Volume 18, Issue 118 (2021)
FSCT 2021, 18(118): 297-311 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Askari B, Kashaninejad M, Ziaiifar A M, Esmaeelzade E. Study of Drying Behavior of Pumpkin by Convective Hot Air Drying– Cast Tape Drying. FSCT 2021; 18 (118) :297-311
URL: http://fsct.modares.ac.ir/article-7-35888-en.html
URL: http://fsct.modares.ac.ir/article-7-35888-en.html
1- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. ,kashaninejad@yahoo.com
3- Department of Biosystem Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. ,
3- Department of Biosystem Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Abstract: (4206 Views)
In this study, the drying process of pumpkin thin layers was investigated by cast tape drying (CTD) and convective hot air drying (CHD) methods and the effect of temperature and drying kinetics of the pumpkin was determined along with the best mathematical model to fit the changes on moisture content to time ratio. At first, Pumpkin slices were prepared with 3, 5 and 7 mm thicknesses. Drying was performed at 75, 85 and 95 (°C) by CTD method and at 55, 65 and 75(°C) by CHT method in triplicate. Based on the kinetic model evaluated by Hii, Law and Cloke, the 7 mm thickness was selected as an optimum thickness in both drying methods. The optimal drying temperature ranges were 55 and 95 (°C) by CHD method and CTD method, respectively. Five mathematical kinetic models were fitted on the experimental data using four criteria including, Determination of Coefficient (R2), Root Mean Square Error (RMSE), Sum of Squares (SSE) and Chi-square (χ2). Also, effective diffusion coefficient (D) and activation energy (Ea) were calculated. The results showed that Hii, Law and Cloke’s model predicted the drying behavior during CTD. Activation energy of 37.5310588kJ/mol and 20.32657 kJ/mol was calculated for CHD and CTD methods respectively. The best mathematical model for drying a thin layer of pumpkin by CTD and CHD method was proposed Hii, Law and Cloke’s model.
Article Type: Original Research |
Subject:
Drying, frying, freezing, osmotic dehydration
Received: 2019/08/24 | Accepted: 2021/08/26 | Published: 2021/12/5
Received: 2019/08/24 | Accepted: 2021/08/26 | Published: 2021/12/5
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |