Abstract
In this article, the Lewis model was considered for the soybean drying process by new fractional differential operators to analyze the estimated time in 50 ∘ C , 60 ∘ C , 70 ∘ C , and 80 ∘ C . Moreover, we used dimension parameters for the physical meaning of these fractional models within generalized and Caputo fractional derivatives. Results obtained with generalized fractional derivatives were analyzed comparatively with the Caputo fractional, integer order derivatives and Page model for the soybean drying process. All results for fractional derivatives are discussed and compared in detail.
Highlights
Drying kinetic phenomena is an important tool for long-continued food storing conditions
In this context, drying kinetic modeling is considered by Caputo and generalized fractional derivative in the Caputo sense
We considered the Lewis model (Equation (2)), which was used for the grain drying process in view of generalized fractional and Caputo fractional derivatives
Summary
Drying kinetic phenomena is an important tool for long-continued food storing conditions. It is based on the loss of humidity inside the foods. Moisture content has a direct impact on the reproduction of fungus, must, microbial, etc. These negative effects of humidity make the storage time of foods shorten and for this reason, it raises the cost burden. Mathematical modeling formulas are an effective and useful instrument for predicting some real world problems, such as the growth of microorganisms, the spread of outbreak diseases, tumor cell growth, and drying kinetic models. If we mention the effectiveness of the current ordinary differential models, we can clearly say that fractional differential equations are more alternative and efficient tools than integer order counterparts
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