Mathematical Modeling of Oven Drying kinetics and Study on Effective Moisture Diffusivity of Spirulina platensis Biomass

  • سال انتشار: 1391
  • محل انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی
  • کد COI اختصاصی: IECFP01_077
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 1097
دانلود فایل این مقاله

نویسندگان

a Tavakoli Lahijani

Ph.D student of Food Science and Technology Ferdowsi University of Mashhad, Mashhad, Iran

b Shokrollahi Yancheshmeh

M.Sc of Food Science and Technology Ferdowsi University of Mashhad, Mashhad, Iran

m.a Hesari Nejad

M.Sc of Food Science and Technology Ferdowsi University of Mashhad, Mashhad, Iran

m Mohebbi

Associate Prof., Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran Mashhad, Iran

چکیده

Spirulina (Arthrospira platensis) is a cyanobacteria produced under hot and arid climates. Large scale Production of Spirulina platensis biomass has been extended due to considerable nutritional value for use as food supplements. It contains 60– 70% (wb) proteins, vitamins (A, B1, B2, B12), minerals (iron, calcium, potassium, phosphorus, manganese, copper, zinc, magnesium), High value phytonutrients and pigments, which have applications in healthy foods and therapeutics has been receiving more attention from researchers. After cultivation and harvesting, the biomass must be dried, to obtained fine powder which should be appropriate for use in food products. The aim of this study was to obtain and evaluate the experimental data of Spirulina biomass oven drying and modeling the drying process using empirical models. To this purpose, Spirulina biomass formed to filaments shape with 2 mm thickness and drying process was done at 50 and 60 °C. All experiments were performed in triplicate. To investigate the drying kinetics, Effective moisture diffusivity were used. The results showed that increase in temperature had significant effects on moisture diffusivity and as the temperature rise, moisture diffusivity increased. 12 different models were used for Modeling of drying kinetics. the models were compared based on the determination coefficient (R2), the sum of squared errors (SSE) and the root mean square error (RMSE) and the best models fitted to the data of drying process were Page model for 50°C and a tow term model for 60°C.

کلیدواژه ها

Spirulina, Drying, Oven, Mathematical Modeling, kinetics

مقالات مرتبط جدید

اطلاعات بیشتر در مورد COI

COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.

کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.