A comprehensive review of thin-layer drying models used in agricultural products

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ERTEKİN C., FIRAT M. Z.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, cilt.57, sa.4, ss.701-717, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 57 Sayı: 4
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1080/10408398.2014.910493
  • Dergi Adı: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.701-717
  • Anahtar Kelimeler: Moisture ratio, thin-layer drying, food drying, drying models, EFFECTIVE MOISTURE DIFFUSIVITY, ZIZYPHUS-JUJUBA MILLER, MASS-TRANSFER KINETICS, MANGIFERA-INDICA L., ROUGH RICE, OPEN SUN, DEHYDRATION CHARACTERISTICS, FORCED-CONVECTION, PARSLEY LEAVES, AIR PARAMETERS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Drying is one of the widely used methods of grain, fruit, and vegetable preservation. The important aim of drying is to reduce the moisture content and thereby increase the lifetime of products by limiting enzymatic and oxidative degradation. In addition, by reducing the amount of water, drying reduces the crop losses, improves the quality of dried products, and facilitates its transportation, handling, and storage requirements. Drying is a process comprising simultaneous heat and mass transfer within the material, and between the surface of the material and the surrounding media. Many models have been used to describe the drying process for different agricultural products. These models are used to estimate drying time of several products under different drying conditions, and how to increase the drying process efficiency and also to generalize drying curves, for the design and operation of dryers. Several investigators have proposed numerous mathematical models for thin-layer drying of many agricultural products. This study gives a comprehensive review of more than 100 different semitheoretical and empirical thin-layer drying models used in agricultural products and evaluates the statistical criteria for the determination of appropriate model.

Drying is one of the widely used methods of grain, fruit, and vegetable preservation. The important aim of drying is to reduce the moisture content and thereby increase the lifetime of products by limiting enzymatic and oxidative degradation. In addition, by reducing the amount of water, drying reduces the crop losses, improves the quality of dried products, and facilitates its transportation, handling, and storage requirements. Drying is a process comprising simultaneous heat and mass transfer within the material, and between the surface of the material and the surrounding media. Many models have been used to describe the drying process for different agricultural products. These models are used to estimate drying time of several products under different drying conditions, and how to increase the drying process efficiency and also to generalize drying curves, for the design and operation of dryers. Several investigators have proposed numerous mathematical models for thin-layer drying of many agricultural products. This study gives a comprehensive review of more than 100 different semitheoretical and empirical thin-layer drying models used in agricultural products and evaluates the statistical criteria for the determination of appropriate model.