Description of Seedless Grape Drying and Determination of Drying Rate

Abstract

This article compares some empirical models, with one or two parameters, used to describe seedless grape drying at low temperature. Chosen models have, as a common characteristic, an analytical expression for the derivative of dimensionless moisture content with respect to time.Comparison of the results for the simulations of drying kinetics indicates that, despite Page and Silva et alli models well represent the process, the best model is Peleg. For this model, the statistical indicators of the simulation can be considered excellent (the determination coefficient is R 2 = 0.99944 and the chi-square is χ 2 = 1.2335 x 10 -3 ).

Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat

“…Regression analysis of the data to be obtained as a result of drying seafood was done with the help of Statistica 10.0 (StatSoft Tulsa, USA) program. Levenberg-Marquardt algorithm was used for the parameter estimation in nonlinear regression in the modeling of the data, and it was examined in the 14 most widely used models taken from the studies of Doymaz, Kipcak, & Piskin, 2015;Silva et al, 2014).…”