Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying
By Qing‐An Zhang, Yun Song, Xi Wang, Wuqi Zhao, Xue-hui Fan. 2016
50 citations recorded by the source corpus.
ABSTRACT In this paper, the effect of drying temperature was investigated on the drying kinetics of the debittered and skin-removed apricot kernels, and the thin-layer drying model was also constructed by fitting the eight mathematical models such as Henderson and Pabis, Logarithmic, Midilli et al. and Approximation of diffusion model, Among them, the Midilli et al. and Approximation of diffusion models were selected to describe the drying characteristics of apricot kernels due to their relatively higher coefficient of determination (R2), and lower chi-square (χ2) and root mean square error (RMSE). Beyond that, the moisture loss and the effective moisture diffusivity (Deff) of the kernels during drying were also described and estimated by Fick’s second law and the data obtained, getting a range of 1.39×10−8 to 3.5×10−8 m2/s, respectively. The temperature dependence of the diffusivity coefficients was described with the activation energy (Ea) value of 16.5 kJ/mol. All these results are beneficial for better understanding and controlling the drying of apricot kernels.
Subfields: Analytical Chemistry, Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/0f97511fbedf4899ead4e5c9ad6f7b17c8f17514
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Citations in the corpus
- Mathematical modelling of the drying kinetics of Jatropha curcas L. seeds (2019, methodology): “As it can be seed from Table 2, the values of R2, X2, RMSE, MBE and MAE for the WS of Jatropha for all the drying models and drying temperatures ranged from 0.9278 to 0.9969, 2.37×10−4 and 4.29×10-3, 0.01454 and 0.06427, 1.95× 10-3and 2.97×10-2, and 0.01171 and 0.05559, respectively.”