MODELING ON HOT AIR AND INFRARED THIN LAYERS DRYING OF PERSIMMON SLICES

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.

MOUSAVI BAYEGI S.F.; FARAHMAND A.; TAGHIZADEH M.; ZIAFOROUGHI M.A.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:53 Page(s): 161-171

Download Full-Text

Persian Verion

View:

878

Download:

Cites:

Information Journal Paper

Title

MODELING ON HOT AIR AND INFRARED THIN LAYERS DRYING OF PERSIMMON SLICES

Author(s)

MOUSAVI BAYEGI S.F. | FARAHMAND A. | TAGHIZADEH M. | ZIAFOROUGHI M.A. | Issue Writer Certificate

Keywords

PERSIMMONQ1

DRYING KINETICSQ1

INFRAREDQ1

HOT AIRQ2

Abstract

Drying is one of the preservation techniques in which moisture removal through simultaneous heat and mass transfer occurs. Due to low energy efficiency and prolonged time of HOT AIR drying, the new drying techniques such as INFRARED, must be employed. In this study, the effects of temperature and drying method on the kinetics of PERSIMMON slices with 5 mm fixed thickness were investigated. The tests were performed at 3 temperature levels (50, 60 and 70oc) using both HOT AIR and INFRARED dryers in 3 replicates. The experimental data obtained from drying treatments were fitted to 9 mathematical models in order to evaluate the DRYING KINETICS of PERSIMMON slices. The fitting quality of the proposed models was evaluated using the coefficient of determination (R2), root mean squares error (RMSE), chi- square (χ2) and sum square error (SSE). Based on the results, Wang and Singh model was found to be the best model fitted to the experimental HOT AIR drying data at all temperature levels. In the case of experimental INFRARED drying data at 50 and 60oc, the logarithmic model showed the best fitting results while at 70oC, 2-term model showed the highest fitting quality. These models exhibited the highest value of R2 and the least RMSE, χ2 and SSE comparing to the other models.

Cites

No record.

References

No record.

Cite

APA: Copy

MOUSAVI BAYEGI, S.F., FARAHMAND, A., TAGHIZADEH, M., & ZIAFOROUGHI, M.A.. (2016). MODELING ON HOT AIR AND INFRARED THIN LAYERS DRYING OF PERSIMMON SLICES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(53), 161-171. SID. https://sid.ir/paper/72601/en

Vancouver: Copy

MOUSAVI BAYEGI S.F., FARAHMAND A., TAGHIZADEH M., ZIAFOROUGHI M.A.. MODELING ON HOT AIR AND INFRARED THIN LAYERS DRYING OF PERSIMMON SLICES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(53):161-171. Available from: https://sid.ir/paper/72601/en

IEEE: Copy

S.F. MOUSAVI BAYEGI, A. FARAHMAND, M. TAGHIZADEH, and M.A. ZIAFOROUGHI, “MODELING ON HOT AIR AND INFRARED THIN LAYERS DRYING OF PERSIMMON SLICES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 53, pp. 161–171, 2016, [Online]. Available: https://sid.ir/paper/72601/en

Related Journal Papers