MATHEMATICAL MODELING OF THIN LAYER DRYING KINETICS OF BELL PEPPER

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SHAEBANI B.; TAVAKOLIPOUR H.

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:4 | Issue:4 (14) Page(s): 33-42

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Title

MATHEMATICAL MODELING OF THIN LAYER DRYING KINETICS OF BELL PEPPER

Author(s)

SHAEBANI B. | TAVAKOLIPOUR H. | Issue Writer Certificate

Keywords

MATHEMATICAL MODELING OF THIN LAYERQ3

BELL PEPPER DRYINGQ3

DIFFUSION COEFFICIENTQ2

ACTIVATION ENERGYQ3

SHRINKAGEQ2

Abstract

In this research, drying of green bell peppers by hot air dryer at temperatures, 60, 70 and 80oc kinetic drying parameters were investigated. The results showed that the temperature 80oc has highest rate of drying and lowest time. Also increasing the temperature caused increasing the SHRINKAGE and most SHRINKAGEs were observed in 80 centigrade .rehydration rate decrease when temperature increase and the highest rehydration rate observed in 60 centigrade due to the decreasing of destroying capillary tube. the result showed that increasing temperature increasing moisture dispersion and ACTIVATION ENERGY value was 34.577 kj/mol. Modeling based on 11 standard mathematical models was fitted to the experimental data. And criteria for evaluating models Determination of Coefficient (R3), Root Mean Square Error (RMSE), Chi-square (X2), and Mean Bias Error (MBE) were analyzed. Survey results showed that the Approximation of diffusion Model for the drying at temperature of 60 and 80 and Verma. et al model at temperature of 70 stages of drying peppers make a better assessment. So this model to predict changes in humidity and high quality product with hot air dryer for drying green bell peppers was diagnosed.

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APA: Copy

SHAEBANI, B., & TAVAKOLIPOUR, H.. (2013). MATHEMATICAL MODELING OF THIN LAYER DRYING KINETICS OF BELL PEPPER. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(4 (14)), 33-42. SID. https://sid.ir/paper/176493/en

Vancouver: Copy

SHAEBANI B., TAVAKOLIPOUR H.. MATHEMATICAL MODELING OF THIN LAYER DRYING KINETICS OF BELL PEPPER. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;4(4 (14)):33-42. Available from: https://sid.ir/paper/176493/en

IEEE: Copy

B. SHAEBANI, and H. TAVAKOLIPOUR, “MATHEMATICAL MODELING OF THIN LAYER DRYING KINETICS OF BELL PEPPER,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 4 (14), pp. 33–42, 2013, [Online]. Available: https://sid.ir/paper/176493/en

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