scholarly journals DRYING BEHAVIOR AND SOME QUALITY PARAMETERS OF POTATO FINGER CHIPS USING INFRARED RADIATION

2021 ◽  
Vol 51 (4) ◽  
pp. 261-267
Author(s):  
Ibrahim Doymaz
Keyword(s):  
Type Equation ◽  
Moisture Diffusivity ◽  
Quality Parameters ◽  
Potato Chips ◽  
Coefficient Of Determination ◽  
Slice Thickness ◽  
Chi Square ◽  
Effective Moisture ◽  
Thin Layer Drying ◽  
Drying Behavior

The effect of different infrared (IR) powers on drying of potato finger chips was investigated in infrared dryer. The potato finger chips dried at 48, 50, 62, 74 and 88 W infrared powers and constant slice thickness of 7 mm. Results showed that drying characteristics of potato chips were greatly influenced by infrared power. The experimental drying data were fitted to seven thin-layer drying models. The models were compared on coefficient of determination (R2), reduced chi-square (c2) and root mean square error (RMSE) values between experimental and predicted moisture ratios.  The Midilli & Kucuk model was found to the best in predicting the drying kinetics of potato chips during infrared drying. The effective moisture diffusivity using the Fick’s diffusion model varied from 1.82×10-9 to 3.06×10-9m2/s. It was found that the effective moisture diffusivitiy increased with increasing IR power. Activation energy was estimated by a modified Arrhenius type equation as 1.35 kW/kg. The results also showed that with increasing infrared power, rehydration capacity was decreased.

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 Drying kinetics of dill leaves in a convective dryer

2013 ◽  
Vol 27 (1) ◽  
pp. 39-47 ◽  
Author(s):  
A. Motevali ◽  
S. Younji ◽  
R. Amiri Chayjan ◽  
N. Aghilinategh ◽  
A. Banakar
Keyword(s):  
Thin Layer ◽  
Back Propagation ◽  
Moisture Diffusivity ◽  
Moisture Ratio ◽  
Coefficient Of Determination ◽  
Feed Forward ◽  
Threshold Functions ◽  
Feed Forward Back Propagation ◽  
Thin Layer Drying ◽  
Drying Behavior

Abstract Thin layer drying characteristics of dill leaves under fixed, semi-fluidized, and fluidized bed conditions were studied at air temperatures of 30, 40, 50, and 60°C. In order to find a suitable drying curve, 12 thin layer-drying models were fitted to the experimental data of the moisture ratio. Among the applied mathematical models, the Midilli et al. model was the best for drying behavior prediction in thin layer drying of dill leaves. To obtain the optimum network for drying of dill leaves, various numbers of multilayer feed-forward neural networks were made and tested with different numbers of hidden layers and neurons. The best neural network feed-forward back-propagation topology for the prediction of drying of dill leaves (moisture ratio and drying rate) was the 3-45-2 structure with the training algorithm trainlm and threshold functions logsig and purelin. The coefficient of determination for this topology for training, validation, and testing patterns was 0.9998, 0.9981, and 0.9990, respectively. Effective moisture diffusivity of dill leaves during the drying process in different bed types was found to be in the range from 7.10 10-12 to 1.62 10-10 m2 s-1. Also, the values of activation energy were determined to be between 75.435 and 80.118 kJ mol-1

scholarly journals Effective moisture diffusivity during hot air solar drying of tomato slices

2016 ◽  
Vol 62 (No. 1) ◽  
pp. 15-23 ◽  
Author(s):  
H. Samimi Akhijani ◽  
A. Arabhosseini ◽  
M.H. Kianmehr
Keyword(s):  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Slice Thickness ◽  
Solar Drying ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Chi Square ◽  
Air Drying ◽  
Hot Air ◽  
Effective Moisture

