Forecast the moisture ratio removal during seaweed drying process using solar drier

2019 ◽  
Author(s):  
Anam Javaid ◽  
Mohana Sundaram Muthuvalu ◽  
Jumat Sulaiman ◽  
Mohd. Tahir Ismail ◽  
Majid Khan Majahar Ali
Keyword(s):  
Moisture Ratio ◽  
Drying Process ◽  
Solar Drier

scholarly journals Reconstruction of Rice Drying Model and Analysis of Tempering Characteristics Based on Drying Accumulated Temperature

2021 ◽  
Vol 11 (23) ◽  
pp. 11113
Author(s):  
Yi Jin ◽  
Jun Yin ◽  
Huihuang Xie ◽  
Zhongjie Zhang
Keyword(s):  
Moisture Ratio ◽  
Drying Process ◽  
Hot Air Drying ◽  
Exponential Relationship ◽  
Transfer Processes ◽  
Data Comparison ◽  
Hot Air ◽  
Accumulated Temperature ◽  
Mass And Heat Transfer ◽  
Rice Drying

Previous research has shown that the accumulated temperature can describe drying processes as well as crop growth. To describe the mass and heat transfer processes in the rice drying process more accurately, a mathematical model of rice drying was proposed based on the drying accumulated temperature, and the optimal tempering ratio for conventional hot air drying was obtained through data comparison and analysis. First, it was proven that there was an exponential relationship between the moisture ratio and the drying accumulated temperature of rice. Second, by comparing and analyzing the fitting results of seven different drying mathematical models, the model with the highest fitting degree was selected and reconstructed to obtain the drying accumulated temperature–moisture ratio model. Finally, the new model was used to fit the results of two drying experiments without and with tempering, and the tempering characteristics of rice drying were proved by comparing and analyzing the coefficient difference between the two models. The results showed that the optimal tempering ratio was 3. This study thus provides a reference for rice drying process parameters.

Modeling the Electrohydrodynamic (EHD) Drying of Banana Slices

2016 ◽  
Vol 12 (1) ◽  
pp. 17-26 ◽  
Author(s):  
Kianoosh Pirnazari ◽  
Ali Esehaghbeygi ◽  
Morteza Sadeghi
Keyword(s):  
Moisture Transfer ◽  
Moisture Diffusivity ◽  
Moisture Ratio ◽  
Coefficient Of Determination ◽  
Maximum Difference ◽  
Drying Process ◽  
External Resistance ◽  
Rate Period ◽  
Maximum Coefficient ◽  
Predicted Values

Abstract Electrohydrodynamic (EHD) drying of banana slices was modeled both numerically and empirically. The drying process was conducted using the EHD technique at 6, 8, and 10 kV cm−1 with banana slices 3 mm thick. Based on the maximum coefficient of determination (R2) and minimum value of root mean square of error (RMSE) observed in the experimental and predicted values of moisture ratio, the diffusion model was identified as the best prediction model. The values for effective moisture diffusivity were calculated to be in the range of 3.12 × 10−10 to 4.23 × 10−10 m2 s−1. In addition, a theoretical model was developed using the numerical (implicit) solution of the second Fick’s equation based on low variation in the external resistance by applying EHD. Moisture ratio versus time showed a falling rate period indicating that the internal moisture transfer is dominant at EHD. Results of numerical solution showed adequate consistency with experimental data, having the maximum difference of less than 0.16 g g−1 in moisture content.

