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Journal articles on the topic 'Thin layer drying model'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Kim, Hong-Sik, Oui-Woung Kim, Hoon Kim, Hyo-Jai Lee, and Jae-Woong Han. "Thin Layer Drying Model of Sorghum." Journal of Biosystems Engineering 41, no. 4 (2016): 357–64. http://dx.doi.org/10.5307/jbe.2016.41.4.357.

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2

P. K. Pathak, Y. C. Agrawal, and B. R N. Singh. "THIN-LAYER DRYING MODEL FOR RAPESEED." Transactions of the ASAE 34, no. 6 (1991): 2505–8. http://dx.doi.org/10.13031/2013.31899.

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3

Garba, K.A., A.S. Kolo, A.L. Yaumi, and A.S. Girei. "Mathematical Modeling of Thin Layer Drying of Onion Slices." Nigerian Research Journal of Engineering and Environmental Sciences 7, no. 1 (2022): 346–52. https://doi.org/10.5281/zenodo.6726490.

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<em>Onions play significant role in preparing meals and are known to have great medicinal values. An important operation normally deployed in preserving this important vegetable is drying. Dried onions can come in a variety of state which includes flaked, powdered, minced or even chopped. Sun drying with its attendant problems sees the need for  dryers designed and constructed based on models. Drying using an electric oven was tested on onion (Allium cepa) in this study. The drying experiments were performed at different temperature of 50<sup>°</sup>C, 60<sup>°</sup>C and 70<sup>&

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4

Pardeshi, I. L., S. Arora, and P. A. Borker. "Thin-Layer Drying of Green Peas and Selection of a Suitable Thin-Layer Drying Model." Drying Technology 27, no. 2 (2009): 288–95. http://dx.doi.org/10.1080/07373930802606451.

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5

Duc, Le Anh, Nguyen Hay, Pham Van Kien, Nguyen Thanh Tan, and Dang Quoc Cuong. "Mathematical Model of Thin Layer Drying of Purple Yam by Infrared Assisted Heat Pump Drying." Agricultural Engineering 29, no. 1 (2025): 63–78. https://doi.org/10.2478/agriceng-2025-0005.

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Abstract This study focused on the thin-layer drying of yam by infrared-assisted heat pump drying to determine the thin-layer drying model, the effective moisture diffusivity, and the activation energy of moisture within the yam. The thin-layer drying experiment was conducted with input drying parameters such as drying temperatures of 40, 45, and 50°C, drying air velocity of 2.5 m·s⁻¹, and infrared power of 250, 300, and 350 W. In order to determine a suitable thin-layer drying model for describing the yam drying process, six different thin-layer drying models (Lewis, Page, Modified Page, Hend

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6

Górnicki, Krzysztof, Agnieszka Kaleta, Andrzej Bryś, and Radosław Winiczenko. "Thin-layer drying of sawdust mixture." Polish Journal of Chemical Technology 18, no. 4 (2016): 65–70. http://dx.doi.org/10.1515/pjct-2016-0072.

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Abstract Drying behaviour of sawdust mixture was investigated in a convective dryer at 0.01 m/s and 25, 60, and 150°C air temperature. Sawdust mixture (60% of spruce and 40% of the second ingredient: beech, willow, ash, alder) and sawdust of spruce, beech, willow, alder and ash was used in the drying experiments. The sawdust mixture drying was affected by the drying of its ingredients. The experimental drying data were fitted to the theoretical, semi–theoretical, and empirical thin-layer models. The accuracies of the models were measured using the correlation coefficient, root mean square erro

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7

Latiff, Norliza, Luqman Abdullah, Pei Ong, and Amin Mohd. "Thin-layer drying model of Cosmos caudatus (C. caudatus)." Chemical Industry and Chemical Engineering Quarterly, no. 00 (2020): 38. http://dx.doi.org/10.2298/ciceq191121038l.

