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Title

Mathematical modeling of drying kinetics of the kiwifruit pastille

Mathematical modeling of drying kinetics of the kiwifruit pastille
Year: 1391
COI: IECFP01_075
Language: EnglishView: 740
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Authors

Esmail Khazaiy Pool - Dept. of food science and technology Ferdowsi University of Mashhad Mashhad, Iran
Fakhri Shahidi - Dept. of food science and technology Ferdowsi University of Mashhad Mashhad, Iran
Sayed Ali Mortazavi - Dept. of food science and technology Ferdowsi University of Mashhad Mashhad, Iran
Mohebbat Mohebbi - Dept. of food science and technology Ferdowsi University of Mashhad Mashhad, Iran

Abstract:

In this study, a novel product of kiwifruit named fruit pastille based on kiwi, was produced. The aim of this study was to investigate the effects of different concentrations of hydrocolloids including agar (0.25 and 0.5%) and guar (0.25 and 1%) on drying kinetics at 70, 80 and 90°C. The achieved drying curves of the experimental data were fitted to eight models of the drying thin layer models. All mathematical drying models were compared according to coefficient of determination (R2), sum of squared error (SSE) and Root Mean Squared Error (RMSE). Result indicated that as temperature increased, the drying time decreased. Agar had no effect on the drying of the samples. On the other hand, as guar concentration increased, moisture content of the samples decreased. Of the whole fitted mathematical models, the Midilli model with R2 of 0.9999 was selected as the best one. In addition, the temperature dependence of the effective diffusivity coefficient was expressed by an Arrhenius type relationship. The effective diffusivity varied between 1.83×10-9 and 2.29×10-9 m2/s with activation energy of 11.722 kJ/mol.

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Khazaiy Pool, Esmail and Shahidi, Fakhri and Mortazavi, Sayed Ali and Mohebbi, Mohebbat,1391,Mathematical modeling of drying kinetics of the kiwifruit pastille,The first electronic conference on food processing innovation,Mashhad,https://civilica.com/doc/389279

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Type of center: دانشگاه دولتی
Paper count: 33,103
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