In this study, pomegranate arils were dried by infrared dryer to find a suitable mathematical model, effective moisture diffusion coefficient and activation energy. The experiments were performed at four air velocity levels (0.3, 0.5, 0.7 and 1 ms-1) and three infrared radiation levels (22, 31 and 49 W cm-2). Experimental data with semi-theoretical and empirical models were evaluated to find the best model. Among the models, Midili's Model was selected based on R2, χ2 and RMSE criteria. Effective diffusion coefficient of pomegranate arils was in the range of 0. 4×10-9 to 3.21×10-9 m2 s-1. Activation energy was calculated by using Arheneus exponential model. The values of activation energy were determined in first method between 0.43 to 1.17 W g-1 cm-1 and second method between 1.1 to 0.72 W g-1 cm-1.
Khosh Taghaza,M. H. , Motevali,A. , Mina i,S. and Abas Zadeh,A. (2016). Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer. Journal of food science and technology(Iran), 13(56), 101-112.
MLA
Khosh Taghaza,M. H. , Motevali,A. , Mina i,S. , and Abas Zadeh,A. . "Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer", Journal of food science and technology(Iran), 13, 56, 2016, 101-112.
HARVARD
Khosh Taghaza,M. H.,Motevali,A.,Mina i,S.,Abas Zadeh,A. (2016). 'Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer', Journal of food science and technology(Iran), 13(56), pp. 101-112.
CHICAGO
M. H. Khosh Taghaza, A. Motevali, S. Mina i and A. Abas Zadeh, "Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer," Journal of food science and technology(Iran), 13 56 (2016): 101-112,
VANCOUVER
Khosh Taghaza,M. H.,Motevali,A.,Mina i,S.,Abas Zadeh,A. Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer. Journal of food science and technology(Iran), 2016; 13(56): 101-112.
