Drying of thin layer mango slices with microwave technique

Experimental characterization and modeling of thin-layer drying of mango slices

Convective air drying characteristics of mango slices at different drying temperatures (60°C, 70°C and 80°C), at an air velocity of 0.5 m/s and for constant sample thickness (3 mm) were investigated. Results indicated that drying took place in the falling rate period. Drying time decreased considerably with increased drying temperature. Three mathematical models; namely, Newton (Lewis), Henders...

Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.)

Article history: Received 22 September 2010 Received in revised form 28 November 2011 Accepted 30 November 2011

Estimation of the Moisture Diffusivity and Activation Energy in Thin Layer Drying of Ginger Slices

In the present work, the effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick’s diffusion equation. The results showed that increasing drying temperature accelerated the drying process. All drying experiments had only falling rate period. The average effective moisture diffusivity values varied from 2.807x10 to 6.977x10m s over the tempe...

Mathematical Modelling of Thin Layer Drying Kinetics of Onion Slices Hot-air Convection, Infrared Radiation and Combined Infrared-Convection Drying

modeling of thin layer drying of apricot

in this research the thin layer drying behavior of apricot (cv. ghavami and nasiry) at temperatures of drying air of 40, 50, 60 and 70 ºc and at drying air velocity of 2 ms-1 was studied. in order to select the best drying curve equation, 9 different thin layer drying models were fitted to the experimental data and were compared according to their coefficient of determination (r2), reduced chi-...