MATHEMATICAL MODELING AND OTIMIZATION OF DRYING KINETIC OF QUINCE (CYDONIA OLONGA) FRUIT SLICES

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MOHAMADI M.; POURFALLAH M.; NAHARDANI Z.; MESHKANI M.

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Journal: Journal of Food Technology and Nutrition Year:2015 | Volume:12 | Issue:1 (45) Page(s): 49-58

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Information Journal Paper

Title

MATHEMATICAL MODELING AND OTIMIZATION OF DRYING KINETIC OF QUINCE (CYDONIA OLONGA) FRUIT SLICES

Author(s)

MOHAMADI M. | POURFALLAH M. | NAHARDANI Z. | MESHKANI M. | Issue Writer Certificate

Keywords

GARLIC EXTRACTQ2

MINIMUM INHIBITORY CONCENTRATION (MIC)Q2

READY TO COOK CHICKEN SENSORY EVALUATIONQ2

Abstract

Introduction: Drying is one of the oldest methods for preservation of agricultural products and it is aimed and tried to effectively increase the drying rate by heat and humidity transfer.Materials and Methods: In this study, drying process for quince fruit slices with 3, 5 and 7 mm thickness at 60–80°C to reach a maximum of diffusion effects (Deff) and decrease drying time using response surface methodology have been optimised.Results: The results showed that Midli model had minimum amounts of RMSE, MRPD and c2 and a maximum of R2. Optimization of drying process indicated that the application of 71°C for 7mm thickness had the most diffusion effect with least drying time. Conclusion: Hot air drying method removes the moisture from the fruit and generally is suitable for drying quince fruit.

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References

INVESTIGATION OF THIN-LAYER DRYING KINETICS OF ZUCCHINI WITH HOT-AIR CONVECTION PROCESS

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APA: Copy

MOHAMADI, M., POURFALLAH, M., NAHARDANI, Z., & MESHKANI, M.. (2015). MATHEMATICAL MODELING AND OTIMIZATION OF DRYING KINETIC OF QUINCE (CYDONIA OLONGA) FRUIT SLICES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 12(1 (45)), 49-58. SID. https://sid.ir/paper/143199/en

Vancouver: Copy

MOHAMADI M., POURFALLAH M., NAHARDANI Z., MESHKANI M.. MATHEMATICAL MODELING AND OTIMIZATION OF DRYING KINETIC OF QUINCE (CYDONIA OLONGA) FRUIT SLICES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2015;12(1 (45)):49-58. Available from: https://sid.ir/paper/143199/en

IEEE: Copy

M. MOHAMADI, M. POURFALLAH, Z. NAHARDANI, and M. MESHKANI, “MATHEMATICAL MODELING AND OTIMIZATION OF DRYING KINETIC OF QUINCE (CYDONIA OLONGA) FRUIT SLICES,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 12, no. 1 (45), pp. 49–58, 2015, [Online]. Available: https://sid.ir/paper/143199/en

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