Thin layer drying of macadamia nut Chayapat Phusampao 1* Prasan Pankeaw 1 Wanich Nilnont 2 and Serm Janjai 1 ABSTRACT This article presents the thin-layer drying of macadamia nuts which was conducted under controlled conditions of temperature and relative humidity by using a convective air dryer The macadamia nuts were dried for the temperature of 40 ๐C 50 ๐C and 60 ๐C the relative This paper presents a research done on the thin layer drying behaviour of parboiled breadfruit (treculia africana var inversa) seeds at 30% Moisture Content (w b ) and varying air temperatures of 55 65 and 75oC at air velocities of 0 6 1 0 and 1 5 m/s In order to select a suitable form of the drying curve 5 different thin layer semi theoretical drying models were fitted to experimental

Suitable model for thin

Suitable model for thin-layer drying of root vegetables and onion Krzysztof Grnicki 1 Agnieszka Kaleta 1 Aneta Choińska 1 More details Hide details 1: Institute of Mechanical Engineering Warsaw University of Life Sciences Poland CORRESPONDING AUTHOR Krzysztof Grnicki Institute of Mechanical Engineering Warsaw University of Life Sciences Nowoursynowska 164 02–787

Evaluation of a suitable thin layer model for drying of pumpkin under forced air convection Abstract The thin layer drying kinetics of pumpkin slices (Cucurbita moschata) were experimentally investigated in a convective hot air dryer In order to select the appropriate model for predicting the drying kinetics of pumpkin (Cucurbita moschata) twelve thin layer semi theoretical theoretical and

weighing thin layer drying system was used to investigate the thin layer drying behavior and desorption equilibrium moisture content of canola (Brassica napus L ) To this aim freshly harvested canola samples with moisture content of about 120 5% (d b ) were dried at

A mathematical modeling of thin-layer drying of jujubes in a convective dryer was established under controlled conditions of temperature and velocity The drying process took place both in the accelerating rate and falling rate period We observed that higher temperature reduced the drying time indicating higher drying rates of jujubes The experimental drying data of jujubes were used to fit

the coefficient of determination (R2) reduced chi-square Table 1 1 semi-theoretical models of thin layer drying Rafiee et al [3] studied thin layer drying properties of soyabean Experiments were conducted at inlet drying air temperatures of 30 40 50 60 and 70 C and at a fixed drying air velocity of 1 m/s The thin layer drying behavior of soybean was experimentally investigated and

THIN LAYER SOLAR DRYING OF SOME VEGETABLES

Drying time changed between 30 29 and 90 43 hours for different vegetables by the solar drying This drying time was between 48 59 and 121 81 hours for the natural sun drying Drying curves could be explained by determined thin layer drying models satisfactorily with very high determination coeffcients

Determination of suitable thin layer drying curve model for some vegetables and fruits Journal of Food Engineering 73 (1): 75-84 has been cited by the following article: Article Effect of Microwave Power and Sample Thickness on Microwave Drying Kinetics Elephant Foot Yam (Amorphophallus Paeoniifolius) Harish A 1 Vivek B S 1 Sushma R 1 Monisha J 1 Krishna Murthy T P 1 1 Department of

This is due to the thin‐layer characteristics thus making use of lumped parameter models suitable for thin‐layer drying It is imperative to note that the this concept can be applied to (1) a single material freely exposed to the drying air or one layer of the material and (2) a multilayer of different slice thicknesses provided the drying temperature and the relative humidity of the

thin layer in the drying chamber Moisture loss was intermittently measured by taking out the drying chamber and weighing on the digital balance with a precision of 0 01 g on time steps Drying continued until a moisture content of 11-13% db After each weighing the sample images were also taken by a

Determination of suitable thin layer drying curve model for some vegetables and fruits Journal of Food Engineering 73: 75 Drying of eggplant and selection of a suitable thin layer drying model Journal of Food Engineering 63(3): 349 – 359 Google Scholar | Crossref | ISI Fayemi P O (1999) Nigerian Vegetables 1st edn Nigeria: Heinemann Educational Books pp 2 – 8 Google Scholar

In this study the influence of air temperature on thin-layer drying of banana blossom was investigated Drying characteristics of the flowers were determined using heated ambient air at temperature from 40 C to 60 C The effects of air temperature and drying time were also determined Results indicated that drying of the blossoms took place in the falling rate period

