Statistička ocena nekih četiri parametarskih modela sorpcionih izotermi

Vangelce Mitrevski,Cvetanka Mitrevska,Borce Mitrevski,Mirko Babić

doi:10.5937/jpea24-25458

Abstract

In the scientific and engineering literature, there are various mathematical methods for modelling the equilibrium moisture content of agricultural and food materials. The objective of the present study was to statistically evaluate a total of thirty-two four-parameter moisture sorption isotherm models and subsequently compare their goodness of fit. The moisture sorption isotherm models considered were either originally developed or taken from the reference literature. The coefficient of determination and the graphical evaluation of residual randomness were utilized as the main assessment criteria for statistical evaluation of the moisture sorption isotherm models examined. The statistical performance of the models was tested according to the equilibrium moisture content of quinces. On the basis of the statistical analyses performed, the Popovski&Mitrevski model, i.e. the model with the reference numbers M25 and M30, and the McLaren&Rowen model were found to have the best statistical performance of all the models considered.

Highlights

In the scientific and engineering literature, there are numerous mathematical models for approximating the moisture sorption of agricultural and food materials
Over the past two decades, an increasing number of studies have been concerned with methods for sorption and/or desorption isotherm determination (Mitrevski et al, 2015; Mitrevski et al, 2018), sorption isotherm temperature dependence (Popovski&Mitrevski, 2004), sorption heat determination (Kaymak-Ertekin and Gedik, 2004) and the development of mathematical models for approximating moisture sorption data (Mitrevski et al, 2012; Mitrevski et al, 2015a)
Provided a sorption isotherm model is incorporated into a mathematical model for calculating the drying process of certain products or used to predict the shelflife of packaged dried products, approximations of the experimental data on the equilibrium moisture content of such products are highly significant (Boquet et al, 1978)

Summary

Introduction

In the scientific and engineering literature, there are numerous mathematical models for approximating the moisture sorption of agricultural and food materials. The moisture sorption isotherm data, as a function of two or more temperatures, are important for the thermodynamic analysis, drying kinetics modelling and evaluation of food stability during storage (Vega-Galvez et al, 2007). Over the past two decades, an increasing number of studies have been concerned with methods for sorption and/or desorption isotherm determination (Mitrevski et al, 2015; Mitrevski et al, 2018), sorption isotherm temperature dependence (Popovski&Mitrevski, 2004), sorption heat determination (Kaymak-Ertekin and Gedik, 2004) and the development of mathematical models for approximating moisture sorption data (Mitrevski et al, 2012; Mitrevski et al, 2015a). Provided a sorption isotherm model is incorporated into a mathematical model for calculating the drying process of certain products or used to predict the shelflife of packaged dried products, approximations of the experimental data on the equilibrium moisture content of such products are highly significant (Boquet et al, 1978)

Objectives

Methods

Results

Conclusion