mathematical modelling of thin-layer drying of carrot

Mathematical Modelling of Blanch

2020-5-28processes Article Mathematical Modelling of Blanch-Assisted Drying of Pomegranate (Punica granatum) Arils in a Hot-Air Drier Adegoke Olusesan Adetoro 1 Alemayehu Ambaw Tsige 1 Umezuruike Linus Opara 1 and Olaniyi Amos Fawole 1 2 * 1 Department of Horticultural Science Postharvest Technology Research Laboratory South African Research Chair in Postharvest Technology

Research Journal of Recent Sciences : Microwave

A new mathematical model for thin layer drying of fruits InternationalJournal of Food Science and Technology 45 1956-1962 (2010) Karimi F Rafiee S Taheri-Garavand A and Karimi M Optimization of an air drying process for Artemisia absinthiun leaves using response surface and artificial neural network models Journal of Taiwan Institute

Mathematical modelling of thin layer drying kinetics

2014-9-15Free Online Library: Mathematical modelling of thin layer drying kinetics of onion slices hot-air convection infrared radiation and combined infrared-convection drying (Report) by Advances in Environmental Biology Environmental issues Chemical kinetics Models Chemical reaction Rate of Convection (Fluid dynamics) Drying Heat Infrared radiation Usage Mathematical models Onions

Drying Behavior and Mathematical Modelling of

2020-4-1Keywords: Fluidized bed drying moisture diffusivity proximate analysis mathematical modelling water activity Bottle gourd is a wonder vegetable It is used all over the world as a vegetable in food preparation because of its unique flavor Growth in popularity of convenient foods in many countries has stimulated increasing demand for high quality dehydrated bottle gourd products like

Thermal Science

The thin layer drying charac-teristics were analyzed using twelve mathematical models available in open litera-ture The results showed that the pick-up efficiency of the dryer was varied in the range between 14 and 43% with an average air collector thermal efficiency of 44% during the experimentation The drying characteristics of carrot

Mathematical and Kinetic Modelling for Convective

The kinetic modelling of thin layer drying is performed with various agricultural products such as seeds grains fruits and some plant species with economic importance Sweet Potato ( Ipomoea batatas L ) is a widely consumed and its industrialization is on the increase The thin layer drying kinetics of sweet potato were experimentally investigated in a convective hot air dryer

Mathematical Modeling on Combined Mid

Abstract To investigate the drying models and characteristics of Combined Mid-Infrared and Hot Air (CMIHA) drying BEEF MEAT (BM) a laboratory scale CMIHA dryer was applied to the treatment of BM samples in a temperature range from 40-70C with air velocity of 1m/s and mid-infrared of 2 8-3 1 m

Using of Semi

2013-6-29Mathematical Modeling of Mass Transfer in Thin Layer Drying of Carrot Slice By Isa Hazbavi Seyed Hashem Samadi Hamid Islamic Azad University Iran Abstract - Drying behavior of carrot slices were studied at 200 300 400 and 500 W for constant sample thickness (5mm) in a microwave dryer

(18)3

2019-1-2March 2013 Mathematical modeling of thin layer solar drying of tomato slices Vol 15 No 1 147 several solar drying methods (Sacilik et al 2006) Solar dryers can cost effectively because relatively unskilled village artisans can construct operate and maintain the

Mathematical modelling of infrared

Despite numerous studies on mathematical modelling of drying no theoretical model was found that is practical and can unify the calculations and the observed progress has largely limited to experimental ones (Erbay Icier 2010) Thin‐layer drying equations

Modeling the Thin‐Layer Drying of Fruits and

This dominant mechanism which results in the falling drying rate period is further exemplified in studies of the thin‐layer drying of mango (Akoy 2014) pumpkin (C moschata ) (Hashim and others 2014) starfruit (Dash and others 2013) carrot (Aghbashlo and others 2009) kastamonu garlic (Sacilik and Unal 2005) and beetroot (Kaur and Singh

Modelling of unsteady spatially distributed drying

Modelling of unsteady moisture diffusion in relation of product temperature become complex due to complexity involve in solving complex numerical equations In this study a simplified methodology (determination of drying parameters: lag factor and drying constant) used to model change in food quality with its temperature in an industrial dryer using potato slices (6mm thick 60C)

