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

عنوان مقاله: MODELING OF DRYING KINETIC OF PUMPKIN: PART I. CLASSICAL MODELING
شناسه ملی مقاله: MEDC01_047
منتشر شده در نخستین کنفرانس خاورمیانه ای خشک کردن در سال 1390
مشخصات نویسندگان مقاله:

Mohsen MOKHTARIAN - Department of Food Science and Technology,Sabzevar Branch, Islamic Azad University,Sabzevar, Iran
Fatemeh KOUSHKI - Department of Food Science and Technology,Sabzevar Branch, Islamic Azad University,Sabzevar, Iran
Zahra KOSHKI - Department of Food Science and Technology,Sabzevar Branch, Islamic Azad University,Sabzevar, Iran

خلاصه مقاله:
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.

کلمات کلیدی:
Thin-layer drying, Pumpkin, Modeling

صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/162581/