Thin Layer Modeling of Grated Coconut Drying

With the increasing demand for new and energy efficient drying methods of agricultural products, various techniques were deviced by researchers around the world. This techniques usually developed in laboratory scale prior to scale-up for actual industrial application. During this stage, modeling usually involved to aid scaling up process. This paper presents the modeling of drying kinetics of grated coconut using three semi emperical thin layer model. These models were Logarithmic, Modified Handerson and Pabis, and Verma et al models. Moisture ratio predicted by these models were compared against experimental drying carried out at four temperatures: 50°C, 60°C, 70°C and 80°C. The performance of these models were analyzed statistically using non-linear regression using LabFit software. The statistical parameters analyzed were coefficient of determination (R2), reduced Chi-square (X2), Root Mean Square Error (RMSE) and Residuals. Higher R2 with lower X2, RMSE and Residuals implies good predictability of the models. From the analysis, it was found that Logarithmic model yields the best predictive capability of grated coconut drying kinetics with R2 = 0.9996387, X2 =0.505535x10-3, RMSE = 0.00623597 and Residuals = 0.0703607.

Download Full-text

Kinetika Pengeringan Lapisan Tipis Daun Jati Belanda (Thin Layer Drying Kinetics of Guazuma Ulmifolia Leaves)

Jurnal Keteknikan Pertanian ◽

10.19028/jtep.08.2.53-62 ◽

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.

Download Full-text

Mathematical modeling of thin layer microwave drying of Jaya fish (Aspidoparia jaya)

Food Science and Technology International ◽

10.1177/1082013220969353 ◽

2020 ◽

pp. 108201322096935

Author(s):

Arjun Ghimire ◽

Sabina Basnet ◽

Ranjana Poudel ◽

Arjun Ghimire

Keyword(s):

Thin Layer ◽

Microwave Power ◽

Effective Diffusivity ◽

Microwave Drying ◽

Coefficient Of Determination ◽

Statistical Parameters ◽

Chi Square ◽

Fish Samples ◽

Regression Techniques ◽

Microwave Dryer

The effect of microwave power levels on the drying attributes of Jaya fish ( Aspidoparia jaya) in a microwave dryer was investigated in this study. Microwave power levels of 100, 180, 300, and 450 W were used to dry 50 g of fish samples, and the drying kinetics were evaluated. Higher microwave power levels resulted in faster drying when increased from 100 to 450 W. The moisture ratio of fish during drying was calculated, and the data obtained were applied to 5 well known thin-layer mathematical models of drying, namely Approximate diffusion, Modified Henderson and Pabis, Two-Term, Logarithmic, and Midilli et al. model. Model constants and coefficients were calculated by nonlinear regression techniques. All the models were validated using statistical parameters namely; Coefficient of determination (R2), Root Mean Square Error (RMSE), Chi-square (χ2), and Standard Sum of Error (SSE). The Midilli et al. model gave an excellent fit to the experimental data of all the models evaluated. The effective diffusivity was calculated using Fick’s diffusion equation, and the value varied from 1.40 × 10−9 to 1.08 × 10−8 m2/s. The activation energy and the diffusivity constant were found to be 4.656W/g and 1.22 × 10−8 m2/s, respectively.

Download Full-text

Drying Kinetics of Granules in a Fluidized Bed Dryer

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.412.459 ◽

2011 ◽

Vol 412 ◽

pp. 459-462

Author(s):

Lan Chen ◽

Chun Hua Lin ◽

Yun Hui Xie ◽

Song Du

Keyword(s):

Fluidized Bed ◽

Scale Up ◽

Thermal Conditions ◽

Drying Kinetics ◽

Drying Methods ◽

Relevant Parameter ◽

Industrial Processing ◽

Fluidized Bed Dryer ◽

High Efficient ◽

Kinetics Of

Drying is one of the most important methods for industrial processing since moisture content is an extremely relevant parameter affecting the crucial properties of final products. Nowadays, fluidized bed drying technology is widely employed in various industries. Comparing to other drying methods, fluidized beds generate high efficient thermal conditions. In the current study, drying kinetics of cornstarch granules was investigated in a fluidized bed dryer. The drying experiments were performed at different temperatures and velocities of the inlet drying air and in different granule sizes. The results showed that air temperature had the most significant effect on the drying rate among the three variables. Five drying empirical models were fitted to the experimental moisture data and were evaluated using the determination coefficient and chi-square. Four of the models were found to be suitable for describing the drying behavior of cornstarch granules. Therefore, it is possible for them to be applied to estimate the drying end-point of cornstarch granules as well as to design and scale up of the drying process for the similar products in the fluidized bed dryer.

Download Full-text

Modelagem matemática para a descrição da cinética de secagem do fruto da palma (Opuntia fícus indica)

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i1.3897 ◽

2016 ◽

Vol 11 (1) ◽

pp. 01

Author(s):

A. E. Santos ◽

G. M. V. Martins ◽

M. F. C. S. Canuto ◽

J. E. D. Vieira Segundo ◽

R. D. Almeida

Keyword(s):

Thin Layer ◽

Drying Kinetics ◽

Coefficient Of Determination ◽

Font Size ◽

Drying Time ◽

Palm Fruit ◽

Opuntia Ficus Indica ◽

Thin Layer Drying ◽

Kinetics Of ◽

Background Image

O presente trabalho teve como objetivo estudar a secagem em camada fina do fruto da palma (Opuntia fícus indica) nas temperaturas de 50, 60 e 70 °C em estufa com circulação forçada de ar. Foram empregados os modelos matemáticos de Aproximação da difusão, Logaritmico, Midilli e Page. Como critério de avaliação utilizou-se o coeficiente de determinação e o desvio quadrático médio (). Mediante os resultados obtidos observou-se que o aumento da temperatura diminuiu o tempo de secagem do fruto. Dentre os modelos aplicados o Logarítmico apresentou os maiores valores de coeficiente de determinação R² e os menores valores de DQM para a faixa de temperatura e espessura estudadas.<span style="font-size: 14pt; font-family: 'Times New Roman', serif; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;" lang="EN-US">Mathematical modeling for description of the pulp drying kinetics of palm fruit (Opuntia fícus indica)<span style="font-size: 9pt; font-family: 'Times New Roman', serif; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;" lang="EN-US"> <span style="font-size: 10pt; font-family: 'Times New Roman', serif; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;" lang="EN-US">Abstract<span style="font-size: 10pt; font-family: 'Times New Roman', serif; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;" lang="EN-US">: This work was developed with the aimed of to study ing the thin layer drying of palm fruit pulp oiti at temperatures of 122, 140 and 158 °Fahrenheit in an oven with forced air circulation. For the representation of the drying kinetics of thin-layer were used mathematical models of the diffusion approximation, logarithmic, and Midilli Kucuk and Page, and as a criterion for evaluating these we used the coefficient of determination and the deviation quadratic mean (DQM). From tThe results obtained showed that the increase in temperature decreases the drying time of the palm fruit. Among the models applied to Logarithmic the had the highest R2 values and lower values of DQM for the temperature and layer thickness range studied.

Download Full-text

Drying kinetics of Hyola 430 hybrid canola (Brassica napus L.) seeds

Australian Journal of Crop Science ◽

10.21475/ajcs.20.14.10.p2400 ◽

2020 ◽

pp. 1623-1629

Author(s):

Lílian Moreira Costa ◽

Osvaldo Resende ◽

Daniel Emanoel Cabral de Oliveira ◽

José Mauro Guimarães Carvalho ◽

Sarah Gabrielle Sousa Bueno ◽

...

Keyword(s):

Moisture Content ◽

Mathematical Models ◽

Effective Diffusion ◽

Initial Moisture Content ◽

Information Criteria ◽

Drying Kinetics ◽

Coefficient Of Determination ◽

Statistical Parameters ◽

Drying Time ◽

Kinetics Of

This work aimed to study the drying kinetics of canola seeds, fit mathematical models and obtain the effective diffusion coefficient. Canola seeds with initial moisture content of 0.3653 (decimal, d.b.) were subjected to drying in a forced ventilation oven at temperatures of 40, 60, 80 and 100 °C and relative humidity of 37.15, 16.93, 8.35, 4.41 and 2.47%, respectively. The samples were dried on trays without perforations, containing approximately 77 g, in three replicates. A final moisture content of 0.080 ± 0.004 (decimal, d.b.) was established to determine the drying curves and fit the mathematical models. The mathematical models were selected considering the mean estimated error, chi-square, coefficient of determination, mean relative error, and Akaike (AIC) and Bayesian (BIC) information criteria. Drying time decreased with increasing temperature. Based on the best values of the statistical parameters and together with the Akaike and Bayesian information criteria, the Page model was selected to represent the drying kinetics of canola seeds. The effective diffusion coefficients showed magnitudes between 0.153x10-11 and 1.221x10-11 (m2 s-1), and their values increased with temperature increase, being described by the Arrhenius equation, with activation energy of 33.94 kJ mol-1, an important piece of information to consider when designing drying equipment

Download Full-text

Cinética de secagem de vagens de algaroba (Prosopis juliflora SW)

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i5.3338 ◽

2015 ◽

Vol 10 (5) ◽

pp. 115

Author(s):

A. P. S. Nascimento ◽

A. K. S. Lima ◽

C. F. Cavalcanti ◽

R. P. Gusmão

Keyword(s):

