The thin-layer drying characteristics of garlic slices

Madamba, Ponciano S.; Driscoll, R. H.; Buckle, K. A.

doi:10.1016/0260-8774(95)00062-3

Cited by 699 publications

(544 citation statements)

References 40 publications

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“…2 Effect of drying air temperature on the moisture content of Z. jujuba slices and 3.27×10 −10 m 2 /s for the samples dried at 50, 60, and 70°C drying air temperatures, respectively. The values for D eff obtained from this study lie within the general range 10 −11 -10 −9 m 2 /s for drying of food materials (Madamba et al 1996;Kaleemullah and Kailappan 2006; and comparable with other reported values. In Fig.…”

Section: Resultssupporting

confidence: 91%

“…where, MR exp,i is the ith experimentally observed moisture ratio, MR pre,i the ith predicted moisture ratio, N the number of observations, and z is the number of constants in the model (Madamba et al 1996;Martin et al 2001). The model was considered best when RMSE and χ 2 were at a minimum value and R 2 at a maximum value Giri and Prasad 2007).…”

Section: Methodsmentioning

confidence: 99%

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Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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The thin-layer vacuum drying behavior of Zizyphus jujuba Miller slices was experimentally investigated at the temperature of 50, 60, and 70°C and the mathematical models were used to fit the thin-layer vacuum drying of Z. jujuba slices. The increase in drying air temperature resulted in a decrease in drying time. The drying rate was found to increase with temperature, thereby reducing the total drying time. It was found that Z. jujuba slices with thickness of 4 mm would be dried up to 0.08 kg water/kg dry matter in the range of 180-600 min in the vacuum dryer at the studied temperature range from 70 to 50°C. The Midilli et al. model was selected as the most appropriate model to describe the thin-layer drying of Z. jujuba slices. The diffusivity coefficient increased linearly over the temperature range from 1.47×10 −10 to 3.27×10 −10 m 2 /s, as obtained using Fick's second law. The temperature dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship. The activation energy for the moisture diffusion was determined to be 36.76 kJ/mol.

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Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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“…Modeling of drying behaviour of potato In order to determine the moisture content as function of drying time, a simple (exponential) and Page model using Marquardt method of non-linear regression procedure in SY-Stat were initially fitted. For adequacy of model fit coefficient of determination (R 2 ) and mean absolute error percentage, (MAE %) (Rosello et al 1997;Madamba et al 1996;Noomborn and Verma 1986;Palipane and Dricsoll 1994) were calculated and presented in Table 4. The moisture ratio versus drying time was plotted as shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Analysis of variance (ANOVA) was carried on to study the effect of temperature and shape on moisture diffusivity (Madamba et al 1996). …”

Section: Discussionmentioning

confidence: 99%

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Kinetics of potato drying using fluidized bed dryer

Bakal

Sharma

Sonawane³

et al. 2011

J Food Sci Technol

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The effect of air temperature and two different shapes (cuboidal and cylindrical) with 3 aspect ratio of each shape on the drying kinetics of potato (Solanum tuberosum) in fluidized bed dryer was investigated. Drying was carried out at 50, 60 and 70°C at 7 m/s air velocity. Drying data were analysed to obtain effective diffusivity of moisture transfer. During drying moisture transfer from potato were described by Fick's diffusion model. Two mathematical models were fitted to experimental data. The Page model gave better fit than simple exponential model. The Arrehnious activation energy value expresses the effect of temperature on diffusivity.Keywords Potato . Fluidised bed drying . Cuboidal and cylindrical shape . Aspect ratio . Diffusivity . Activation energy The popular potato products are potato chips, potato powder, potato flakes and potato granule. Potato granules are used for preparation of different variety of crispy food products like namkeen, bhujiya, soup curry and snack foods. It can be used for making sweetened food. Few organized and several private sectors produce potato granules with other processed food products. It is necessary to dry the product with minimum cost, energy and time. In fluidized bed drying, drying time is shortened due to intensive heat and mass transfer between drying air and particles being dried and overheating is prevented (Giner and Calvelo 1987). The drying of vegetables in a fluidized bed dryer produces dry vegetable pieces of excellent quality in a much shorter time than in continuous belt dryers (Bobic and Baumani 2002).During drying, shapes and sizes of food particulates constantly change as a result of water removal and moisture diffusion from particulates. The knowledge of changes in shape and size during fluidized bed drying is very much required for designing of processing, drying, handling and packaging equipments for food industry. Even though, considerable work is done on drying of various fruits and vegetables, the information on drying kinetics of vegetables is scanty, particularly for potato shapes. Drying is affected by nature of product, type of dryer, parameters of drying kinetics such as moisture ratio, temperature, air velocity, drying rate, drying constant as moisture diffusivity. The moisture migration during this period is controlled by diffusion. The rate of moisture movement is described by an effective diffusivity. So it is necessary to study the effect of shapes and effect of temperature on drying kinetics.Therefore the present investigation was undertaken to study the effect of product shape on drying kinetics of potato particulates drying behaviour with the help of models and to estimate the Arrehnious activation energy during potato drying. ModelingThe empirical model and Page's model were used to investigate the effect of shapes and their aspect ratio on drying characteristic of food. The basic model is known

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Reconciling different equations for proton conduction using the Meyer‐Neldel compensation rule

Jones

2014

Geochem Geophys Geosyst

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[1] Proton conduction in nominally anhydrous minerals is the likely explanation for moderate values of electrical resistivity observed in the lithospheric and sublithospheric mantle. However, results from the various laboratories making the controlled measurements on mantle minerals, predominantly olivine, are not in agreement with one another. Importantly, the groups use different formalisms to fit their experimental data. In this paper, we show that neither of the two formalisms employed by the various laboratories is consistent with the Meyer-Neldel Rule (MNR), or Compensation Law, by which the preexponent term of the Arrhenian equation is linearly related to the activation energy term. We also demonstrate why the formalism of Karato and colleagues can be used at low water contents (100 wt ppm and below), whereas at higher water contents (above 300 wt ppm), the formalism of Yoshino's and Poe's labs needs to be employed. A new MNR self-consistent formalism is presented that is applicable over all water contents. MNR consistency appears to operate for most processes that can be described by an Arrhenius equation, so its adoption through an MNR consistent formalism is highly recommended when fitting experimental observations.

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The thin-layer drying characteristics of garlic slices

Cited by 699 publications

References 40 publications

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Kinetics of potato drying using fluidized bed dryer

Reconciling different equations for proton conduction using the Meyer‐Neldel compensation rule

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