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Mathematical modelling of hot air drying of water chestnut kernels

Journal of Pharmacognosy and Phytochemistry · 2021 · Vol. 10(3) · pp. 275–280
FG SayyadSH AkbariD.K. VyasNavneet KumarRF Sutar

Abstract

Drying characteristics of water chestnut kernels were evaluated at different air temperatures (50, 60 and 70 °C) in commercially available hot air tray dryer and sun drying. Drying rate of water chestnut kernels 1.1880, 1.6181, 2.6688 and 0.7249 g water/ g dry matter-min were found at drying temperatures of 50, 60, 70 ºC and sun drying (38 ± 5 ºC), respectively at 15 min time interval. The Midilli–Kucuk model fitted better on the basis of higher R2 value (0.99978) and lower values of X2 and RSME values as 0.0000162 and 0.004028784 at 60 °C.

Food Drying and ModelingTrayAir temperatureChemistryMathematicsEnvironmental scienceBotanyAtmospheric sciencesPhysicsBiology
Citations
5
FWCI
0.16
field-weighted impact
References
13
Percentile
49%
vs. same field & year
Citations per year
References
Mathematical modelling of solar drying of apricots in thin layers
Journal of Food Engineering · 2002 · 489 citations
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Mathematical modelling of hot air drying of water chestnut kernels · Scinovex