Predicting moisture profiles in potato and carrot during convective hot air drying using isothermally measured effective diffusivity

Srikiatden, Jaruk; Roberts, J.S.

doi:10.1016/j.jfoodeng.2007.06.009

Cited by 84 publications

(47 citation statements)

References 20 publications

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“…As RMSE approaches zero, the closer the prediction is to the experimental data (Srikiatden and Roberts, 2008).…”

Section: Discussionmentioning

confidence: 97%

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Biot number - lag factor (Bi-G) correlation for tunnel drying of baby food

Jurendi¹,

Tripalo²

2011

Afr. J. Biotechnol.

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“…As RMSE approaches zero, the closer the prediction is to the experimental data (Srikiatden and Roberts, 2008).…”

Section: Discussionmentioning

confidence: 97%

“…Using root mean square error RMSE the predicted moisture ratio was compared to experimental moisture ratio (McMinn, 2006;Srikiatden and Roberts, 2008):…”

Section: Discussionmentioning

confidence: 99%

Biot number - lag factor (Bi-G) correlation for tunnel drying of baby food

Jurendi¹,

Tripalo²

2011

Afr. J. Biotechnol.

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“…The initial and boundary conditions for cylindrical geometry can be written as follows [37][38][39] ter), M e is the equilibrium moisture content (g water/g dry matter), t is the drying time (min) and R is the cylinder radius (m). The solution to Eq.…”

Section: Calculation Of the Effective Moisture Diffusivitymentioning

confidence: 99%

Microwave drying and moisture diffusivity of white mulberry: experimental and mathematical modeling

Evin

2011

J Mech Sci Technol

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The literature surveyed revealed that drying kinetics of white mulberry under microwave treatment has not been investigated. In present study, both experimental study and mathematical modeling on microwave drying of white mulberry was performed. The microwave drying process which reduced the moisture content of mulberry from 3.76 to 0.25 (g water/g dry matter) was carried out at 90, 180, 360, 600, and 800 W in a modified microwave drying set-up. The effects of microwave drying technique on the moisture ratio and drying rate of white mulberry were investigated experimentally. Both the effects of microwave power level (under the range of 90-800W) and initial sample weight (50-150g) were studied. No constant rate period was observed. Mathematical modeling of thin layer drying kinetics of white mulberry under microwave treatment was also investigated by fitting the experimental drying data to eight thin layer drying models. Among the models proposed, Midilli et al. model precisely represented the microwave drying behavior of white mulberry with the coefficient of determination higher than 0.999 and mean square of deviation (χ 2 ) and root mean square error (RMSE) lower than 1.1x10 -4 and 8.9x10 -3 , respectively for all the microwave drying conditions studied. The effective moisture diffusivity (D eff ) of white mulberry varied from 0.45 x10 -8 to 3.25x10 -8 m 2 s -1 . Both the drying constant (k) and D eff increased with the increase of microwave power level.

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“…The literature review indicates that the numerical and analytical techniques are usually applied for the determination of D eff of food products. The numerical methods such as finite difference (Hussain and Dincer, 2003;Srikiatden and Roberts, 2008) and finite element (Haghighi et al, 1990;Ferguson and Turner, 1995) are preferably used to solve complex mathematical models which consider simultaneous heat and mass transfer mechanisms with sample shrinkage whereas the analytical models are popular for simplified problems with certain assumptions (Mulet et al, 1989;Raghavan et al, 1995;Hernandez et al, 2000;Ramos et al, 2005;Can, 2007). In most of these models, the boundary condition assumption that the food product surface is in equilibrium with drying air throughout the process is often employed.…”

Section: Introductionmentioning

confidence: 99%