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Drying kinetic models and energy characteristics are well known as tools to evaluate and predict the most suitable drying physiochemical conditions for a particular product. In this study, a thin-layer drying model was developed to best describe the drying kinetic behaviour of Cosmos caudatus (C. caudatus). The drying experiments were conducted using a thermal convection oven and C. caudatus leaves were dried at five different temperatures (40, 50, 60, 70, 80?C). Six different thin-layer drying models were proposed and applied to select the best drying model by fitting to the experimental mois

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Obisanya, Adekunle A., Gloria O. Ajiboye, Isaac O. Ajiboshin, and Olumide I. Ogunyemi. "Drying Kinetics and Thin Layer Modelling of Clerodendrum Volubile (Marugbo) Leaves." International Journal of Chemical Engineering and Applications 13, no. 4 (2022): 19–24. http://dx.doi.org/10.18178/ijcea.2022.13.4.796.

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The drying kinetics of Clerodendrum Volubile leaves was investigated at different temperature of 50, 60 and 70⁰C in oven dryer. The weight loss with time was recorded and moisture ratio was computed and fitted into different eleven thin-layer drying models. The result showed that moisture ratio reduces with time for all drying temperatures. The drying rate was observed to increase with temperature peaking at 0.185, 0.117 and 0.059 g H2O/g dry solid.min at 70, 60 and 50⁰C respectively. Drying occurred in falling rate period and no constant rate period was observed. The approximation of diffusio

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9

Turan, Osman Yağız, and Ebru Fıratlıgil. "Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves." Czech Journal of Food Sciences 37, No. 2 (2019): 128–34. http://dx.doi.org/10.17221/243/2017-cjfs.

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Fruit and vegetable dehydration has been extensively studied for the improvement of food preservation. Effects of drying temperature on the drying kinetics of thyme were investigated and a suitable drying model was obtained to describe the drying process. Drying behaviour of thyme leaves at temperatures of 50, 60, 70 and 80°C was determined by using a conventional drying oven, and moisture ratio and drying rates were calculated. Four different thin layer drying models, namely Lewis, Henderson and Pabis, Page, and logarithmic models, were used to fit the experimental moisture ratio data. Three

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10

Lutovska, Monika, Vangelce Mitrevski, Ivan Pavkov, Vladimir Mijakovski, and Milivoj Radojcin. "Mathematical modelling of thin layer drying of pear." Chemical Industry and Chemical Engineering Quarterly 22, no. 2 (2016): 191–99. http://dx.doi.org/10.2298/ciceq150122032l.

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In this study, a thin - layer drying of pear slices as a function of drying conditions were examined. The experimental data set of thin - layer drying kinetics at five drying air temperatures 30, 40, 50, 60 and 70?C, and three drying air velocities 1, 1.5 and 2 m s-1 were obtained on the experimental setup, designed to imitate industrial convective dryer. Five well known thin - layer drying models from scientific literature were used to approximate the experimental data in terms of moisture ratio. In order to find which model gives the best results, numerical experiments were made. For each mo

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11

Guan, Zhi Qiang, Xiu Zhi Wang, Min Li, and Xiao Qiang Jiang. "A Mathematical Model for Thin-Layer Drying of Litchi Pulp." Applied Mechanics and Materials 192 (July 2012): 51–56. http://dx.doi.org/10.4028/www.scientific.net/amm.192.51.

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A drying experiment of litchi pulp was done with a self-built heat-pump drying system. A few commonly-used thin-layer drying models for foods were linearized and fitted with the drying experimental data to select a relatively optimal model of depicting the relationship between moisture ratio and drying time of the heat-pump drying of litchi pulp. It was found that the Page model is relatively optimal. The multivariate linear regression approach was employed to solve for the parameters of the Page model based on experimental data and an experimental verification was conducted; the verification

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12

Vasić, Miloš, and Zagorka Radojević. "Drying Process Modelling for Heavy Clay Products Using a New Thin Layer Drying Model." Applied Mechanics and Materials 371 (August 2013): 323–27. http://dx.doi.org/10.4028/www.scientific.net/amm.371.323.

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Drying results, determined on samples made of masonry clay from the locality "Banatski Karlovac", are presented in this study. Experimental investigations were carried out in a laboratory recirculation dryer in which drying parameters (humidity, temperature, and velocity) could be programmed, controlled and monitored during drying process. Several mathematical models were used for drying process modelling. New semi-theoretical thin layer drying model, for heavy clay products, was developed and presented in this study. It represents a modification of Page's and logarithm's thin layer drying mod

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13

Velescu, Ionut Dumitru, Ioan Tenu, Petru Carlescu, and Vasile Dobre. "Convective Air Drying Characteristics for Thin Layer Carrots." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 2 (2013): 129. http://dx.doi.org/10.15835/buasvmcn-fst:9619.

