Abstract
In the present work, the effects of some parametric values on the thin layer drying process of ginger slices were investigated. Drying was done in the laboratory by using cyclone type convective dryer. The drying air temperature was varied as 40, 50, 60 and 70 ˚C and the air velocity is 0.8, 1.5 and 3 m/s. All drying experiments had only falling rate period. The drying data were fitted to the twelve mathematical models and performance of these models was investigated by comparing the determination of coefficient (R2), reduced chi-square (χ2) and root mean square error (RMSE) between the observed and predicted moisture ratios. Among these models, drying model developed by Midilli and Kucuk model showed good agreement with the data obtained from the experiments.
Highlights
Fresh ginger is rich in oleoresins, a volatile antioxidant that has wide use in food as well as medicines
The results of statistical analyses undertaken on these models for the thin layer drying of ginger slices (Tabs. 2-4) were evaluated based on R2, 2and root mean square error (RMSE)
For the thin layer drying of ginger slices, the Midilli et al model was the best descriptive model (Tabs. 2-4)
Summary
Fresh ginger is rich in oleoresins, a volatile antioxidant that has wide use in food as well as medicines. Theoretical model needs assumptions of geometry of a typical food, its mass diffusivity and conductivity [5,6]; empirical model neglects the fundamentals of drying process and presents a direct relationship between average moisture and drying time by means of regression analysis [7,8], and semi-theoretical model is a tradeoff between the theoretical and empirical ones, derived from simplification of Fick’s second law of diffusion or modification of the simplified model, which are widely used, such as the Lewis, Page, Modified Page, Henderson and Pabis, Logarithmic, Two term, Two term exponential, Diffusion approach, Modified Henderson and Pabis, Verma and Midilli et al models [9,10]. The main objective of this study was to describe the thin layer drying kinetics of ginger at each experimental condition, using twelve empirical models. Relations between experimental conditions with coefficients of the selected model were to investigate
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