Mathematical modeling and drying kinetics To design a suitable dryer for the investigated leaves the analysis of drying kinetics and its mathematical modeling is essential [25] The drying data were tested against ten well-known thin-layer drying models with the equation parameters determined using nonlinear regression analysis [28] (Table 1) The purpose of this study was to study the modeling of the osmo‐convetive drying kinetic and determine the effective mass diffusivity coefficient of Persimmon (Diospyros kaki cv Fuyu) fruits The fruit was subjected to osmo‐convective drying at three different temperatures (50 55 and 60C) and 10 different thin‐layer semiempirical mathematical models were adjusted to

Processes

This Special Issue on 'Drying Kinetics and Quality Control' aims to integrate the novel advances in the development and application of mathematical modeling of drying opeations and kinectic changes of food quality during drying Topics include but are not limited to the following:

The thin-layer drying characteristics of carrot slices were investigated under four microwave powers 200 300 400 and 500 W and slice thickness of 2 5 mm Data were analyzed to obtain diffusivity values from the period of falling drying rate Four mathematical models for describing the thin-layer drying behavior of carrot were investigated The results show that the Midilli et

model is an important tool for prediction of performance of drying systems The objective of this research was the evaluation and the modeling of the drying kinetics of mass transfer during the hot-air drying process of bell pepper and the analysis of the influence of temperature on the kinetic constants of the proposed models

The kinetic modelling of thin layer drying is performed with various agricultural products such as seeds grains fruits and some plant species with economic importance Sweet Potato ( Ipomoea batatas L ) is a widely consumed and its industrialization is on the increase The thin layer drying kinetics of sweet potato were experimentally investigated in a convective hot air dryer

Mathematical modeling of thin layer drying kinetics of stone apple slices Abstract This study was conducted to investigate the effect of temperature on hot-air drying kinetics of stone apple (Aegle marmelos correa) slices and to evaluate the best model predicting the drying kinetics along with the colour changes during drying

Mathematical modeling of handmade recycled paper drying

Mathematical modeling of any drying process is important for optimum management of operating parameters and predicting the performance of the drying system In addition to the drying kinetics the knowledge of sorption isotherms is very important for design modeling and optimization of many processes

Mathematical modeling and drying kinetics To design a suitable dryer for the investigated leaves the analysis of drying kinetics and its mathematical modeling is essential [25] The drying data were tested against ten well-known thin-layer drying models with the equation parameters determined using nonlinear regression analysis [28] (Table 1)

The drying kinetics for Hami melon is determined by using appropriate software (Origin 9 spss22) 2 4 Mathematical modeling for solar drying of Hami melon Some kinds of empirical or semi-empirical models which can calculate the moisture content ratio on the basis of time were used to effectively simulate the drying action

—In this paper a mathematical model is developed for thin layer drying of mint leaves in portable convective dryer considering drying kinetics Experimental data for the drying of mint leaves was obtained at its optimum drying temperature of 500C and air flow rate of 0 01275 m3/sec Four mathematical models namely Page model Modified Page

mathematical modeling by using thin layer drying models from literature The variation of the moisture content of the products studied and four statistical models are tested to validate the experimental result A non-linear regression analysis is used to evaluate the models constants

Mathematical Modeling of Handmade Recycled Paper Drying Kinetics 301 Brazilian Journal of Chemical Engineering Vol 25 No 02 pp 299 - 312 April - June 2008 Some semi-theoretical models based on diffusion theory assume that the resistance for heat and mass

megranate arils drying with microwave pretreatment [16] and mushroom slice [17] Therefore the main objectives of this study were to investigate the drying kinetics as well as comparing the capabilities of artificial neural network and mathe-matical models for describing the prediction of thin-layer drying of mushroom slices in a microwave

Drying kinetics and mathematical modeling of hot air drying of coconut coir pith J A K M Fernando1 and A D U S Amarasinghe2* Background Coconut is the third main crop in Sri Lanka and Sri Lanka is the fourth largest producer

Mathematical Modeling and Evaluation of Microwave Drying

Mathematical Modeling and Evaluation of Microwave Drying Kinetics of Mint (Mentha spicata L )Yurtsever Soysal: Abstract: The overall objective of this research was to improve the basic knowledge about the important parameters of the microwave drying of leafy herbs Specific objectives were to determine the effects of microwave power density on drying time and drying

Jun 01 20192 3 Mathematical modeling for the drying kinetics Mathematical modeling of the seed drying is used to determine the optimum drying parameters and the performance of the process It is essential to select the drying mathematical model that fits best to the drying curves under different conditions (Fudholi et al 2012) To predict the drying

The purpose of this study was to study the modeling of the osmo‐convetive drying kinetic and determine the effective mass diffusivity coefficient of Persimmon (Diospyros kaki cv Fuyu) fruits The fruit was subjected to osmo‐convective drying at three different temperatures (50 55 and 60C) and 10 different thin‐layer semiempirical mathematical models were adjusted to

Mathematical Modeling of Thin-Layer Drying Behavior of Date Palm By Hosain Darvishi Eisa Hazbavi Islamic Azad University Tehran Iran Abstract - The effect of microwave drying technique on drying kinetics of date palm was investigated The results showed that the change of moisture ratio with drying time in the power

The results showed that microwave power had a more dominant effect than drying air temperature Mathematical modeling was performed in order to predict the moisture changes during drying process It was concluded that two term and Midilli et al models were the best models to predict the drying kinetics of hazelnut in different conditions

work the essence of drying using thin-layer general approaches to modeling for food drying mechanisms thin layer drying models and optimization of the drying processes have been discussed Keywords Drying Kinetics Thin Layer Mathematical Modeling Rate Constant Diffusion Statistical Measures 1 Introduction

In the present work the drying kinetics of osmo‐pretreated Aloe vera gel slices (AVGS) was investigated AVGS with an initial moisture content of 98 29% (wet basis) were subjected to 5 hr of osmosis process (10% NaCl solution at 40C NaCl solution to A vera ratio = 5:1) prior to atmospheric thin layer drying at air temperatures of 55 70 and 85C and air volumetric air

The kinetic modelling of thin layer drying is performed with various agricultural products such as seeds grains fruits and some plant species with economic importance Sweet Potato ( Ipomoea batatas L ) is a widely consumed and its industrialization is on the increase The thin layer drying kinetics of sweet potato were experimentally investigated in a convective hot air dryer