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Introduction: Carrot is one of the most commonly used vegetables for human nutrition due to high vitamin and fibre content. Drying is one of the oldest methods of food preservation, and it represents a very important aspect of food processing. Sun drying is the most common method used to preserve agricultural products in most tropical countries; this technique is extremely weather dependent, and has the problems of contamination with dust, soil, sand particles and insects. Also, the required drying time can be quite long. Therefore, using solar and hot-air dryers, which are far more rapid, pro

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14

Dairo, O. U., and T. M. A. Olayanju. "Convective Thin-Layer Drying Characteristics of Sesame Seed." International Journal of Engineering Research in Africa 7 (September 2012): 55–62. http://dx.doi.org/10.4028/www.scientific.net/jera.7.55.

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Fundamental Information on Drying and Re-Wetting Characteristics of Agricultural Seeds Is Required in the Design and Aeration Systems as Well as in the Prediction of Drying Rate Using Various Mathematical Models. Thin-Layer Drying Experiments Were Conducted Using Air-Ventilated Oven to Simulate the Artificial Drying at Various Moisture Contents of Sesame Seed (6.9 to 18.2 % W.b) at Three Drying Temperatures of 40, 50 and 60OC. Five Drying Models Were Evaluated for the Thin-Layer Data. the Page Equation Fitted the Data Best, where Selection of the Best Model Was Obtained by Comparing the Coeffi

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15

Elenga, Raymond Gentil, Guy François Dirras, Jean Goma Maniongui, and Bernard Mabiala. "Thin-layer drying of Raffia textilis fiber." BioResources 6, no. 4 (2011): 4135–44. http://dx.doi.org/10.15376/biores.6.4.4135-4144.

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The Raffia textilis fiber has interesting specific mechanical properties among other vegetables fibers. But its production remains entirely based on empirical knowledge. The fibers are dried in the open air and in the shade for about 48 hours. This study explores the effect of the drying temperature, from 30° to 70°C, on its drying kinetics. It was found that the drying duration passes from 55 min at 30 °C to 20 min at 70 °C. Among the three models used to simulate the drying kinetics, the Page model yields the best results. The values of the parameters of this model agree with the hypothesis

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16

Yi, Xiao-Kang, Wen-Fu Wu, Ya-Qiu Zhang, Jun-Xing Li, and Hua-Ping Luo. "Thin-Layer Drying Characteristics and Modeling of Chinese Jujubes." Mathematical Problems in Engineering 2012 (2012): 1–18. http://dx.doi.org/10.1155/2012/386214.

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A mathematical modeling of thin-layer drying of jujubes in a convective dryer was established under controlled conditions of temperature and velocity. The drying process took place both in the accelerating rate and falling rate period. We observed that higher temperature reduced the drying time, indicating higher drying rates of jujubes. The experimental drying data of jujubes were used to fit ten different thin-layer models, then drying rate constants and coefficients of models tested were determined by nonlinear regression analysis using the Statistical Computer Program. As for all the dryin

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17

D. N. Nuh and B. J. Brinkworth. "A NOVEL THIN-LAYER MODEL FOR CROP DRYING." Transactions of the ASAE 40, no. 3 (1997): 659–69. http://dx.doi.org/10.13031/2013.21284.

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18

Parti, M. "A THEORETICAL MODEL FOR THIN-LAYER GRAIN DRYING." Drying Technology 8, no. 1 (1990): 101–22. http://dx.doi.org/10.1080/07373939008959866.

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19

Tang, Juming, and Shataab Sokhansanj. "A MODEL FOR THIN-LAYER DRYING OF LENTILS." Drying Technology 12, no. 4 (1994): 849–67. http://dx.doi.org/10.1080/07373939408959998.