Mathematical modelling and effective moisture diffusivity of tomato (Lycopersicon esculentum) was studied during hot air solar drying. An experimental solar dryer with a swivel collector was used for experiments. The collector followed the solar radiation using a precious sensor. Drying experiments were performed in a thin layer hot air drying at slice thicknesses of 3, 5 and 7 mm and air velocities of 0.5, 1 and 2 m/s. The experimental data were fitted to different mathematical moisture ratio models and the Page model was selected as the best model according to correlation coefficient R<sup>2</sup>, chi-square &chi;<sup>2</sup> and root mean square error (RMSE) parameters. The maximum values of moisture diffusivity was&nbsp;6.98 &times; 10<sup>&ndash;9</sup> m<sup>2</sup>/s at air velocity of 2 m/s and slice thickness of 7 mm while the minimum value of the moisture diffusivity was 1.58 &times; 10<sup>&ndash;9</sup> m<sup>2</sup>/s at air velocity of 0.5 m/s and slice thickness of 3 mm.

An Experimental Study on the Drying Kinetics of Castor Bean Fruits (Ricinus communis L., “Brs Energia” Variety)

2016 ◽  
Vol 369 ◽  
pp. 119-124
Author(s):  
E.M.A. Pereira ◽  
J.V. Silva ◽  
J.P.S. Santos ◽  
T.H.F. Andrade ◽  
A.G. Barbosa de Lima
Keyword(s):  
Experimental Study ◽  
Castor Bean ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Kinetics Of

This work aims to conduct an experimental study of the drying kinetics of castor bean fruits (Ricinuscommunis L., “BRS Energia” variety). Experiments were conducted using an oven at air temperatures 50 and 70°C and air relative humidity values 16.34 and 6.24%, respectively. The castor bean fruits were considered as a triaxial spheroid. The experimental moisture content data as a function of time were fitted to different lumped models (namely Henderson and Pabis, Page, Midilli and two-term exponential models) available in the literature.The values of the effective moisture diffusivity were obtained from the Fick's diffusion model. Results shows that the two-term drying model could adequately describe the thin layer drying behavior of castor bean fruit, and that the effective moisture diffusivity increases with increasing drying air temperature.

scholarly journals DRYING, COLOUR AND REHYDRATION CHARACTERISTICS OF ORANGE SLICES UNDER INFRARED RADIATION HEATING

2022 ◽  
Vol 52 (1) ◽  
pp. 43-48
Author(s):  
Ibrahim Doymaz
Keyword(s):  
Activation Energy ◽  
Statistical Tests ◽  
Type Equation ◽  
Moisture Diffusivity ◽  
Slice Thickness ◽  
Radiation Heating ◽  
Rehydration Ratio ◽  
Effective Moisture ◽  
Drying Conditions ◽  
Kinetics Of

The effect of different infrared (IR) powers on drying of orange slices was investigated in infrared dryer. The orange slices dried at 62, 74 and 88 W infrared powers and constant slice thickness of 6 mm. Results showed that drying, colour and rehydration characteristics of orange slices were greatly influenced by infrared power. The drying data were fitted with five mathematical models available in the literature. Based on the statistical tests applied to make an assessment, the model of Midilli and Kucuk was found to satisfactorily explain drying kinetics of orange slices for all drying conditions. The Fick’s diffusion model was used to calculate the effective moisture diffusivity (Deff) of orange slices. The value of Deff varied from 1.59×10-10 to 2.49×10-10 m2/s. It was found that the effective moisture diffusivities increased with increasing IR power. Activation energy was estimated by a modified Arrhenius type equation as 2.11 kW/kg. As the infrared power increased, the rehydration ratio was found to be reduced. Furthermore, with increase of infrared power, the values of a and DE increased, whereas the values of L, b and C decreased.

scholarly journals Thin layer mathematical modelling of white maize in a mobile solar-biomass hybrid dryer

2021 ◽  
Author(s):  
Joseph Oppong Akowuah ◽  
Ato Bart-Plange ◽  
Komla A. Dzisi
Keyword(s):  
Thin Layer ◽  
Type Equation ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Mean Square ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Drying Behaviour ◽  
Kinetics Of

