scholarly journals A Modelica Library for Thin-Layer Drying of Agricultural Products

2019 ◽  
Author(s):  
Augusto Souza ◽  
Brian Steward ◽  
Carl Bern
Keyword(s):  
Thin Layer ◽  
Agricultural Products ◽  
Thin Layer Drying

MATHEMATICAL MODELING OF THIN LAYER DRYING OF CANOLA PODS

2012 ◽  
Vol 3 (2) ◽  
pp. 297-312
Author(s):  
A. M. Matouk ◽  
H. N. Abd El-Mageed ◽  
A. Tharwat ◽  
S. E. El-Far
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Thin Layer Drying

Studies on thin layer drying of bagasse

2007 ◽  
Vol 31 (4) ◽  
pp. 422-437 ◽  
Author(s):  
B. Vijayaraj ◽  
R. Saravanan ◽  
S. Renganarayanan
Keyword(s):  
Thin Layer ◽  
Thin Layer Drying

Optimization of a thin layer drying process for coroba slices

2008 ◽  
Vol 85 (3) ◽  
pp. 372-380 ◽  
Author(s):  
Otoniel Corzo ◽  
Nelson Bracho ◽  
Alberto Vásquez ◽  
Angel Pereira
Keyword(s):  
Thin Layer ◽  
Drying Process ◽  
Thin Layer Drying

Evaluation of the mass transfer process on thin layer drying of papaya seeds from the perspective of diffusive models

2017 ◽  
Vol 54 (2) ◽  
pp. 463-471
Author(s):  
Guilherme Luiz Dotto ◽  
Lucas Meili ◽  
Eduardo Hiromitsu Tanabe ◽  
Daniel Padoin Chielle ◽  
Marcos Flávio Pinto Moreira
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Transfer Process ◽  
Mass Transfer Process ◽  
Thin Layer Drying ◽  
Papaya Seeds

scholarly journals Thin layer drying of zucchini in solar dryer located in Osmaniye region

2018 ◽  
Vol 12 (2) ◽  
pp. 79-85 ◽  
Author(s):  
Kamil Neyfel Çerçi ◽  
Özge Sufer
Keyword(s):  
Thin Layer ◽  
Linear Regression Analysis ◽  
Chi Square ◽  
Mathematical Expressions ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Drying System ◽  
Thin Layer Drying Models ◽  
Dehydration Behavior ◽  
And Diffusion

In this study, the dehydration behavior of zucchini using solar assisted drying system was examined according to 22 thin layer drying models available in literature. The correlation coefficient (R2), chi-square (χ2) and root mean square error (RMSE) values were calculated to check the suitability of models by non-linear regression analysis. It was found that Cubic and Modified Midilli-1 models were the most suitable equations and their R2 values were calculated as 0.99963. χ2 and RMSE values of related mathematical expressions were 1.89343×10‒5, 1.91692×10‒5 and 0.01685×10‒3, 0.01721×10‒3 respectively. In addition, heat transfer, mass transfer and diffusion coefficients, which were important parameters in design of drying systems were also determined as 5.18124 W/m2°C, 1.57129×10‒7 m/s and 2.335718×10‒9 m2/s respectively.

scholarly journals Suitable model for thin-layer drying of root vegetables and onion

2020 ◽  
Vol 1 (34) ◽  
pp. 79-86 ◽  
Author(s):  
Krzysztof Górnicki ◽  
Agnieszka Kaleta ◽  
Aneta Choińska
Keyword(s):  
Thin Layer ◽  
Suitable Model ◽  
Thin Layer Drying ◽  
Root Vegetables

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

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