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20

Jatmiko, Tri Hadi, Vita Taufika Rosyida, Anastasia Wheni Indrianingsih, and Wuri Apriyana. "Thin Layer Drying Model of Bacterial Cellulose Film." IOP Conference Series: Earth and Environmental Science 101 (December 2017): 012011. http://dx.doi.org/10.1088/1755-1315/101/1/012011.

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21

Mohapatra, Debabandya, and P. Srinivasa Rao. "A thin layer drying model of parboiled wheat." Journal of Food Engineering 66, no. 4 (2005): 513–18. http://dx.doi.org/10.1016/j.jfoodeng.2004.04.023.

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22

N.A. Nanje Gowda, K. Alagusundaram, and C.V. Kavitha Abirami. "Modelling of Thin-Layer Drying of Black Gram." Journal of Agricultural Engineering (India) 52, no. 4 (2024): 17–27. http://dx.doi.org/10.52151/jae2015524.1587.

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Thin layer drying characteristics of black gram were studied at three initial moisture contents (17.0, 21.8, 25.4% d.b), three drying air temperatures (45, 55, 65°C) and three air velocities (0.5, 1.0, 1.5 m.s-1). Drying characteristics of black gram was significantly affected by drying air temperature. Grain initial moisture content and velocity, both had a limited influence, and only during the initial stages of drying. Increase in airflow velocity greater than 1m.s-1 had no significant effect on moisture reduction. Out of the eight models evaluated, Midilli model was found to be the best fi

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23

Ana, Cristina Ferrão, P. F. Guiné Raquel, Correia Telma, and Rodrigues Rosa. "Analysis of Drying Kinetics of Eggplant through Thin Layer Models and Evaluation of Texture and Colour Properties." Chemistry Research Journal 4, no. 1 (2019): 24–32. https://doi.org/10.5281/zenodo.13744682.

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Eggplant is a food with unique characteristics. However, due to its high moisture content it is very perishable. Thus, to increase its shelf life it can be applied the drying process. This work aimed at studying the effects of drying on eggplant, namely on the physical properties of colour and texture, as well as the analysis of drying kinetics by thin layer models. The drying was carried out using a convection chamber with a temperature of 80ºC and an air velocity of 0.5 m/s. The texture profile analysis was done with a texturometer equipped with a 75 mm probe and the colour measurement

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24

G.C. Wakchaure, K. Manikandan, Indra Mani, and Mahantesh Shirur. "Kinetics of Thin Layer Drying of Button Mushroom." Journal of Agricultural Engineering (India) 47, no. 4 (2024): 41–46. http://dx.doi.org/10.52151/jae2010474.1425.

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Drying kinetics of white button mushroom (Agaricus bisporus) slices in a fluidized bed dryer at three different drying air temperatures of 45, 55 and 65°C with constant drying air velocity of 2.5 m.s-1 was studied. The drying of mushroom slices occurred in the falling rate period. Seven thin-layer drying models, commonly used for perishable fruits/vegetables, were tested for the drying behaviour of mushroom slices. The logarithmic model fitted best to moisture ratio data with higher R2 and least c2 , MBE, RMSE values. The effective moisture diffusivity in white button mushroom increased from 9

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25

Bhuva, S. S., and B. A. Thaker. "Thin-layer drying and mathematical modeling for Simarouba glauca leaves." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 19, no. 2 (2023): 553–58. http://dx.doi.org/10.15740/has/ijas/19.2/553-558.

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A comparative drying study was conducted to investigate the thin-layer drying characteristics of Simarouba glauca leaves, known for their presence of quassinoids, phenols, flavonoids and antioxidants. The study aimed to determine the most effective drying method for preserving the best quality of the leaves. Shade drying, sun drying and tray drying at 55oC were employed, and the drying process was evaluated based on drying rate, drying time and moisture ratio. The results demonstrated that tray drying exhibited the highest drying rate (0.3307 kg/kgd.h), while shade drying showed the lowest dry

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26

Setyopratomo, Puguh. "PEMODELAN MATEMATIK KANDUNGAN AIR PADA PENGERINGAN APEL." Sains & Teknologi 4, no. 1 (2019): 45. http://dx.doi.org/10.24123/jst.v4i1.2293.

