MODELING OF DRYING KINETIC OF PUMPKIN: PART I. CLASSICAL MODELING

In this research, thin-layer drying of pumpkin was simulated via a laboratory scale hot air dryer. The drying process was carried out at four different temperatures (65℃, 75℃, 85℃ and 95℃). Drying data were fitted to 10 drying kinetic models. The goodness of fit was determined by means of R2 (determination of coefficient), ÷2 (reduce chisquare), RMSE (root mean square error), SEE (standard error of estimate) and MBE (mean basis error), it was concluded that Midli model represented the best performance.

کلیدواژه ها:

Thin-layer drying ، Pumpkin ، Modeling