Mathematical Modeling of Shrinkage of Quince During Hot Air Drying

Shrinkage of food materials has a negativeconsequence on the quality of the dehydrated product. Thisarticle presents results on the variation in shrinkage of quinceduring its drying. Volume measurements were carried out onthree series of samples: coated and osmotic samples, 2) noncoatedand osmotic sample, 3) control and dried at 60o C. Inorder to select the appropriate model, six mathematicalmodels were fitted to the experimental data. According to thestatistical criteria (R2, SSE and RMSE) the Ratti (1994) model(eq. no. 5) was found to be the best model to describe theshrinkage behavior of quince slices. This model had R2 valueshigher than 0.999 and SSE and RMSE values pretty low.

کلیدواژه ها:

drying ، modeling ، quince ، shrinkage