Thin‐Layer Drying Characteristics and Modeling of Chinese Jujubes

Yi, Xiaokang; Wu, Wenfu; Zhang, Yaqiu; Li, Junxing; Luo, Hang

doi:10.1155/2012/386214

Cited by 31 publications

(20 citation statements)

References 56 publications

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“…Consequently, the drying time decreased at a higher drying air temperature condition. Similar characteristics for variation of drying rate with moisture content were reported by Xiao-Kang et al (2012), Manuel Cuevas et al (2019).…”

Section: Resultssupporting

confidence: 82%

Experimental Investigation and Mathematical Modeling of Convective Drying Kinetics of White Radish

Dasore¹,

Konijeti²,

Puppala³

2019

Frontiers in Heat and Mass Transfer

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The influence of air temperature on drying kinetics of radish slices in a bench scale convective tray dryer was examined experimentally and suitable drying model was developed. The experiments of drying of radish slices were conducted at 40, 50 and 60 °C with an air velocity of 2 / . The moisture transport from the radish slices are defined by Fick's diffusion model and effective diffusivity changes between 3.3 5.55 10⁄ . An Arrhenius relation with activation energy value of 18.49 / expressed the effect of temperature on the diffusivity. Also, drying data were fitted to ten commonly used thin-layer drying models. The statistical parameters coefficient of determination (R 2 ) and root mean square error (RMSE) were examined for evaluating the models. Among the models, Hii et al. model was the best to explain the single layer drying of white radish slices.appropriate thin-layer drying model is selected for describing the drying process of radish in thin layers through non-linear regression analysis and computed effective moisture diffusivity and activation energy of radish samples.

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Section: Resultssupporting

confidence: 82%

Experimental Investigation and Mathematical Modeling of Convective Drying Kinetics of White Radish

Dasore¹,

Konijeti²,

Puppala³

2019

Frontiers in Heat and Mass Transfer

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“…b.). It did not impact the drying process since weighing was done within a few seconds [6]. Dried samples were put into the self-styled plastic bags after being allowed to cool down at an ambient temperature for 10 min and stored for the followup experiments.…”

Section: Experimental Procedurementioning

confidence: 99%

“…Drying is one of the widely used methods for postharvest preservation of fruit products. The basic objective in drying fruit products is the removal of water in the solids up to a certain level, at which microorganism and deterioration chemical reactions are greatly minimized [4][5][6]. In addition, dried food has longer shelf life in packages and lower transportation, handling, and storage costs [6].…”

Section: Introductionmentioning

confidence: 99%

“…The basic objective in drying fruit products is the removal of water in the solids up to a certain level, at which microorganism and deterioration chemical reactions are greatly minimized [4][5][6]. In addition, dried food has longer shelf life in packages and lower transportation, handling, and storage costs [6]. Drying is a complicated process relating to simultaneous heat and mass transfer where water is transferred by diffusion from inside the fruit material to the air-fruit interface and from the interface to the air stream by convection [7,8].…”

Section: Introductionmentioning

confidence: 99%

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Drying Characteristics and Model of Chinese Hawthorn Using Microwave Coupled with Hot Air

Zuo

Xie

2015

Mathematical Problems in Engineering

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Microwave coupled with hot air drying kinetics and characteristics of hawthorn slices at different drying hot air temperatures, hot air velocities, and microwave power densities was investigated. The research results showed that drying occurred mainly in the falling rate period and in the accelerating period. Twelve mathematical models were selected to describe and compare the drying kinetics of hawthorn slices. By comparing three criterions including correlation coefficient, chi-square, and root mean square error, we determined that Weibull distribution model obtained the best fit and could best predict the experimental values. Consequently, Weibull distribution model could be used to aid dryer design and promote the efficiency of dryer operation by simulation and optimization of the drying processes. Moisture transfer from hawthorn slice was described by applying Fick’s second law and the effective diffusivity values were calculated by simplified Fick’s second law. The variable law of effective diffusivity values was consistent with the variable law of moisture ratio.

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“…The fit goodness of model predictions to experimental values was evaluated under the condition that coefficient of determination (R 2 ), root mean square error (RMSE), and reduced chi-square ( 2 χ ) were used as criteria for accuracy of fitting [40,41] . For a qualified fit, R 2 should be high while RMSE and 2 χ ought to be low [42,43] .…”

Section: Mathematical Modelingmentioning

confidence: 99%

Drying Kinetics and Characteristics of Sewage Sludge/Rice Straw Mixture

Cai

Xiao

et al. 2015

Drying Technology

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This study aimed at investigating thin-layer drying characteristics of the sludge mixed with different rice straw contents (1% wet basis (wb), 2% wb, 3% wb and 5% wb). The experimental results showed that adding 1%wb, 2%wb and 3%wb rice straw to sludge is helpful for improvement in drying rate of sludge as the surface area and cracks increase but the drying rate of the sludge mixed with 5%wb rice straw decreasing with reduction in thermal conductivity. When the content of rice straw is 2%wb, the increase amplitude of drying rate is the highest, it increased by 14.6%, 14.8%, 16.0% and 17.6% at 100°C, 120°C, 140°C and 160°C, respectively. The model proposed by this study gave better prediction compared with the other models and satisfactorily described drying characteristics of sludge/rice straw mixture as well, and is applicable under the given experimental conditions. The values of R 2 , RMSE and 2 χ varied from 0.99935 to 0.99992, 0.00295 to 0.00830 and 0.00001 to 0.00007, respectively.

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Thin‐Layer Drying Characteristics and Modeling of Chinese Jujubes

Cited by 31 publications

References 56 publications

Experimental Investigation and Mathematical Modeling of Convective Drying Kinetics of White Radish

Experimental Investigation and Mathematical Modeling of Convective Drying Kinetics of White Radish

Drying Characteristics and Model of Chinese Hawthorn Using Microwave Coupled with Hot Air

Drying Kinetics and Characteristics of Sewage Sludge/Rice Straw Mixture

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