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Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis

This study examined the effect of layer thickness and temperature on the evolution of moisture during the isothermal dehydration of glutinous rice. To analyse the moisture evolution, empirical models and secondary models (SM) were employed. Global sensitivity analysis (GSA) was used to estimate the...

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Main Authors: Jimoh, Kabiru Ayobami, Hashim, Norhashila, Shamsudin, Rosnah, Che Man, Hasfalina, Jahari, Mahirah, Putri, Renny Eka
Format: Article
Language:English
Published: Elsevier 2024
Online Access:http://psasir.upm.edu.my/id/eprint/113241/1/113241.pdf
http://psasir.upm.edu.my/id/eprint/113241/
https://www.sciencedirect.com/science/article/pii/S1466856424001723
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spelling my.upm.eprints.1132412024-11-18T01:38:07Z http://psasir.upm.edu.my/id/eprint/113241/ Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis Jimoh, Kabiru Ayobami Hashim, Norhashila Shamsudin, Rosnah Che Man, Hasfalina Jahari, Mahirah Putri, Renny Eka This study examined the effect of layer thickness and temperature on the evolution of moisture during the isothermal dehydration of glutinous rice. To analyse the moisture evolution, empirical models and secondary models (SM) were employed. Global sensitivity analysis (GSA) was used to estimate the importance of the experimental parameters on the developed SM. According to the dehydration curves, the increase in temperature and reduction in the layer thickness significantly shortened (P<0.05) the dehydration time of glutinous rice. The effective diffusivity, activation energy, and Gibb-free energy were 2.0×10−12m2/s to 2.53×10−11m2/s, 43.03 kJmol−1 to 51.05 kJmol−1, and 145.10 kJmol−1 to 155.85 kJmol−1respectively. The Page and Logarithmic models are suitably considered in evaluating the dehydration kinetics of the glutinous rice with a high coefficient of determination (R2) values of >0.9989. The SM aptly described moisture evolution with higher accuracy of R2=0.9843. The GSA shows that the variation in the SM output is primarily driven by the variation in the input parameters with low reliance on its interaction with other parameters, indicating that the SM can play a significant role in the optimization of the industrial dehydration process with a wide range of applications in the agricultural production system. Elsevier 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/113241/1/113241.pdf Jimoh, Kabiru Ayobami and Hashim, Norhashila and Shamsudin, Rosnah and Che Man, Hasfalina and Jahari, Mahirah and Putri, Renny Eka (2024) Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis. Innovative Food Science and Emerging Technologies, 95. art. no. 103733. pp. 1-15. ISSN 1466-8564 https://www.sciencedirect.com/science/article/pii/S1466856424001723 10.1016/j.ifset.2024.103733
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This study examined the effect of layer thickness and temperature on the evolution of moisture during the isothermal dehydration of glutinous rice. To analyse the moisture evolution, empirical models and secondary models (SM) were employed. Global sensitivity analysis (GSA) was used to estimate the importance of the experimental parameters on the developed SM. According to the dehydration curves, the increase in temperature and reduction in the layer thickness significantly shortened (P<0.05) the dehydration time of glutinous rice. The effective diffusivity, activation energy, and Gibb-free energy were 2.0×10−12m2/s to 2.53×10−11m2/s, 43.03 kJmol−1 to 51.05 kJmol−1, and 145.10 kJmol−1 to 155.85 kJmol−1respectively. The Page and Logarithmic models are suitably considered in evaluating the dehydration kinetics of the glutinous rice with a high coefficient of determination (R2) values of >0.9989. The SM aptly described moisture evolution with higher accuracy of R2=0.9843. The GSA shows that the variation in the SM output is primarily driven by the variation in the input parameters with low reliance on its interaction with other parameters, indicating that the SM can play a significant role in the optimization of the industrial dehydration process with a wide range of applications in the agricultural production system.
format Article
author Jimoh, Kabiru Ayobami
Hashim, Norhashila
Shamsudin, Rosnah
Che Man, Hasfalina
Jahari, Mahirah
Putri, Renny Eka
spellingShingle Jimoh, Kabiru Ayobami
Hashim, Norhashila
Shamsudin, Rosnah
Che Man, Hasfalina
Jahari, Mahirah
Putri, Renny Eka
Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis
author_facet Jimoh, Kabiru Ayobami
Hashim, Norhashila
Shamsudin, Rosnah
Che Man, Hasfalina
Jahari, Mahirah
Putri, Renny Eka
author_sort Jimoh, Kabiru Ayobami
title Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis
title_short Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis
title_full Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis
title_fullStr Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis
title_full_unstemmed Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis
title_sort understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis
publisher Elsevier
publishDate 2024
url http://psasir.upm.edu.my/id/eprint/113241/1/113241.pdf
http://psasir.upm.edu.my/id/eprint/113241/
https://www.sciencedirect.com/science/article/pii/S1466856424001723
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score 13.23648

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