Mathematical modeling on thin-layer heat pump drying of yacon (Smallanthus sonchifolius) slices

Shi, Qilong; Ya-qin, Zheng; Ya, Zhao

doi:10.1016/j.enconman.2013.03.032

Cited by 107 publications

(93 citation statements)

References 44 publications

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“…Reis et al (2012), Resende et al (2010) and Sousa et al (2011b) observed a similar behavior for the same model, studying the drying kinetics of basil leaves, Adzuki bean and forage turnip, respectively. The negative values for the parameter "b" of the Midilli model (Table 3) have been observed by various authors in the literature and accepted in the validation of the model, such as Darvishi et al (2014), Çakmak & Yildiz (2011) and Shi et al (2013) in the drying of pepper, grape and yacon, respectively.…”

Section: Resultsmentioning

confidence: 97%

Mathematical modeling of the foam-mat drying curves of guava pulp

Maciel

Afonso

Costa

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TIn foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp. The fits were evaluated using samples with 4 and 8% albumin (m m -1 ) and drying temperatures of 75, 80 and 85 °C. The samples were placed on aluminum trays. Drying was carried out in a tray dryer. The Lewis, Page, Midilli and Logarithmic models were fitted to the experimental data and evaluated based on the coefficient of determination (R 2 ), root-mean-square error (RMSE) and chi-square test. All models fitted well to experimental data and Midilli was the best. Albumin concentration and temperature influenced the drying rate; the lowest drying times occurred for the highest albumin concentration and highest drying temperature.Modelagem matemática das curvas de secagem em camada de espuma de polpa de goiaba R E S U M O Na secagem em camada de espuma o alimento líquido é transformado em espuma, através da adição de um agente espumante, por exemplo, a albumina. Objetivou-se, neste trabalho, avaliar o ajuste de modelos matemáticos das curvas de secagem por camada de espuma de polpa de goiaba. Na avaliação dos ajustes utilizaram-se concentrações de 4 e 8% (m m -1 ) de albumina e temperaturas de secagem de 75, 80 e 85 °C. As amostras foram colocadas em bandejas de alumínio. A secagem foi realizada em secador de bandejas. Os modelos de Lewis, Page, Midilli e Logarítmico foram ajustados aos dados experimentais e avaliados segundo os coeficientes de determinação (R 2 ), os desvios médios estimados e os testes qui-quadrados. Os modelos propostos se ajustaram bem aos dados experimentais, porém o melhor foi o de Midilli. A concentração de albumina e a temperatura influenciaram na velocidade de secagem, em que os menores tempos de secagem foram para a maior concentração de albumina e a maior temperatura de secagem.

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Section: Resultsmentioning

confidence: 97%

Mathematical modeling of the foam-mat drying curves of guava pulp

Maciel

Afonso

Costa

et al. 2017

Rev. bras. eng. agríc. ambient.

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“…Further, their ability to produce well-controlled drying conditions is particularly important to drying high-valued quality products [1]. Therefore, many studies focused on the food drying applications of HPs [2][3][4][5][6][7][8][9][10]. HPs are divided into many categories according to the energy source, namely electric-driven HPs (EHPs), chemical HPs, ground source HPs, geothermal energy HPs, solar-energy-assisted HPs, and gas-engine-driven HPs (GEHPs) [11].…”

Section: Introductionmentioning

confidence: 99%

Advanced exergoeconomic analysis of a gas engine heat pump (GEHP) for food drying processes

Gungor

Tsatsaronis

Günerhan

et al. 2015

Energy Conversion and Management

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“…Knowledge of drying kinetics characteristics of biological materials is essential to the design, optimization and control of the drying process [14]. In the case of semi-theoretical models often these offer ease of use, but are only valid within temperature ranges, relative humidity and air velocity in which they were obtained [15].…”

Section: Introductionmentioning

confidence: 99%