The Page model and Thompson model were the most suitable model in the thin layer drying experiment with short grain rice under the conditions of drying temperature of 35~55℃ and relative humidity of 30~60% (Keum and Park 1997) The Page model Thompson model simplified diffusion model and Lewis model were compared in the thin layer drying experiment with green rice under three levels of

(such as convection drying vacuum drying freeze drying and fluidized bed drying) thin layer hot air convection drying has proven to be a simple and cost-effective method [10] However to develop an efficient drying system for a particular product the determination of suitable drying models for raw materials is required Accurate

Mathematical modeling of debittered apricot (Prunus

during thin-layer drying Qing-An Zhang Yun Song Xi Wang Wu-Qi Zhao and Xue-Hui Fan School of Food Engineering and Nutrition Sciences Shaanxi Normal University Xi'an 710062 Shaanxi Province PR China ABSTRACT In this paper the effect of drying temperature was investigated on the drying kinetics of the debittered and skin-removed apricot kernels and the thin-layer drying model was also

J Food Eng 39: 337–344 Karimi F (2010) Applications of superheated steam for the drying of food products Int Agrophysics 24: 195-204Meisami-asl E Rafiee S Keyhani A Tabatabaeefar A (2010) Determination of suitable thin layer drying curve model for apple slices (variety-Golab) Plant Omics J 3(3):103-108Midilli A Kucuk H Yapar Z (2002) A new model for single layer drying Dry Technol

Drying particularly solar drying is especially suitable for developing countries which have problems with power supply [11] Solar drying offers a highly effective and practical means of preserving fruits and vegetables reducing postharvest losses and also reducing shortages in their supply The most common methods of drying of agricultural materials are by direct sunlight the use of solar

Drying particularly solar drying is especially suitable for developing countries which have problems with power supply [11] Solar drying offers a highly effective and practical means of preserving fruits and vegetables reducing postharvest losses and also reducing shortages in their supply The most common methods of drying of agricultural materials are by direct sunlight the use of solar

01 03 2006This study presents a mathematical modeling of thin layer drying of potato apple and pumpkin slices in a convective cyclone dryer In order to estimate and select the appropriate drying curve equation 13 different models which are semi-theoretical and/or empirical were applied to the experimental data and compared according to their coefficients of determination (r χ 2) which were

This paper presents the thin layer drying behavior of apricot (cv NASIRY) at the air temperatures of 40 50 60 70C and air velocity of 1 and 2 m/s In order to select a suitable form of the drying curve 12 different thin layer drying models were fitted to experimental data Fick's

The aim of this study was to carry out an experimental investigation on drying fresh Kapenta (Stolothrissa tanganicae) in a Greenhouse Solar Dryer and to evaluate a suitable thin-layer drying model for fresh Kapenta The nutritional constituents and quality of dried Kapenta produced from a Greenhouse Solar Dryer and that dried in the open sun were also analysed The Greenhouse Solar Dryer

Khazaei J and Daneshmandi S (2007) Modeling of Thin-Layer Drying Kinetics of Sesame Seeds: Mathematical and Neural Networking Modeling International Agrophysics 21 335-348 33 Akpinar E K (2006) Determination of Suitable Thin-Layer Drying Curve Model for Some Vegetables and Fruits Journal of Food Engineering 73 75-84

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 It was observed that whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning Mathematical models

drying behaviour of raw cucumber (b) to evaluate a suitable thin-layer drying model and (c) to calculate activation energy of the total weight to solid weight ratio of sliced cucumbers 2 Materials and Methods 2 1 Materials Raw cucumbers used for the drying experiments were purchased from local market Isfahan Iran Prior to drying

Determination of suitable thin-layer drying models for brewer's yeast (Saccharomyces cerevisiae) Autores: Masoud Haerinejad Rolando Mendieta Apolinar Picado Localizacin: Nexo Revista Cientfica ISSN-e 1995-9516 Vol 28 N 2 2015 (Ejemplar dedicado a: Nexo Revista Cientfica) pgs 58-66 Idioma: ingls Ttulos paralelos:

Thin layer drying normally forms the basis of understanding the drying characteristics of food materials since every material is unique (Sobukola and Dairo 2007) Thin layer drying have been used to estimate drying times of several products and to generalize drying curves The mathematical modeling and computer simulation of food drying makes it possible to gain insight into the comparative

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 laboratory scale tray drier A 4 mm thick uniform layer of the fruit pulp was dried at the above mentioned temperatures and the