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Information Journal Paper

Title

WHEAT (TAJAN) THIN LAYER DRYING STATISTICAL MODELING

Pages

  115-124

Abstract

 This study, THIN LAYER drying of WHEAT (Tajan) was modeled. A convective type experimental dryer was used. Drying experiments were conducted at inlet temperatures of drying air of 35, 45, 50, 60 and 70°C, initial moisture content %25 d.b., and four replications for each treatment. Four different THIN LAYER mathematical drying models were compared according to their coefficient of correlation to estimate drying curves. The x2, root mean square error (RMSE) and coefficient of determination r2 were used as the primary criterion to select the best equation to account for variation in the drying curves of the dried samples. The effects of drying air temperature on the model constants and coefficients were predicted by regression models. The effects of drying air temperature on the Page model constants and coefficients were evaluated by a multiple regression technique. Multiple regression method used for calculating for simulation of moisture content during drying for each temperature values that x2, RMSE and r2 were used. The MULTIPLE REGRESSIONS on the coefficients of that model for the effects of the drying air temperature gave r2, x2 and RMSE that are 99.38%. 000018 and 004, respectively. These results showed good agreement with the experimental data obtained.

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    APA: Copy

    RAFIEE, SH.. (2007). WHEAT (TAJAN) THIN LAYER DRYING STATISTICAL MODELING. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 13(5), 115-124. SID. https://sid.ir/paper/9435/en

    Vancouver: Copy

    RAFIEE SH.. WHEAT (TAJAN) THIN LAYER DRYING STATISTICAL MODELING. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2007;13(5):115-124. Available from: https://sid.ir/paper/9435/en

    IEEE: Copy

    SH. RAFIEE, “WHEAT (TAJAN) THIN LAYER DRYING STATISTICAL MODELING,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 13, no. 5, pp. 115–124, 2007, [Online]. Available: https://sid.ir/paper/9435/en

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