Drying Soybeans With Heated Air

Overhults, Douglas G.; White, G. M.; Hamilton, H. E.; Ross, I. J.

doi:10.13031/2013.37459

Cited by 333 publications

(78 citation statements)

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“…The parameters of the equations for describing drying kinetics (Lewis, 1921;Brooker et al, 1974;Page, 1949;Overhults et al, 1973;Henderson and Henderson, 1968) were estimated by a least squares method, where the data set was all of the experimental observations. To perform all the calculations required to determine the curvature measures (IN and PE), and the bias of Box, a computer program in Fortran language was developed in the present work for the drying kinetics equations.…”

Section: Statistical Methodologymentioning

confidence: 99%

“…Equations (3) and (4) are simplifications of the analytical solution of the diffusional model (Brooker et al, 1974;Henderson and Henderson, 1968). The Page (1949) and Overhults et al (1973) equations originated from empirical modifications of the Lewis equation.…”

Section: Drying Kinetics Equationsmentioning

confidence: 99%

“…In Equations (2)- (5) the drying constant (K) varies with temperature by a function of the Arrhenius type, however, in the Overhults et al (1973) equation the function that represents this variation is different, as shown in Table 2.…”

Section: Drying Kinetics Equationsmentioning

confidence: 99%

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Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Véras

Béttega

Freire

et al. 2012

Braz. J. Chem. Eng.

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-The main objective of this study was to evaluate the effect of the drying process on the vitamin C levels and physical properties of dedo-de-moça pepper. The drying kinetics and the structural properties were determined as a function of moisture content. Convective drying was compared with freeze-drying in terms of product quality, structural properties, retention of vitamin C and rehydration characteristics. Empirical and semi-empirical equations were used to describe the drying and rehydration kinetics. Nonlinear analysis applied to results of convective drying, based on curvature measures and bias measures, showed that the only equation that gives good inference results based on least squares estimators is the Overhults equation. The characterization of the rehydration process was done by determining the indexes that take into account the water absorption capacity and solutes losses. The material dried by lyophilization show greater potential to rehydrate.

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Section: Statistical Methodologymentioning

confidence: 99%

Section: Drying Kinetics Equationsmentioning

confidence: 99%

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Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Véras

Béttega

Freire

et al. 2012

Braz. J. Chem. Eng.

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“…The Logarithmic model was the one that best fitted the drying phenomenon of strawberry fruits, presenting values for the mean relative error between 7.59 and 8.48%, with an estimated standard error between 0.03 and 0.06 and determination coefficient between 99.93 and 99.95%. JUNIOR et al, 2010). No Brasil, a cultura encontra-se difundida em regiões de clima temperado e subtropical, nas quais se produz morango para consumo in natura e para a industrialização, sendo os estados de São Paulo, Minas Gerais e Rio Grande do Sul os maiores produtores.…”

Section: Discussionunclassified

Modelagem e propriedades termodinâmicas na secagem de morangos

Oliveira

Aragão

Oliveira

et al. 2015

Braz. J. Food Technol.

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A secagem de produtos agrícolas é largamente utilizada no mundo para diminuir o teor de água do produto, dificultando o crescimento microbiano e a ocorrência de reações químicas e bioquímicas e possibilitando a armazenagem segura por períodos longos, além de reduzir o volume e a massa a ser transportada. O objetivo do presente trabalho foi avaliar e modelar a etapa de secagem de morangos (Fragaria L.), bem como obter parâmetros termodinâmicos em três diferentes temperaturas (40 °C, 50 °C e 60 °C). Foram utilizados frutos obtidos na CEASA-DF, com teor de água inicial de 93,0% (b.u. SummaryThe drying of agricultural products is widely used throughout the world to diminish the moisture content of the product, making microbial growth and chemical and biochemical reactions difficult, enabling safe storage for longer periods and also reducing the volume and mass to be transported. The aim of the present work was to evaluate and model the drying process of strawberries (Fragaria L.) and obtain the thermodynamic parameters at three different temperatures (40, 50 and 60°C). Fruits purchased at CEASA-DF with an initial moisture content of 93% (w.b.) were used. The experimental data were fitted to six mathematical models commonly employed to represent the drying step. The activation energy for the drying of strawberries and also the entropy, enthalpy and Gibbs free energy were determined. The Logarithmic model was the one that best fitted the drying phenomenon of strawberry fruits, presenting values for the mean relative error between 7.59 and 8.48%, with an estimated standard error between 0.03 and 0.06 and determination coefficient between 99.93 and 99.95%.

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“…The prediction of drying kinetics of agricultural products under various conditions is vital for equipment and process design, quality control, energy and fuel management, choice of appropriate storage, handling practices and etc. Several authors had attempts to propose mathematical models for the estimation of moisture ratio and drying rate of food and biological materials during drying process (Lewis 1921;Page 1949;Overhults et al 1973;Henderson 1974;Wang and Singh 1978;Sharaf-Elden et al 1980;Verma et al 1985;Diamente and Munro 1991;Karathanos 1999;Midilli et al 2002;Togrul and Pehlivan 2003;Demir et al 2007;Guine et al 2007;Corzo et al 2008;Fernando et al 2008). None of proposed models can be used over a wide range of foods, drying techniques and conditions, because the large number of theoretical assumption, condition-sensitivity and experimental errors.…”

Section: Introductionmentioning

confidence: 99%

Prediction of carrot cubes drying kinetics during fluidized bed drying by artificial neural network

2010

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This article presents static and recurrent artificial neural networks (ANNs) to predict the drying kinetics of carrot cubes during fluidized bed drying. Experiments were performed on square−cubed carrot with dimensions of 4, 7 and 10 mm, air temperatures of 50, 60 and 70°C and bed depths of 3, 6 and 9 cm. Initially, static ANN was used to correlate the outputs (moisture ratio and drying rate) to the four exogenous inputs (drying time, drying air temperature, carrot cubes size, and bed depth). In the recurrent ANNs, in addition to the four exogenous inputs, two state input and output (moisture ratio or drying rate) were applied. A number of hidden neurons and training epoch were investigated in this study. The dying kinetics was predicted with R 2 values of greater than 0.94 and 0.96 using static and recurrent ANNs, receptively.

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Drying Soybeans With Heated Air

Cited by 333 publications

References 0 publications

Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Modelagem e propriedades termodinâmicas na secagem de morangos

Prediction of carrot cubes drying kinetics during fluidized bed drying by artificial neural network

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