Volume 19, Issue 7 (2017)                   JAST 2017, 19(7): 1527-1537 | Back to browse issues page

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Mazandarani Z, Aghajani N, Daraei Garmakhany A, Baniardalan M, Nouri M. Mathematical Modeling of Thin Layer Drying of Pomegranate (Punica granatum L.) Arils: Various Drying Methods. JAST 2017; 19 (7) :1527-1537
URL: http://jast.modares.ac.ir/article-23-8619-en.html
1- Islamic Azad University, Azadshahr Branch, Azadshahr, Islamic Republic of Iran.
2- Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Bahar City, Hamedan, Islamic Republic of Iran.
3- Department of Food Science and Technology, Toyserkan Faculty of Industrial Engineering, Bu-Ali Sina University, Beheshti Ave., Bahri Esfahani Ave., Toyserkan, Hamadan, Islamic Republic of Iran.
4- Department of language & linguistics, Bu-Ali Sina University, Hamedan, Iran.
5- Department of Linguistics, Humanities Faculty, Bu -Ali Sina University, Hamedan, Islamic Republic of Iran.
Abstract:   (3060 Views)
For years, sun and hot air drying have been considered as traditional drying methods. Today, using microwave is one the newest methods of drying. Iran is one of the main producers of pomegranate fruit in the world. To manufacture better product, drying needs to be handled in controlled and optimized process, therefore investigation of process condition kinetic is an obligation. In this study, thin layer drying behavior of pomegranate arils using microwave drier at 4 power levels (180, 360, 540 and 720W), oven drier at 4 temperature levels (45, 55, 65 and 75°C) and sun drying was studied. Page, Henderson and Pabis, Midilli et al., Newton, Logarithmic and Two-Term models were compared according to their Root Mean Square error (RMSE), Chi-square (χ2), Mean Bias Error (MBE) and correlation coefficient (R2). The results of the studied models indicated that Midilli et al., model exhibited the best fit to the data obtained for oven, microwave and sun drying. Increasing the oven drier temperature and the microwave drier power lead to an increase in the drying rate. Dried samples at 75˚C exhibited the highest R2= 0.9998, and the least RMSE and χ2, 0.2059 and 0.5576 respectively in comparison with other samples. While dried samples by microwave, 720W, showed the highest R2= 0.9998 and the least RMSE and χ2 were 0.1894 and 0.4203, respectively in comparison with other samples. Sun dried samples had the highest R2 in Midilli Model, the least RMSE and X2 were 0.0338 and 0.7059 respectively.
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Article Type: Research Paper | Subject: Food Science and Technology
Received: 2016/09/22 | Accepted: 2017/04/19 | Published: 2017/12/1

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