Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
This paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experiments were conducted at three air temperatures, 50, 60, and 70°C, three air velocities, 0.5, 1.0, an...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2011-10-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201105-0009_modelling-the-carrot-thin-layer-drying-in-a-semi-industrial-continuous-band-dryer.php |
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| author | Mortaza Aghbashlo Mohammad Hossien Kianmehr Akbar Arabhosseini Tayyeb Nazghelichi |
| author_facet | Mortaza Aghbashlo Mohammad Hossien Kianmehr Akbar Arabhosseini Tayyeb Nazghelichi |
| author_sort | Mortaza Aghbashlo |
| collection | DOAJ |
| description | This paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experiments were conducted at three air temperatures, 50, 60, and 70°C, three air velocities, 0.5, 1.0, and 1.5 m/s, and three chain linear velocities, 2.38 × 10-4, 2.78 × 10-4, and 3.33 × 10-4 m/s with three replications for each treatment. The Lewis, Henderson & Pabis, and Page models were fitted to the experimental data of the moisture ratio against the sample position using non-linear regression analysis by MATLAB computer program. The models were compared based on their coefficients of determination (R2), root mean square errors (RMSE), and reduced chi-squares (χ2) between the experimental and predicted moisture ratios. Consequently, the Page model was selected as the best mathematical model for describing the drying kinetics of the carrot slices. The correlations of the Page model constants k and m with the variables T, Ua and Uc were determined. The effective moisture diffusivity varied from 3.21 × 10-7 to 8.98 × 10-7 m2/s. The energy of activation varied from 23.02 kJ/mol to 28.1 kJ/mol using Arrhenius type equation. |
| first_indexed | 2024-04-10T08:35:14Z |
| format | Article |
| id | doaj.art-c74c5c36a78e461b913abac2b137c7d2 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:14Z |
| publishDate | 2011-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-c74c5c36a78e461b913abac2b137c7d22023-02-23T03:27:40ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172011-10-0129552853810.17221/158/2010-CJFScjf-201105-0009Modelling the carrot thin-layer drying in a semi-industrial continuous band dryerMortaza Aghbashlo0Mohammad Hossien Kianmehr1Akbar Arabhosseini2Tayyeb Nazghelichi3Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, IranDepartment of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, IranDepartment of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, IranDepartment of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, IranThis paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experiments were conducted at three air temperatures, 50, 60, and 70°C, three air velocities, 0.5, 1.0, and 1.5 m/s, and three chain linear velocities, 2.38 × 10-4, 2.78 × 10-4, and 3.33 × 10-4 m/s with three replications for each treatment. The Lewis, Henderson & Pabis, and Page models were fitted to the experimental data of the moisture ratio against the sample position using non-linear regression analysis by MATLAB computer program. The models were compared based on their coefficients of determination (R2), root mean square errors (RMSE), and reduced chi-squares (χ2) between the experimental and predicted moisture ratios. Consequently, the Page model was selected as the best mathematical model for describing the drying kinetics of the carrot slices. The correlations of the Page model constants k and m with the variables T, Ua and Uc were determined. The effective moisture diffusivity varied from 3.21 × 10-7 to 8.98 × 10-7 m2/s. The energy of activation varied from 23.02 kJ/mol to 28.1 kJ/mol using Arrhenius type equation.https://cjfs.agriculturejournals.cz/artkey/cjf-201105-0009_modelling-the-carrot-thin-layer-drying-in-a-semi-industrial-continuous-band-dryer.phpcarrotthin-layer dryingmathematical modellingsemi-industrial-continuous band dryereffective moisture diffusivity |
| spellingShingle | Mortaza Aghbashlo Mohammad Hossien Kianmehr Akbar Arabhosseini Tayyeb Nazghelichi Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer Czech Journal of Food Sciences carrot thin-layer drying mathematical modelling semi-industrial-continuous band dryer effective moisture diffusivity |
| title | Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer |
| title_full | Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer |
| title_fullStr | Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer |
| title_full_unstemmed | Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer |
| title_short | Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer |
| title_sort | modelling the carrot thin layer drying in a semi industrial continuous band dryer |
| topic | carrot thin-layer drying mathematical modelling semi-industrial-continuous band dryer effective moisture diffusivity |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201105-0009_modelling-the-carrot-thin-layer-drying-in-a-semi-industrial-continuous-band-dryer.php |
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