determination of suitable thin layer drying curve

Mathematical Modelling of Thin Layer Solar Drying of Fish

(Basunia and Abe 2001) Thin layer equations describe the drying phenomena in a unified way regardless of the controlling mechanisms They have been used to estimate drying time of several products and to generalize drying curves (Midilli Kucuk and Yaper 2002) (Togrul and Pehlivan 2004) Therefore the objective of this study to

Thin layer drying of tomato slices

The hot air convective drying characteristics of blanched tomato (Lycopersicon esculantum L ) slices have been investigated Drying experiments were carried out at four different temperatures (50 60 65 and 70 C) The effect of drying temperatures on the drying behavior of the tomato slices was evaluated All drying experiments had only falling rate period

Fittingmodel for the thin layer drying of plantain (Musa

Thin layer drying normally forms the basis of understanding the drying characteristics of food materials since every material is unique (Sobukola and Dairo 2007) Thin layer drying have been used to estimate drying times of several products and to generalize drying curves The mathematical modeling and computer simulation

Drying kinetics and modeling of savory leaves under

The selected thin layer drying models were fitted to the experimental drying curves using direct least square and the coefficients of the models were estimated under each drying air condition The best fit was determined by using three statistical parameters: higher values of coefficient of determination (R2) and lower sum

10 1016/j jfoodeng 2005 01 007

Jun 11 2020Thin layer drying mean to dry as one layer of sample particles or slices Thin layer drying models that describe the drying phenomenon of agricultural materials mainly fall into three categories namely theoretical semi-theoretical and empirical ( Midilli Kucuk Yapar 2002 Panchariya Popovic Sharma 2002 )

*E Meisami

Determination of suitable thin layer drying curve model for apple slices (variety-Golab) *E Meisami-asl S Rafiee A Keyhani and A Tabatabaeefar Department of Agricultural Machinery Faculty of Bio-Systems Engineering College of Agricultural and Natural Resource University of Tehran Karaj Iran *Corresponding author: elham_112yahoo

Determination of Drying Kinetics of Tunceli Garlic with

2 3 Modeling of microwave drying curves Mathematical models to represent the thin layer drying behaviors of food products and agricultural products were developed by many researchers Ten mathematical models in the literature were used in this study (Table 1) The dimensionless moisture ratio (MR) in these models is calculated with the

THIN

Figure 2 shows the characteristic drying curve of the raffia fiber This curve represents the normalized drying rate (f = V(t) / V(0)) according to the moisture ratio Mr(t) This curve is supposed to depend only on the product that is being dried and not on the drying conditions It is noticeable that except for the curve at 30 C curves for the

Mathematical modeling of thin layer drying of green

thin layer drying models evaluated using the drying curves smoothed were adjusted by means of least square method implemented with the Solver tool from Excel Comparing the graphics of experimental drying curves against models and the graphic of Mr Residuals a first discard can to be done with these statistical criteria of visual inspection

Mathematical modeling of thin layer drying kinetics and

drying curves The drying data was applied and fitted to 14 different thin-layer drying models available in the literature Amidst all the models the two term exponential model gave the best fit with the highest determination coefficient R2 (0 998) and the lowest chi-square χ2 (2 262 10-4) values A knowledge of effective moisture

Determination of Suitable Thin

Experiments were performed at air temperature of 40 50 and 60 C at an airflow rate of 1 2 m/s Drying curves obtained from the experimental data were fitted to the thin-layer drying models The results show that the Page model is the most appropriate model for predicting the drying behaviour of the thin-layer brewer's yeast

Determination of suitable thin layer drying curve model

This study presents a mathematical modeling of thin layer drying of potato apple and pumpkin slices in a convective cyclone dryer In order to estimate and select the appropriate drying curve equation 13 different models which are semi-theoretical and/or empirical were applied to the experimental data and compared according to their coefficients of determination (r χ 2)

