In this study a mathematical model was developed to describe the drying kinetics of apple samples in a hot air dryer The model takes into consideration material shrinkage and moisture- and temperature-dependent diffusion coefficients This model is capable of predicting the changes in moisture content and temperature with and without shrinkage inside the samples Krishna Murthy T P and Manohar B Microwave drying of mango ginger (Curcuma amadaroxb): prediction of drying kinetics by mathematical modeling and artificial neural network International Journal of Food Science and Technology47 1229-1236 (2012)

DRYING KINETICS OF BANANA ( Musa spp )

This paper reviews the dry-ing kinetics of banana with regards to pretreatments followed prior to drying mathematical models used for the descrip-tion drying behavior and the moisture transport mechanism during drying Effect of Pretreatments on Drying Kinetics of Banana Common pretreatments applied to fruits prior to drying operation

Mathematical Modeling of Thin-Layer Drying of Shrimp By H osain Darvishi Asie Farhang Eisa Hazbavi Islamic Azad University Abstract - In this study microwave drying behaviour of shrimp was investigated The drying study showed that the times taken for drying of shrimp from the initial moisture contents of 3 103%

Elephant foot yam was dried under different microwave power ranging from 180 W to 900 W and sample thickness (5-15 mm) to study their effect on microwave drying kinetics Drying time drying rate kinetic rate constant effective moisture diffusivity and rehydration ratio are various factors studied Increase in microwave power and decrease in sample thickness increased drying

Button mushroom slices were dried using freeze-drying (FD) and freeze-drying combined with microwave vacuum drying (FD + MVD) methods Drying parameters including drying temperatures (20 30 and 40 C) chamber pressures (70 100 and 130 Pa) and material layer thicknesses (single double and triple) during FD process and microwave power densities

Apr 01 2016Read Mathematical Fuzzy Logic and Artificial Neural Network Modeling Techniques to Predict Drying Kinetics of Onion Journal of Food Processing and Preservation on DeepDyve the largest online rental service for scholarly research with thousands of academic publications available at your fingertips

Mathematical modeling of drying characteristics of chilli

The Midilli model was found to be the best mathematical model which could use to satisfactorily predict the moisture ratio of chilli at different drying air temperatures in each type of dryers used Surface colour chromaticity parameter a* changed from 32 5 at 45℃ to 25 8 at 65℃ temperature in hot air dryer whereas it was changed from 29 3

Mathematical modeling of thin layer drying kinetics and moisture diffusivity study of elephant apple Abstract In the present work drying kinetics of elephant apple (Dillenia indica) was studied at four different drying temperatures i e 50 60 70 and 80oC using a

2 2 Mathematical modeling and drying kinetics To design a suitable dryer for the investigated leaves the anal-ysis of drying kinetics and its mathematical modeling is essen-tial [25] The drying data were tested against ten well-known thin-layer drying models with the equation parameters deter-mined using nonlinear regression analysis [28

mathematical model defining the drying process was obtained Results and discussion In order to determine the effect of MW power intensity and pulsing ratio on the drying of fig the results were analyzed in terms of the drying kinetics of fig Drying characteristics of fig fruit Moisture content of products as a function of drying time for

the drying kinetics of tempered lentil seeds by using new microwave– infrared dual thermal processing technique and providing a mathematical model for the process Further to investigate the effect of this developed process on the reduction in cooking time of lentil the particle density and bioyield force of processed seeds have been

Mar 15 2016The present study investigated the drying kinetics of taro slices precooked in different medium viz water (WC) steam (SC) and Lemon Solution (LC) and dried at different microwave power 360 540 and 720 W Drying curves of all precooked slices at all microwave powers showed falling rate period along with a very short accelerating period at the beginning of the drying

Mathematical Modeling of Thin-Layer Drying Behavior of Date Palm By Hosain Darvishi Eisa Hazbavi Islamic Azad University Tehran Iran Abstract - The effect of microwave drying technique on drying kinetics of date palm was investigated The results showed that the change of moisture ratio with drying time in the power

Elephant foot yam was dried under different microwave power ranging from 180 W to 900 W and sample thickness (5-15 mm) to study their effect on microwave drying kinetics Drying time drying rate kinetic rate constant effective moisture diffusivity and rehydration ratio are various factors studied Increase in microwave power and decrease in sample thickness increased drying

Drying Characteristics of Tomato Slices and Mathematical

oven at 105C during for 6-7 hours to identify the final dry mass of the sample 2 3 Mathematical Modeling of Drying Curves Two types of models are used to describe the drying kinetics and predict the reduced moisture content MR according to drying time: diffusion models and empirical models

The drying kinetics of olive oil mill wastes was analyzed based on experiments carried out by various researchers utilizing different drying systems A critical review of the literature was done and mathematical models of drying curves proposed by investigators were evaluated

A mathematical model of heat and mass transfer is developed for fluidized-bed drying with microwave heating The numerical results show that the temperature is uniformly distributed within a particle and that the pressure distribution in the particle has a significant effect on microwave fluidized-bed drying

Ginkgo biloba seeds were dried in microwave drier under different microwave powers (200 280 460 and 640 W) to determinate the drying kinetics and color changes during drying process Drying curves of all samples showed a long constant rate period and falling rate period along with a short heating period The effective moisture diffusivities were found to be 3 318

the drying kinetics will also be discussed Drying methodology Drying methods can be broadly classified into natural and artificial methods of drying The natural method of drying utilizes the solar energy to remove the moisture content in the food with a disadvantage of dependence on weather condition and poor operational performance [19]