Performance of a tractor mounted solar-biomass hybrid dryer which utilise combined energy of solar and biomass was investigated. Drying behaviour of maize grains in the dryer was also investigated using 10 thin-layer mathematical models. The models were compared based on coefficient of determination (R<sup>2</sup>) and root mean square error (RMSE) values between experimental and predicted moisture ratios. Moisture content (MC) of grains in the dryer reduced from 19 ± 0.86% to 13 ± 0.4% (w.b.) in 5 h, compared to grains dried in open-sun which reached same MC in 15 hours. This resulted in average drying rate of 1.2 %·h<sup>–1</sup> compared to 0.4 %·h<sup>–1</sup> for grains dried in the open-sun leading to net savings in drying time of 67%. Overall mean temperature, 41.93 ± 2.7 °C in the dryer was 15.3 °C higher than the ambient temperature. Midilli Kucuk model was best to describe the thin-layer drying kinetics of maize in the dryer. It showed a good fit between the predicted and experimental data. The effective moisture diffusivity of grains dried in the dryer ranged between 1.45 × 10<sup>–11</sup> m<sup>2</sup>·s<sup>–1</sup> – 3.10 × 10<sup>–11</sup> m<sup>2</sup>·s<sup>–1</sup>. An activation energy of 96.83 kJ·mol<sup>–1</sup> was determined based on the Arrhenius-type equation.

scholarly journals Estimating the Drying Kinetics and Effective Moisture Diffusivity of Fresh Water Prawn (Macrobrachium rosenbergii)

2021 ◽  
pp. 40-48
Author(s):  
Egbe E. W. ◽  
Davies R. M.
Keyword(s):  
Thin Layer ◽  
Fresh Water ◽  
Initial Moisture Content ◽  
Macrobrachium Rosenbergii ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effective Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Effective Moisture ◽  
Thin Layer Drying

Fresh-water prawn (Macrobrachium rosenbergii) once harvested, tends to deteriorate rapidly because of the high systemic moisture it constituent which has lead to post-harvest losses, drying as a method of preservation widely used for high moisture bio-products reduces moisture probably to bone-dry level and thereby increased the shelf-life of the fresh-water prawn. Therefore, Estimating the Drying Kinetics and Effective Moisture Diffusivity of Fresh Water Prawn (Macrobrachium rosenbergii) was investigated using a laboratory convective oven dryer and was arranged in a thin layer. 50-100°C temperatures were applied, varying on multiple of 10°C. It was observed that the drying rate increased with increasing drying temperatures. Drying data obtained were fitted into four empirical thin-layer drying models, and the best model was investigated after undergoing statistical parameters (of coefficient of determination, R2; root mean square error, RMSE and reduced chi-square, χ2). The ANN and Henderson model was found to perform satisfactorily in describing the drying behaviour of the Fresh-water prawn samples at the chosen temperature levels. The initial moisture content of all the samples was 54% wb. The final effective moisture diffusivity of the samples during the drying experiments ranges from 1.26 x 10-7m2/s - 7.06 x 10-7m2/s, and the temperature related activation energy of diffusion was found to be 12.82-kJ/mol. Drying occurred mainly in the falling rate period, and the characterizing drying curves were exponential with increase in drying temperatures.

scholarly journals Effect of Different Drying Methods on the Drying Kinetics of Fermented Cardaba Banana Peels

2021 ◽  
Vol 6 (2) ◽  
Author(s):  
Kunle O Oni ◽  
A S Ajala ◽  
Abraham O Oloye
Keyword(s):  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Mean Bias Error ◽  
Bias Error ◽  
Drying Methods ◽  
Chi Square ◽  
Tunnel Dryer ◽  
Model Sample ◽  
Drying Behavior ◽  
Drying Models

