Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus)

Abstract

Oyster mushroom samples were dried under selected convective, microwave-convective drying conditions in a recirculatory hot-air dryer and microwave assisted hot-air dryer (2.45 GHz, 1.5 kW) respectively. Only falling rate period and no constant rate period, was exhibited in both the drying technique. The experimental moisture loss data were fitted to selected semi-theoretical thin-layer drying equations. The mathematical models were compared according to three statistical parameters, i.e. correlation coefficient, reduced chi-square and residual mean sum of squares. Among all the models, Midilli et al. model was found to have the best fit as suggested by 0.99 of square correlation coefficient, 0.000043 of reduced-chi square and 0.0023 of residual sum of square. The highest effective moisture diffusivity varying from 10.16 × 10(-8) to 16.18 × 10(-8) m(2)/s over the temperature range was observed in microwave-convective drying at an air velocity of 1.5 m/s and the activation energy was calculated to be 16.95 kJ/mol. The above findings can aid to select the most suitable operating conditions, so as to design drying equipment accordingly.

Use of artificial intelligence for the estimation of effective moisture diffusivity, specific energy consumption, color and shrinkage in quince drying

“…It was also found that higher drying temperature resulted in larger heating energy leading to raising molecular water activity and raised D eff . The results of D eff value had a good agreement with the published values by other researchers (Ashtiani et al, ; Bhattacharya, Srivastav, & Mishra, ; Khoshtaghaza et al, ; Salim, Gariepy, & Raghavan, ; Wang, Li, et al, ).…”

Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

“…These results are in agreement with earlier studies. Sharma, Prasad, and Chahar (), Bhattacharya, Srivastav, and Mishra (), and Kesbi et al () reported that the combined microwave‐convective drying method provided significant reductions in drying time for garlic, mushroom, and lemon samples. In addition, the drying time at 90 W–75 °C was shortened by 48.28% compared with the drying process realized at 90 W–55 °C.…”

Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods

“…For the determination of the best model for portraying the drying curve of pestils, seven thin layer mathematical models were utilized. Models name and references were given, respectively, as; Page MR = exp(− kt n ) (Liu et al, ), Modified Page MR = exp [(− kt ) n ] (Toğrul, ), Logarithmic MR = a exp(− kt ) + c (Bhattacharya, Srivastav, & Mishra, ), Lewis MR = exp(− kt ) (Doymaz, ), Henderson and Pabis MR = a exp(− kt ) (Evin, ), Two‐Term Exponential MR = a exp(− kt )+(1 − a ) exp(− kat ) (Ertekin & Yaldiz, ), Wang and Singh MR = 1 + at + bt 2 (Wang & Singh, ).…”