Modeling the dehydration kinetic of grape pomace

Abstract

Three mathematical models have been used to predict the dehydration kinetics of grape pomace. To the aim, three different temperatures have been set to determine the different desorption kinetics. All the dehydration kinetic data have been fitted to verify the predictive ability of the proposed models. The fitting goodness were assessed by using four coefficients: E‾%, RMSE, χ2, and R2. Results show that all the proposed models can adequately fit the experimental data. In particular, the Dual-Stage Type B model is the best one, whereas the Fick model is the worst. The soundness of the mathematical approach adopted was tested by assessing the dependence of the model's parameters on the testing temperature: only some parameters followed the expected trend. The computational complexity referred to each model was considered evaluating the suitability of the proposed models to describe the desorption kinetics. To sum up, the Dual-Stage Type B model is the most complex, whereas the simplest one is the Dual-Stage Type A model. Considering both suitability and complexity, the Dual-Stage Type A is the best model to predict the dehydration kinetic of grape pomace.