scholarly journals THE EFFECT OF MICROWAVE OUTPUT POWER ON DRYING KINETICS OF YOGHURT AND MATHEMATICAL MODELING OF DRYING CURVES

2021 ◽  
Vol 51 (2) ◽  
pp. 127-131
Author(s):  
Ayşe Nur Yüksel
Keyword(s):  
Effective Diffusivity ◽  
Microwave Oven ◽  
Drying Kinetics ◽  
Layer Model ◽  
Domestic Microwave Oven ◽  
Drying Behavior ◽  
Drying Rates ◽  
Drying Curves ◽  
Kinetics Of

The objectives of this study were investigation the effects of microwave output powers on drying kinetics of yoghurt, selecting the best fitted thin-layer model to characterize the drying behavior of yoghurt and determination of the activation energy and effective diffusivity. In order to achieve these objectives, low-fat yoghurt was dried by using domestic microwave oven at different microwave output powers (100, 180 and 300 W). Average drying rates were determined as 1.49, 4.43 and 7.90 g H2O m-2 s-1 for microwave output powers of 100, 180 and 300 W, respectively. The effective moisture diffusivities were determined as 3.30 x 10-9, 6.62 x 10-9 and 1.15 x 10-8 m2 s-1 for 100, 180 and 300 W, respectively. The Ea of yoghurt was found as 3.62 W g-1. Midilli and others model was selected as best fitted model due to highest values of R2 and low values of χ2, RMSE and RSS.

scholarly journals Drying kinetics of fermented grape pomace: Determination of moisture effective diffusivity

2016 ◽  
Vol 20 (8) ◽  
pp. 763-768 ◽  
Author(s):  
Kricelle M. Deamici ◽  
Lucas C. de Oliveira ◽  
Gabriela S. da Rosa ◽  
Elizangela G. de Oliveira
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Grape Pomace ◽  
Desorption Isotherms ◽  
Drying Curves ◽  
Gab Model ◽  
Kinetics Of ◽  
Moisture Effective Diffusivity

ABSTRACT The aim of this study was to obtain the equilibrium moisture content of grape (variety ‘Tannat’) pomace through desorption isotherms, to evaluate the drying kinetics, determine the coefficient of effective diffusivity and physico-chemically characterize the grape pomace and the product obtained after drying. The desorption isotherms were determined at 50, 60 and 70 ºC and the experimental data were fitted using the GAB model (Gugghenheim, Anderson and de Boer). Drying was evaluated using a 22 factorial experimental design with three center points and effective diffusivity was obtained through the diffusion model of Fick’s second law. The grape pomace was characterized regarding the contents of moisture, protein, carbohydrates, lipids, ash and dietary crude fiber. The obtained isotherms showed sigmoid shape and the experimental data fitted well to the GAB model. The drying curves showed only a decreasing rate period. The effective diffusivity values were within the range for organic materials. Dry grape pomace showed high contents of protein and fiber and can be used in the development of new products, in order to increase the nutritional content and add value to this byproduct.

scholarly journals Mathematical modeling of pequi pulp drying and effective diffusivity determination

2017 ◽  
Vol 21 (7) ◽  
pp. 493-498 ◽  
Author(s):  
Elisabete P. de Sousa ◽  
Rossana M. F. de Figueirêdo ◽  
Josivanda P. Gomes ◽  
Alexandre J. de M. Queiroz ◽  
Deise S. de Castro ◽  
...  
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Air Speed ◽  
Drying Curves ◽  
Increasing Temperature ◽  
Kinetics Of ◽  
Best Fit

ABSTRACT The aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s-1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick’s diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R2), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.

scholarly journals MATHEMATICAL MODELING OF ORANGE SEED DRYING KINETICS

2015 ◽  
Vol 39 (3) ◽  
pp. 291-300 ◽  
Author(s):  
Daniele Penteado Rosa ◽  
Denis Cantú-Lozano ◽  
Guadalupe Luna-Solano ◽  
Tiago Carregari Polachini ◽  
Javier Telis-Romero
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Waste Products ◽  
Juice Processing ◽  
Diffusive Model ◽  
Best Fitting ◽  
Drying Curves ◽  
Kinetics Of

Drying of orange seeds representing waste products from juice processing was studied in the temperatures of 40, 50, 60 and 70 °C and drying velocities of 0.6, 1.0 and 1.4 m/s. Experimental drying kinetics of orange seeds were obtained using a convective air forced dryer. Three thin-layer models: Page model, Lewis model, and the Henderson-Pabis model and the diffusive model were used to predict the drying curves. The Henderson-Pabis and the diffusive models show the best fitting performance and statistical evaluations. Moreover, the temperature dependence on the effective diffusivity followed an Arrhenius relationship, and the activation energies ranging from 16.174 to 16.842 kJ/mol

scholarly journals Drying kinetics and effective diffusion of watermelon seeds

2020 ◽  
Vol 9 (4) ◽  
pp. e16942887
Author(s):  
Valdiney Cambuy Siqueira ◽  
Geraldo Acacio Mabasso ◽  
Wellytton Darci Quequeto ◽  
Caroline Ramos Da Silva ◽  
Elton Aparecido Siqueira Martins ◽  
...  
Keyword(s):  
Activation Energy ◽  
Citrullus Lanatus ◽  
Linear Regression Analysis ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Air Velocity ◽  
Different Temperatures ◽  
Drying Behavior ◽  
Drying Rates ◽  
Kinetics Of

