Hot air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): Thin-layer mathematical modelling

International Journal of Food Science and Technology

Volumn 44, Issue 9, 2009, Pages 1818-1824

  Fang, Shuzheng ^a   Wang, Zhengfu ^a   Hu, Xiaosong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Activation energy; Drying rate; Linear model of effective diffusivity; Thin layer modelling

Indexed keywords

ZIZIPHUS; ZIZIPHUS JUJUBA;

EID: 68949090307     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02005.x     Document Type: Article

References (35)

1. Akgun, N.A. Doymaz, I. (2005). Modeling of olive cake thin-layer drying process. Journal of Food Engineering, 68, 455 461.
2. Akpinar, E.K. (2006). Determination of suitable thin layer drying curve model for some vegetables and fruits. Journal of Food Engineering, 73, 75 84.
3. AOAC (1990). Official Methods of Analysis, 15th Edn. Washington, DC, USA : Association of Official Analytical Chemists.
4. Azzouz, S., Guizani, A., Jomaa, W. Belghith, A. (2002). Moisture diffusivity and drying kinetic equation of convective drying of grapes. Journal of Food Engineering, 55, 323 330.
5. Bruce, D.M. (1985). Exposed-layer barley drying, three models fitted to new data up to 150 °C. Journal of Agricultural Engineering Research, 32, 337 347.
6. Crank, J. (1975). The Mathematics of Diffusion. Oxford, UK : Clarendon Press.
7. Demir, V., Gunhan, T., Yagcoglu, A.K. Degirmencioglu, A. (2004). Mathematical modeling and determination of some quality parameters of air dried bay leaves. Biosystems Engineering, 88, 325 335.
8. Diamante, L.M. Munro, P.A. (1991). Mathematical modelling of hot air drying of sweet potato slices. International Journal of Food Science and Technology, 26, 99 109.
9. Doymaz, I. (2005). Drying behaviour of green beans. Journal of Food Engineering, 69, 161 165.
10. Doymaz, I. (2006). Drying kinetics of black grapes treated with different solutions. Journal of Food Engineering, 76, 212 217.
11. Doymaz, I. Pala, M. (2003). The thin-layer drying characteristics of corn. Journal of Food Engineering, 60, 125 130.
12. Ertekin, C. Yaldiz, O. (2004). Drying of eggplant and selection of a suitable thin layer drying model. Journal of Food Engineering, 63, 349 359.
13. Fang, S., Wang, Z., Hu, X. Datta, A.K. (2009). Hot air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): physicochemical properties of products. International Journal of Food Science & Technology, 44, 1415 1421.
14. Goyal, R.K., Kingsly, A.R.P., Manikantan, M.R. Ilyas, S.M. (2007). Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer. Journal of Food Engineering, 79, 176 180.
15. Guine, R.P.F. (2006). Moisture diffusivity in pears: experimental determination and derivation of a mathematical prediction model. International Journal of Food Science and Technology, 41, 1177 1181.
16. Henderson, S.M. (1974). Progress in developing the thin layer drying equation. Transactions of ASAC, 17, 1167 1172.
17. Henderson, S.M. Pabis, S. (1961). Grain drying theory. II. Temperature effects on drying coefficients. Journal of Agricultural Engineering Research, 6, 169 174.
18. Karathanos, V.T. (1999). Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering, 39, 337 344.
19. Karathanos, V.T., Villalobos, G. Saravacos, G.D. (1990). Comparison of two methods of effective moisture diffusivity from drying data. Journal of Food Science, 55, 218 231.
20. Madamba, P.S., Driscoll, R.H. Buckle, K.A. (1996). The thin layer drying characteristics of garlic slices. Journal of Food Engineering, 29, 75 97.
21. Midilli, A., Kucuk, H. Yapar, Z. (2002). A new model for single layer drying. Drying Technology, 20, 1503 1513.
22. Özdemir, M. Devres, Y.O. (1999). The thin layer drying characteristics of hazelnuts during roasting. Journal of Food Engineering, 42, 225 233.
23. Page, G.E. (1949). Factors Influencing the maximum rates of air drying shelled corn in thin layers. M.S. thesis, Purdue, USA : Department of Mechanical Engineering, Purdue University.
24. Park, K.J., Bin, A. Brod, F.P.R. (2002). Drying of pear D'Anjou with and without osmotic dehydration. Journal of Food Engineering, 56, 97 103.
25. Raghavan, G.S.V. (1994). Concentration dependent moisture diffusivity in drying of shrinkable commodities. In : Proceedings of the 9th International Drying Symposium (IDS '94). Gold Coast, Australia, August 1-4, 1994 (edited by V. Rudolph R.B. Keey Series editor A.S. Mujumdar (Vol. A, Pp. 277 284).
26. Roberts, J.S., Kidd, D.R. Padilla-Zakour, O. (2008). Drying kinetics of grape seeds. Journal of Food Engineering, 89, 460 465.
27. San, J.N., Lozano, M., Garcia, P.P. Mulet, A. (2003). Dehydration kinetics of red pepper (Capsicum annuum L var Jaranda). Journal of the Science of Food and Agriculture, 83, 697 701.
28. Saravacos, G.D. Raouzeos, G.S. (1986). Diffusivity of moisture in air-drying of raisins. In : A.S. Mujumdar (ed Drying (vol. 86, Pp. 487 491). New York : Hemisphere Publishing Co.
29. Simal, S., Rossello, C., Berna, A. Mulet, A. (1994). Heat and mass transfer model for potato drying. Chemical Engineering Science, 22, 3739 3744.
30. Thakor, N.J., Sokhansanj, S., Sosulski, F.W. Yannacopoulos, S. (1999). Mass and dimensional changes of single canola kernels during drying. Journal of Food Engineering, 40, 153 160.
31. Togrul, I.T. Pehlivan, D. (2002). Mathematical modelling of solar drying of apricots in thin layers. Journal of Food Engineering, 55, 209 216.
32. Verma, L.R., Bucklin, R.A., Endan, J.B. Wratten, F.T. (1985). Effects of drying air parameters on rice drying models. Transactions of the ASAE, 28, 296 301.
33. Wang, Z., Sun, J., Liao, X. et al. (2007). Mathematical modeling on hot air drying of thin layer apple pomace. Food Research International, 40, 39 46.
34. White, G.M., Ross, T.J. Ponelert, R. (1981). Fully exposed drying of popcorn. Transactions of the ASAE, 24, 466 468.
35. Yaldiz, O., Ertekin, C. Uzun, H.I. (2001). Mathematical modelling of thin layer solar drying of sultana grapes. Energy, 26, 457 465.