Reassessment of Thin-Layer Drying Models for Foods: A Critical Short Communication

Modeling the thin-layer drying of foods is based on describing the moisture ratio versus time data by using a suitable mathematical model or models. Several models were proposed for this purpose and almost all studies were related to the application of these models to the data, a comparison and selecting the best-fitted model. A careful inspection of the existing drying data in literature revealed that there are only a limited number of curves and, therefore, the use of some models, especially the complex ones and the ones that require a transformation of the data, should be avoided. These were listed based on evidence with the use of both synthetic and published drying data. Moreover, the use of some models were encouraged, again based on evidence. Eventually, some suggestions were given to the researchers who plan to use mathematical models for their drying studies. These will help to reduce the time of the analyses and will also avoid the arbitrary usage of the models.

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Drying Process Modelling for Heavy Clay Products Using a New Thin Layer Drying Model

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.371.323 ◽

2013 ◽

Vol 371 ◽

pp. 323-327

Author(s):

Miloš Vasić ◽

Zagorka Radojević

Keyword(s):

Thin Layer ◽

Mathematical Models ◽

Process Modelling ◽

Experimental Investigations ◽

Drying Process ◽

Thin Layer Drying ◽

Heavy Clay ◽

Drying Models ◽

Drying Model ◽

Thin Layer Drying Models

Drying results, determined on samples made of masonry clay from the locality "Banatski Karlovac", are presented in this study. Experimental investigations were carried out in a laboratory recirculation dryer in which drying parameters (humidity, temperature, and velocity) could be programmed, controlled and monitored during drying process. Several mathematical models were used for drying process modelling. New semi-theoretical thin layer drying model, for heavy clay products, was developed and presented in this study. It represents a modification of Page's and logarithm's thin layer drying models. Results presented in this study have shown that new thin layer drying model describes and correlates the best experimentally determined drying process.

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

Tehnički glasnik ◽

10.31803/tg-20180126094515 ◽

2018 ◽

Vol 12 (2) ◽

pp. 79-85 ◽

Cited By ~ 1

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.

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Evaluation of microwave drying characteristics ofFicus deltoidealeaves by using thin layer drying models

Acta Horticulturae ◽

10.17660/actahortic.2017.1152.27 ◽

2017 ◽

pp. 195-202

Author(s):

H. Mohd Johar ◽

I.H. Rukunudin ◽

F.H. Kazsim ◽

R. Ruslan

Keyword(s):

Thin Layer ◽

Microwave Drying ◽

Drying Characteristics ◽

Thin Layer Drying ◽

Drying Models ◽

Thin Layer Drying Models

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

Volume 3: Engineering Systems; Heat Transfer and Thermal Engineering; Materials and Tribology; Mechatronics; Robotics ◽

10.1115/esda2014-20554 ◽

2014 ◽

Cited By ~ 1

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.

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Suitability of Thin-Layer Drying Models for Infrared Drying of Peach Slices

Journal of Food Processing and Preservation ◽

10.1111/jfpp.12277 ◽

2014 ◽

Vol 38 (6) ◽

pp. 2232-2239 ◽

Cited By ~ 15

Author(s):

Ibrahim Doymaz

Keyword(s):

Thin Layer ◽

Infrared Drying ◽

Thin Layer Drying ◽

Drying Models ◽

Thin Layer Drying Models

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Drying Kinetics of Sliced Pineapples in a Solar Conduction Dryer

Energy and Environment Research ◽

10.5539/eer.v7n2p14 ◽

2017 ◽

Vol 7 (2) ◽

pp. 14 ◽

Cited By ~ 1

Author(s):

Luqman Ebow Ibn Daud ◽

Isaac Nyambe Simate

Keyword(s):

Thin Layer ◽

Average Moisture Content ◽

Drying Time ◽

Sun Drying ◽

Thin Layer Drying ◽

Drying Models ◽

Drying Model ◽

Thin Layer Drying Models ◽

Drying Curves ◽

Kinetics Of

As a means of adding value to pineapple production and minimising post-harvest losses, sliced pineapples were dried using a Solar Conduction Dryer (SCD) and appropriate thin layer drying models to predict drying were developed whilst the performance of the SCD was also investigated. For the period of the experiment, ambient temperature and temperature in the dryer ranged from 24 to 37 °C and 25 to 46 ℃ respectively. The performance of the dryer was compared to open sun drying using pineapple slices of 3-5 mm in thickness where the slices were reduced from an average moisture content of 85.42 % (w.b.) to 12.23 % (w.b.) by the SCD and to 51.51 % (w.b.) by the open sun drying in 8 hours effective drying time. Pineapple slices of thicknesses 3 mm, 5 mm, 7 mm and 10 mm were simultaneously dried in the four drying chambers of the SCD and their drying curves simulated with twelve thin layer drying models. The Middilli model was found as the best fitted thin layer drying model for sliced pineapples. The optimum fraction of drying tray area that should be loaded with pineapples was also investigated by simultaneously loading 7 mm slices of pineapples at 50, 75, and 100 percent of drying tray area. Loading the slices at 50, 75 and 100 percent of drying tray area gave overall thermal efficiencies of 23, 32 and 44 percent, respectively, hence loading pineapple slices at 100 percent drying tray area was recommended as the best.

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