The Thin-layer Drying Characteristics of Rosehip
By S. Erenturk, M. Gülaboğlu, S. Gültekin. 2004
162 citations recorded by the source corpus.
In this study, the influence of air temperature, velocity and humidity on the thin-layer drying of rosehip was investigated. A laboratory air drier was designed and used for drying experiments. The system was operated in an air temperature range of 50–80°C, air velocity range of 1·67–3·10 m s−1 and air absolute humidity range of 0·005–0·08 kg [vapour] kg−1 [dry air]. Six mathematical models available in the literature were fitted to the experimental data. By statistical comparison of the values for the six models, it was concluded that the logarithmic model represents drying characteristics better than the other equations.
Subfields: Food Science, Mechanics of Materials
View Paper: https://www.semanticscholar.org/paper/18ef7a284144e16bd7e107120b6298df8dbb92c9
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
In Mechanics of Materials
Citations in the corpus
- Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer (2009, background): “should be lower (Demir et al., 2004; Erenturk et al., 2004; Pangavhane et al., 1999; Sarsavadia et al., 1999; Togrul and Pehlivan, 2002).”
- Mathematical modeling of convective thin layer drying of basil leaves (2011, methodology): “In addition to coefficient of determination, the goodness of fit was determined by various statistical parameters such as reduced chi-square (χ2), mean bias error (MBE), and root mean square error (RMSE).”