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Drying is one of the most significant method in food preservation. This study was conducted to investigate mathematical models of thin layer drying of apple slices. The kinetic of thin layer drying of apple slices was experimentally investigated in a hot air convective dryer. Crank solution for difusion in slab model and Lewis model for drying in thin layer were used to predict the drying profile. Drying characteristic of apple slices were determined using ambient air at 50 oC and 0,4167 m/s linier velocity. The result showed that Lewis model was more convenient for short-period drying, wherea

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27

Bala, B. K., and J. L. Woods. "Thin layer drying models for malt." Journal of Food Engineering 16, no. 4 (1992): 239–49. http://dx.doi.org/10.1016/0260-8774(92)90001-m.

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28

Molefe, Mogomotsi J., and Isaac N. Simate. "Thin Layer Drying and Modelling of Poultry Litter Briquettes." Energy and Environment Research 9, no. 1 (2019): 9. http://dx.doi.org/10.5539/eer.v9n1p9.

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Drying is an energy consuming process influenced by humidity, air velocity and temperature and is defined as a heat conveyance process wherein the product is heated hence removing moisture. Thin layer drying equations are used to estimate drying times of products and generalizing their drying curves. In this study, mathematical modelling and prediction of drying behavior of poultry litter briquettes (PLB) was investigated through open sun drying (OSD) and solar tunnel drying for moisture content (MC) calculations. A solar tunnel dryer (STD) having a: black painted collector unit, drying unit a

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29

Artnaseaw, A., S. Theerakulpisut, and C. Benjapiyaporn. "Thin Layer Modeling of Tom Yum Herbs in Vacuum Heat Pump Dryer." Food Science and Technology International 16, no. 2 (2010): 135–46. http://dx.doi.org/10.1177/1082013209353090.

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Thin layer vacuum heat pump drying experiments were conducted to determine drying models for Tom Yum herbs (chili, lemon grass, kaffir lime leaf and galangal slice). The drying experiments were conducted in a vacuum heat pump dryer at a constant drying pressure of 0.2 bars and drying temperatures ranging from 50 °C to 65 °C. The experimental results were fitted to a number of well-known thin layer drying models and it was found, for the range of drying temperature tested, that the Midilli model is the best model for all Tom Yum herbs. To account for the influence of drying temperature, the con

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30

Nguyen, Thi Van Linh, My Duyen Nguyen, Duy Chinh Nguyen, Long Giang Bach, and Tri Duc Lam. "Model for Thin Layer Drying of Lemongrass (Cymbopogon citratus) by Hot Air." Processes 7, no. 1 (2019): 21. http://dx.doi.org/10.3390/pr7010021.

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Lemongrass is a plant that contains aromatic compounds (myrcene and limonene), powerful deodorants, and antimicrobial compounds (citral and geraniol). Identifying a suitable drying model for the material is crucial for establishing an initial step for the development of dried products. Convection drying is a commonly used drying method that could extend the shelf life of the product. In this study, a suitable kinetic model for the drying process was determined by fitting moisture data corresponding to four different temperature levels: 50, 55, 60 and 65 °C. In addition, the effect of drying te

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31

Zainal Abidin, Muhammad Hanif, Sulastri Sabudin, Jamal Hazri Zakaria, and Mohd Faizal Mohideen Batcha. "Thin Layer Modeling of Grated Coconut Drying." Applied Mechanics and Materials 660 (October 2014): 367–72. http://dx.doi.org/10.4028/www.scientific.net/amm.660.367.

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With the increasing demand for new and energy efficient drying methods of agricultural products, various techniques were deviced by researchers around the world. This techniques usually developed in laboratory scale prior to scale-up for actual industrial application. During this stage, modeling usually involved to aid scaling up process. This paper presents the modeling of drying kinetics of grated coconut using three semi emperical thin layer model. These models were Logarithmic, Modified Handerson and Pabis, and Verma et al models. Moisture ratio predicted by these models were compared agai

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32

Yuceer, Mehmet, Eda Goz, and Emir Tosun. "SOFTWARE FOR PARAMETER ESTIMATION IN THIN–LAYER DRYING MODELS." Latin American Applied Research - An international journal 54, no. 3 (2024): 383–88. http://dx.doi.org/10.52292/j.laar.2024.1052.

