Mathematical modeling of thin layer drying of Golden apples

Menges H. O., Ertekin C.

JOURNAL OF FOOD ENGINEERING, cilt.77, sa.1, ss.119-125, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 77 Sayı: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.jfoodeng.2005.06.049
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.119-125
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In this study, a laboratory dryer was used for thin layer apple drying process and moisture ratio at any, drying time were compared by Newton, Page, Modified Page, Henderson and Pabis. logarithmic, two-term. two-term exponential. Wang and Singh. Thompson, diffusion approximation, Modified Henderson and Pabis, Verma et al. and Midilli et al. models. The effect of drying air temperature and velocity on the coefficients of the best suited moisture ratio model were determined by multiple regression method. Root mean square error (RMSE) and chi-square (chi(2)) were used for the determination of the best suitable model. In addition to these statistical parameter, the modeling efficiency (EF) was also determined.