Development of a Compact Vacuum Freeze Drying for Jelly Fish (Schypomedusae)

2012 ◽  
Vol 58 (2) ◽  
Author(s):  
M. Idrus Alhamid ◽  
M. Yulianto ◽  
Nasruddin M. ◽  
Engkos A. Kosasih
Keyword(s):  
Heat Loss ◽  
Freeze Drying ◽  
Moisture Ratio ◽  
Cold Trap ◽  
Chamber Pressure ◽  
Internal Cooling ◽  
Drying Process ◽  
Drying Time ◽  
Chamber Temperature ◽  
Drying Chamber

A new design of a vacuum freeze drying with internal cooling and heater from condenser’s heat loss was built and tested. The dryer was used to dry jelly fish (scyphomedusae) to study the effect of drying parameter such as temperature within the drying chamber on mass losses (evaporation) during freezing stage and moisture ratio at the end of drying process and also the drying rate of vacuum drying process. The cold trap temperature rise in when activated the heating from condenser’s heat loss. The midili thin layer mathematical drying model was used to estimate and predict the moisture ratio curve base on different drying chamber temperature. The result of this experiment show that mass loss during freezing stage decreased with a decrease in drying chamber temperature with constant pressure. Drying time reduced with an increase in drying temperature. Drying chamber temperature decreasing has a result pressure saturation of material lower than drying chamber pressure have an effect mass transfer should not occurs.

scholarly journals Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves

2019 ◽  
Vol 37 (No. 2) ◽  
pp. 128-134
Author(s):  
Osman Yağız Turan ◽  
Ebru Fıratlıgil
Keyword(s):  
Thin Layer ◽  
Goodness Of Fit ◽  
Food Preservation ◽  
Moisture Ratio ◽  
Coefficient Of Determination ◽  
Thymus Vulgaris ◽  
Drying Process ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Kinetics Of

Fruit and vegetable dehydration has been extensively studied for the improvement of food preservation. Effects of drying temperature on the drying kinetics of thyme were investigated and a suitable drying model was obtained to describe the drying process. Drying behaviour of thyme leaves at temperatures of 50, 60, 70 and 80°C was determined by using a conventional drying oven, and moisture ratio and drying rates were calculated. Four different thin layer drying models, namely Lewis, Henderson and Pabis, Page, and logarithmic models, were used to fit the experimental moisture ratio data. Three statistical parameters: coefficient of determination (R<sup>2</sup>), chi-square (χ<sup>2</sup>) and root mean square error (RMSE) were used to compare the goodness of fit of the drying models. Logarithmic model and Page model give the best description of the drying process kinetics of thyme leaves by comparing the experimental values and predicted values.

scholarly journals Design, Construction and Operation of Solar Dryer for Granules and Micros Chips of Manihot esculenta crantz Tuberous Roots

2015 ◽  
Vol 09 (2) ◽  
Keyword(s):  
Free Water ◽  
Logistic Function ◽  
Drying Process ◽  
Chi Square ◽  
Manihot Esculenta Crantz ◽  
Natural Laws ◽  
Limit Value ◽  
Tuberous Roots ◽  
Solar Drier ◽  
The Difference

This study presents the design details and the performance analyses carried out with Eloumah 1, the solar drier of cassava tuberous roots reduced in granules and microchips. Eloumah 1 is composed by a solar collector, a drying chamber and a box of rectangular section that joins the two previous components. In this solar drier the wet agricultural products are dried on the basis of the heat flux buoyancy that is induced by the difference in temperature and humidity in its compartments. Analyses of masses evaporated water of zizila and Obama (TME 419) granules and microchips tuberous roots varieties have been carried out in order to estimate the drying performance of Eloumah 1 and to know the natural laws of the drying process. The results show that Eloumah 1 is able to dry granules and microchiphs and to reduce their moisture contain to less than 10%. Moreover, it can be established that the drying process is a logistic process because in wet control samples, moisture contain has limited value. Therefore, the drying process cannot extract the free water beyond this limit value. The logistic function adjusts well these data based on the correlation coefficient (R2) and chi square coefficient (χ2).

scholarly journals Effect of Temperature at Tray Position on Drying of D.ark Re.d Oni.on-slice.s at Elevated Air Velocity

2020 ◽  
Vol 9 (4) ◽  
pp. 293-296
Keyword(s):  
Mass Flow Rate ◽  
Mass Flow ◽  
Flow Rate ◽  
Moisture Ratio ◽  
Convective Drying ◽  
Flow Rate Ratio ◽  
Effect Of Temperature ◽  
Drying Process ◽  
Air Velocity ◽  
Drying Time

