dehydration characteristics and mathematical modelling of

MATHEMATICAL MODELLING OF THIN‐LAYER DRYING

In this study drying characteristics of kiwifruits were studied in a convectional hot‐air dryer The objectives of the present study were to determine experimentally the thin‐layer drying characteristics and rehydration capacity of samples and to fit the experimental data to 12 mathematical models available from the literature

Dehydration behaviour mathematical modelling energy

This paper aims at presenting a comprehensive perusal on hot air and microwave drying of medicinal herbs through investigating the dehydration behaviour mathematical modelling energy characteristics and essential oil yield of peppermint leaves drying For our study the leaves were dried using microwave at power levels of 200 400 600 and 800 W and hot air at temperatures of 50 60

Mathematical modelling of microwave assisted

Drying kinetics modeling and effective moisture diffusivity (Deff) of osmotically dehydrated yellow sweet pepper (Capsicum annum L ) during microwave assisted convective drying at power levels of 70 140 210 and 280W air temperature of 35 45 and 60 C and constant air velocity of 1 5m/s were investigated Among the 11 proposed models Page model gave a better fit for all drying conditions

Mathematical modelling of the osmotic dehydration of

MATHEMATICAL MODELLING OF THE OSMOTIC DEHYDRATION OF CHERRY TOMATO The physico-chemical characteristics of the cherry tomatoes used in the experiments are shown on Table 1 The total solids content the aciditty and the soluble solids content were similar to the values obtained by Gould [4] for tomato but the NaCl content was higher and the reducing sugars content was lower

o d ng o f F o ech Journal of Food Saini et al l n a n o

Thin Layer Drying Characteristics of Sweet Potato Starch Based Films and Mathematical Modelling Cozy Saini Sukhcharn Singh and D C Saxena* Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India Journal of Food o J Processing Technology u r n a l o f F o o d P r o c

Dehydration characteristics and mathematical modelling of

01/02/2016In this study the effect of drying temperature on drying behaviour and mass transfer parameters of lemon slices was investigated The drying experiments were conducted in a laboratory air ventilated oven dryer at temperatures of 50 60 and 75 C It was observed that the drying temperature affected the drying time and drying rate significantly Drying rate curves revealed that the process at

Mathematical Modelling on Thin Layer Microwave Drying

Mathematical Modelling on Thin Layer Microwave Drying of Apple Pomace With and Without Hot Air Pre-drying - Free download as PDF File ( pdf) Text File ( txt) or read online for free Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Mathematical modelling of thin layer hot air drying of

Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forced convective dryer The drying experiments were carried out at 60 65 70 75 C and at an air velocity of 0 7 m/s Mathematical models were tested to fit drying data of carrot pomace The whole drying process of carrot pomace took place in a falling rate period except a very short accelerating

Mathematical Modelling of Thin Layer Mangoes (Mangifera

Mathematical Modelling of Thin Layer Mangoes (Mangifera indica L ) osmotic dehydration with glucose syrups on air drying kinetics of mango during the falling rate period An exponential correlation which allowed determining mango diffusivity as a function of thickness and drying temperature are developed in case of batch process drying (Jaya and Das 2003) Tour and Kibangu-Nkembo (2004

Mathematical modelling of hot air drying of sweet potato

Erkan Dikmen Mahir Ayaz Tuğba Kovacı Arzu Şencan Şahin Mathematical modelling of drying characteristics of medical plants in a vacuum heat pump dryer International Journal of Ambient Energy 10 1080/01430750 2017 1423383 40 6 (616-623) (2018)

Osmotic dehydration of aloe vera cubes and selection of

Mathematical modelling Mathematical modelling is essential to predict and simulate the drying behavior It is also an important tool in dryer's design contributing to a better understanding of the drying mechanism The experimental drying data was graphically analyzed in terms of reduction in moisture content and moisture

Dehydration Characteristics of Whole Lemons in a

Dehydration Characteristics of Whole Lemons in a Convective Hot Air Dryer Mathematical modelling of drying kinetics Determination of effective moisture diffusion (D Five semi-theoretical models widely used in the literature (Table 1) were selected to describe the drying behaviour of the samples In these models MR represents the moisture ratio which is defined as follows [22]: e oe MM MR

Effect of Ethyl Oleate Pretreatment on Drying of Ginger

Drying Kinetics and Rehydration Characteristics of Convective Hot-Air Dried White Button Mushroom Slices Effect of Ethyl Oleate Pretreatment on Drying of Ginger: Characteristics and Mathematical Modelling Journal of Chemistry Oct 2013 A Waheed Deshmukh Mahesh N Varma Chang Kyoo Yoo Kailas L Wasewar A Waheed Deshmukh Mahesh N Varma

