Mathematical Modeling of Oven Drying kinetics and Study on Effective Moisture Diffusivity of Spirulina platensis Biomass
Publish Year: 1391
نوع سند: مقاله کنفرانسی
زبان: English
View: 1,060
This Paper With 5 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
IECFP01_077
تاریخ نمایه سازی: 22 مهر 1394
Abstract:
Spirulina (Arthrospira platensis) is a cyanobacteria produced under hot and arid climates. Large scale Production of Spirulina platensis biomass has been extended due to considerable nutritional value for use as food supplements. It contains 60– 70% (wb) proteins, vitamins (A, B1, B2, B12), minerals (iron, calcium, potassium, phosphorus, manganese, copper, zinc, magnesium), High value phytonutrients and pigments, which have applications in healthy foods and therapeutics has been receiving more attention from researchers. After cultivation and harvesting, the biomass must be dried, to obtained fine powder which should be appropriate for use in food products. The aim of this study was to obtain and evaluate the experimental data of Spirulina biomass oven drying and modeling the drying process using empirical models. To this purpose, Spirulina biomass formed to filaments shape with 2 mm thickness and drying process was done at 50 and 60 °C. All experiments were performed in triplicate. To investigate the drying kinetics, Effective moisture diffusivity were used. The results showed that increase in temperature had significant effects on moisture diffusivity and as the temperature rise, moisture diffusivity increased. 12 different models were used for Modeling of drying kinetics. the models were compared based on the determination coefficient (R2), the sum of squared errors (SSE) and the root mean square error (RMSE) and the best models fitted to the data of drying process were Page model for 50°C and a tow term model for 60°C.
Keywords:
Authors
a Tavakoli Lahijani
Ph.D student of Food Science and Technology Ferdowsi University of Mashhad, Mashhad, Iran
b Shokrollahi Yancheshmeh
M.Sc of Food Science and Technology Ferdowsi University of Mashhad, Mashhad, Iran
m.a Hesari Nejad
M.Sc of Food Science and Technology Ferdowsi University of Mashhad, Mashhad, Iran
m Mohebbi
Associate Prof., Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran Mashhad, Iran
مراجع و منابع این Paper:
لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :