Thin-Layer Drying Rates of Sunflower Seed

Syarief, Akhmad; Morey, R. Vance; Gustafson, Robert J.

doi:10.13031/2013.32759

Cited by 38 publications

(11 citation statements)

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“…The influence of relative humidity (within the studied range) on the rate of pistachio nuts was insignificant. The experiments results were consistent with findings reported by other authors in which drying air temperature is considered as the main factor affecting drying rate (Chinnan, 1984;Doymaz, 2004;Kashaninejad & Tabil, 2004;Madamba et al, 1996; Palipane & Driscoll, 1994;Sharaf-Elden et al, 1980;Syarief et al, 1984;and White et al, 1981). Fig.…”

Section: Resultssupporting

confidence: 92%

“…This model has produced good fits to describe drying of many foods and agricultural products (Chinnan, 1984;Doymaz, 2004;Doymaz & Pala, 2002;Karathanos & Belessiotis, 1999;Park, Vohnikova, & Brod, 2002;Pathak, Agrawal, & Singh, 1991;Syarief, Morey, & Gustafson, 1984;White, Ross, & Poneleit, 1981). This model is expressed as…”

Section: Page Modelmentioning

confidence: 99%

“…The time of half response is defined as the time required to remove the first half of free moisture or 1/2(M 0 À M e ); and consequently it corresponds to the time required by a thin-layer pistachio nuts drying process to reach a moisture ratio (MR) of 0.5. Factors, which have a significant effect on the time of half response, will also be considered as the factors that affect the drying constants in thin later drying models (Muhidong, Chen, & Smith, 1992;Syarief et al, 1984).…”

Section: Analysis Of Drying Data and Drying Modelmentioning

confidence: 99%

See 2 more Smart Citations

Thin-layer drying characteristics and modeling of pistachio nuts

Kashaninejad

Mortazavi

Safekordi

et al. 2007

Journal of Food Engineering

251

165

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Section: Resultssupporting

confidence: 92%

Section: Page Modelmentioning

confidence: 99%

Section: Analysis Of Drying Data and Drying Modelmentioning

confidence: 99%

See 1 more Smart Citation

Thin-layer drying characteristics and modeling of pistachio nuts

Kashaninejad

Mortazavi

Safekordi

et al. 2007

Journal of Food Engineering

251

165

View full text Add to dashboard Cite

“…This was carried out by plotting the predicted moisture ratios against the measured moisture ratios. A model is regarded as being reliable if the predicted moisture ratios fall near the line y = x (Syarief et al, 1984).…”

Section: Mathematical Modeling Of Drying Processmentioning

confidence: 99%

Modeling for Drying of Thin Layer of Native Cassava Starch in Tray Dryer

Aviara

Igbeka

2016

Journal of Biosystems Engineering

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Purpose:The drying of a thin layer of native cassava starch in a tray dryer was modeled to establish an equation for predicting the drying behavior under given conditions. Methods: Drying tests were performed using samples of native cassava starch over a temperature range of 40-60°C. We investigated the variation in the drying time, dynamic equilibrium moisture content, drying rate period, critical moisture content, and effective diffusivity of the starch with temperature. The starch diffusion coefficient and drying activation energy were determined. A modification of the model developed by Hii et al. was devised and tested alongside fourteen other models. Results: For starch with an initial moisture content of 82% (db), the drying time and dynamic equilibrium moisture content decreased as the temperature increased. The constant drying rate phase preceded the falling rate phase between 40-55°C. Drying at 60°C occurred only in the falling rate phase. The critical moisture content was observed in the 40-55°C range and increased with the temperature. The effective diffusivity of the starch increased as the drying temperature increased from 40 to 60°C. The modified Hii et al. model produced randomized residual plots, the highest R 2 , and the lowest standard error of estimates. Conclusions: Drying time decreased linearly with an increase in the temperature, while the decrease in the moisture content was linear between 40-55°C. The constant drying rate phase occurred without any period of induction over a temperature range of 40-55°C prior to the falling rate period, while drying at 60°C took place only in the falling rate phase. The effective diffusivity had an Arrhenius relationship with the temperature. The modified Hii et al. model proved to be optimum for predicting the drying behavior of the starch in the tray dryer.

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“…The effects of initial and final moisture content, drying air temperature, relative humidity and velocity on the drying constants were investigated by many researchers (Agrawal & Singh, 1977;Anigbankpu, Ramsey, & Thompson, 1980;Hummedia & Sheikh, 1989;Kulkarni, Bhole, & Sawarkar, 1993;Misra & Brooker, 1980;Ozdemir & Devres, 1999;Prabhanjan et al, 1995;Syarief, Morey, & Gustafson, 1984;Temple & Van Boxtel, 1999;Verma et al, 1985;Zhang & Litchfield, 1991). In this study, the relationship between the constants of the best mathematical model with the drying variables of drying air temperature and velocity were also determined.…”

Section: Model Namementioning

confidence: 99%