scholarly journals Drying characteristics and mathematical modelling of the drying kinetics of oyster mushroom (Pleurotus ostreatus)

2018 ◽  
Author(s):  
A. A. Satimehin ◽  
M. O. Oluwamukomi ◽  
V. N. Enujiugha ◽  
M. Bello
Keyword(s):  
Pleurotus Ostreatus ◽  
Goodness Of Fit ◽  
Oyster Mushroom ◽  
Coefficient Of Determination ◽  
Chi Square ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Model Equations ◽  
Drying Behaviour ◽  
Kinetics Of

This study was conducted to determine the drying characteristics of oyster mushroom (Pleurotus ostreatus) at 50, 60 and 70 °C.  Pleurotus ostreatus were cleaned and dried in a laboratory cabinet dryer. The drying data were fitted to six model equations namely Newton, Pabis and Henderson, Logarithmic, Two-term diffusion, Wang and Singh, as well as Modified Henderson and Pabis equations. The goodness of fit of the models were evaluated by means of the coefficient of determination (R2), root mean square error (RMSE) and reduced chi-square (χ2). The Logarithmic model best describes the drying data and could be used to predict its drying behaviour. Keywords: oyster mushroom; thin-layer drying; characteristics; modelling

scholarly journals INFRARED DRYING OF APRICOT POMACE

2019 ◽  
Vol 49 (4) ◽  
pp. 213-218
Author(s):  
Seda Kayran ◽  
Íbrahim Doymaz
Keyword(s):  
Type Equation ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Chi Square ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Thin Layer Drying ◽  
Apricot Pomace ◽  
Drying Conditions ◽  
Kinetics Of

Effect of infrared powers (62, 74, 88, 104 and 125 W) on drying kinetics of apricot pomace was investigated. It is observed that drying characteristics of apricot pomace were greatly influenced by infrared power. Henderson and Pabis model was investigated for describing thin-layer drying of apricot pomace. The model because of the high coefficient of determination (R2) as well as the lowest reduced chi-square (c2) and root mean square error (RMSE) values adequately described the experimental data of apple pomace drying. Effective moisture diffusivity (Deff) values were increased by increasing infrared power and changed between 1.67×10-9 and 6.03×10-9 m2/s. Activation energy was estimated by a modified Arrhenius type equation and found to be 2.32 kW/kg. The colour results were affected by drying conditions.

scholarly journals The effect of processing method on drying kinetics of Petrovská klobása, an artisan fermented sausage

2012 ◽  
Vol 18 (2) ◽  
pp. 163-169 ◽  
Author(s):  
Predrag Ikonic ◽  
Ljiljana Petrovic ◽  
Tatjana Tasic ◽  
Marija Jokanovic ◽  
Snezana Savatic ◽  
...  
Keyword(s):  
Experimental Data ◽  
Processing Method ◽  
Coefficient Of Determination ◽  
Mean Square ◽  
Chi Square ◽  
Fermented Sausage ◽  
Drying Characteristics ◽  
Dry Fermented Sausage ◽  
Drying Behaviour ◽  
Kinetics Of

The drying behaviour of dry-fermented sausage Petrovsk? klob?sa ripened in traditional and industrial conditions has been studied. Obtained results indicated that sausages dried in industrial room (batch I) had higher weight loss and lower water activity (aw) values than counterparts from traditional/artisanal production (batch T). Difference in drying intensity between internal and external fractions of sausages was much more marked for batch I. The experimental data of water content in Petrovsk? klob?sa, dried in respective conditions, were compared with values predicted by seven different mathematical models. Comparing the coefficient of determination (r2), root mean square error (ERMS) and the reduced chi-square (?2) values of all equations, it was concluded that the Page mathematical model satisfactorily represents drying characteristics of Petrovsk? klob?sa both in traditional (0.990; 2.22 x 10-2 and 6.01 x 10-4, respectively) and industrial conditions (0.995; 1.79 x 10-2; 3.91 x 10-4, respectively).

scholarly journals DRYING CHARACTERISTICS AND KINETICS OF LOVASTATIN DEGRADATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) SLICES

2019 ◽  
Vol 49 (4) ◽  
pp. 269-274
Author(s):  
Engin Demiray
Keyword(s):  
Reaction Model ◽  
Oyster Mushroom ◽  
Coefficient Of Determination ◽  
Drying Process ◽  
Chi Square ◽  
Drying Characteristics ◽  
First Order ◽  
Hot Air ◽  
Air Dryer ◽  
Kinetics Of

Oyster mushroom slices were dried using hot air dryer. The lovastatin content in oyster mushroom slices during drying was evaluated at 45, 55 and 65˚C. The first-order reaction model adequately described degradation of lovastatin. In this study, the modeling of the drying process was also performed. Four mathematical models were fitted to the experimental data. The performance of these models is evaluated by comparing the coefficient of determination, root mean square error and reduce chi-square between the observed and predicted moisture ratio. The Page model gave the best results for describing drying of oyster mushroom slices.

