Table 3 - uploaded by Vladimir Mijakovski
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In this paper, drying kinetics of quince slices as a function of drying conditions was investigated. The experimental data set of thin layer drying kinetics at five drying air temperatures 30, 40, 50, 60 and 70 o C, and three drying air velocities 1, 1.5 and 2 m s-1 were obtained on the experimental setup, designed to imitate an industrial convecti...
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In this paper the thin-layer drying of quince slices as a function of drying conditions were examined. The experimental data set of thin-layer drying kinetics of quince at five drying air temperatures 30, 40, 50, 60 and 70 o C, and three drying air velocities 1, 1.5 and 2 m s-1 were obtained on the experimental setup, designed to imitate an industr...
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... Out of these reasons came the idea to apply relatively fast and simple way to determine equilibrium moisture content in food materials, based on the data of change in mean material temperature obtained from the experiments in convective drying kinetics. The experiments were conducted on a convective laboratory dryer (Pavkov, 2012) with representative samples of pear and quince, in a wide range of drying air temperature changes (30, 40, 50, 60 and 70 ˚С) and drying air velocity changes (1, 1.5 and 2 m/s) (Mitrevski et al., 2015b). In this way, time consuming and inaccurate measurements for determination of equilibrium moisture content obtained by the static gravimetric method for the same fruit samples, at temperatures of 15, 30, 45 and 60 ˚С and in range of water activity a w = 0.112÷0.920, ...
... The experiments were conducted on a laboratory convective dryer with representative samples of pear and quince (Mitrevski et al., 2015b), in a wide range of drying air temperature changes (30, 40, 50, 60 and 70˚С) and drying air velocity changes (1, 1.5 and 2 m/s). ...
In this study, thin-layer drying of pear slices as a function of drying conditions was examined. The experimental data sets of thin-layer drying kinetics at five drying air temperatures (30, 40, 50, 60 and 70 °C) and three drying air velocities (1, 1.5 and 2 m s-1) were obtained from an experimental setup designed to emulate industrial convective dryer conditions. Five well-known thin-layer drying models from scientific literature were used to approximate the experimental data in terms of moisture ratio. The best model was evaluated numerically.
For each model and data set, the statistical performance index (φ) and chi-squared (χ2) value were calculated and models were ranked afterwards.
The performed statistical analysis showed that the model of Midilli gave the best statistical results. Since the effect of drying air temperature and drying air velocity on the empirical parameters was not included in the basic Midilli model, a generalized form of this model was developed. With this model, the drying kinetic data of pear slices can be approximated with high accuracy. The effective moisture diffusivity was determined by using Fick’s second law. The obtained values of the effective moisture diffusivity (Deff) during drying ranged
between 6.49×10-9 and 3.29×10-8 m2 s-1, while the values of ctivation energy (E0) varied between 28.15 and 30.51 kJ mol-1.
A mathematical modelling of the drying process of food materials is important for scientific and engineering calculations. Thin-layer drying models are important tools in mathematical modeling of drying curves and estimate drying time. These models have wide application due to their ease of use and requirement of less data unlike in complex mathematical models. In this paper, the drying kinetics of two fruits (namely, pear and quince) were studied. The experimental data set of thin-layer drying kinetics at five drying air temperatures 30, 40, 50, 60 and 70 oC, and three drying air velocities 1, 1.5 and 2 ms-1 were obtained on the experimental setup, designed to imitate industrial convective dryer. For approximation the experimental data in terms of moisture ratio the new thin-layer model was developed. The performed statistical analysis shows that this model has the best statistical performance than well-known thin-layer drying models from scientific literature.
