Effects of Drying Air Parameters on Rice Drying Models

Verma, Lalit R.; Bucklin, R. A.; Endan, Johari; Wratten, F. T.

doi:10.13031/2013.32245

Cited by 440 publications

(22 citation statements)

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“…The drying data in the form of moisture ratio was fitted to the different drying models. Among all selected models, Verma et al (1985) was chosen as the best fit model to the experimental data to describe the thin-layer drying behaviour of pineapple. The increase in drying air temperature from 55 to 75 °C was significantly affecting the specific energy requirement and exergy efficiency of the drying process.…”

Section: Discussionmentioning

confidence: 99%

“…According to the different experimental conditions, the correlation coefficient, RMSE and chi-square varied between 0.9995 -0.9270, 0.0070-0.0891 and 4.85×10 -05 -1.08×10 -03 for all examined models, respectively. The regression results to experimental data is presented in Table 2, it was observed that the best statistical values given for the Verma et al (1985) based on comparison criteria to represent the thin-layer drying behaviour of pine apple. The highest correlation coefficient, lowest RMSE as well as chi-square values were ranged from for Verma et al (1985), respectively and these values are superior to other models.…”

Section: Mathematical Modellingmentioning

confidence: 99%

“…The regression results to experimental data is presented in Table 2, it was observed that the best statistical values given for the Verma et al (1985) based on comparison criteria to represent the thin-layer drying behaviour of pine apple. The highest correlation coefficient, lowest RMSE as well as chi-square values were ranged from for Verma et al (1985), respectively and these values are superior to other models. It is clear from the Table 2, drying air temperature of 60 ºC gave the highest value of correlation coefficients as well as the lowest value of RMSE and chi-square.…”

Section: Mathematical Modellingmentioning

confidence: 99%

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Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Ravula¹,

Munagala²,

Arepally³

et al. 2017

jebas

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The aim of the present study was to investigate the drying characteristics of pineapple at various temperatures of 55, 60, 65, 70 and 75 °C by keeping air velocity constant and best drying model was selected to describe the drying behaviour. Moreover, the energy requirement, exergy efficiency was also evaluated. Results of study revealed that the ascorbic acid content of dried pineapple was significantly reduced with increase in drying air temperatures. The effective moisture diffusivity, energy requirement and exergy efficiency during entire process of drying varied with the temperatures, in the range of 5.

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Section: Discussionmentioning

confidence: 99%

Section: Mathematical Modellingmentioning

confidence: 99%

Section: Mathematical Modellingmentioning

confidence: 99%

See 1 more Smart Citation

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Ravula¹,

Munagala²,

Arepally³

et al. 2017

jebas

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“…( Thomson, Peart, and Foster (1968) 10 Diffusion approach Kassem (1998) 11 Verma et al Verma, Bucklin, Endan, and Wratten (1985) 12 Modified Henderson and Pabis Karathanos (1999)…”

Section: Mathematical Formulationsmentioning

confidence: 99%

Drying kinetics and quality characteristics of green apple peel ( Mallus communis L. var. “Granny Smith”) used in herbal tea production

Alibas

Zia

Yilmaz

et al. 2019

J Food Process Preserv

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Green apple peels, (25.06 ± 0.06 g) with the moisture content of 3.05 ± 0.02 [kg (moisture) kg–1 (dry matter)], were dried using two dehydration methods, microwave, and natural drying until moisture content of apple peels was reduced to 0.092 ± 0.001 [kg (moisture) kg–1 (dry matter)]. Microwave drying periods at 1,000, 800, 600, and 400 W lasted for 17, 21, 27, and 33 min, respectively; whereas, natural drying lasted for 66 hr. The scope of this study, a comparison of measurements of moisture with that of the predicted results was made, obtained from 21 thin layer drying models. For both 600 and 800 W microwave drying, Modified Henderson and Pabis's model; whereas, at 1,000 W, Alibas's model, and at 400 W, Modified Jena and Das's model were considered to be the most appropriate models. The most suitable drying process according to color parameters, chlorophyll content, and nutrients was obtained at 400 W microwave drying. Practical applications The herbal tea industry is growing globally and it is constanrly looking for new flavors that can attact consumers' attention. Herbal teas, in addition to being delicious, are required to meet the daily nutritional needs of the consumers. One of the drawbacks of drying is the loss of aroma and nutrients, moreover, drying operations carried out in open fields, such as sun drying, leads to contamination and can cause more harm than benefit. Thus, for food safety, it is very essential for herbal tea production facilities to use appropiriate methods to produce high‐quality products. The present study on drying of apple peels for herbal tea contains important data on the selection of the most suitable drying method for the preservation of nutrients.

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“…Apesar de a constante de secagem k ser apenas um ajuste de um modelo empírico, pode ser relacionada à equação de Arrhenius em razão de representar de modo satisfatório a cinética da secagem (KEEY, 1992;CHEN;MUJUMDAR, 2008 Sousa et al (2014) concluíram que a secagem de morangos cortados longitudinalmente, nas temperaturas 40 °C, 55 °C e 70 °C, pode ser descrita pelo modelo de Midilli modificado. Essa diferença indica a necessidade de estudo de um mesmo produto em diferentes formas e em diferentes temperaturas de secagem.…”

Section: Methodsunclassified

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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Effects of Drying Air Parameters on Rice Drying Models

Cited by 440 publications

References 0 publications

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Drying kinetics and quality characteristics of green apple peel ( Mallus communis L. var. “Granny Smith”) used in herbal tea production

Modelagem e propriedades termodinâmicas na secagem de morangos

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