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Drying is a very important process because of reducing the water content, extends shelf life, and provides easy transportation of fruits and vegetables. However, when drying kinetics is not evaluated mathematically, causes many problems from the increase in the production cost to the decrease in the product quality. Estimating the parameters in thin–layer drying kinetic models using experimental data and determining the model/models that best fit the experimental data requires a series of studies that takes time and requires experience. It is clear that there is a need for a simple to use and

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33

Ertekin, C., and O. Yaldiz. "Drying of eggplant and selection of a suitable thin layer drying model." Journal of Food Engineering 63, no. 3 (2004): 349–59. http://dx.doi.org/10.1016/j.jfoodeng.2003.08.007.

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34

A., D. Sagagi, and Enaburekhan J. "REVIEW OF SIMULATION STUDIES FOR GRAIN DRYING IN DIRECT SUN AND SOLAR DRYERS." Continental J. Engineering Sciences 1 (July 22, 2007): 27–35. https://doi.org/10.5281/zenodo.833563.

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This paper reviews the theoretical models of physical processes in a drying system and their suitability for modeling the drying system. Detail discussion on the relationships and data required in the simulation models were also presented.

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35

Hacihafizoğlu, O., A. Cihan, K. Kahveci, and C. Korkmaz. "Diffusion model for thin layer drying process of corn." Proceedings of the Institution of Mechanical Engineers, Part E: Journal of Process Mechanical Engineering 223, no. 4 (2009): 233–41. http://dx.doi.org/10.1243/09544089jpme253.

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36

K. H. Colson and J. H. Young. "TWO-COMPONENT THIN-LAYER DRYING MODEL FOR UNSHELLED PEANUTS." Transactions of the ASAE 33, no. 1 (1990): 0241–46. http://dx.doi.org/10.13031/2013.31322.

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37

Charmongkolpradit, Suparerk, and Ratinun Luampon. "Study of Thin Layer Drying Model for Cassava Pulp." Energy Procedia 138 (October 2017): 354–59. http://dx.doi.org/10.1016/j.egypro.2017.10.138.

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38

Steinteld, A., and I. Segal. "A SIMULATION MODEL FOR SOLAR THIN-LAYER DRYING PROCESS." Drying Technology 4, no. 4 (1986): 535–54. http://dx.doi.org/10.1080/07373938608916349.

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39

Montes Montes, Everaldo Joaquín, Ramiro Torres Gallo, Ricardo David Andrade Pizarro, Omar Andrés Pérez Sierra, José Luis Marimon Escobar, and Isabel Inés Meza Herazo. "Modelling the kinetics of thin-layer yam (dioscorea rotundata) drying." Ingeniería e Investigación 28, no. 2 (2008): 45–52. http://dx.doi.org/10.15446/ing.investig.v28n2.14891.

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Thin-layer yam (varieties 9811-089 and 9811-091) drying was evaluated in a laboratory-type dish dryer at 45°C, 55°C and 70°C and 1 m/s average air speed in the Universidad de Cordoba’s Applied Engineering laboratory. The samples were 3.19 cm long, 0.5 cm thick, in 0.5x3x5 cm slices. The effects of temperature, variety and geometry on drying-time were evaluated using a completely random factorial adjustment design: temperature (45°C, 55°C and 70°C), geometry (slices and fillets) and variety (9811-089 and 9811-091). Three repetitions were made per treatment, producing a 28.15% reduction in dryin

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40

Workneh, Tilahun S., and Moruf O. Oke. "Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices." International Journal of Food Engineering 9, no. 1 (2013): 75–90. http://dx.doi.org/10.1515/ijfe-2012-0205.

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AbstractThe thin layer drying behaviour of tomato slices dried using microwave power densities of 1.13, 2.08 and 3.11 W/g combined with air ventilation (50°C) and hot air drying at 40, 50, 70 and 80°C was investigated. The tomato slice dried faster when subjected to microwave heating coupled with hot air ventilation. Drying time decreased considerably with increase in microwave power density and with increase in hot air temperature. Drying took place in a constant rate period followed by the falling rate period after a short heating period. The drying data were fitted to Newton (Lewis), Page,

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Xiao, Han Min. "Thin-Layer Drying Characteristics and Modeling of Paper Sludge." Applied Mechanics and Materials 190-191 (July 2012): 575–80. http://dx.doi.org/10.4028/www.scientific.net/amm.190-191.575.

