A Preliminary Study: Kinetic Model of Drying Process of Pumpkins (Cucurbita Moschata) in a Convective Hot Air Dryer

被引：64

作者：

Hashim, Norhashila ^{[1
]}

Daniel, Onwude ^{[2
]}

Rahaman, Ezdalina ^{[1
]}

机构：

[1] Univ Putra Malaysia, Dept Biol & Agr Engn, Fac Engn, Upm Serdang 43400, Selangor, Malaysia

[2] Univ Uyo, Fac Engn, Dept Agr & Food Engn, Uyo, Nigeria

来源：

2ND INTERNATIONAL CONFERENCE ON AGRICULTURAL AND FOOD ENGINEERING (CAFE 2014) - NEW TRENDS FORWARD | 2014年 / 2卷

关键词：

Pumpkin; convective drying; thin layer drying; drying kinetics; modeling; SPSS; MATHEMATICAL-MODEL; LAYER; FRUITS; LEAVES;

D O I：

10.1016/j.aaspro.2014.11.048

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Drying of pumpkin (Cucurbita moschata) was investigated experimentally using a hot air convective dryer. 30 samples of pumpkin with thickness of 2 mm and 4 mm were subjected to 11 hours drying at temperatures 50 degrees C, 60 degrees C and 70 degrees C respectively. The drying data were fitted to the Moisture Ratio (MR) models, which produced MR = aexp(-kt) as the model of prediction. Selection of the best model was investigated using statistical analysis of variance, carried out via SPSS 17.0. Lewis, Henderson and Pabis models gave the best prediction with R (97.1%), R-2 (94.2%), SSE (0.577) and R (95.7%), R-2 (91.6%), SSE (0.703) respectively. (C) 2014 The Authors. Published by Elsevier B.V.

引用

页码：345 / 352

页数：8

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