Data/hora: 12/06/2024 08:49:39

Provedor de dados: | 111
País: | China
Título: | Determination of Drying Kinetics of Periwinkle Meat (Turritella communis) By Application of Some Thin Layer Models
Autores: | Ebiyeritei, Egbe Wisdom.
Data: | 2023-12-29
Ano: | 2023
Resumo: | Drying is an important process that increases the shelf life of agricultural products. It is a process whereby the activities of most decay causing microbes are either deactivated or reduced to safe levels. This work determined the drying kinetics of Periwinkle Meaty within the drying temperature range of 50°C through to 100°C using a laboratory convective oven. Drying data was fitted to five thin layer drying models such as artificial neural network (ANN), page, Henderson-pabis, Lewis and a newly developed model (NDM). The various related thin layer drying model constants and coefficients were obtained using non-linear regression statistical methods. The result shows that drying took place almost entirely within the falling rate period. The temperature dependent effective diffusivity was shown to be in values that ranged from 1.49x10-6 to 6.30x10-7m2/sec in the temperature range applied in this work. And the related activation energy was found to be 15.43kJ/mol. The fitting results also showed the ANN and NDM closely followed by the Henderson-Parbis’ as suitable for predicting the thin layer drying kinetics of periwinkle meaty.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.cigrjournal.org/index.php/Ejounral/article/view/8465
Editor: | International Commission of Agricultural and Biosystems Engineering
Relação: | http://www.cigrjournal.org/index.php/Ejounral/article/view/8465/4155
Formato: | application/pdf

Fonte:

Agricultural Engineering International: CIGR Journal; Vol. 25 No. 4 (2023): CIGR Journal

1682-1130

Fonte: | Copyright (c) 2023 Agricultural Engineering International: CIGR Journal