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In this paper, the drying experiments of paper sludge were performed at different drying conditions. The drying kinetics and phenomena of paper sludge were investigated. The effective diffusivity and the activation energy of the paper sludge during drying had been evaluated. At the same time, seven empirical models were used to model the experimental data, such as Newton, Page, Modified Page, Henderson and Pabis, Logarithmic, Two term, Two Term exponential et al. Three statistical parameters (The coefficient of determination (R2), root mean square error (RMSE) and the residual sum of square (R

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Rhoda, Aduke N., and Isaac N. Simate. "Greenhouse Solar Drying and Thin Layer Drying Of Fresh Kapenta (Stolothrissa tanganicae)." International Journal of Scientific & Engineering Research 7, no. 5 (2016): 749–56. http://dx.doi.org/10.14299/ijser.2016.05.005.

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The aim of this study was to carry out an experimental investigation on drying fresh Kapenta in a Greenhouse Solar Dryer and to evaluate a suitable thin-layer drying model for the Kapenta. The nutritional constituents and quality of the Kapenta dried from the Greenhouse solar dryer and the open sun were also examined. To determine thin-layer drying characteristics of fresh Kapenta, drying in a hot air dryer at different air temperatures was carried out. The influence of the drying temperature (35, 45, 55 °C) on the moisture ratio and drying rate has been studied in this paper. The experimental

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Adjei, Paxwell Damptey, Joseph Oppong Akowuah, George Obeng-Akrofi, and Edward Awafo. "Thin-layer mathematical modelling of maize in a biomass-powered inclined bed dryer." Journal of the Ghana Institution of Engineering (JGhIE) 23, no. 4 (2023): 48–54. http://dx.doi.org/10.56049/jghie.v23i4.104.

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In this study, the drying kinetics of maize dried in a biomass-powered inclined bed dryer were studied using ten (10) thin-layer mathematical drying models. The drying system recorded an average plenum temperature of 73.54 oC during the drying experiment compared to an average ambient temperature of 28.41 oC. Maize grains with an initial average moisture content of 23.25 % on a wet basis were reduced to 13.61 % average final moisture content over a drying period of 2 hours 40 minutes. The results revealed a moisture extraction rate, drying rate, and drying efficiency of 6.70 kg/h, 9.50 kg/h, a

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Aghbashlo, M., M. H. Kianmehr, A. Arabhosseini, and T. Nazghelichi. "Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer." Czech Journal of Food Sciences 29, No. 5 (2011): 528–38. http://dx.doi.org/10.17221/158/2010-cjfs.

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This paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experiments were conducted at three air temperatures, 50, 60, and 70&deg;C, three air velocities, 0.5, 1.0, and 1.5 m/s, and three chain linear velocities, 2.38 &times; 10<sup>&ndash;4</sup>, 2.78 &times; 10<sup>&ndash;4</sup>, and 3.33 &times; 10<sup>&ndash;4</sup> m/s with three replications for each treatment. The Lewis, Henderson &a

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Saeed, I. E., and Zulkhairi Zainol Abidin. "ENVIRONMENT-CONTROLLED THIN-LAYER-DRYING OF CUT-ROSELLE: DRYING-EXPERIMENTS, EFFECTS OF DRYING-SETTINGS, DRYING-MODELS." Acta Mechanica Malaysia 7, no. 1 (2024): 49–59. https://doi.org/10.26480/amm.01.2024.49.59.

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This research investigated how the drying-conditions affect drying-performance of Cut-Roselle (Hibiscus_sabdariffa L.). The experiments are conducted using Constant-Temperature-Humidity-Chamber, where varied temperatures (35,45,55,65°C) and relative humidity levels (30,35,40,45,50%) are tested. The drying process for Cut-Roselle primarily occurred during the falling-rate-period. Notably, the drying-air temperature significantly, influenced the drying-kinetics, with higher temperatures (ranging from 35 to 65°C) resulted in shorter drying-times. Relative-humidity had a lesser-impact compared to

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Huang, He Xun, Han Ping Chen, Zhi Feng Hu, and Xiao Qian Ma. "Investigation of Microwave-Induced Thin-Layer Drying for Municipal Sludge." Advanced Materials Research 518-523 (May 2012): 3227–30. http://dx.doi.org/10.4028/www.scientific.net/amr.518-523.3227.