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.

Thin-Layer Drying Characteristics and Modeling of Paper Sludge

2012 ◽  
Vol 190-191 ◽  
pp. 575-580
Author(s):  
Han Min Xiao
Keyword(s):  
Goodness Of Fit ◽  
Effective Diffusivity ◽  
Empirical Models ◽  
Coefficient Of Determination ◽  
Paper Sludge ◽  
Mean Square ◽  
Statistical Parameters ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Drying Conditions

In this paper, the drying experiments of paper sludge were performed at different drying conditions. The drying kinetics and phenomena of paper sludge were investigated. The effective diffusivity and the activation energy of the paper sludge during drying had been evaluated. At the same time, seven empirical models were used to model the experimental data, such as Newton, Page, Modified Page, Henderson and Pabis, Logarithmic, Two term, Two Term exponential et al. Three statistical parameters (The coefficient of determination (R2), root mean square error (RMSE) and the residual sum of square (RSS) ) were used to evaluate goodness of fit of the tested models.

Air Drying Characteristics of Chili Pepper

2010 ◽  
Vol 6 (1) ◽  
Author(s):  
Toyosi Y Tunde-Akintunde ◽  
Adeladun Ajala
Keyword(s):  
Correlation Coefficients ◽  
Chili Pepper ◽  
Mean Bias Error ◽  
Bias Error ◽  
Chi Square ◽  
Drying Characteristics ◽  
Page Model ◽  
Thin Layer Drying ◽  
Pre Treatment ◽  
Drying Behaviour

The effect of pretreatments (water and steam blanching and by soaking in osmotic solutions of 60 and 70° brix) on drying behaviour of chili pepper dried at 60°C were investigated. During the experiments, the chili pepper was dried until there was no more water loss. The pre-treatment affected the course and rate of drying since the pretreated pepper dried faster than the untreated pepper and hence had a higher drying rate. The drying of the pepper occurred in the falling rate drying period. Four mathematical models were studied for the description of thin layer drying characteristics of the chili pepper. The models considered were the Newton, Henderson and Pabis, Logarithmic and Page model. Comparing the correlation coefficients (R2), chi-square (?2), mean bias error (MBE) and root mean square error (RMSE) values of the four models, it was concluded that the Page model represents the drying characteristics better than the other models.

scholarly journals Drying characteristics of blue mussels by traditional methods

2020 ◽  
pp. 46-46
Author(s):  
Azmi Kipcak ◽  
Emek Derun ◽  
Nurcan Tugrul ◽  
İbrahim Doymaz
Keyword(s):  
Blue Mussel ◽  
Air Flow ◽  
Colour Change ◽  
Coefficient Of Determination ◽  
Traditional Methods ◽  
Vacuum Oven ◽  
Drying Characteristics ◽  
Blue Mussels ◽  
Drying Behaviour ◽  
Kinetics Of

In this study, characteristic drying behaviour and kinetics of blue mussel, which is dried with the traditional methods of cabinet-type, oven and vacuum oven, are studied. In cabinet-type drier there is an air flow in oven there is no air flow. In each method, Deff and Ea are calculated and the colour analysis are done. According to the results, mussels are dried between 270-120 min, 570-300 min and 390-210 min, for the cabinet-type dryer, oven and vacuum oven, respectively. In each method, Midilli & Kucuk model best fits experimental data with high coefficient of determination (R2) between 0.9995-0.9984, 0.9996-0.9993, and 0.9997-0.9993 for cabinet-type, oven and vacuum oven, respectively. Deff values were calculated between 1.89-4.94.10-9 m2/s, 0.89-1.63.10-9 m2/s and 1.17-2.28.10-9 m2/s for cabinet-type dryer, oven and vacuum oven methods, respectively. Also, Ea values were found as 46.90, 29.57 and 32.85 kJ/mol, for cabinet-type dryer, oven and vacuum oven methods, respectively. The colour change was slightly affected by the change in the temperature.

scholarly journals Thin layer mathematical modelling of white maize in a mobile solar-biomass hybrid dryer

2021 ◽  
Author(s):  
Joseph Oppong Akowuah ◽  
Ato Bart-Plange ◽  
Komla A. Dzisi
Keyword(s):  
Thin Layer ◽  
Type Equation ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Mean Square ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Drying Behaviour ◽  
Kinetics Of

