Modeling of Thin-Layer Drying on an Inert Sphere

George, Susan D. St.; Cenkowski, Stefan

doi:10.1080/07373930902828146

Cited by 8 publications

(2 citation statements)

References 28 publications

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“…, 2009; Fang et al. , 2009; George & Cenkowski, 2009; Falade & Solademi, 2010; Toğrul, 2010). Here, the drying semi‐empirical models proposed by Page (1949) and Thompson (Thompson et al.…”

Section: Methodsmentioning

confidence: 99%

Predicting the drying kinetics of salted codfish (Gadus Morhua): semi‐empirical, diffusive and neural network models

Boeri

Silva

Ferreira

et al. 2011

Int J of Food Sci Tech

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This work aims to compare the accuracy of several drying modelling techniques namely semi-empirical, diffusive and artificial neural network (ANN) models as applied to salted codfish (Gadus Morhua). To this end, sets of experimental data were collected to adjust parameters for the models. Modelling of codfish drying was performed by resorting to Page and Thompson semi-empirical models and to a Fick diffusion law. The ANN employed a neural network multilayer 'feed-forward', consisting of one input layer, with four neurons, one hidden layer, formed by five neurons and one output layer with a convergence criterion for training purposes. The simulations showed good results for the ANN (correlation coefficient between 0.987 and 0.999) and semi-empirical models (correlation coefficient ranging from 0.992 to 0.997 for Page's model, and from 0.993 to 0.996 for Thompson's model), while improvements were required to obtain better predictions by the diffusion model (correlation coefficients ranged from 0.864 to 0.959).

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Section: Methodsmentioning

confidence: 99%

Predicting the drying kinetics of salted codfish (Gadus Morhua): semi‐empirical, diffusive and neural network models

Boeri

Silva

Ferreira

et al. 2011

Int J of Food Sci Tech

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“…Drying is one of the most widespread preservation techniques in agricultural and food industry. The advantages of drying include extending shelf‐life, quality preservation, product enhancement, simplification of handling, storage, and use as a pretreatment for subsequent processes (George & Cenkowski, ). The removal of water from the product to the point where the water activity is sufficiently low ensures that the product is microbiologically and enzymatically stable (Wray & Ramaswamy, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of pretreatment and drying methods on drying characteristics and quality attributes ofAndrographis paniculata

Tummanichanont

Phoungchandang

Srzednicki

2017

J Food Process Preserv

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The appropriate stage of maturity of Andrographis paniculata (AP) was selected based on the level of phytochemicals. Prior to drying, samples were blanched in boiling water. The Modified Halsey and Modified Henderson models offered the best fit of desorption isotherms for fresh and blanched AP, respectively. AP was dried in a tray dryer (TD) and heat pump‐dehumidified dryer (HPD) at 40–60 °C; microwave dryer (MWD) at 270–720 W and freeze dryer (FD). Five mathematical models were fitted into the experimental data. The three‐parameter model gave the best fit. The drying rate constant was related to the drying temperature using the Arrhenius model. Effective moisture diffusivity was increased with increase in drying temperature and microwave power. HPD and blanching increased antioxidant activity, total phenolics, andrographolide, and neoandrographolide by 1.45, 11.16, 6.31, and 23.57%, respectively. The blanching pretreatment followed by HPD should be considered for drying AP for its further utilization. Practical applications Andrographis paniculata (Burm.f.) Nees has been used in a traditional herbal medicine to treat the common cold, fever, and diarrhea. The active components of A. paniculata are very bitter diterpene lactones known as andrographolide and neoandrographolide found in the aerial parts but contained the maximum contents in leaf. The pretreatment followed by drying process may greatly influence the quality of A. paniculata leaves. Heat pump‐dehumidified dryer (HPD) was adopted for dried A. paniculata in order to obtain dehydrated herb with high drying quality. The knowledge of drying kinetics was used to find the optimum point of the drying process for A. paniculata. The results of this study revealed that blanching followed by HPD could reduce drying time and increase phytochemical contents compared with commercial product and will be useful in the pharmaceutical products with good chemical properties.

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Modelling Codfish Drying: Comparison Between Artificial Neural Network, Diffusive and Semi-Empirical Models

Boeri

Silva

Ferreira

2014

Mathematical Methods in Engineering

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Modeling of Thin-Layer Drying on an Inert Sphere

Cited by 8 publications

References 28 publications

Predicting the drying kinetics of salted codfish (Gadus Morhua): semi‐empirical, diffusive and neural network models

Predicting the drying kinetics of salted codfish (Gadus Morhua): semi‐empirical, diffusive and neural network models

Effects of pretreatment and drying methods on drying characteristics and quality attributes ofAndrographis paniculata

Modelling Codfish Drying: Comparison Between Artificial Neural Network, Diffusive and Semi-Empirical Models

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