Kinetic Models for Drying Techniques—Food Materials

Abstract

Drying operations can help in reducing the moisture content of food materials for avoidance of microbial growth and deterioration, for shelf life elongation, to minimize packaging and improving storage for easy transportation. Thin-layer drying of materials is necessary to understand the fundamental transport mechanism and a prerequisite to successfully simulate or scale up the whole process for optimization or control of the operating conditions. Researchers have shown that to rely solely on experimental drying practices without mathematical considerations for the drying kinetics, can significantly affect the efficiency of dryers, increase the cost of production, and reduce the quality of the dried product. An effective model is necessary for the process design, optimization, energy integration and control; hence, the use of mathematical models in finding the drying kinetics of agricultural products is very important. The statistical criteria in use for the evaluation of the best model(s) has it that coefficient of determination (R 2 ) 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.

Hybrid Drying of Murraya koenigii Leaves: Energy Consumption, Antioxidant Capacity, Profiling of Volatile Compounds and Quality Studies

“…The drying kinetics was modelled in this study to understand the transport mechanism, simulate or scale up the entire optimisation process and control the operating conditions [31]. Therefore, the drying kinetics of M. koenigii leaves dried with CD, MVD, and CPD-MVFD at all drying conditions was determined based on the mass loss throughout the drying process.…”

Mathematical and Kinetic Modelling for Convective Hot Air Drying of Sweet Potatoes (<i>Ipomoea batatas L</i>)

“…The following statistical measures were used in determining the goodness of fit for the model [2,12,39]: For the experiment, the experimental moisture content data were used to determine the moisture ratio. Thus, it was observed that Moisture Ratio (MR) depends directly on the mass (as shown in Figure 1) and inversely on time (as shown in Figure 2).…”

“…Drying operations had been applied for the reduction of moisture content in food materials for the prevention of microbial growth and deterioration, for shelf life elongation, to minimize packaging and improving storage for easy transportation. Although there are many ways in which drying can be achieved, the choice of a method depends on the material and the sanitary measures [1,2]. Fresh sweet potatoes are highly perishable due to their high moisture content and their availability is seasonal, so in some countries they are processed into various products by drying [3].…”

“…Thin-layer drying models that describe the drying phenomenon of biological materials fall mainly into three categories, namely, theoretical, semitheoretical and empirical. The first category takes into account only the internal resistance to moisture transfer, while the other two consider only the external resistance to moisture transfer between the product and the air [2,8].…”

Kinetika Pengeringan Busa Ampas Seduhan Teh

“…Selanjutnya, data kadar air digunakan untuk menghitung nilai mositure ratio yang digunakan untuk mengkaji kinetika pengeringan busa ampas seduhan teh. Pada dasarnya, persamaan kinetika pengeringan pada model pengeringan lapis tipis diklasifikasikan menjadi tiga kategori yakni: (i) teoritis, (ii) semi teoritis dan (iii) empiris (Inyang et al, 2018). Pada umumnya, model teoritis biasanya diturunkan dari hukum Fick kedua (Fisk's second law).…”