Performance of a tractor mounted solar-biomass hybrid dryer which utilise combined energy of solar and biomass was investigated. Drying behaviour of maize grains in the dryer was also investigated using 10 thin-layer mathematical models. The models were compared based on coefficient of determination (R<sup>2</sup>) and root mean square error (RMSE) values between experimental and predicted moisture ratios. Moisture content (MC) of grains in the dryer reduced from 19 ± 0.86% to 13 ± 0.4% (w.b.) in 5 h, compared to grains dried in open-sun which reached same MC in 15 hours. This resulted in average drying rate of 1.2 %·h<sup>–1</sup> compared to 0.4 %·h<sup>–1</sup> for grains dried in the open-sun leading to net savings in drying time of 67%. Overall mean temperature, 41.93 ± 2.7 °C in the dryer was 15.3 °C higher than the ambient temperature. Midilli Kucuk model was best to describe the thin-layer drying kinetics of maize in the dryer. It showed a good fit between the predicted and experimental data. The effective moisture diffusivity of grains dried in the dryer ranged between 1.45 × 10<sup>–11</sup> m<sup>2</sup>·s<sup>–1</sup> – 3.10 × 10<sup>–11</sup> m<sup>2</sup>·s<sup>–1</sup>. An activation energy of 96.83 kJ·mol<sup>–1</sup> was determined based on the Arrhenius-type equation.

scholarly journals Solar Drying Kinetics of Cass Ava Slices in a Mixed Flow Dryer

2015 ◽  
Vol 18 (4) ◽  
pp. 102-107 ◽  
Author(s):  
Olawale Usman Dairo ◽  
Adewole Ayobami Aderinlewo ◽  
Olayemi Johnson Adeosun ◽  
Ibukun Adekola Ola ◽  
Tolulope Salaudeen
Keyword(s):  
Diffusion Mechanism ◽  
Coefficient Of Determination ◽  
Drying Time ◽  
Drying Characteristics ◽  
Solar Dryer ◽  
Thin Layer Drying ◽  
Chamber Temperature ◽  
Drying Models ◽  
Kinetics Of ◽  
Drying Curve

Abstract Drying characteristics of cassava slices was investigated in a mixed mode natural convection solar dryer to obtain a suitable mathematical model describing the drying. The average drying chamber temperature was between 34 ±2 °C and 50 ±1.8 °C, while 10 commonly used thin layer drying models were used for drying curve modelling. Coefficient of determination (R2) and root mean square error (RMSE) were used to determine the models performances. The drying curve of cassava slices showed a reduction of moisture content with increased drying time in the solar dryer, and the variation of moisture ratio exponentially decreased with increased drying time. The Midilli and Logarithmic models showed better fit to the experimental drying data of cassava slices. As compared with other models tested, there were no significant differences (p >0.05) in the R2 values obtained for the Midilli and Logarithmic models; hence, the Logarithmic model was preferable because of the lower RMSE. The diffusion mechanism could be used to describe the drying of cassava slices that was found to be in the falling rate period. A diffusion coefficient (Deff) of 1.22 × 10-8 m2 s-1 was obtained, which was within the established standard for food products.

scholarly journals Evaluation of Drying Kinetics and Activation Energy of Oyster Mushroom (Pleurotus ostreatus)

2021 ◽  
Vol 6 (1) ◽  
Author(s):  
A.S Ajala ◽  
A.D. Ogunsola ◽  
T.A. Akanbi
Keyword(s):  
Activation Energy ◽  
Pleurotus Ostreatus ◽  
Social Scientist ◽  
Drying Kinetics ◽  
Oyster Mushroom ◽  
Coefficient Of Determination ◽  
Mean Bias Error ◽  
Bias Error ◽  
Average Temperature ◽  
Thin Layer Drying

Oyster mushroom (Pleurotus ostreatus) is a fungus which easily deteriorates after harvest and hence, there is need to make it stable by reducing its moisture content to a lower level after harvest. In this study, fresh oyster mushrooms were dried using three modes of drying: sun at an average temperature of 32 oC, solar at an average temperature of 40 o C and tunnel dryer at 50 o C. Kinetics of moisture drying was modelled using Fick’s second law of diffusion which is generally applicable to thin-layer drying of agricultural products. Six models namely Henderson and Pabis, Logarithms, Newton, Page, Two Terms and Midilli Kucuk were employed for the drying kinetics. Nonlinear regression analysis was carried out using Statistical Package for Social Scientist (SPSS 16.0 version) to fit the experimental data. The reliability of the models was tested using some statistical criteria such as coefficient of determination (R2), reduced chi- square (χ2), Mean Bias Error (MBE) and Root Mean Square Error (RMSE). The model which had the best fit was chosen to represent the drying behaviour of oyster mushroom. The drying pattern was observed to be in the single falling rate period in the entire drying modes. The values of R2 ranged from 0. 0.933-0.988, χ2(2.4E-06-0.044), MBE (-7.6E-4-0.044) and RMSE (7.8E-4-0.201). Effective moisture diffusivity for samples dried in the sun, solar and tunnel were 1.19 E-11m2/s, 1.21 E-11m2/s and 1.59 E-11m2/s, respectively. Two Term model best described drying behavior of oyster mushroom during tunnel drying and the activation energy of the model was 64.9kJ/mol.

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