scholarly journals Suitable model for thin-layer drying of root vegetables and onion

2020 ◽  
Vol 1 (34) ◽  
pp. 79-86 ◽  
Author(s):  
Krzysztof Górnicki ◽  
Agnieszka Kaleta ◽  
Aneta Choińska
Keyword(s):  
Thin Layer ◽  
Suitable Model ◽  
Thin Layer Drying ◽  
Root Vegetables

Influence of Drying Conditions and Mathematical Models on the Thin-Layer Drying of Mushrooms

2014 ◽  
Author(s):  
A. Stegou-Sagia ◽  
D. V. Fragkou
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Mathematical Models ◽  
Drying Methods ◽  
Suitable Model ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Drying Models ◽  
Drying Rates

In the present research, experimental data from several studies about drying behavior of mushrooms have been selected and used to compare different drying methods and different mathematical thin layer drying models to simulate mushroom drying rates. The white button (Agaricus Bisporus), the oyster (Pleurotus Ostreatus) and the milky mushroom slices have been considered for drying in different dryers such as hot air cabinet dryer and fluidized bed dryer with different slice thicknesses, drying air temperatures (45 °C to 90 °C) and drying air velocities (0.2 m/s to 5 m/s). The entire drying process has taken place in the falling rate period, assuming that internal mass transfer occurred by diffusion in mushroom slices. The study shows that the drying air temperature and the drying air velocity have an effect on the moisture removal from mushrooms and also on the drying time. Mathematical models have been proved to be useful for design and analysis of heat and mass transfer during drying processes. All the drying models considered in this study could adequately represent the thin layer drying behavior of mushrooms. Furthermore, as it is obvious, any type of mushrooms has its own most suitable model.

Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Ayhan Duran ◽  
Ali Adnan Hayaloglu ◽  
Ihsan Karabulut
Keyword(s):  
Thin Layer ◽  
Air Temperature ◽  
Effective Diffusivity ◽  
Sample Thickness ◽  
Suitable Model ◽  
Sample Weight ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Cereal Product ◽  
Drying Curves

Effect of air temperature (50, 60 and 70 °C) and sample thickness (1.0, 1.4 and 1.8 mm) on the thin-layer drying characteristics of eriste was studied by using a tray dryer. The data of sample weight, dry and wet-bulb temperatures were recorded continuously during each experiment and drying curves were obtained. The drying curves were then fitted to five mathematical models available in the literature to estimate a suitable model for drying of eriste. Verma et al. model gave better predictions than other models and satisfactorily described the thin layer characteristics of eriste. The effective diffusivity varied from 1.8 x exp-10 to 1.5 x exp-9 m2 s-1 over the temperature range.

MATHEMATICAL MODELING OF THIN LAYER DRYING OF CANOLA PODS

2012 ◽  
Vol 3 (2) ◽  
pp. 297-312
Author(s):  
A. M. Matouk ◽  
H. N. Abd El-Mageed ◽  
A. Tharwat ◽  
S. E. El-Far
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Thin Layer Drying

Studies on thin layer drying of bagasse

2007 ◽  
Vol 31 (4) ◽  
pp. 422-437 ◽  
Author(s):  
B. Vijayaraj ◽  
R. Saravanan ◽  
S. Renganarayanan
Keyword(s):  
Thin Layer ◽  
Thin Layer Drying

Optimization of a thin layer drying process for coroba slices

2008 ◽  
Vol 85 (3) ◽  
pp. 372-380 ◽  
Author(s):  
Otoniel Corzo ◽  
Nelson Bracho ◽  
Alberto Vásquez ◽  
Angel Pereira
Keyword(s):  
Thin Layer ◽  
Drying Process ◽  
Thin Layer Drying

Evaluation of the mass transfer process on thin layer drying of papaya seeds from the perspective of diffusive models

2017 ◽  
Vol 54 (2) ◽  
pp. 463-471
Author(s):  
Guilherme Luiz Dotto ◽  
Lucas Meili ◽  
Eduardo Hiromitsu Tanabe ◽  
Daniel Padoin Chielle ◽  
Marcos Flávio Pinto Moreira
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Transfer Process ◽  
Mass Transfer Process ◽  
Thin Layer Drying ◽  
Papaya Seeds

scholarly journals Thin layer drying of zucchini in solar dryer located in Osmaniye region

2018 ◽  
Vol 12 (2) ◽  
pp. 79-85 ◽  
Author(s):  
Kamil Neyfel Çerçi ◽  
Özge Sufer
Keyword(s):  
Thin Layer ◽  
Linear Regression Analysis ◽  
Chi Square ◽  
Mathematical Expressions ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Drying System ◽  
Thin Layer Drying Models ◽  
Dehydration Behavior ◽  
And Diffusion

In this study, the dehydration behavior of zucchini using solar assisted drying system was examined according to 22 thin layer drying models available in literature. The correlation coefficient (R2), chi-square (χ2) and root mean square error (RMSE) values were calculated to check the suitability of models by non-linear regression analysis. It was found that Cubic and Modified Midilli-1 models were the most suitable equations and their R2 values were calculated as 0.99963. χ2 and RMSE values of related mathematical expressions were 1.89343×10‒5, 1.91692×10‒5 and 0.01685×10‒3, 0.01721×10‒3 respectively. In addition, heat transfer, mass transfer and diffusion coefficients, which were important parameters in design of drying systems were also determined as 5.18124 W/m2°C, 1.57129×10‒7 m/s and 2.335718×10‒9 m2/s respectively.

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

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