Mathematical modeling of thin layer drying of Golden apples

Mengeş, Hakan Okyay; Ertekin, Can

doi:10.1016/j.jfoodeng.2005.06.049

Cited by 181 publications

(123 citation statements)

References 53 publications

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“…The activation energy (e a ) for carrot slices varied from 23.02 kJ/mol to 28.10 kJ/mol for air velocities of 0.5m/s to 1.5 m/s and chain linear velocity of 2.38 × 10 -4 m/s to 3.33 × 10 -4 m/s. The obtained values of the activation energy were in a suitable range and in agreement with the previous works (Babalis & Belessiotis 2004;Sacilik & Unal 2005;Sacilik et al 2006;Menges & Ertekin 2006;Kashaninejad et al 2007). It is evident that the diffusion coefficients are very temperature sensitive at the chain linear velocity of 2.38 × 10 -4 m/s for all air velocities (Table 4).…”

Section: Resultssupporting

confidence: 90%

“…Simulation models of the drying process are used for designing new drying systems, improving the existing systems, predicting the air flow over the product, and even for controlling the process (Xia & Sun 2002;Babalis et al 2006). Recently, Supported by the University of Tehran, Iran. many literature data have been published by several researches covering mathematical modelling of food products drying using laboratory dryers (Ozdemir & Devres 1999;Doymaz 2004;Ertekin & Yaldiz 2004;Sacilik & Unal 2005;Menges & Ertekin 2006;Celma et al 2007;Kashaninejad et al 2007;Jokić et al 2009;Gazor & Mohsenimanesh 2010), but little information is available on mathematical modelling food products of drying in industrial or semi-industrial dryers. Biological materials are heterogeneous and indicate different exclusive characteristics under the processing activities even under the same operation conditions.…”

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confidence: 99%

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Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer

Aghbashlo¹,

Kianmehr²,

Arabhosseini³

et al. 2011

Czech J. Food Sci.

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Aghbashlo M., Kianmehr M.H., Arabhosseini A., Nazghelichi T. (2011): Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer. Czech J. Food Sci., 29: 528-538. This paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experiments were conducted at three air temperatures, 50, 60, and 70°C, three air velocities, 0.5, 1.0, and 1.5 m/s, and three chain linear velocities, 2.38 × 10 -4 , 2.78 × 10 -4 , and 3.33 × 10 -4 m/s with three replications for each treatment. The Lewis, Henderson & Pabis, and Page models were fitted to the experimental data of the moisture ratio against the sample position using nonlinear regression analysis by MATLAB computer program. The models were compared based on their coefficients of determination (r 2 ), root mean square errors (RMSE), and reduced chi-squares (χ 2 ) between the experimental and predicted moisture ratios. Consequently, the Page model was selected as the best mathematical model for describing the drying kinetics of the carrot slices. The correlations of the Page model constants k and m with the variables T, U a and U c were determined. The effective moisture diffusivity varied from 3.21 × 10 -7 to 8.98 × 10 -7 m 2 /s. The energy of activation varied from 23.02 kJ/mol to 28.1 kJ/mol using Arrhenius type equation.

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Section: Resultssupporting

confidence: 90%

mentioning

confidence: 99%

Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer

Aghbashlo¹,

Kianmehr²,

Arabhosseini³

et al. 2011

Czech J. Food Sci.

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“…Resultado semelhante foi encontrado por Menges & Ertekin (2006), Wang et al (2007), Park et al (2001) e Akpinar et al (2003), ao estudarem, respectivamente, a secagem de maçã dourada, polpa de maçã, pera e pimentão. Segundo Babalis & Belessiotis (2004), a constante de secagem (k) pode ser utilizada como aproximação para caracterizar o efeito da temperatura na difusividade efetiva de umidade, no processo de secagem.…”

Section: Methodsunclassified

Contração volumétrica e cinética de secagem de fatias de banana variedade Terra

Leite

Silva

Porto

et al. 2015

Pesqui. Agropecu. Trop.

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RESUMO A secagem é um método empregado na conservação de alimentos, influenciando no tempo de preservação, qualidade e durabilidade desses produtos. Este trabalho objetivou caracterizar a cinética de secagem e avaliar o encolhimento de fatias de banana variedade Terra, sob temperaturas de secagem de 40-60 ºC. Os modelos matemáticos utilizados para a análise da secagem foram aproximação da difusão, dois termos, Midilli & Kucuk e Thompson e, para o encolhimento, Lozano, McMinn & Magee, Rovedo, Suarez & Viollaz e Ratti. O modelo que melhor se ajustou aos dados experimentais de secagem foi o de Midilli & Kucuk, por apresentar o melhor coeficiente de determinação (R2) e o menor erro médio relativo (P) e desvio padrão da estimativa (SE). Já para o encolhimento, o melhor modelo foi o de Ratti, por apresentar maior R2 e menores P e SE. A redução de volume (RV) apresentou comportamento inversamente proporcional, em relação à temperatura. Para as temperaturas de 40 ºC, 50 ºC e 60 ºC, a RV foi, respectivamente, de 21,65 %, 19,46 % e 17,74 %, quando avaliada com paquímetro, e de 27,74 %, 24,08 % e 22,50 %, quando avaliada com imagem.

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“…is the number of observation and is the number of constants in drying model. The best model was chosen as the one with higher coefficient of determination, least reduced chi square, root mean square error, and percent relative error [33].…”

Section: Sample Preparationsmentioning

confidence: 99%

Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study

Deshmukh

Varma

Yoo

et al. 2014

Chinese Journal of Engineering

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Drying is a simultaneous heat and mass transfer energy intensive operation, widely used as a food preservation technique. In view of improper postharvest methods, energy constraint, and environmental impact of conventional drying methods, solar drying could be a practical, economical, and environmentally reliable alternative. In the present paper applicability of mixed mode solar cabinet dryer was investigated for drying of commercially important and export oriented ginger. Freshly harvested ginger slices were successfully dried from initial moisture content of 621.50 to 12.19% (d.b.) and their drying characteristics, quality parameters, and kinetics were evaluated. The results showed that present solar dryer could be successfully applied for drying of ginger in view of quality, reduced drying time, and zero energy requirement as compared to conventional open sun drying and convective drying techniques, respectively. Drying curves showed that drying occurred in falling rate period and no constant period was observed. The effective moisture diffusivity was determined by using Fick's second law and found to be 1.789 × 10 −9 m 2 /s. The drying data was fitted to five thin layer drying models and compared using statistical criteria. Page model was found to be most suitable to describe the drying kinetics of ginger in solar dryer under natural convection among the tested models.

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Mathematical modeling of thin layer drying of Golden apples

Cited by 181 publications

References 53 publications

Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer

Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer

Contração volumétrica e cinética de secagem de fatias de banana variedade Terra

Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study

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