Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer

By R. K. Goyal, A. Kingsly, M. Manikantan, S. Ilyas. 2007

220 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/3021129f7793436f9ff3fca24b7f659e5e0b687c

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

1. M. Gupta
2. R. K. Goyal
3. D. Kadam

In Mechanics of Materials

1. M. Gupta
2. R. K. Goyal
3. D. Kadam

Citations in the corpus

• Mathematical modeling of convective thin layer drying of basil leaves (2011, methodology): “…small as compared to those of Mo and M and the moisture ratio was simplified as per the following relationship (Pala et al., 1996; Doymaz 2004a; Goyal et al., 2007): 0 M M MR = (2) The drying data was analyzed for six thin layer drying models to select the best model to describe the drying…”
• Short communication A new mathematical model for thin layer drying of fruits (2010, methodology): “The reduced Chi-square (v), root mean square error (RMSE) and the mean relative percentage error (P) were used as the primary criteria to select the best equation to account for variation in the experimental and predicted values (Menges & Ertekin, 2006; Doymaz, 2007, 2009; Goyal et al., 2007; Pardes”
• Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer (2009, background): “A similar result of the influence of drying temperature on moisture diffusivity during air drying has been found in apricots (Pala et al., 1996; Doymaz, 2004), peach (Kingsly et al., 2007) and plums ( Goyal et al., 2007 ).”
• Mathematical modeling of the drying process of corn ears (2011, background): “Goyal et al. (2007) recommended the model as the one that best represents plums’ drying behavior.”
• Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying (2016, result): “…temperature on the required drying time was considerably pronounced, which is in agreement with the results from several food materials, such as plums (Goyal et al., 2007), pumpkin slices (Doymaz, 2007), pistachio nuts (Kashaninejad et al., 2007) and castor oil seeds (Perea-Flores et al., 2012).”