Mathematical modeling on the thin layer drying kinetics of cassava chips in a multipurpose convective-type tray dryer heated by a gas burner

Argo, Bambang Dwi; Sandra, Sandra; Ubaidillah, Ubaidillah

doi:10.1007/s12206-018-0646-2

Cited by 23 publications

(12 citation statements)

References 24 publications

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“…Also, as shown in the drying curve in Figure 3(a), (b), there was a brief constant rate drying period and a significant falling rate period, showing dominant internal moisture diffusion. A similar drying rate curve was reported by Koua et al (2009), for cassava chips dried in a solar dryer, Argo et al (2018), for cassava chips dried in a multipurpose convective‐type tray dryer and Goncalves et al (2017), drying of cassava chips in a hot air‐microwave dryer. At the commencement of the drying process the drying rate was higher but decreased thereafter with a reduction in moisture.…”

Section: Resultssupporting

confidence: 80%

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Okonkwo

Olaniran

Adeyi

et al. 2021

J Food Process Engineering

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The hot air drying characteristics of fermented‐cooked (FC) cassava chips were investigated at a temperature of 50, 60, and 70°C and the fan speed of 0.5, 0.9, and 1.3 m/s. Proximate compositions, functional characteristics, and moisture diffusion parameters of the FC cassava chips were also studied. Furthermore, the applicability of mathematical (MM) and Gaussian process regression (GPR) – based modeling approaches for modeling drying kinetics of the chips was analyzed. Effective diffusivity (Deff) increased with an increase in temperature and fan speed and ranged between 1.1 × 108 and 6 × 108 m2/s. The activation energy (Ea) decreased with fan speed level up to 0.9 m/s and fluctuated between 0.9 and 1.3 m/s. Ea was from 46 to 57 KJ/mol. The drying rate decreased with an increase in temperature and fan speed. Process variables also showed a significant effect on the proximate compositions. FTIR result revealed that drying affected the functional characteristics of the chips. The GPR‐based model showed superiority and can therefore be used for optimization and control monitoring which are necessary for product standardization. Practical Applications Drying of food materials happens to be a major unit operation in the most food process line, prompting the establishment of its drying conditions important. Drying kinetic modeling is very crucial for accurate control of the drying process in the industries. This study shows that GPR‐ based models performed better than mathematical models for modeling the drying curve of FC cassava chips. It also shows how some processing operation affects the functional properties of the chips. GPR‐models are useful in developing robust control systems for industrial drying processes.

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Section: Resultssupporting

confidence: 80%

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Okonkwo

Olaniran

Adeyi

et al. 2021

J Food Process Engineering

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“…During drying, heat and mass transfer between the kernel and its environment occur simultaneously. This involved transfer phenomenon results in certain difficulty to determine the drying parameters (Argo et al 2018;Canabarro et al 2019). To simplify this complicated procedure, a lumped parameter model (thin-layer model) technique is usually used.…”

Section: Drying Modelmentioning

confidence: 99%

Experimental Study of Drying Characteristics and Mathematical Modeling for Air Drying of Germinated Brown Rice

