MATHEMATICAL MODELING OF DRYING KINETICS OF THE KIWIFRUIT PASTILLE

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Khazaiy Pool Esmail; SHAHIDI FAKHRI; MORTAZAVI SEYED ALI; MOHEBBI MOHEBBAT; Azizpour Mehran

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

MATHEMATICAL MODELING OF DRYING KINETICS OF THE KIWIFRUIT PASTILLE

Author(s)

Khazaiy Pool Esmail | SHAHIDI FAKHRI | MORTAZAVI SEYED ALI | MOHEBBI MOHEBBAT | Azizpour Mehran

Keywords

ACTIVATION ENERGY

AGAR

DRYING KINETICS

EFFECTIVE DIFFUSIVITY

FRUIT PASTILLE

GUAR

Abstract

IN THIS STUDY, A NOVEL PRODUCT OF KIWIFRUIT NAMED FRUIT PASTILLE BASED ON KIWI, WAS PRODUCED. THE AIM OF THIS STUDY WAS TO INVESTIGATE THE EFFECTS OF DIFFERENT CONCENTRATIONS OF HYDROCOLLOIDS INCLUDING AGAR (0.25 AND 0.5%) AND GUAR (0.25 AND 1%) ON DRYING KINETICS AT 70, 80 AND 90OC. THE ACHIEVED DRYING CURVES OF THE EXPERIMENTAL DATA WERE FITTED TO EIGHT MODELS OF THE DRYING THIN LAYER MODELS. ALL MATHEMATICAL DRYING MODELS WERE COMPARED ACCORDING TO COEFFICIENT OF DETERMINATION (R2), SUM OF SQUARED ERROR (SSE) AND ROOT MEAN SQUARED ERROR (RMSE). RESULT INDICATED THAT AS TEMPERATURE INCREASED, THE DRYING TIME DECREASED. AGAR HAD NO EFFECT ON THE DRYING OF THE SAMPLES. ON THE OTHER HAND, AS GUAR CONCENTRATION INCREASED, MOISTURE CONTENT OF THE SAMPLES DECREASED. OF THE WHOLE FITTED MATHEMATICAL MODELS, THE MIDILLI MODEL WITH R2 OF 0.9999 WAS SELECTED AS THE BEST ONE. IN ADDITION, THE TEMPERATURE DEPENDENCE OF THE EFFECTIVE DIFFUSIVITY COEFFICIENT WAS EXPRESSED BY AN ARRHENIUS TYPE RELATIONSHIP. THE EFFECTIVE DIFFUSIVITY VARIED BETWEEN 1.83×10-9 AND 2.29×10-9 M2/S WITH ACTIVATION ENERGY OF 11.722 KJ/MOL.

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APA: Copy

Khazaiy Pool, Esmail, SHAHIDI, FAKHRI, MORTAZAVI, SEYED ALI, MOHEBBI, MOHEBBAT, & Azizpour, Mehran. (2013). MATHEMATICAL MODELING OF DRYING KINETICS OF THE KIWIFRUIT PASTILLE. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926636/en

Vancouver: Copy

Khazaiy Pool Esmail, SHAHIDI FAKHRI, MORTAZAVI SEYED ALI, MOHEBBI MOHEBBAT, Azizpour Mehran. MATHEMATICAL MODELING OF DRYING KINETICS OF THE KIWIFRUIT PASTILLE. 2013. Available from: https://sid.ir/paper/926636/en

IEEE: Copy

Esmail Khazaiy Pool, FAKHRI SHAHIDI, SEYED ALI MORTAZAVI, MOHEBBAT MOHEBBI, and Mehran Azizpour, “MATHEMATICAL MODELING OF DRYING KINETICS OF THE KIWIFRUIT PASTILLE,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926636/en

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