Mathematical Modeling of Drying Kinetics of Persimmon Fruits (Diospyros kaki cv. Fuyu)

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• 作者：Romildo Martins Sampaio ; José ; Pires Monteles Neto ; Victor Haber Perez ; Sissi K. Marcos ; Meinardo A. Boizan and Leirson Rodrigues Da Silva
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：183K
• ISSN：1745-4549

文摘

The purpose of this study was to study the modeling of the osmo-convetive drying kinetic and determine the effective mass diffusivity coefficient of Persimmon (Diospyros kaki cv. Fuyu) fruits. The fruit was subjected to osmo-convective drying at three different temperatures (50, 55, and 60C) and 10 different thin-layer semiempirical mathematical models were adjusted to experimental data. Then, according to the highest correlation coefficient (R²) and the least χ² analysis the attained results showed the Midilli's model as the best option to describe the experimental data at the studied temperatures. In addition, the effective mass diffusivity coefficients were 1.04 × 10⁻⁶, 1.40 × 10⁻⁶, and 8.27 × 10⁻⁷ m²/s at 50, 55, and 60C, respectively. These results can be interesting to food data collection, drying equipment design and to support technical research in food process simulation.