The convective drying process is used to dry onion-slices. The drying experiments are conducted at a drying temperature of 50oC, 60oC, 70oC, and at an air velocity of 1.99, 3.54, 5.66, and 7.52 m/s. The objective is to study the influence of tray position on drying of dark red onion. The work diverges in analyzing drying constants at air velocity beyond 2 m/s. The moisture ratio for the middle tray is greater compared to the top and bottom tray. A smaller moisture ratio is observed for 60°C compared to 50 and 70°C. Moisture removal per unit mass flow rate ratio is lowest observed for bottom tray with 60°C. The ratio of moisture content and mass flow rate for 60 and 70 °C, displays a downward trend with drying time. The randomness in the drying rate at 60 °C and 70 °C is comparatively lesser than 50 °C.

Modelling to Predict Moisture Ratio in Infrared Drying of Machine Plaster by Particle Swarm Optimization

2020 ◽  
Vol 10 (2) ◽  
pp. 126-135
Author(s):  
Mehmet Kalender ◽  
Mahmut Temel Özdemir ◽  
Hasan Güler
Keyword(s):  
Experimental Data ◽  
Particle Swarm Optimization ◽  
Model Equation ◽  
Experimental Studies ◽  
Particle Swarm ◽  
Moisture Ratio ◽  
Drying Process ◽  
Swarm Optimization ◽  
Infrared Drying ◽  
Model Equations

Background: Gypsum plaster is one of the most important building materials. The use of gypsum plasters is very common due to their many advantages. The drying process is an important stage in the production of gypsum materials and applications. Modelling of drying phenomenon can benefit drying technology. Recently, Particle Swarm Optimization (PSO) technique has been used to obtain optimum model equations for drying processes. Objective: The aim of this study was to determine a new modeling approach to infrared drying of machine plaster by using PSO. Methods: Experimental studies supplied by previous work in the literature have been performed by a laboratory scale infrared dryer in the temperature range of 50-70°C and at atmospheric conditions. Experimental moisture ratio values were compared with various mathematical model equations developed for the drying process by using Particle Swarm Optimization (PSO) technique. Results: Fitting tests indicate that the results obtained from the PSO technique are better than those of the previous study because of lower χ2, RMSE, and RSS values. The best model equation was the model equation based on the Newton drying equation existing in the previous study. However, the model equation derived by Modified Page has been determined as the most compatible model with the experimental data. Conclusion: It can be said that PSO is successively and reliably used to predict or optimize the experimental data of drying phenomena.

Video real-time imaging of artificial membranes during freeze-drying by cryo-electron microscopy

1988 ◽  
Vol 46 ◽  
pp. 16-17
Author(s):  
Alan S. Rudolph ◽  
Ronald R. Price
Keyword(s):  
Real Time ◽  
Self Assembly ◽  
Freeze Drying ◽  
Video Capture ◽  
Drying Process ◽  
Artificial Membranes ◽  
The Past ◽  
Cryo Electron Microscopy ◽  
Spherical Structures ◽  
Capture Techniques

We have employed cryoelectron microscopy to visualize events that occur during the freeze-drying of artificial membranes by employing real time video capture techniques. Artificial membranes or liposomes which are spherical structures within internal aqueous space are stabilized by water which provides the driving force for spontaneous self-assembly of these structures. Previous assays of damage to these structures which are induced by freeze drying reveal that the two principal deleterious events that occur are 1) fusion of liposomes and 2) leakage of contents trapped within the liposome [1]. In the past the only way to access these events was to examine the liposomes following the dehydration event. This technique allows the event to be monitored in real time as the liposomes destabilize and as water is sublimed at cryo temperatures in the vacuum of the microscope. The method by which liposomes are compromised by freeze-drying are largely unknown. This technique has shown that cryo-protectants such as glycerol and carbohydrates are able to maintain liposomal structure throughout the drying process.

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