Modelling of air drying of Hacıhaliloglu‐type apricots

Abstract

In this study a laboratory dryer was used for the thin layer drying of sulfured and nonsulfured apricots. The moisture ratio values throughout the drying process were calculated by 14 different mathematical models, namely Newton, Page, modified Page, modified Page-II, Henderson and Pabis, logarithmic, two-term, two-term exponential, Wang and Singh, Thompson, diffusion approximation, modified Henderson and Papis, Verma et al. and Midilli et al. models. Root mean square error, reduced chi-square, mean bias error, adjusted R-square and modelling efficiency were used as statistical parameters to determine the most suitable model among them. According to the results, the Page model was chosen to explain the thin layer drying behaviour of sulfured and non-sulfured apricots. The effects of drying air temperature (T ) and velocity (V ) on the constants and coefficients of the best moisture ratio model were determined by multiple regression analysis. The moisture ratio (MR) could be predicted by the Page model equation MR = exp(−kt n ) with constants and coefficients k = 0.470893 + 0.078775V and n = 0.017786exp(0.051935T ) for sulfured apricots and k = 4.578252 + 1.144643T and n = 0.888040 + 0.145559V for non-sulfured apricots. It is possible to predict the moisture content of the product with the generalised Page model incorporating the effects of drying air temperature and velocity on the model constants and coefficients in the ranges T = 70-80 • C and V = 1-3 m s −1 . This developed model showed acceptable agreement with the experimental results, explained the drying behaviour of the product and could also be used for engineering applications.

Optimal pretreatment determination of kiwifruit drying via online monitoring

“…However, for products having high initial moisture content the M e can be neglected and hence: …”

Drying of Eggplant Slices in Thin Layers at Different Air Temperatures

“…where MR is the dimensionless moisture ratio, M , M 0 and M e are moisture content at any time, initial moisture content and equilibrium moisture content (kg water/kg dry matter), respectively. ( M – M e )/( M – M e ) was simplified to M / M 0 as the relative humidity of drying air continuously fluctuated during drying experiments (Menges and Ertekin 2006; Ceylan et al. 2007).…”

Drying characteristics and quality of grape under physical pretreatment

“…In addition to R 2 , the statistical parameters, such as: the reduced v-square (v 2 ) and the root mean square error (RMSE), were used to determine the quality of the fit. A good fitting between the experimental data and the correlations was obtained when there was a combination of the high R 2 value, and the values of v 2 and RMSE, which should be as low as possible (Menges and Ertekin, 2006;Vega-Gálvez et al, 2008). The values of parameters for each model were reported in Table 3.…”