Mathematical modelling of drying of bay leaves

Günhan, Tuncay; Demir, Vedat; Hancıoğlu, Ebru; Hepbaşlı, Arif

doi:10.1016/j.enconman.2004.10.001

Cited by 197 publications

(137 citation statements)

References 33 publications

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“…The Copace model showed the best result for the estimated mean error and for the Chi-square test, the lowest one among the tested models, which corroborates the results of Günhan et al (2005), who claimed that the lower the Chi-square value, the better is the fit of the model.…”

Section: Resultssupporting

confidence: 76%

Desorption isotherms and isosteric heat of 'cajuzinho-do-cerrado' achenes

Barbosa

Sales

Resende

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective of this study was to determine the desorption isotherms of 'cajuzinho-docerrado' achenes (Anacardium humile St. Hil.) in various conditions of temperature and water activity, as well as to select the one that best represents the phenomenon and to determine the isosteric heat of desorption. The fruits were collected at the Emas National Park, in the municipality of Mineiros-GO, Brazil, pulped and then subjected to drying in silica gel at temperature of 25 ± 2 °C until the moisture contents of 17.6, 13.6, 11.1, 8.7 and 5.3 (d.b.%). After drying, the desorption isotherms were determined by the indirect static method. The water activity (Aw) was determined at different temperatures, and the achenes were placed in a B.O.D. chamber, regulated at 10, 20, 30 and 40 °C. Data of hygroscopic equilibrium moisture content were fitted to different mathematical models through nonlinear regression analysis, using the Gauss-Newton method. The Copace model was the one that best represented the hygroscopicity of 'cajuzinho-do-cerrado' achenes, while the integral isosteric heat of desorption of 'cajuzinho-do-cerrado' achenes for the moisture content range of 4.51 to 13.40 (% d.b.) varied from 2,734.82 to 2,548.49 kJ kg -1 . Isotermas de dessorção e calor isostérico de aquênios de cajuzinho-do-cerrado R E S U M OObjetivou-se, com este trabalho, determinar as isotermas de dessorção de aquênios de cajuzinho-do-cerrado (Anacardium humile St. Hil.) em diversas condições de temperatura e atividades de água e selecionar aquela que melhor representa o fenômeno e determinar o calor isostérico de dessorção. Os frutos foram coletados no Parque Nacional das Emas, no município de Mineiros -GO, despolpados e em seguida submetidos à secagem em sílica gel a temperatura de 25 ± 2 °C, até atingirem os teores de água de 17,6; 13,6; 11,1; 8,7; 5,3 (% b.s). Após a secagem foram determinadas as isotermas de dessorção pelo método estático indireto. A atividade de água (Aw) foi determinada sob diferentes temperaturas sendo os aquênios acondicionados em câmara B.O.D., regulada a 10, 20, 30 e 40 °C; aos dados de teor de água de equilíbrio foram ajustados a diferentes modelos matemáticos por meio da análise de regressão não linear, pelo método Gauss-Newton. O modelo Copace foi o que melhor representou a higroscopicidade dos aquênios de cajuzinho-do-cerrado enquanto os valores de calor isostérico integral de dessorção dos aquênios de cajuzinho-do-cerrado para a faixa de teor de água de 4,51 a 13,40 (% b.s.) variaram de 2734,82 a 2548,49 kJ kg -1 .

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Section: Resultssupporting

confidence: 76%

Desorption isotherms and isosteric heat of 'cajuzinho-do-cerrado' achenes

Barbosa

Sales

Resende

et al. 2016

Rev. bras. eng. agríc. ambient.

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“…Akpinar (2005) presented similar findings to the ones reported above regarding apples and pumpkin. Gunhan et al (2005) also presented some similar findings concerning to bay leaves.…”

Section: Drying Curves Assessmentsupporting

confidence: 66%

DRYING KINETICS OF CORIANDER (Coriandrum sativum) LEAF AND STEM CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (Coriandrum sativum)

Silva

Almeida

Lima

et al. 2008

Ciencia y Tecnologia Alimentaria

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The drying kinetics of coriander leaves and stems, with or without blanching, was studied at several temperatures (50, 60, 70, and 80 °C) at constant air velocity (1.5 m s -1 ) in a fixed-bed dryer. Three drying models, Henderson and Pabis, Midilli et al., and the Logarithmic, were fitted to the experimental data. According to the results obtained, it was verified that the increase in the temperature of drying air, increases the drying rate of the coriander leaf and stem. Blanching used as a pre-treatment favors the increase in the drying rate of the stem. The Midilli et al. drying model was found to satisfactorily describe the air-drying curves of coriander leaves and stems. ResumenLa cinética del secado de las hojas y tallos de cilantro, con o sin escaldado, se estudió a diferentes temperaturas (50, 60, 70 y 80 °C) con velocidad constante del aire (1,5 m s -1 ) en un secador de lecho fijo. Tres modelos matemáticos: Pabis y Henderson, Midilli et al., y el logarítmico, se ajustaron a los datos experimentales. De acuerdo a los resultados obtenidos, se comprobó que el aumento de la temperatura del aire de secado, aumentó la velocidad de secado de la hoja y tallo de cilantro. El escaldado utilizado como pre-tratamiento, favorece el aumento en la velocidad de secado del tallo. El modelo matemático de Midilli et al. presentó mejor ajuste para los datos experimetales.

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“…Nonlinear least square method using the SOLVER tool based on the Generalized Reduced Gradient (GRG) method (Gunhan et al 2005). High R 2 (closer to 1) value represents the best fit.…”

Section: Statistical Analysis and Evaluation Of Drying Modelsmentioning

confidence: 99%

Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network

Murthy

Manohar

2013

J Food Sci Technol

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Mango ginger (Curcuma amada) was dried in a through-flow dryer system at different temperatures (40-70°C) and air velocities (0.84 -2.25 m/s) to determine the effect of drying on drying rate and effective diffusivity. As the temperature and air velocity increased, drying time significantly decreased. Among the ten different thin layer drying models considered to determine the kinetic drying parameters, semi empirical Midilli et al., model gave the best fit for all drying conditions. Effective moisture diffusivity varied from 3.7 × 10 −10 m 2 /s to 12.5 × 10 −10 m 2 /s over the temperature and air velocity range of study. Effective moisture diffusivity regressed well with Arrhenius model and activation energy of the model was found to be 32.6 kJ/mol. Artificial neural network modeling was also employed to predict the drying behaviour and found suitable to describe the drying kinetics with very high correlation coefficient of 0.998.

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Mathematical modelling of drying of bay leaves

Cited by 197 publications

References 33 publications

Desorption isotherms and isosteric heat of 'cajuzinho-do-cerrado' achenes

Desorption isotherms and isosteric heat of 'cajuzinho-do-cerrado' achenes

DRYING KINETICS OF CORIANDER (Coriandrum sativum) LEAF AND STEM CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (Coriandrum sativum)

Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network

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