Studying the drying kinetics allows describing the process by mathematical models and obtaining information that helps to understand the phenomenon in question. Considering that watermelon (Citrullus lanatus) seeds have high moisture content and need to be subjected to drying, the objective was to select the model that best represents the drying behavior of watermelon seeds and determine the diffusion coefficient, activation energy and drying rate of these seeds at different temperatures. The seeds were dried in an experimental dryer at temperatures of 40, 45, 50, 55 and 60 °C, with air velocity of 0.8 m s-1, in four replicates. The models were fitted with non-linear regression analysis using the Gauss-Newton method. It was concluded that the models that best represent the drying kinetics of watermelon seeds are Approximation of Diffusion for temperatures of 40, 50 and 55 °C and Page for 55 and 60 °C. The highest drying rates are observed at the highest temperatures. The diffusion coefficients presented magnitude of 7.69684×10-10 and 1.27585×10-9 for the range from 40 to 60 °C, and the activation energy was 12.2641 kJ mol-1.

scholarly journals Modeling of convective drying kinetics of Pistachio kernels in a fixed bed drying system

2013 ◽  
Vol 17 (3) ◽  
pp. 839-846 ◽  
Author(s):  
Asım Balbay ◽  
Ömer Şahin ◽  
Hakan Ülker
Keyword(s):  
Initial Moisture Content ◽  
Fixed Bed ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Air Temperatures ◽  
Drying Behavior ◽  
Drying System ◽  
Drying Conditions ◽  
Kinetics Of

Drying kinetics of Pistachio kernels (PKs) with initial moisture content of 32.4% (w.b) was investigated as a function of drying conditions in a fixed bed drying system. The drying experiments were carried out at different temperatures of drying air (40, 60 and 80?C) and air velocities (0.05, 0.075 and 0.1 m/s). Several experiments were performed in terms of mass of PKs (15g and 30g) using a constant air velocity of 0.075 m/s. The fit quality of models was evaluated using the determination coefficient (R2), sum square error (SSE) and root mean square error (RMSE). Among the selected models, the Midilli et al model was found to be the best models for describing the drying behavior of PKs. The activation energies were calculated as 29.2 kJ/mol and effective diffusivity values were calculated between 1.38 and 4.94x10-10 m2/s depending on air temperatures.

scholarly journals Drying behavior, diffusion modeling of cuminum cyminum L. undergoing microwave-assisted fluidized bed drying

2018 ◽  
Author(s):  
Gholamreza Askari ◽  
Atefe Babaki ◽  
Zahra Emamdjomeh
Keyword(s):  
Fluidized Bed ◽  
Effective Diffusivity ◽  
Air Velocity ◽  
Cuminum Cyminum ◽  
Fluidized Bed Dryer ◽  
Microwave Assisted ◽  
Air Temperatures ◽  
Drying Behavior ◽  
Fluidized Bed Drying ◽  
Kinetics Of

In order to conserve cuminum cyminum L. during long storage periods, the drying kinetics of this seed undergoing microwave-assisted fluidized bed dryer at various microwave output power (300, 600 and 900w), air velocity (10, 15 and 20 m/s) and air temperatures (45, 55 and 65ᵒc) were studied. The main aim of this research is developing a mathematical model of mass transfer to investigate the microwave-assisted fluidized bed drying of cuminum cyminum L. seed. In this paper, we tried to discover a good model to evaluate moisture effective diffusivity (Deff). Keywords: cuminum cyminum L, microwave-assisted drying, mathematical modeling,

Dry Characteristics and Kinetics of Explosion Puffing Dried Crispy Winter Jujube at Different Vacuum Drying Temperature

2011 ◽  
Vol 236-238 ◽  
pp. 2505-2509
Author(s):  
Xin Yi He ◽  
Jin Fu Liu ◽  
Li Li Cheng ◽  
Bu Jiang Wang
Keyword(s):  
Moisture Diffusivity ◽  
Percentage Error ◽  
Vacuum Drying ◽  
Drying Temperature ◽  
Thin Layer Drying ◽  
Relative Percentage Error ◽  
Drying Rates ◽  
Predicted Values ◽  
Drying Curves

Drying characteristics of crispy winter jujube dried by explosion puffing drying at different vacuum drying temperature were investigated. Selection of the best model was examined by comparing the determination of coefficient (R2), root means square error (RMSE), and mean relative percentage error (P) between the experimental and predicted values. As expected, higher drying rates were obtained with higher vacuum drying temperature. The results showed that the Modified Henderson and Pabis model provided better simulation of drying curves for crispy winter jujube according to thin-layer drying theory. The effective moisture diffusivity of crispy winter jujube dried by explosion puffing drying with higher vacuum drying temperature was higher than the others.

scholarly journals Drying kinetics of baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
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.

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