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

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MESHKANI S.M.; POURFALLAH Z.; TAVAKOLIPOUR H.; MOHAMMADI M.; NAHARDANI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:3 (13) Page(s): 75-83

Download Full-Text

Persian Verion

View:

1,824

Download:

Cites:

Information Journal Paper

Title

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

Author(s)

Keywords

DRYINGQ2

THIN LAYER MODELQ3

MATHEMATICAL MODELSQ3

ZUCCHINI SLICEQ2

Abstract

In this study, the laboratory scale hot-air convective drier was used for modeling of ZUCCHINI SLICE. The DRYING experiments were conducted at the air temperature range from 60 to 80oC and thickness range from 3 to 7 mm in a tree repetition. The initial moisture content of the product was 93.05% (wet basis moisture content). Ten different standard MATHEMATICAL MODELS available in the literature were fitted to the experimental data. The goodness evaluation of models was per calculating and comparing via the values of Determination of Coefficient (R2), Root Mean Square Error (RMSE), Chi-square (c2) and Mean Bias Error (MBE) between the observed and predicted moisture ratio. The result statistical comparison of the values for the ten models showed that the Midilli model represents DRYING characteristics better than the other equations for describing single layer DRYING of ZUCCHINI SLICE.

Cites

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

References

No record.

Cite

APA: Copy

MESHKANI, S.M., POURFALLAH, Z., TAVAKOLIPOUR, H., MOHAMMADI, M., & NAHARDANI, M.. (2012). INVESTIGATION OF THIN-LAYER DRYING KINETICS OF ZUCCHINI WITH HOT-AIR CONVECTION PROCESS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(3 (13)), 75-83. SID. https://sid.ir/paper/176522/en

Vancouver: Copy

MESHKANI S.M., POURFALLAH Z., TAVAKOLIPOUR H., MOHAMMADI M., NAHARDANI M.. INVESTIGATION OF THIN-LAYER DRYING KINETICS OF ZUCCHINI WITH HOT-AIR CONVECTION PROCESS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(3 (13)):75-83. Available from: https://sid.ir/paper/176522/en

IEEE: Copy

S.M. MESHKANI, Z. POURFALLAH, H. TAVAKOLIPOUR, M. MOHAMMADI, and M. NAHARDANI, “INVESTIGATION OF THIN-LAYER DRYING KINETICS OF ZUCCHINI WITH HOT-AIR CONVECTION PROCESS,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 3 (13), pp. 75–83, 2012, [Online]. Available: https://sid.ir/paper/176522/en

Related Journal Papers