文章基本信息

标题：Mathematical Modeling of Moisture Content of Apple Slices (Var. Golab) During Drying
本地全文：下载
作者：Elham Meisami-asl ; Shahin Rafiee ; Alireza Keyhani 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2009
卷号：8
期号：6
页码：804-809
DOI：10.3923/pjn.2009.804.809
出版社：Asian Network for Scientific Information
摘要：Drying is one of the primary methods of food preservation. Determining coefficients used in drying models is essential to predict the drying behavior. The present study was conducted to compute drying characteristics of apple slices. Thin layer drying kinetics of apple slices (variety-Golab) was experimentally investigated in a convective dryer and the mathematical model ing was performed by using thin layer drying models in the literature. Drying characteristics of apple slices were determined using heated ambient air at temperatures between 40 and 80^oC, velocities at 0.5 m/s and thickness of thin layer 2, 4, 6 mm. Beside the effects of drying air temperature, effects of slice thickness on the drying characteristics, drying time and quality of dried product were also determined. Drying curves obtained from the experimental data were fitted to twelve different thin layer drying models. All the models were compared according to three statistical parameters, i.e. Root Mean Square Error (RMSE), chi-square (X²) and modeling efficiency (EF). The results showed that increasing drying air temperature resulted to shorter drying times. Midilli model had the highest value of EF (0.999611), the lowest values of 0.031806 and 0.001088 for RMSE and X² respectively. The Midilli model was found to be the best model for describing the drying curves of apples. The effects of drying air temperature and thickness on the drying constant and coefficient were also shown.