Hot air drying of whole fruit Chinese jujube (Zizyphus jujubaMiller): thin-layer mathematical modelling

Autor:	Shuzheng Fang, Xiaosong Hu, Zhengfu Wang
Rok vydání:	2009
Předmět:	Mathematical model Approximation error Chemistry Linear regression Linear model Thermodynamics Air drying Thermal diffusivity Water content Chinese Jujube Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 44:1818-1824
ISSN:	1365-2621 0950-5423
Popis:	Chinese jujube fruits were dried at 50, 60 and 70 °C in an electric heat blast dryer. Verma model was superior to the others for explaining change of moisture ratio in Chinese jujube by comparing thirteen commonly used mathematical models, suggested by the lowest percent error (1.211 %). A strong linear dependence between drying rate and drying time was suggested by high values of determination coefficient (R 2 > 0.97). Linear model (effective diffusivity model) was found to be excellent adequacy in describing relationship between effective diffusivity, D eff , and dry-basis moisture content, M. The effects of drying air temperature on the coefficients of the model were determined by multiple regression method. Lower percent error (3.44%) proved that the effective diffusivity model has higher precision. Our study indicated that it is possible to describe moisture content, drying rate, effective diffusivity, with the models including the effect of drying air temperature on the model constants and coefficients.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8c522b72a7eba833e54e0f5294fcd86f https://doi.org/10.1111/j.1365-2621.2009.02005.x Zobrazit plný text záznamu Plný text