Effect of Ethyl Oleate Pretreatment on Drying of Ginger

Drying Kinetics and Rehydration Characteristics of Convective Hot-Air Dried White Button Mushroom Slices Effect of Ethyl Oleate Pretreatment on Drying of Ginger: Characteristics and Mathematical Modelling Journal of Chemistry Oct 2013 A Waheed Deshmukh Mahesh N Varma Chang Kyoo Yoo Kailas L Wasewar A Waheed Deshmukh Mahesh N Varma

Modelling the dehydration kinetics of four onion varieties

The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 C to 70 C The R2 (dispersion test) and the χ2 (fit test) between the experimental data and the values predicted by the models show that whatever the temperature and the variety the Verma et al model is the one that best fits the oven drying kinetics

Kinetic Models for Drying Techniques—Food Materials

Mathematical modeling of dehydration process is an inevitable part of design development and optimization of a dryer [8] It mainly involves elaborative study of drying kinetics which describes the mechanisms and the influence that certain process variables exert on moisture transfer [9] In other words it can be used to study the drying variables evaluate the drying kinetics and to

Mathematical Modelling and Simulation of the Mass and Heat

Mathematical Modelling and Simulation of the Mass and Heat Transfer of Batch Convective Air Drying of Tropical Fruits T J Afolabi Department of Chemical Engineering Separation Process/Unit Operation Laboratory Ladoke Akintola University of Technology P M B 4000 Ogbomoso Nigeria Tel: +2348036669764 E-mail: tinuadeafolabiyahoo S E Agarry (Corresponding author)

Assessment of Dehydration as a Commercial

Using a commercially available dehydration unit this study aimed to valorize various food waste streams from different sources in the Rochester New York area Dehydration of the food waste collected for the study helped reduce the weight of the feedstock by 70–90% as the incoming waste streams were relatively wet The output was materially characterized against end uses such as cattle

Mathematical Modelling of Thin Layer Drying of Salak

A mathematical model was determined to describe the moisture reduction process during isothermal drying Theoretical model of Fick's second law six semi-theoretical models and one empirical model that commonly employed in food dehydration were evaluated Results showed that the Midilli-Kucuk equation gave the best prediction to the drying kinetics evidenced by coefficient of determination R

Dehydration Characteristics of Sweet Cherries (Prunus

Dehydration Characteristics of Sweet Cherries (Prunus avium L ) Effect of drying conditions on Allahidyen (Salihli) sweet cherries (Prunus avium L ) cultivated in Turkey was studied with the following treatments: dipping in 2 percent Na 2 S 2 O 5 for 7 minute or in 0 5 per cent K 2 CO 3 for one minute at 90C before drying The pretreatment were compared with untreated samples

Mathematical modelling of mass transfer during osmotic

Keywords: Mathematical modelling osmotic dehydration seedless guava solid gain water loss Introduction Guava Psidium guajava L is originated in the Caribbean and common in Malaysia which has great amount of vitamins C (3 of an orange vitamin C content) A and B Guava fruit as other tropical fruits is highly perishable which needs preservation methods to increase its shelf-life

Mathematical Modelling and Simulation of the Mass and Heat

Mathematical Modelling and Simulation of the Mass and Heat Transfer of Batch Convective Air Drying of Tropical Fruits T J Afolabi Department of Chemical Engineering Separation Process/Unit Operation Laboratory Ladoke Akintola University of Technology P M B 4000 Ogbomoso Nigeria Tel: +2348036669764 E-mail: tinuadeafolabiyahoo S E Agarry (Corresponding author)

Mathematical modelling of thin layer hot air drying of

Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forced convective dryer The drying experiments were carried out at 60 65 70 75 C and at an air velocity of 0 7 m/s Mathematical models were tested to fit drying data of carrot pomace The whole drying process of carrot pomace took place in a falling rate period except a very short accelerating

Dehydration characteristics and mathematical modelling of

In this study the effect of drying temperature on drying behaviour and mass transfer parameters of lemon slices was investigated The drying experiments were conducted in a laboratory air ventilated oven dryer at temperatures of 50 60 and 75 C It

Drying characteristics and mathematical modelling of

Drying characteristics and mathematical modelling of the drying kinetics of oyster mushroom (Pleurotus ostreatus) Autor: Satimehin A Oluwamukomi M Enujiugha V N Bello M Fecha difusin: 2018-09-07 : Resumen: [EN] 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