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Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer

Author

Listed:
  • Mortaza Aghbashlo

    (Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, Iran)

  • Mohammad Hossien Kianmehr

    (Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, Iran)

  • Akbar Arabhosseini

    (Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, Iran)

  • Tayyeb Nazghelichi

    (Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, Iran)

Abstract

This paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experiments were conducted at three air temperatures, 50, 60, and 70°C, three air velocities, 0.5, 1.0, and 1.5 m/s, and three chain linear velocities, 2.38 × 10-4, 2.78 × 10-4, and 3.33 × 10-4 m/s with three replications for each treatment. The Lewis, Henderson & Pabis, and Page models were fitted to the experimental data of the moisture ratio against the sample position using non-linear regression analysis by MATLAB computer program. The models were compared based on their coefficients of determination (R2), root mean square errors (RMSE), and reduced chi-squares (χ2) between the experimental and predicted moisture ratios. Consequently, the Page model was selected as the best mathematical model for describing the drying kinetics of the carrot slices. The correlations of the Page model constants k and m with the variables T, Ua and Uc were determined. The effective moisture diffusivity varied from 3.21 × 10-7 to 8.98 × 10-7 m2/s. The energy of activation varied from 23.02 kJ/mol to 28.1 kJ/mol using Arrhenius type equation.

Suggested Citation

  • Mortaza Aghbashlo & Mohammad Hossien Kianmehr & Akbar Arabhosseini & Tayyeb Nazghelichi, 2011. "Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 528-538.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:158-2010-cjfs
    DOI: 10.17221/158/2010-CJFS
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    References listed on IDEAS

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    1. Hamid Reza GAZOR & Ahmad MOHSENIMANESH, 2010. "Modelling the drying kinetics of canola in fluidised bed dryer," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(6), pages 531-537.
    2. Stela JOKIĆ & Darko VELIĆ & Mate BILIĆ & Jasmina LUKINAC & Mirela PLANINIĆ & Ana BUCIĆ-KOJIĆ, 2009. "Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(2), pages 88-94.
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    Cited by:

    1. M. Kaveh & R. Amiri Chayjan, 2015. "Mathematical and neural network modelling of terebinth fruit under fluidized bed drying," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 61(2), pages 55-65.
    2. Anirban Dey & Somya Singhal & Prasad Rasane & Sawinder Kaur & Navneet Kaur & Jyoti Singh, 2019. "Comparative kinetic analysis of convective and vacuum dried Opuntia ficus-indica (L.) Mill. cladodes," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 65(1), pages 1-6.
    3. Ibrahim DOYMAZ & Azmi Seyhun KIPCAK & Sabriye PISKIN, 2015. "Microwave drying of green bean slices: drying kinetics and physical quality," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 367-376.

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