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Evaluation of a suitable thin layer model for drying of pumpkin under forced air convection

The thin layer drying kinetics of pumpkin slices (Cucurbita moschata) were experimentally investigated in a convective hot air dryer. In order to select the appropriate model for predicting the drying kinetics of pumpkin (Cucurbita moschata), twelve thin layer semi theoretical, theoretical and empir...

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محفوظ في:
التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Iroemeha, Onwude Daniel, Hashim, Norhashila, Janius, Rimfiel, Mat Nawi, Nazmi, Abdan, Khalina
التنسيق: مقال
اللغة:English
منشور في: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
الوصول للمادة أونلاين:http://psasir.upm.edu.my/id/eprint/29356/2/%2836%29.pdf
http://psasir.upm.edu.my/id/eprint/29356/
http://www.ifrj.upm.edu.my/23%20(03)%202016/(36).pdf
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spelling my.upm.eprints.293562016-08-03T03:01:12Z http://psasir.upm.edu.my/id/eprint/29356/ Evaluation of a suitable thin layer model for drying of pumpkin under forced air convection Iroemeha, Onwude Daniel Hashim, Norhashila Janius, Rimfiel Mat Nawi, Nazmi Abdan, Khalina The thin layer drying kinetics of pumpkin slices (Cucurbita moschata) were experimentally investigated in a convective hot air dryer. In order to select the appropriate model for predicting the drying kinetics of pumpkin (Cucurbita moschata), twelve thin layer semi theoretical, theoretical and empirical models, widely used in describing the drying behaviour of agricultural products were fitted to the experimental data. The Page and Two term exponential models showed the best fit under certain drying conditions. The Hii et al. (2009) model, which was adopted from a combination of the Page and Two term models was compared to the other 11 selected thin layer models based on the coefficient of determination (R2) and sum of squares error (SSE). Comparison was made between the experimental and model predicted moisture ratio by non-linear regression analysis. Furthermore, the effect of drying temperature and slice thickness on the best model constants was evaluated. Consequently, the Hii et al. (2009) model showed an excellent fit with the experimental data (R2 > 0.99 and SSE < 0.012) for the drying temperatures of 50, 60, 70 and 80 °C and at different sample thicknesses of 3 mm, 5 mm and 7 mm respectively. Thus, the Hii et al. (2009) model can adequately predict the drying kinetics of pumpkin. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/29356/2/%2836%29.pdf Iroemeha, Onwude Daniel and Hashim, Norhashila and Janius, Rimfiel and Mat Nawi, Nazmi and Abdan, Khalina (2016) Evaluation of a suitable thin layer model for drying of pumpkin under forced air convection. International Food Research Journal, 23 (3). pp. 1173-1181. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(03)%202016/(36).pdf
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 The thin layer drying kinetics of pumpkin slices (Cucurbita moschata) were experimentally investigated in a convective hot air dryer. In order to select the appropriate model for predicting the drying kinetics of pumpkin (Cucurbita moschata), twelve thin layer semi theoretical, theoretical and empirical models, widely used in describing the drying behaviour of agricultural products were fitted to the experimental data. The Page and Two term exponential models showed the best fit under certain drying conditions. The Hii et al. (2009) model, which was adopted from a combination of the Page and Two term models was compared to the other 11 selected thin layer models based on the coefficient of determination (R2) and sum of squares error (SSE). Comparison was made between the experimental and model predicted moisture ratio by non-linear regression analysis. Furthermore, the effect of drying temperature and slice thickness on the best model constants was evaluated. Consequently, the Hii et al. (2009) model showed an excellent fit with the experimental data (R2 > 0.99 and SSE < 0.012) for the drying temperatures of 50, 60, 70 and 80 °C and at different sample thicknesses of 3 mm, 5 mm and 7 mm respectively. Thus, the Hii et al. (2009) model can adequately predict the drying kinetics of pumpkin.
format Article
author Iroemeha, Onwude Daniel
Hashim, Norhashila
Janius, Rimfiel
Mat Nawi, Nazmi
Abdan, Khalina
spellingShingle Iroemeha, Onwude Daniel
Hashim, Norhashila
Janius, Rimfiel
Mat Nawi, Nazmi
Abdan, Khalina
Evaluation of a suitable thin layer model for drying of pumpkin under forced air convection
author_facet Iroemeha, Onwude Daniel
Hashim, Norhashila
Janius, Rimfiel
Mat Nawi, Nazmi
Abdan, Khalina
author_sort Iroemeha, Onwude Daniel
title Evaluation of a suitable thin layer model for drying of pumpkin under forced air convection
title_short Evaluation of a suitable thin layer model for drying of pumpkin under forced air convection
title_full Evaluation of a suitable thin layer model for drying of pumpkin under forced air convection
title_fullStr Evaluation of a suitable thin layer model for drying of pumpkin under forced air convection
title_full_unstemmed Evaluation of a suitable thin layer model for drying of pumpkin under forced air convection
title_sort evaluation of a suitable thin layer model for drying of pumpkin under forced air convection
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/29356/2/%2836%29.pdf
http://psasir.upm.edu.my/id/eprint/29356/
http://www.ifrj.upm.edu.my/23%20(03)%202016/(36).pdf
_version_ 1643829736017756160
score 13.250246

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