Kinetic Models for Drying Techniques—Food Materials

model(s) has it that coefficient of determination (R2) has to be close to unity while the rest statistical measures will have values tending to zero In this work the essence of drying using thin-layer general approaches to modeling for food drying mechanisms thin layer drying models and optimization of the drying processes have been discussed

Study on Thin Layer Drying Characteristics Star Fruit Slices

Study on Thin Layer Drying Characteristics Star Fruit Slices 681 procedure treatment equipment and temperature suitable to allow dehydration of fruit for best sensory and technological quality The knowledge of the initial and final (equilibrium) water content of the material and its relationship with the solid structure

Thin Layer Drying and Equilibrium Moisture Content

To select a suitable model for describing the drying process of canola drying curves were fitted with three thin layer drying equations (Table 1) Table 1 Mathematical models applied to the moisture ratio values Equation No Model name Model Ref 1 Page MR=exp(Ktn) (11) 2 Modified Page MR=exp(Kt)n (19 and 27)

Determination of Thin Layer Drying Characteristics of

The thin layer drying simply means to dry as one layer of sample particles or slices (Akpinar 2006) The temperature of thin layers are assumed to be of uniformly distributed and very ideal for lumped parameter models (Erbay and Icier 2010) Several studies show that thin layer drying equations

Grain storage techniques

Dimensionless Drying Rate Curves ) or Equation 8 it is possible to predict when any layer within the bed reaches a desired moisture content More rigorous approaches to the design of drying systems have been developed These include the methods based on thin layer drying equations described by Brook Foster (1981) and Brooker et al (1974)

Modeling the Thin‐Layer Drying of Fruits and Vegetables: A

Incorrect collection of experimental data from the thin‐layer drying experiments will affect the drying process and subsequently the selection of appropriate thin‐layer models Thus the selection of the most suitable thin‐layer drying model is also a very important tool in describing the drying behavior of fruits and vegetables

Mathematical Modelling of Thin Layer Drying Behaviour of

This paper presents a research done on the thin layer drying behaviour of parboiled breadfruit (treculia africana var inversa) seeds at 30% Moisture Content (w b ) and varying air temperatures of 55 65 and 75oC at air velocities of 0 6 1 0 and 1 5 m/s In order to select a suitable form of the drying curve 5 different thin layer semi theoretical drying models were fitted to

EXPERIMENTAL STUDY AND MATHEMATICAL MODELING OF

Akpinar E K (2006) Determination of suitable thin layer drying curve model for some vegetables and fruits Journal of Food Engineering 73 75-84 AOAC (1984) Official Methods of Analysis of the Association of Official Agricultural Chemists Doymaz I (2004) Effect of pre-treatments using potassium metabisulphide and alkaline

Drying kinetics and modeling of savory leaves under

The selected thin layer drying models were fitted to the experimental drying curves using direct least square and the coefficients of the models were estimated under each drying air condition The best fit was determined by using three statistical parameters: higher values of coefficient of determination (R2) and lower sum

Suitable model for thin

SUITABLE MODEL FOR THIN-LAYER DRYING 81 The initial and equilibrium moisture content of the samples were determined gravimetrically by drying in a laboratory oven at a temperature of 105oC and atmos-pheric pressure for a period of 24 h until completely dry (Lutovska et al 2017) The drying curves obtained from the experiments

Drying kinetics and modeling of savory leaves under

The selected thin layer drying models were fitted to the experimental drying curves using direct least square and the coefficients of the models were estimated under each drying air condition The best fit was determined by using three statistical parameters: higher values of coefficient of determination (R2) and lower sum

Mathematical Modeling of Thin

Fig 3 Drying rate curve for T=100 under different thicknesses of sludge cake (a) and for L=2mm under different drying temperatures (b) 3 2 Mathematical Modeling of Thin-layer drying The twenty thin-layer drying kinetic models were fitted with experimental data (moisture ratio versus drying