A new mathematical model for thin layer drying of fruits
dc.contributor.author | Diamante, L | |
dc.contributor.author | Ihns, R | |
dc.contributor.author | Savage, G | |
dc.contributor.author | Vanhanen, L | |
dc.date.accessioned | 2016-07-26T02:05:28Z | |
dc.date.available | 2010-08-27 | |
dc.date.issued | 2010-09 | |
dc.date.submitted | 2010-06-11 | |
dc.description.abstract | The aim of this study was to fit a new mathematical model on the thin layer drying curves of fruits. Thin layer drying studies at different temperatures (60, 80 and 100 °C) were carried out on two varieties each of kiwifruit and apricot. The new model was compared statistically with three other drying models (Henderson and Pabis, Page and logarithmic) published in the literature. The proposed equation gave the highest coefficient of determination for both varieties of kiwifruit and apricot and closely followed by the Page equation. Statistical evaluation of the experimental and predicted moisture ratio showed that the proposed equation consistently gave the lowest reduced Chi-square, root mean square error and mean relative percentage error. The results indicate that the proposed equation has the best curve fitting ability for both fruits. However, there is no theoretical basis offered for the good curve fitting ability of the equation. | |
dc.format.extent | pp.1956-1962 | |
dc.format.medium | Undetermined | |
dc.identifier | https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000281312000027&DestLinkType=FullRecord&DestApp=WOS_CPL | |
dc.identifier.citation | Diamante,L.M., Ihns, R., Savage, G.P., & Vanhanen, L. (2010). A new mathematical model for thin layer drying of fruits. International Journal of Food Science and Technology, 45, 1956–1962. DOI:10.1111/j.1365-2621.2010.02345.x | |
dc.identifier.doi | 10.1111/j.1365-2621.2010.02345.x | |
dc.identifier.eissn | 1365-2621 | |
dc.identifier.issn | 1365-2621 | |
dc.identifier.other | 643PY (isidoc) | |
dc.identifier.uri | https://hdl.handle.net/10182/7183 | |
dc.language | en | |
dc.language.iso | en | |
dc.publisher | Wiley-Blackwell | |
dc.relation | The original publication is available from Wiley-Blackwell - https://doi.org/10.1111/j.1365-2621.2010.02345.x - http://dx.doi.org/10.1111/j.1365-2621.2010.02345.x | |
dc.relation.isPartOf | International Journal of Food Science and Technology | |
dc.relation.uri | https://doi.org/10.1111/j.1365-2621.2010.02345.x | |
dc.rights | Copyright © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology | |
dc.subject | Apricot | |
dc.subject | kiwifruit | |
dc.subject | mathematical model | |
dc.subject | page equation | |
dc.subject | thin layer drying | |
dc.subject.anzsrc2020 | ANZSRC::3006 Food sciences | |
dc.subject.anzsrc2020 | ANZSRC::3210 Nutrition and dietetics | |
dc.subject.anzsrc2020 | ANZSRC::4004 Chemical engineering | |
dc.title | A new mathematical model for thin layer drying of fruits | |
dc.type | Journal Article | |
lu.contributor.unit | LU | |
lu.contributor.unit | LU|Agriculture and Life Sciences | |
lu.contributor.unit | LU|Agriculture and Life Sciences|WFMB | |
lu.contributor.unit | LU|Research Management Office | |
lu.contributor.unit | LU|Research Management Office|OLD QE18 | |
lu.contributor.unit | LU|Research Management Office|OLD PE20 | |
lu.identifier.orcid | 0000-0002-6571-3197 | |
lu.identifier.orcid | 0000-0003-3019-6748 | |
pubs.issue | 9 | |
pubs.publication-status | Published | |
pubs.publisher-url | http://dx.doi.org/10.1111/j.1365-2621.2010.02345.x | |
pubs.volume | 45 |