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

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.

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

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

scholarly journals RESEARCH OF PLUM DRYING PROCESS

2015 ◽  
Vol 3 ◽  
pp. 494-5 ◽  
Author(s):  
Nurlan Kurmanov ◽  
Azret Shingissov ◽  
Gulzhan Kantureyeva ◽  
Zeinep Nurseitova ◽  
Baurzhan Tolysbaev ◽  
...  
Keyword(s):  
Acid Content ◽  
Ascorbic Acid Content ◽  
Drying Method ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air ◽  
Sensory Parameters ◽  
Air Dryer ◽  
Kinetics Of

In this study, the drying kinetics of a domestic plum cultivar were examined in a laboratory scale hot-air dryer, SHS-80, at an air velocity of 0.65m s-1 and within the air temperature range of 45 – 75 0С. It was found that the whole fruit dried the best. Also, the study  assessed the influence of the drying method on the quality of the domestic plum cultivar. Dried fruits were assessed for sensory parameters and ascorbic acid content. Studies have shown thatthe proposed method of drying, yields a higher absorbic acid content for the dried product  than the conventional approach.

scholarly journals Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices

2017 ◽  
Vol 5 (1) ◽  
pp. 24
Author(s):  
Samuel Enahoro Agarry
Keyword(s):  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Red Pepper ◽  
Coefficient Of Determination ◽  
Drying Time ◽  
Drying Characteristics ◽  
Hot Air ◽  
Effective Moisture ◽  
Drying Curves ◽  
Kinetics Of

The objective of this study was to investigate the drying characteristics and kinetics of red pepper and bitter leaf under the influence of different drying temperatures. The drying experiments were carried out at dry bulb temperature of 35, 45, 55 and 75oC, respectively in an oven dryer. The results showed that as drying temperature increased, drying rate also increased and the drying time decreased. It was observed that un-sliced red pepper and sliced bitter leaf would dry within 2.5-12 h and 1.67-7 h, respectively at temperature ranging from 75 to 35oC. The drying of red pepper and bitter leaf was both in the constant and falling rate period. Four semi-empirical mathematical drying models (Newton, Page, Henderson and Pabis, and Logarithmic models) were fitted to the experimental drying curves. The models were compared using the coefficient of determination (R^2) and the root mean square error (RMSE). The Page model has shown a better fit to the experimental drying data of red pepper and bitter leaf, respectively as relatively compared to other tested models. Moisture transport during drying was described by the application of Fick’s diffusion model and the effective moisture diffusivity was estimated. The value ranges from 15.69 to 84.79 × 10-9 m2/s and 0.294 to 1.263 × 10-9 m2/s for red pepper and bitter leaf, respectively. The Arrhenius-type relationship describes the temperature dependence of effective moisture diffusivity and was determined to be 37.11 kJ/mol and 32.86 kJ/mol for red pepper and bitter leaf, respectively. A correlation between the drying time and the heat transfer area was also developed.

scholarly journals INFRARED DRYING OF APRICOT POMACE

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.

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

2012 ◽  
Vol 18 (2) ◽  
pp. 163-169 ◽  
Author(s):  
Predrag Ikonic ◽  
Ljiljana Petrovic ◽  
Tatjana Tasic ◽  
Marija Jokanovic ◽  
Snezana Savatic ◽  
...  
Keyword(s):  
Experimental Data ◽  
Processing Method ◽  
Coefficient Of Determination ◽  
Mean Square ◽  
Chi Square ◽  
Fermented Sausage ◽  
Drying Characteristics ◽  
Dry Fermented Sausage ◽  
Drying Behaviour ◽  
Kinetics Of

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).

Design, development, and drying kinetics of infrared‐assisted hot air dryer for turmeric slices

2021 ◽  
Author(s):  
G. Jeevarathinam ◽  
R. Pandiselvam ◽  
T. Pandiarajan ◽  
P. Preetha ◽  
T. Krishnakumar ◽  
...  
Keyword(s):  
Drying Kinetics ◽  
Design Development ◽  
Hot Air ◽  
Air Dryer ◽  
Kinetics Of

HOT-AIR DRYING AND MODELING THE DRYING KINETICS OF SUNFLOWER (HELIANTHUS ANNUS L.) PETALS

2020 ◽  
Vol 23 (3) ◽  
Author(s):  
Amir Hossein Mirzabe ◽  
◽  
Gholam Reza Chegini ◽  
Keyword(s):  
Economic Value ◽  
Cost Effective ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Sunflower Seeds ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Helianthus Annus ◽  
Air Dryer ◽  
Kinetics Of

Sunflower seeds and oil in food and agricultural processing are of great importance. Dried sunflower petals are the most important parts of the sunflower plant that have economic value. Thin-layer drying experiments were performed in a laboratory scale hot-air dryer. The results indicated that with increasing drying temperature and air velocity, time of drying reduces and in most cases, the logarithmic model had the best performance for modeling the drying kinetics. The calculated values of the effective moisture diffusivity varied from 3.16627 ×10-13 to 1.32860 ×10-12 m2 s-1 and the values of the activation energy for air velocities of 0.4 and 0.8 m s-1 were equal to 51.21 and 42.3 kJ mol-1, respectively. Also, to verify whether the production and sale of sunflower petals can be cost effective, economic analysis was done. This analysis showed that drying of sunflower petals is profitable process and the generated revenue can even surpass the revenue from the sale of sunflower seeds.

scholarly journals Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer

2021 ◽  
Author(s):  
Kivaandra Dayaa Rao Ramarao ◽  
Zuliana Razali ◽  
Chandran Somasundram
Keyword(s):  
Activation Energy ◽  
Mathematical Models ◽  
Moringa Oleifera ◽  
Effective Diffusivity ◽  
Drying Process ◽  
Constant Rate ◽  
Rate Period ◽  
Moringa Oleifera Leaves ◽  
Air Dryer ◽  
Kinetics Of

Drying kinetics of Malaysian Moringa oleifera leaves was investigated using a convective-air dryer. The drying parameters were: temperature (40, 50, 60, 70 °C), air velocity (1.3 m s<sup>–1</sup>, 1.7 m s<sup>–1</sup>). The drying process took place in the falling rate period and there was an absence of a constant rate period in this experiment. Six mathematical models (Lewis, Henderson and Pabis, Wang and Singh, Peleg, Page, and logarithmic) were selected for the description of drying characteristics of the leaves. The Wang and Singh model was determined as the best model based on the highest overall coefficient determinant (R<sup>2</sup>) and the lowest overall root mean square error (RMSE). The effective diffusivity (D<sub>eff</sub><sub> </sub>) was also calculated which was in the range of 3.98 × 10<sup>–11</sup> m<sup>2</sup> s<sup>–1</sup> to 1.74 × 10<sup>–10</sup> m<sup>2</sup> s<sup>–1. </sup>An Arrhenius relation was constructed to determine the activation energy for the samples in the convective air dryer. The activation energy for M. oleifera leaves was 39.82 kJ mol<sup>–1</sup> and 33.13 kJ mol<sup>–1</sup> at drying velocities of 1.3 m s<sup>–1</sup> and 1.7 m s<sup>–1</sup>, respectively.

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