INVESTIGATION OF MOISTURE LOSS KINETIC AND MATHEMATICAL MODELING OF POTATO USING REGRESSION ANALYSIS

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YAGHOBI M.; TAVAKOLIPOUR H.; ELHAMI RAD A.H.; ZIYAOLHAGH H.R.; MOKHTARIAN M.; ASKARI B.; ARMIN M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:2 (12) Page(s): 79-84

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Title

INVESTIGATION OF MOISTURE LOSS KINETIC AND MATHEMATICAL MODELING OF POTATO USING REGRESSION ANALYSIS

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Keywords

DYNAMIC MODELINGQ3

THIN LAYERQ3

DRYINGQ2

Abstract

In this research, THIN LAYER DRYING of potato slices was modeled by laboratory scale hot air convective drier. The aim of this study was investigating moisture loss kinetic and optimal mathematic Modeling of potato through regression analysis. The experimental data was processed at two temperature ranges of 65 and 70oC in triplicates. Three standard mathematical models were fitted to empirical data and evaluation of models were analyzed by four parameters including the determination of correlation coefficient (R2), root mean square error (RMSE), chi-square (c2) and mean bias error (MBE). The results showed that 'page' model was the best for evaluating DRYING stages potato slices.

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APA: Copy

YAGHOBI, M., TAVAKOLIPOUR, H., ELHAMI RAD, A.H., ZIYAOLHAGH, H.R., MOKHTARIAN, M., ASKARI, B., & ARMIN, M.. (2012). INVESTIGATION OF MOISTURE LOSS KINETIC AND MATHEMATICAL MODELING OF POTATO USING REGRESSION ANALYSIS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(2 (12)), 79-84. SID. https://sid.ir/paper/176573/en

Vancouver: Copy

YAGHOBI M., TAVAKOLIPOUR H., ELHAMI RAD A.H., ZIYAOLHAGH H.R., MOKHTARIAN M., ASKARI B., ARMIN M.. INVESTIGATION OF MOISTURE LOSS KINETIC AND MATHEMATICAL MODELING OF POTATO USING REGRESSION ANALYSIS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(2 (12)):79-84. Available from: https://sid.ir/paper/176573/en

IEEE: Copy

M. YAGHOBI, H. TAVAKOLIPOUR, A.H. ELHAMI RAD, H.R. ZIYAOLHAGH, M. MOKHTARIAN, B. ASKARI, and M. ARMIN, “INVESTIGATION OF MOISTURE LOSS KINETIC AND MATHEMATICAL MODELING OF POTATO USING REGRESSION ANALYSIS,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 2 (12), pp. 79–84, 2012, [Online]. Available: https://sid.ir/paper/176573/en

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