THIN-LAYER DRYING AND MATHEMATICAL MODELING FOR APPLE

摘要：

Drying is a method of food preservation which causes many physical and chemical changes.The hot air convective drying characteristics of thin layer apple were evaluated in a laboratory scale dryer.The drying experiments were carried out at 40, 50, 60, 70 and 80 ℃ and at the air velocity of 1, 1.5 and 2 m/s for constant sample thickness 4 mm at thin layer dryer.Different mathematical models were tested in order to investigate the drying behavior of apple in the dryer.The results indicated that the Midilli model can represent better predictions for the moisture transfer than the others and has lowest Root Mean Square (RMSE) and Sum Square Errors (SSE) and highest regression coefficient.

关键词： Moisture content Midilli model Apple

作者: Mohammad Hossein Nadian Shahin Rafiee SeyedSaeid Mohtasebi Soleiman Hosseinpour Majid Khanali

作者单位: M.Sc.student of Agricultural Machinery Engineering,Department of Agricultural Machinery,Faculty of A Department of Agricultural Machinery,Faculty of Agricultural Engineering and Technology,University o

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-5

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）