Mathematical Modelling of the Thin Layer Drying of Banana Blossoms

Mathematical Modelling of Thin Layer Drying Kinetics of Biodegradable Pellets

The deoiled rice bran, industrial waste (paddy husk, potato peels and banana peels) and plasticizers were added to develop pellets after extrusion for their further use in preparing molds (pots) for horticultural use. Pellets were prepared by extrusion technology using glycerol and cashew nut shell liquid as plasticizers and were dried in a chamber with constant air circulation (1.5 m/sec). Dry...

Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.)

In this study rhubarb stem slices were dried as single layers with thickness of 3 mm in the inlet air temperature range of 50-70  and air velocity of 1 ± 0.2 m/s in a laboratory scale cabinet dryer. The effect of drying air temperature on the drying characteristics was determined and the relationship between the drying parameters with temperature and moisture content was examined. Moisture tran...

Mathematical modelling, moisture diffusion and specific energy consumption of thin layer microwave drying of olive pomace

In this study, the effects of microwave drying power on drying kinetics, effective moisture diffusivity, and specific energy consumption of olive pomace were studied at three different microwave power levels of 170, 360 and 510 W. Increasing microwave power resulted in a considerable decrease in drying time. The experimental data for moisture loss was converted to moisture ratios and fitted to ...

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

Modelling of olive cake thin-layer drying process

Olive cake is a sub-product of the mechanical olive oil extraction industry, which consists of pit and pulp of the olive fruit, olive oil and vegetable water. It has been using for direct combustion in bakeries and olive oil mills due to its energy content. However, the initial moisture content of olive cake is approximately 44.78% ± 0.5 (wet basis), and this has to be reduced to about 5% to re...