Experimental Data ◽

Thin Layer ◽

Mathematical Models ◽

Prosopis Juliflora ◽

Drying Kinetics ◽

Coefficient Of Determination ◽

Fine Mesh ◽

Rate Period ◽

Air Dryer ◽

Kinetics Of

O objetivo deste trabalho foi estudar a cinética de secagem de vagens de algaroba em secador convectivo, nas temperaturas de 60, 70 e 80 °C. A secagem foi conduzida em camada fina, em um secador com circulação de ar, onde as vagens foram colocados em um recipiente de alumínio, medindo 20 mm de comprimento e 10 mm de largura, com capacidade de aproximadamente 10 g. Para representar o comportamento cinético da secagem foram utilizados os modelos matemáticos de Page, Henderson & Pabis e Exponencial de Dois Termos. A partir dos resultados obtidos foi possível concluir que a secagem das vagens de algaroba ocorreu durante o período de taxa decrescente e é influenciada pela ação da temperatura, ou seja, ao aumentar a temperatura de secagem tem-se uma diminuição no tempo de estabilização, podendo este processo ser representado pelos três modelos matemáticos estudados, sendo o modelo Exponencial de Dois Termos o que melhor se ajustou aos dados experimentais apresentando coeficiente de determinação superior a 99,8% e desvios quadráticos médios menores que 0,05.Drying kinetics of pods of algaroba (Prosopis juliflora SW)Abstract: The objective of this work was to study the drying kinetics of algaroba pods in convective dryer at temperatures of 60, 70 and 80 °C. The drying was carried out in thin layer in a circulating air dryer where the beans were placed in a fine mesh metal container measuring 20 mm long and 10 mm wide, with a capacity of approximately 10 g. To represent the kinetics of drying the mathematical models of Page, Henderson and Pabis and Exponential of Two Terms were tested. Based on the results obtained it was concluded that the drying of algaroba pods occurs during falling rate period and is influenced by the action of temperature, in other words, by increasing the drying temperature has been a decrease in settling time, this process can be represented by the three mathematical models considered, being the Exponential of Two Terms model which best fits the experimental data showing higher coefficient of determination 98% and lower DQM.

Download Full-text

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

Nigerian Journal of Technology ◽

10.4314/njt.v40i2.20 ◽

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.

Download Full-text

Thin-layer mathematical modeling of apple slices drying, using open sun and cabinet solar drying methods

International Journal of Innovative Research and Scientific Studies ◽

10.53894/ijirss.v4i2.55 ◽

2021 ◽

Vol 4 (2) ◽

pp. 43-52

Author(s):

Abdul Wasim Noori ◽

Mohammad Jafar Royen ◽

Juma Haydary

Keyword(s):

Thin Layer ◽

Mathematical Models ◽

Water Activity ◽

Model Fitting ◽

Coefficient Of Determination ◽

Drying Methods ◽

Solar Drying ◽

Drying Time ◽

Climate Conditions ◽

Thin Layer Drying

This paper aims to investigate the effect of climate conditions such as ambient temperature, humidity, pressure, sun radiation and pollution on sliced apples quality and drying time which are dried in an indirect forced cabinet solar drying (IFCSD) and open sun drying (OSD) systems. Both experiments were implemented at same place (Kabul, Afghanistan) and time. The IFCSD yield for saving time is 42.8 % which is more effective than drying in the OSD system. Simultaneously with the decreasing of sliced apple weight from 512.9 g down to 73.9 g, the water activity decreased from 0.955 down to 0.355 in the IFCSD system. For OSD system, the sample weight decreased from 512.6 g down to 78.4 g and its water activity from 0.955 down to 0.411. On the experiment day the average sun radiation was 571 w/m2 . The pressure drop between inlet and outlet of the dryer was 0.1 kPa. Different thin-layer mathematical models were investigated to identify the best model fitting the experimental data. The mathematical models’ performances were investigated by comparing the coefficient of determination (R 2 ), reduced chi-square (X2 ) and root mean square error (RMSE) coefficients. From all 11 applied thin-layer drying models the Page, Approximation diffusion, Verma et al and Midilli and Kacuk models are more fitted to our data.

Download Full-text

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.

Download Full-text

Drying kinetics of baru flours as function of temperature

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v22n10p713-719 ◽

2018 ◽

Vol 22 (10) ◽

pp. 713-719 ◽

Cited By ~ 2

Author(s):

Douglas R. Reis ◽

Fabrício B. Brum ◽

Eduardo J. O. Soares ◽

Jessiana R. Magalhães ◽

Fabrício S. Silva ◽

...

Keyword(s):

Experimental Data ◽

Activation Energy ◽

Food Industry ◽

Nutritional Value ◽

Effective Diffusivity ◽

Drying Kinetics ◽

Statistical Parameters ◽

Noticeable Effect ◽

Different Temperatures ◽

Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

Download Full-text