Moisture Content Modeling of Sliced Kiwifruit (cv

Drying behavior of kiwifruit slice was studied at 40 50 60 70 and 80 o C and at a constant air velocity of 1 5 m/s for constant sample thickness of 4 mm in a thin layer dryer Sample weight temperature and drying air velocity were measured during drying and drying curves were obtained for

Thin Layer Drying Kinetics and Modelling of Okra

– 240 h 192 -216 h and 12 – 19 h under open sun solar and hot air drying respectively Irrespective of the drying method all the samples dried in the falling rate period with no constant rate period Four thin-layer semi-empirical mathematical drying models (Newton

Theoretical and experimental drying of a cylindrical

ABSTRACT Drying of a cylindrical sample in a fluidized bed dryer containing inert particles was studied For this purpose a pilot-scaled fluidized bed dryer was constructed in which two different heat sources hot air and infrared radiation were applied and pieces of carrot were chosen as test samples

MATHEMATICAL MODEL OF CARROT SLICES DRYING

2011-5-92 The offered mathematical model can be used for modeling the drying process of thin carrot slices in a thick layer with the drying agent velocity v where there are differences between the air and matter temperatures For a thin layer we can use the first equation with changing drying

Effect of air velocity on kinetics of thin layer carrot

Carrot pomace is a by-product obtained during carrot juice processing Thin layer carrot pomace drying was performed in a laboratory scale hot air forced convective dryer The drying experiments were carried out at the air velocity of 0 5 0 7 and 1 0 m/s at air temperatures from 60 to 75 C

Mathematical modelling of thin layer drying kinetics

2014-9-15Free Online Library: Mathematical modelling of thin layer drying kinetics of onion slices hot-air convection infrared radiation and combined infrared-convection drying (Report) by Advances in Environmental Biology Environmental issues Chemical kinetics Models Chemical reaction Rate of Convection (Fluid dynamics) Drying Heat Infrared radiation Usage Mathematical models Onions

Mathematical modeling of microwave dried celery

2020-6-26Thin layer drying is the process of drying in one layer of sample particles or leaves Many mathematical models are used in order to describe the thin layer drying process Mathematical modeling of thin layer drying is important for performance improvements of drying systems (Kardum et al 2011)

Mathematical Modelling and Optimisation of Low

Rice when harvested normally has a high moisture content of 20–25% which requires immediate drying reducing its mass loss and preventing it to spoil This situation is more crucial with the areas under humid tropical conditions where moisture and temperature mainly play an important role in deteriorating the quality of rough rice Keeping the importance of quality attributes of rough rice

MATHEMATICAL MODEL OF CARROT SLICES DRYING

2011-5-92 The offered mathematical model can be used for modeling the drying process of thin carrot slices in a thick layer with the drying agent velocity v where there are differences between the air and matter temperatures For a thin layer we can use the first equation with changing drying

Mathematical Modeling on Combined Mid

Abstract To investigate the drying models and characteristics of Combined Mid-Infrared and Hot Air (CMIHA) drying BEEF MEAT (BM) a laboratory scale CMIHA dryer was applied to the treatment of BM samples in a temperature range from 40-70C with air velocity of 1m/s and mid-infrared of 2 8-3 1 m

EXPERIMENTAL AND THEORETICAL INVESTIGATION OF

2012-5-16The mathematical model for thick layer of carrot chips drying process is proposed at [8] Using the experimental data the carrot chips drying rate expression has been obtained depending on the drying time with a constant drying temperature The aim of the present research was to investigate thin carrot slices drying using small heated air

Evaluation of the Dehydration Characteristics of

Various drying kinetic data curves are plotted from the drying data and the thin layer model that best fits the drying data was determined Observations indicated that the ginger root slices dried to a moisture content of 0 1g H 2 O/g solid on a dry basis in about 210 minutes The regression analysis results showed that the Haghi and

Mathematical Modeling on Combined Mid

Abstract To investigate the drying models and characteristics of Combined Mid-Infrared and Hot Air (CMIHA) drying BEEF MEAT (BM) a laboratory scale CMIHA dryer was applied to the treatment of BM samples in a temperature range from 40-70C with air velocity of 1m/s and mid-infrared of 2 8-3 1 m

Characteristics of thin

The drying experiments were carried out at 83 104 125 146 167 and 188 W It is observed that drying characteristics rehydration and colour of bean slices were greatly influenced by infrared power The drying data were fitted with five thin-layer drying models available in the literature