Thin layer drying characteristics of fresh tea leaves

Botheju, W.S.; Amarathunge, K. S. P.; Abeysinghe, I. Sarath B.

doi:10.4038/jnsfsr.v39i1.2927

Cited by 19 publications

(10 citation statements)

References 14 publications

(11 reference statements)

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“…The work of Kr-Mahanta and Baruah (1989) find that excessive withering goes in detrimental the formation of volatile compounds which are responsible of the tea flavor. Botheju et al (2011a) presented a relationship between withering process and rate of moisture decrease of fresh leaves. Later, the moisture content in withering process was predicted using process simulation by Botheju et al (2011b) and a model using fuzzy logic in Gupta et al (2012).…”

Section: Introductionmentioning

confidence: 99%

Influence of raw material moisture on the synthesis of black tea production process

Vargas

Vecchietti

2016

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Influence of raw material moisture on the synthesis of black tea production process

Vargas

Vecchietti

2016

Journal of Food Engineering

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“…5 ) and Diffusion approximation model (Eq. 6 ) were widely used in describing the thin layer drying of food and agricultural materials (Botheju et al 2011 ; Panchariya et al 2002 ; Tiris et al 1994 ; Kaushal and Sharma 2014 ). Empirical models derive a direct relationship between moisture ratio and drying time.…”

Section: Methodsmentioning

confidence: 99%

Drying kinetics and mathematical modeling of hot air drying of coconut coir pith

Fernando

Amarasinghe

2016

SpringerPlus

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Drying kinetics of coir pith was studied and the properties of compressed coir pith discs were analyzed. Coir pith particles were oven dried in the range of temperatures from 100 to 240 °C and the rehydration ability of compressed coir pith was evaluated by finding the volume expansion. The optimum drying temperature was found to be 140 °C. Hot air drying was carried out to examine the drying kinetics by allowing the coir pith particles to fluidize and circulate inside the drying chamber. Particle motion within the drying chamber closely resembled the particle motion in a flash dryer. The effective moisture diffusivity was found to increase from 1.18 × 10−8 to 1.37 × 10−8 m2/s with the increase of air velocity from 1.4 to 2.5 m/s respectively. Correlation analysis and residual plots were used to determine the adequacy of existing mathematical models for describing the drying behavior of coir pith. The empirical models, Wang and Singh model and Linear model, were found to be adequate for accurate prediction of drying behavior of coir pith. A new model was proposed by modifying the Wang and Singh model and considering the effect of air velocity. It gave the best correlation between observed and predicted moisture ratio with high value of coefficient of determination (R2) and lower values of root mean square error, reduced Chi square (χ2) and mean relative deviation (E%).

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“…Where k is the drying coefficient of fresh tea leaves and was calculated using the Eq. 2 with temperature and relative humidity of air (Botheju et al, 2008).…”

Section: Mathematical Model Development For Trough Witheringmentioning

confidence: 99%

Simulation of Trough Withering of Tea using One Dimensional Heat and Mass Transfer Finite Difference Model

2011

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One-dimensional heat and mass transfer mathematical model was developed to simulate moisture content of tea leaves during trough withering. Model solutions were approached using finite difference method with appropriate boundary conditions. A computer program written in QBASIC was used to calculate the real time moisture content of tea leaves and other psychometric parameters of conditioned air during withering. Four experiments were performed using commercial type of withering trough to validate the developed model. Leaf samples were drawn from top, middle and bottom layers of the leaf bed in the trough for one-hour time interval for 12 h of the test period. Simulated moisture data calculated by the program was compared with the experimental data. Time and space increments of the model were chosen minimizing the estimation error of moisture content. Results showed that the experimental and simulated moisture data were in close agreement for top, middle and bottom layers of the withering trough with standard errors in the range

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Thin layer drying characteristics of fresh tea leaves

Cited by 19 publications

References 14 publications

Influence of raw material moisture on the synthesis of black tea production process

Influence of raw material moisture on the synthesis of black tea production process

Drying kinetics and mathematical modeling of hot air drying of coconut coir pith

Simulation of Trough Withering of Tea using One Dimensional Heat and Mass Transfer Finite Difference Model

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