oven and vacuum oven methods, respectively. The colour change was slightly affected by the change in the temperature.

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Drying Kinetics of Continuous and Intermittent Heat Pump Drying of Green Soybean Seeds

International Journal of Food Engineering ◽

10.1515/ijfe-2017-0182 ◽

2017 ◽

Vol 13 (11) ◽

Cited By ~ 5

Author(s):

Haibo Zhao ◽

Zhao Yang ◽

Zhichao Tao

Keyword(s):

Experimental Data ◽

Heat Pump ◽

Drying Kinetics ◽

Percentage Error ◽

Drying Rate ◽

Soybean Seeds ◽

Mean Square ◽

Chi Square ◽

Heat Pump Drying ◽

Kinetics Of

AbstractThis paper is concerned with drying kinetics and models of heat pump drying (HPD) of green soybean. Experiments were done for continuous and intermittent drying with intermittency of 1, 3 and 6. Drying rate decreases sharply in continuous HPD process, while circuitously in intermittent HPD process. Peak drying rate values appear in every drying period of intermittent drying and differ a lot because of different intermittent ratios. In addition, various mathematical models were investigated to describe the HPD kinetics of green soybean seeds. Fitting suitability of the experimental data by models was specified as comparing the coefficient of correlation (R2), mean absolute percentage error (EMD%), Chi-squareΧ2and root mean square error (ERMS). The page model and 23rd model were found to be the most suitable models in describing the continuous and intermittent drying of green soybeans, respectively.

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

Research in Agricultural Engineering ◽

10.17221/56/2020-rae ◽

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 (R2) 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–1 compared to 0.4 %·h–1 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 × 10–11 m2·s–1 – 3.10 × 10–11 m2·s–1. An activation energy of 96.83 kJ·mol–1 was determined based on the Arrhenius-type equation.

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INFRARED DRYING OF APRICOT POMACE

Latin American Applied Research - An international journal ◽

10.52292/j.laar.2019.199 ◽

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.

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DRYING CHARACTERISTICS AND KINETICS OF LOVASTATIN DEGRADATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) SLICES

Latin American Applied Research - An international journal ◽

10.52292/j.laar.2019.74 ◽

2019 ◽

Vol 49 (4) ◽

pp. 269-274

Author(s):

Engin Demiray

Keyword(s):

Reaction Model ◽

Oyster Mushroom ◽

Coefficient Of Determination ◽

Drying Process ◽

Chi Square ◽

Drying Characteristics ◽

First Order ◽

Hot Air ◽

Air Dryer ◽

Kinetics Of

Oyster mushroom slices were dried using hot air dryer. The lovastatin content in oyster mushroom slices during drying was evaluated at 45, 55 and 65˚C. The first-order reaction model adequately described degradation of lovastatin. In this study, the modeling of the drying process was also performed. Four mathematical models were fitted to the experimental data. The performance of these models is evaluated by comparing the coefficient of determination, root mean square error and reduce chi-square between the observed and predicted moisture ratio. The Page model gave the best results for describing drying of oyster mushroom slices.

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Kinetics of drying of basil leaves (Ocimum basilicum L.) in the infrared

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/s1415-43662012001200012 ◽

2012 ◽

Vol 16 (12) ◽

pp. 1346-1352 ◽

Cited By ~ 2

Author(s):

Renata C. dos Reis ◽

Ivano A. Devilla ◽

Diego P. R. Ascheri ◽

Ana C. O. Servulo ◽

Athina B. M. Souza

Keyword(s):

Experimental Data ◽

Ocimum Basilicum ◽

Coefficient Of Determination ◽

Chisquare Test ◽

The Mean ◽

Drying Curves ◽

The One ◽

Increasing Temperature ◽

Air Circulation ◽

Kinetics Of

The objective of this paper was to model the drying curves of the leaves of basil (Ocimum basilicum L.) in the infrared at temperatures of 50, 60, 70 and 80 ºC and to evaluate the influence of drying temperature on the color of dried leaves. Drying was conducted in infrared dryer with temperature and greenhouse air circulation. Experimental data were fitted to eight mathematical models. The magnitude of the coefficient of determination (R²), the mean relative error (P), the estimated mean error (SE) and chisquare test (χ2) were used to verify the degree of fitness of the models. From the study it was concluded that: a) the behavior of the drying curves of basil leaves was similar to most agricultural products, the drying times in the infrared were less than the drying times in an oven with air circulation, b) the mathematical drying model proposed by Midilli et al. (2002) was the one which best adjusted to the experimental data, c) the diffusion coefficient ranged from 9.10 x 10-12 to 2.92 x 10-11 m² s-1 and d) the color of the samples was highly influenced by drying, becoming darker due to loss of chlorophyll with increasing temperature.

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Drying kinetics of crushed mass of ‘jambu’: Effective diffusivity and activation energy

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v22n7p499-505 ◽

2018 ◽

Vol 22 (7) ◽

pp. 499-505 ◽

Cited By ~ 10

Author(s):

Francileni P. Gomes ◽

Resende Osvaldo ◽

Elisabete P. Sousa ◽

Daneil E. C. de Oliveira ◽

Francisco R. de Araújo Neto

Keyword(s):

Experimental Data ◽

Activation Energy ◽

Agricultural Research ◽

Effective Diffusion ◽

Effective Diffusivity ◽

Information Criterion ◽

Drying Kinetics ◽

Coefficient Of Determination ◽

Chi Square ◽

Chi Square Test

ABSTRACT The aim of this paper was to analyze the drying kinetics, test the Akaike information criterion (AIC) and Schwarz’s Bayesian information criterion (BIC) in the selection of models, determine the effective diffusivity and activation energy of the crushed mass of ‘jambu’ leaves for different conditions of temperature and layer thicknesses. The experiment was carried out at the Food Laboratory of the Brazilian Agricultural Research Corporation (Embrapa) in Macapá-AP. Drying was carried out in air circulation oven with speed of 1.0 m s-1 at various temperatures (60, 70 and 80 ºC) and layer thicknesses (0.005 and 0.010 m). The experimental data were fitted to 11 mathematical models. Coefficient of determination (R2), mean relative error (P), mean estimated error (SE), Chi-square test (χ2), AIC and BIC were the selection criteria for the models. For the effective diffusivity, the Fick’s diffusion model was used considering the flat plate geometry. It was found that Midilli and Logarithmic models showed the best fit to the experimental data of drying kinetics. Effective diffusion coefficient increases with increment in the thickness of the material and with the temperature elevation. Activation energy of the material was of 16.61 kJ mol-1 for the thickness of 0.005 m, and 16.97 kJ mol-1 for the thickness of 0.010 m. AIC and BIC can be additionally included to select models of drying.

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