MODELING OF DRYING KINETIC OF PUMPKIN: PART I. CLASSICAL MODELING
محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن
سال انتشار: 1390
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,701
فایل این مقاله در 7 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
MEDC01_047
تاریخ نمایه سازی: 11 شهریور 1391
چکیده مقاله:
In this research, thin-layer drying of pumpkin was simulated via a laboratory scale hot air dryer. The drying process was carried out at four different temperatures (65℃, 75℃, 85℃ and 95℃). Drying data were fitted to 10 drying kinetic models. The goodness of fit was determined by means of R2 (determination of coefficient), ÷2 (reduce chisquare), RMSE (root mean square error), SEE (standard error of estimate) and MBE (mean basis error), it was concluded that Midli model represented the best performance.
کلیدواژه ها:
نویسندگان
Mohsen MOKHTARIAN
Department of Food Science and Technology,Sabzevar Branch, Islamic Azad University,Sabzevar, Iran
Fatemeh KOUSHKI
Department of Food Science and Technology,Sabzevar Branch, Islamic Azad University,Sabzevar, Iran
Zahra KOSHKI
Department of Food Science and Technology,Sabzevar Branch, Islamic Azad University,Sabzevar, Iran