EVALUATION OF HOT AIR DRYING KINETIC OF QUINCE FRUIT (CYDONIA OBLONGA) SLICES

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MOHAMADI M.; POURFALLAH Z.; MASKOOKI A.; NAHARDANI M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:1 (11) Page(s): 55-64

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Title

EVALUATION OF HOT AIR DRYING KINETIC OF QUINCE FRUIT (CYDONIA OBLONGA) SLICES

Author(s)

MOHAMADI M. | POURFALLAH Z. | MASKOOKI A. | NAHARDANI M. | Issue Writer Certificate

Keywords

DRYING KINETICQ1

QUINCEQ2

DIFFUSIVITY COEFFICIENTQ2

MATHEMATIC MODELINGQ2

Abstract

DRYING KINETIC of QUINCE (Cydonia oblonga) fruit slices with the thickness 3, 5 and 7mm were dried at three temperature 60, 70 and 80oC using convection hot air dryer studied. For evaluating DRYING KINETIC of QUINCE fruit slabs used from effective DIFFUSIVITY COEFFICIENT (Deff) parameter. Deff changed in 2.77×10-8 – 8.12×10-8 m2/s that amount of Deff in various thickness had difference significant (P<0.01). For mathematical modeling used from among 10 different models with which these models were compared, the coefficient of determination (R2), Mean relative percent deviation (MRPD), Root mean squares error (RMSE) and reduced chi-square (c2) parameters and finally the chosen model, with the best compatibility from drying process was midlli model.

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APA: Copy

MOHAMADI, M., POURFALLAH, Z., MASKOOKI, A., & NAHARDANI, M.. (2012). EVALUATION OF HOT AIR DRYING KINETIC OF QUINCE FRUIT (CYDONIA OBLONGA) SLICES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(1 (11)), 55-64. SID. https://sid.ir/paper/176456/en

Vancouver: Copy

MOHAMADI M., POURFALLAH Z., MASKOOKI A., NAHARDANI M.. EVALUATION OF HOT AIR DRYING KINETIC OF QUINCE FRUIT (CYDONIA OBLONGA) SLICES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(1 (11)):55-64. Available from: https://sid.ir/paper/176456/en

IEEE: Copy

M. MOHAMADI, Z. POURFALLAH, A. MASKOOKI, and M. NAHARDANI, “EVALUATION OF HOT AIR DRYING KINETIC OF QUINCE FRUIT (CYDONIA OBLONGA) SLICES,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 1 (11), pp. 55–64, 2012, [Online]. Available: https://sid.ir/paper/176456/en

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