Evaluation of the Best Kinetic Model in Thin Layer Drying of Zucchini Using Convective Hot Air Dryer

Subject Areas : Microbiology

Reza Fahimi ¹ , Bijan Askari ² , Pouria Ghareh Beglo ³ , Pouria Farzbood ⁴ , Farhad Mokhtari ⁵

1 - دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد سبزوار، سبزوار، ایران
2 - مدرس دانشگاه آزاد اسلامی، واحد سبزوار، گروه علوم و صنایع غذایی، سبزوار، ایران
3 - مدرس دانشگاه آزاد اسلامی، واحد سراب، گروه علوم و صنایع غذایی، سراب، ایران
4 - دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد سبزوار، سبزوار، ایران
5 - پژوهشگر مرکز تحقیقات کشاورزی و منابع طبیعی استان اصفهان، اصفهان، ایران

Received: 2013-05-07 Accepted : 2013-06-26 Published : 2014-03-21

Keywords: Convective Hot Air, Kinetic Modelling, Thin Layer Drying, Zucchnini,

Abstract :

Introduction: Dehydration of food particularly fruits and vegetables have been carried out for decades. In this research, thin layer drying of zucchini was performed by convective hot air dryer. The aim of this study is to investigate the effect of temperature and drying kinetic on zucchini and present the best kinetic model concerned with changes in moisture with respect to the time.Materials and Methods: All the tests were carried out in three temperature environments, (60, 70 and 80°C) with zucchini cuts of 10 mm thickness in three replicate order. Ten mathematical kinetic models were processed on experimental data and evaluation of models were analyzed by four criteria such as Determination of Coefficient (R2), Root Mean Square Error (RMSE), Chi-square (X2), and Mean Bias Error (MBE). Second Fick's Law was used for evaluation of diffusion coefficient and Arhenius equation was employed for activation energy (Ea).Results: The results showed that Hii, Law & Cloke model evaluates drying of thin layer zucchini more appropriate than other models. The activation energy value was determined (85.45 kJ/mol).Conclusion: The Hii, Law & Cloke model might be considered as the most suitable mathematical model for thin layer drying of zucchini by hot air displacement method.

References:

 

Al-Harahsheh, M., Al-Muhtaseb, A. H. &

 

Magee, T. R. A. (2009). Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration. Chemical Engineering and Processing, 48: 524–531.

Akpinar, E. K. (2006). Determination of suitable thin layer drying curve model for some vegetables and fruits. Journal of Food Engineering 73, 75–84.

Alibas, I. (2007). Microwave, air and combined microwave–air-drying parameters of pumpkin slices. LWT 40: 1445–1451

Babetto, A. C., Freire., F. B., Barrozo, M. A. S. &  Freire, J. T. (2011). Drying of garlic slices: Kinetics and nonlinearity measures for selecting the best equilibrium moisture content equation. Journal of Food Engineering 107:347–352.

Barrozo, M. A. S., Souza, A. M., Costa, S. M. & Murata, V. V. (2001). Simultaneous heat and mass transfer between air and soybean seeds in a concurrent moving bed. International Journal of Food Science and Technology 36 (4), 393–399.

Chen, D., Zheng, Y. & Xifeng, Z.(2012). Determination of effective moisture diffusivity and drying kinetics for poplar sawdust by thermogravimetric analysis under isothermal condition. Bioresource Technology 107:451–455.

Chong, C. H., Lim Law, C., Cloke, M., Lik Hii, C., Chuah Abdullah, L. & Wan Daud, W. R. (2008). Drying kinetics and product quality of dried Chempedakc. Journal of Food Engineering 88: 522–527.

Dermesonlouoglou, E. K., Giannakourou, M. C. & Taoukis, P. S. (2007). Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage. Food Chemistry 103: 985–993. 

Diamante, L. M. & Munro, P. A. (1991). Mathematical modelling of hot air drying of sweet potato slices. Int J Food Sci Technol, 26-99.

Doymaz, I. & Ismail, O. (2011). Drying characteristics of sweet cherry. food and bioproducts processing. 8 9: 31–38.

Evin, D. (2012).Thin layer drying kinetics of Gundelia tournefortii L. Food and Bioproducts processing. 9 0: 323–332.

Figiel, A. (2010). Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods. Journal of Food Engineering. 98: 461–470.

Janjaia, S., Precopped, M., Lamlerta, N., Mahayotheeb, B., Balac, B. K., Nagle, D. M. & Müllerd, J. (2011). Thin-layer drying of litchi (Litchi chinensis Sonn.). Food  and  Bioproducts processing. 89: 194–201.

Karathanos, V. T. (1999). Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering, 39: 337-344.

Krokida, M. K., Karathanos, V. T., Maroulis, Z. B. & Marinos-Kouris, D. (2003). Drying kinetics of some vegetables. Journal of  Food Engineering. 59: 391-403.

Liu, Q. & Bakker-Arkema, F. W. (1997). Stochastic modelling of grain drying: model development. J. Agric. Eng. Res, 66:275-280. 

Mota, C. L., Lucianoa, C., Diasa, A., Barrocab, M. J. & Guinéa, R. P. F. (2010). Convective drying of onion: Kinetics and nutritional evaluation. food and bioproducts processing 8 8: 115–123. 

Neves, F. I. G., Vieira, M. C. & Silva, C. L. M. (2012).  Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation. Innovative Food Science and Emerging Technologies 13: 158–162.

Sharaf-Eldeen, Y. I., Blaisdell, J. L. & Hamdy, M. Y. (1980). A model for ear corn drying. Trans. ASAE, 23: 1261-1271.

Therdthai, N. & Zhou, W. (2009). Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen).Journal of Food Engineering. 91: 482–489.

Togrul, I. T. & Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. Journal of Food Engineering, 58: 23-32.

Verma, L. R., Bucklin, R. A., Endan, J. B. & Wratten, F. T. (1985). Effect of drying air parameters on rice drying models. Trans ASAE  28:296–301.

Wong, J. Y. (2001).Theory of Ground vehicles.(3rd ed).John Wiley and Sons,Inc.

www.FAOSTAT.org

Yaldiz, O., Ertekin, C. & Uzun , H. I. (2001). Mathematical modelling of thin layer solar drying of sultana grapes. Energy – Int. J, 26: 457-465.

Yagcioglu, A., Degirmencioglu, A. & Cagatay, F. (1999). Drying characteristic of laurel leaves under different conditions. Proc. 7th Int. Cong. Agric. Mechanization and Energy, May 26-27, (Ed. A. Bastancelik). Adana, Turkey.