Cardaba banana peels (Musa acuminata) were fermented for three days and dried using solar dryer, open sun and tunnel dryer. Nonlinear regression analysis was used to fit in the experimental data.  Moisture drying was investigated using Fick’s second law. Statistical tools such as coefficient of determination (R2), reduced chi square (χ2), Mean Bias Error (MBE) and Root Mean Square Error (RMSE) were used to test the reliability of the model. Sample dried in sun had single falling rate pattern whereas samples in solar and tunnel dryer exhibited a second falling rate pattern. The values of R2 ranged from 0.872 - 0.989, χ2(1.4E-34 - 0.0624), MBE (-0.0067 - 0.0491) and RMSE (1.1E-17 - 0.2247). Effective moisture diffusivity for samples dried in solar, tunnel and sun were 2.92 E-11m2/s, 1.98 E-11m2/s and 1.09 E-11m2/s, respectively. The energy of activation in the process was 64.9kJ/mol. Page model best described drying behavior of the samples.Keywords: Fermentation, banana peels, drying, models, diffusivity, activation energy

scholarly journals Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

2014 ◽  
Vol 3 (5) ◽  
pp. 103 ◽  
Author(s):  
Tinuade J. Afolabi ◽  
Toyosi Y. Tunde-Akintunde ◽  
Olusegun J. Oyelade
Keyword(s):  
Air Temperature ◽  
Energy Requirement ◽  
Ambient Air ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Slice Thickness ◽  
Drying Time ◽  
Effective Moisture ◽  
Thin Layer Drying ◽  
Drying Conditions

<p>The thin layer drying behaviour of ginger slices in a laboratory dryer was examined. The slices of 5 mm, 10 mm and 15 mm thicknesses were dried using heated ambient air at temperatures from 40 to 70 ºC and air velocity of 1.5 m/s. The effects of drying air temperature and slice thickness on the drying characteristics, drying time and energy requirement of drying process was determined. The results have shown that an increase in the drying air temperature causes shorter drying times. Thinner slices also causes a shorter drying time. The effective moisture diffusivity values increased from 3.36814 × 10<sup>-10</sup> m<sup>2</sup>/s to 5.82524 × 10<sup>-9</sup> m<sup>2</sup>/s while the activation energy values for different slice thickness of ginger varied from 196.15 to 198.79 kJ/mol. The total needed energy varied from 735.3 to 868.5 kWh while the value of specific energy requirement varied from 3676.6 to 4342.4 kWh/kg respectively.</p>

scholarly journals Optimization of the blanching of potato (Solanum tuberosum L) slices by response surface methodology: Effect on the vitamin C content and drying kinetics

2020 ◽  
pp. 17-32
Author(s):  
Ambe Desmond ◽  
Lobe Elias ◽  
Divine B. Nde
Keyword(s):  
Vitamin C ◽  
Solanum Tuberosum L ◽  
Negative Influence ◽  
Drying Kinetics ◽  
Slice Thickness ◽  
Drying Time ◽  
Quality Marker ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Potato Slices

Potatoes (S. tuberosum L) is one of the most important tuber crops in the world. However, its high moisture content and inadequate storage and processing techniques have a negative influence on its quality and availability throughout the year. This work was carried out to optimize the blanching behavior and drying kinetics of potato slices. Fresh potato slices (5, 10 and 15 mm) were blanched at 70, 80 and 90°C for 1, 3 and 5 min following a 3k level full factorial design. The loss in Vitamin C was used as a quality marker for the optimization process. The influence of blanching on the drying behavior of potato slices was carried out at 50, 60 and 70°C. Results showed that blanching parameters had a significant (P < 0.05) effect on vitamin C loss. Optimum blanching conditions were blanching temperature of 80oC, blanching time of 3 min and a slice thickness of 10 mm which gave an average loss in Vitamin C of about 2.6%. Drying data were successfully fitted to three different thin layer drying models. The use of blanching as a pretreatment before the drying of potato is recommended because it reduces the drying time by 30%.

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