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 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.

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.

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

A new approach to the traditional drying models for the thin‐layer drying kinetics of chickpeas

2020 ◽  
Vol 43 (12) ◽  
Author(s):  
Mário Eduardo Rangel Moreira Cavalcanti‐Mata ◽  
Maria Elita Martins Duarte ◽  
Valnyr Vasconcelos Lira ◽  
Rafael Farias Oliveira ◽  
Nancy Lima Costa ◽  
...  
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
New Approach ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Kinetics Of

scholarly journals Thin layer drying kinetics of Freshwater Clawed Lobsters (Astacus astacus)

2021 ◽  
Vol 40 (2) ◽  
pp. 340-347
Author(s):  
D.S. Zibokere ◽  
E.W. Egbe
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Thin Layers ◽  
Moisture Loss ◽  
Statistical Parameters ◽  
Thin Layer Drying ◽  
Rate Period ◽  
Temperature Levels ◽  
Drying Behaviour ◽  
Kinetics Of

Fresh-water Clawed Lobsters is seafood consumed in its cooked, dried or semi-dried state. Drying is a veritable technology for its storage beyond immediate consumption. This study thus, investigated the drying behaviour of the lobster on thin-layers. A laboratory convective oven dryer was used as the heating source, on the temperature range of 50 – 100°C applied in a varying manner on multiples of 10°C. The layer thickness was about 20-mm. As with high moisture sea foods, the drying profile showed a typical falling rate period with no distinct constant rate period for all the temperature levels used in this work. Moisture loss (diffusion) data obtained from the experiments were fitted to three popular semi-empirical thin-layer models of Page, Lewis, and Henderson-Pabis, respectively, and their suitability was validated using statistical parameters (of R2, RMSE and χ2). This was done to select thin-layer model that would suitably describe the drying kinetics of the samples over the range of temperature levels chosen in this work. Consequently, the Page model and that of Henderson-Pabis respectively were taken to have reliably predicted the drying behaviour of the samples at the chosen temperature levels. The effective diffusivity and the temperature-related activation energy values ranged from 2.239 × 10−8 m2/min - 4.005 × 102/min and 28.5kJ/mol, respectively. Drying rates along with characterizing drying constants and curves also showed an exponential increase with temperature.

scholarly journals Thin Layer Drying Kinetics of By-Products from Olive Oil Processing

2011 ◽  
Vol 12 (11) ◽  
pp. 7885-7897 ◽  
Author(s):  
Irene Montero ◽  
Teresa Miranda ◽  
Jose Ignacio Arranz ◽  
Carmen Victoria Rojas
Keyword(s):  
Thin Layer ◽  
Olive Oil ◽  
Drying Kinetics ◽  
Oil Processing ◽  
Thin Layer Drying ◽  
Kinetics Of ◽  
By Products

scholarly journals Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds

2012 ◽  
Vol 51 (7) ◽  
pp. 1294-1301 ◽  
Author(s):  
R. K. Gupta ◽  
Alka Sharma ◽  
Pradeep Kumar ◽  
R. K. Vishwakarma ◽  
R. T. Patil
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Emblica Officinalis ◽  
Thin Layer Drying ◽  
Kinetics Of

Thin layer drying kinetics of cocoa and dried product quality

2009 ◽  
Vol 102 (2) ◽  
pp. 153-161 ◽  
Author(s):  
C.L. Hii ◽  
C.L. Law ◽  
M. Cloke ◽  
S. Suzannah
Keyword(s):  
Thin Layer ◽  
Product Quality ◽  
Drying Kinetics ◽  
Thin Layer Drying ◽  
Kinetics Of
Sign in / Sign up

Export Citation Format

Share Document