Theoretical and experimental analysis of drying kinetics of tomato slices by using infrared dryer

EL-Mesery, Hany S. EL; Mao, Hanping

International Journal of Advanced and Applied Sciences

Int. j. adv. appl. sci.

EISSN: 2313-3724

Print ISSN: 2313-626X

Volume 4, Issue 1 (January 2017), Pages: 137-142

Title: Theoretical and experimental analysis of drying kinetics of tomato slices by using infrared dryer

Author(s): Hany S. EL-Mesery ^{1, 2}, Hanping Mao ^1,*

Affiliation(s):

¹Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China
²Department of Crop Handling and Processing, Agricultural Engineering Research Institute, Agricultural Research Center, 12311, Giza, Egypt

https://doi.org/10.21833/ijaas.2017.01.020

Full Text - PDF XML

Abstract:

The infrared radiation drying characteristics of tomato (Lycopersicon esculentum) slices have been investigated. The effect of radiation intensity and air velocity on drying kinetics of tomato slices was evaluated. Drying experiments was carried at an infrared radiation intensity of 0.14, 0.20 or 0.35 W/cm² and at an air velocity of 0.5, 1.0 or 1.5 m/s with an inlet air temperature of 35±1 °C. During the experiments, tomato slices were dried to final 10 % from 94 % (w.b). The results showed that the drying time decreased with increase in infrared intensity but increased with increase in air velocity. To estimate and select the suitable form of drying curves, eleven different mathematical drying models were applied to experimental data. Among the mathematical models investigated, the Midilli model was found to be the best fit to describe the drying characteristics of tomato slices with highest R² and lowest χ², RMSE.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Keywords: Infrared, Radiation intensity, Drying kinetics, Theoretical, Tomato slices

Article History: Received 18 November 2016, Received in revised form 5 January 2017, Accepted 9 January 2017

Digital Object Identifier:

https://doi.org/10.21833/ijaas.2017.01.020

Citation:

EL-Mesery HS and Mao H (2017). Theoretical and experimental analysis of drying kinetics of tomato slices by using infrared dryer. International Journal of Advanced and Applied Sciences, 4(1): 137-142

http://www.science-gate.com/IJAAS/V4I1/Mesery.html

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