MATHEMATICAL MODELING AND MEASURE OF EFFECTIVE MOISTURE DIFFUSIVITY IN DRYING PROCESS OF THIN LAYER KUMQUAT FRUIT SLABS

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MOHAMADI M.; ASADI M.; POURFALLAH Z.; NAHARDANI M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:2 (12) Page(s): 47-56

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Title

MATHEMATICAL MODELING AND MEASURE OF EFFECTIVE MOISTURE DIFFUSIVITY IN DRYING PROCESS OF THIN LAYER KUMQUAT FRUIT SLABS

Author(s)

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

Keywords

MATHEMATICAL MODELINGQ2

DRYINGQ2

KUMQUATQ3

DIFFUSIVITY COEFFICIENTQ2

Abstract

At this study DRYING kinetic of KUMQUAT fruit slabs was evaluated at 60, 70 and 80oC temperature and 3, 5, and 7 millimeter thickness. Amount of effective moisture diffusivity (Deff) measured using Fic's second low and DRYING process fitted by ten difference mathematical models. Results showed that Deff increases with DRYING temperature and thickness of slabs. The best model with the highest of fitting mid maximum of R2 and minimum of Root mean squares error (RMSE), Mean relative percent deviation (MRPD) and reduced chi - square(c2) was midlli equation.

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APA: Copy

MOHAMADI, M., ASADI, M., POURFALLAH, Z., & NAHARDANI, M.. (2012). MATHEMATICAL MODELING AND MEASURE OF EFFECTIVE MOISTURE DIFFUSIVITY IN DRYING PROCESS OF THIN LAYER KUMQUAT FRUIT SLABS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(2 (12)), 47-56. SID. https://sid.ir/paper/176576/en

Vancouver: Copy

MOHAMADI M., ASADI M., POURFALLAH Z., NAHARDANI M.. MATHEMATICAL MODELING AND MEASURE OF EFFECTIVE MOISTURE DIFFUSIVITY IN DRYING PROCESS OF THIN LAYER KUMQUAT FRUIT SLABS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(2 (12)):47-56. Available from: https://sid.ir/paper/176576/en

IEEE: Copy

M. MOHAMADI, M. ASADI, Z. POURFALLAH, and M. NAHARDANI, “MATHEMATICAL MODELING AND MEASURE OF EFFECTIVE MOISTURE DIFFUSIVITY IN DRYING PROCESS OF THIN LAYER KUMQUAT FRUIT SLABS,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 2 (12), pp. 47–56, 2012, [Online]. Available: https://sid.ir/paper/176576/en

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