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Since the adverse factors such as deficient penetration and long reaction time have restricted the complete microwave-used drying of municipal sludge, the microwave-induced drying was considered which has advantages in such aspects. The investigation of the microwave-induced drying to uncover the mechanism has great meaning for its development and usage. The experiments indicated that temperature was the decisive factor affecting the drying rate. The microwave-induced sludge reached the highest drying rate at the moisture rate of 40%, with a 20% grade promotion compared with that of the origin

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Syah, Hendri, and Mustaqimah. "Mathematical Modelling on The Thin-Layer Drying of Centella Asiatica Leaves." IOP Conference Series: Earth and Environmental Science 1290, no. 1 (2024): 012022. http://dx.doi.org/10.1088/1755-1315/1290/1/012022.

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Abstract The best drying conditions can be selected by using mathematical modeling of herb drying processes. Development of mathematical models for drying Centella asiatica leaves is the major goal of the current study. At temperatures of drying of 50, 55, and 60 C, the drying behavior of Centella asiatica leaves was examined. The drying data were fitted to the eight thin-layer models. Non-linear regression evaluates the accuracy with which validated mathematical models fit the data. By evaluating R2, reduced chi-square, and RMSE between the observed and predicted moisture ratios, the performa

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Jian, Fuji, Mehul Patil, Digvir S. Jayas, and Jitendra Paliwal. "Thin-Layer Drying Characteristics of Fresh and Sun-Dried Buckwheat Hay." Applied Engineering in Agriculture 37, no. 4 (2021): 713–24. http://dx.doi.org/10.13031/aea.14609.

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Highlights Thin-layer drying of fresh and sun-dried buckwheat hay was studied at 30°C to 180°C and 12.5% to 60% relative humidities. Buckwheat hay drying occurred in the falling-rate period. Partial sun-drying of the hay could reduce drying time by 50%. The D eff values of fresh flowers, leaves, and stems ranged from 1.4×10 -10 to 60×10 -10 m 2 /s. Abstract. Thin-layer drying characteristics of fresh and sun-dried buckwheat hay were studied at 30°C to 180°C, 12.5 to 60% relative humidities, and 0.2 m/s constant air velocity. The hay was harvested on three different times with a 10 to 12 d inte

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Rubens, Albino Moreira Silva, Helvécio Martins José, E. R. M. Cavalcanti Mata Mário, and Elita Martins Duarte Maria. "Use of diffusive and empirical models to predict drying rate of acerola seeds (Malpighia sp.)." Global Journal of Engineering and Technology Advances 8, no. 8 (2021): 096–109. https://doi.org/10.5281/zenodo.5166985.

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The thin layer drying process of acerola seeds was analyzed using a flat plate geometry diffusion model, Page's model, and a two-part model proposed based on the diffusion equation. These models were fitted to experimental drying kinetics data of acerola seeds for an air flow speed of 1.5 m/s, at temperatures of 40, 50, 60 and 70°C, using non-linear regression by Levenberg-Marquardt method. The diffusion model was used to determine the diffusion coefficients and activation energy. The predicted and experimental results were compared using the determination coefficient (R<sup>2</sup>) a

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Suherman and Faisal Yahya Habib. "Thin Layer Modeling of Corn Grains Using a Hybrid Solar Dryer with Lpg." International Journal of Innovative Science and Research Technology 7, no. 12 (2023): 1844–49. https://doi.org/10.5281/zenodo.7542630.

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The hybrid sun drying method combines sun drying with additional heating, namely LPG. So that the drying process can take place more quickly and effectively. The three drying methods that will be compared are Open Sun drying, solar dryers, and solar hybrids. The open sun drying operation is carried out using only direct sunlight. The solar drying operation was carried out using a solar dryer without additional heating, while the drying operation with a hybrid solar dryer varied the drying temperature at 40, 50 and 60 °C. The results showed that the average moisture content of corn grains w

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