Evaluation of Thin-Layer Models for Mushroom (Agaricus bisporus) Drying

Abstract

In the present research, seven well-known mathematical thinlayer drying models were fitted to mushroom (Agaricus bisporus) drying experimental data, implementing nonlinear regression analysis techniques. The experiments were conducted in two laboratoryscale dryers. A range of temperatures 50-65 C and air velocities 1.0-5.0 m/s were tested. The statistical analysis concluded that the best model in terms of fitting performance was the logarithmic model. Correlations expressing this model parameter dependence with the drying air coefficients are also reported.

Study of the drying behaviour in peeled and unpeeled whole figs

“…In our previous study (Xanthopoulos et al, 2007b) the experimental apparatus was described in detail.…”

“…Regression analysis of the experimental drying data was carried out mainly by Statgraphics Plus 5.1 (Statistical Graphics Corp., 2001) as well the Levenberg-Marquardt algorithm (Xanthopoulos et al, 2007b). The drying models were assessed for their fitting efficiency based on the adjusted coefficient of determination R 2 adj , the standard error of estimate SSE and chi-square v 2 .…”

Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

“…For these reasons, neither convective drying nor freeze-drying constitute adequate technological solutions for the industrial production of many of commercially important dehydrated products. Numerous studies relate the final quality of dehydrated products with drying process conditions (Gothandapani et al, 1997;Kotwaliwale et al, 2007;Markowski and Bialobrzewski, 1998;Martí-nez-Soto et al, 2001;Xanthopoulos et al, 2007). These studies show the sensitivity of mushrooms to temperature.…”

Güneş destekli ısı pompalı bir kurutucuda mantarın kuruma davranışlarının yapay sinir ağı kullanılarak modellenmesi

“…Ayrıca yüzey sıcaklığındaki artma, karamelizasyon ve Maillard reaksiyonlarının hızını da arttıracağından, mantar dilimlerinin kurutucu içinde uzun süre kalmaları halinde renklerinin hızla koyulaşacağını belirtmişlerdir. Mantarları, Midilli et al (1999) laboratuar tipi bir kurutucuda, Toğrul et al (2005) infrared kurutucuda, Xanthopoulos et al (2007) ince katmanlı kurutucuda, Lidhoo et al (2008) mantar dilimlerini haşlayarak ve Kulshreshtha et al (2009) akışkan yataklı bir kurutucuda sıcak hava kullanarak kurutmuşlardır. Jambrak et al (2007) tarafından yapılan çalışmada 9.7 g nem (g kuru 20 (2014) (Chen et al 2001), pirinç (Zhang et al 2002), cassava ve mango (Hernandez-Perez et al 2004), kereste (Wu & Avramidis 2006), domates (Movagharnejad & Nikzad 2007), fıstık (Omid et al 2009;Balbay et al 2011), elma (Khoshhal et al 2010, üzüm (Cakmak & Yildiz 2011) Sistemde kontrol işlevi; kontrol elemanları, sistemin yönlendirilmesin senkronize çalışan kontrol kartları, sistem yazılımı ve benzeri ekipmanların bir dizi elektro-mekanik kontrol elemanları tarafından sağlanmaktadır.…”