Yousaf¹,

Wang²,

Chen³

2019

JSM

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In view of existing problems in the drying process of germinated brown rice (GBR), the self-made hot air drying test system was utilized. The drying medium temperature and wind speed were selected as the drying parameters, and different constraints were set for the test. The effects of the drying medium temperature and wind speed on the drying rate and unit energy consumption were examined, and the drying mathematical models of GBR were established. The results perceived that as the temperature rose, and the wind speed increased, the drying rate increased accordingly. When the temperature was above 95°C, wind speed exceeded 3.6 m/s; the drying rate would not change deliberately. When the temperature of the drying medium rose, the change rate during the drying preheating stage and the deceleration stage increased sharply, whereas the drying rate in the constant-speed drying stage increased, and the drying time was greatly shortened. Unit energy consumption decreased with the increase of temperature and increased with increasing wind speed. Furthermore, when the drying temperature was ranged between 50°C and 80°C, the unit energy consumption changed meaningfully; when the medium temperature was between 80°C and 110°C, the unit heat consumption turned slowly. Wang and Singh's model could best simulate the drying process of GBR within the experimental settings. And then comparing the RMSE and under the various dry conditions, the data of Wang and Singh model were between 1.6% -2.8% and 2.5×10-4 -5×10-4. The R 2 values of the model were higher than 0.98. ABSTRAKDisebabkan masalah sedia ada dalam proses pengeringan percambahan beras perang (GBR), sistem ujian pengeringan udara panas buatan sendiri telah digunakan. Pengeringan suhu sederhana dan kelajuan angin dipilih sebagai parameter pengeringan dan kekangan berbeza ditetapkan untuk ujian. Kesan daripada pengeringan suhu sederhana dan kelajuan angin pada kadar pengeringan dan penggunaan tenaga unit disemak dan pengeringan model matematik GBR telah ditubuhkan. Keputusan menunjukkan apabila suhu meningkat dan kelajuan angin bertambah, kadar pengeringan meningkat dengan sewajarnya. Apabila suhu melebihi 95°C, kelajuan angin melebihi 3.6 m/s; kadar pengeringan tidak akan berubah secara terancang. Apabila suhu pengeringan itu meningkat, kadar perubahan pada peringkat pra-pemanasan pengeringan dan peringkat nyahpecutan meningkat secara mendadak, sedangkan kadar pengeringan pada peringkat pengeringan laju meningkat dan masa pengeringan telah banyak dipendekkan. Penggunaan tenaga unit menurun dengan peningkatan suhu dan meningkat dengan kelajuan angin. Tambahan pula, apabila suhu pengeringan berada dalam lingkungan 50°C hingga 80°C, penggunaan tenaga unit juga turut berubah; apabila suhu sederhana adalah antara 80°C dan 110°C, penggunaan haba unit bertukar menjadi perlahan. Model Wang dan Singh adalah stimulasi terbaik bagi proses pengeringan GBR dalam tetapan uji kaji. Apabila perbandingan RMSE dijalankan pada pelbagai keadaan pengeringan, data bagi model Wang dan Singh adal...

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“…One important aspects of drying in the industrial sector is the modeling of the drying process [9]. Modeling aims to choose the appropriate drying method or process for the product conditions used and helps in understanding the heat and mass transfer processes in application [10].…”

Section: Introductionmentioning

confidence: 99%

“…Modeling aims to choose the appropriate drying method or process for the product conditions used and helps in understanding the heat and mass transfer processes in application [10]. The phenomenon of the drying process is also a very important factor in the design, simulation, and optimization of the drying process [9,11,12]. However, the result of the drying model also affects the physical changes such as shrinkage, product texture, and color attributes and can be linked with other parameters.…”

Section: Introductionmentioning

confidence: 99%

Vacuum Application with Water Jet Technology in Drying Button Mushrooms (Agaricus bisporus)

Hawa¹,

Efendi²,

Habibah³

2023

fst

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Button mushroom (Agaricus bisporus) is the most popular mushroom commodity in the world because of its deliciousness, texture, and nutritional value. However, the high water content in this product makes it perishable so that drying as a preservation method is needed. The present study aims to evaluate the vacuum drying method based on water jet technology by observing the physical quality and drying kinetics of slice button mushrooms. Drying was controlled with a constant pressure of 130 mbar with temperature variations of 50, 60, and 70 o C. The sample used was slice button mushroom with a thickness of 5 mm which was blanched in ascorbic acid solution. The results showed that vacuum drying can reduce water content up to 6.01-15.15 % (w.b.) with an average drying rate of 0.17-0.18 % (w.b.)/min. ANOVA test showed that the variation of drying temperature and blanching treatment had a significant effect on all observed physical parameters (moisture content, surface area, hardness, and color). At the end of drying, changes in physical parameters were observed, including surface area (19.98-38.45%), hardness (54.45-536.95 g), and color with indicators L* (25.45-71.01), a* (-2.52-15.44), and b* (5.63-29.38), whiteness (22.11-71.19%), and the best drying kinetics prediction models are the Two-term and Wang-Singh models.

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Mathematical modeling on the thin layer drying kinetics of cassava chips in a multipurpose convective-type tray dryer heated by a gas burner

Cited by 23 publications

References 24 publications

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Experimental Study of Drying Characteristics and Mathematical Modeling for Air Drying of Germinated Brown Rice

Vacuum Application with Water Jet Technology in Drying Button Mushrooms (Agaricus bisporus)

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