MATHEMATICAL MODELING OF ORANGE SEED DRYING KINETICS

By D. Rosa, D. Cantú-Lozano, G. Luna-Solano, T. C. Polachini, J. Telis‐Romero. 2015

47 citations recorded by the source corpus.

Drying of orange seeds representing waste products from juice processing was studied in the temperatures of 40, 50, 60 and 70 °C and drying velocities of 0.6, 1.0 and 1.4 m/s. Experimental drying kinetics of orange seeds were obtained using a convective air forced dryer. Three thin-layer models: Page model, Lewis model, and the Henderson-Pabis model and the diffusive model were used to predict the drying curves. The Henderson-Pabis and the diffusive models show the best fitting performance and statistical evaluations. Moreover, the temperature dependence on the effective diffusivity followed an Arrhenius relationship, and the activation energies ranging from 16.174 to 16.842 kJ/mol

Subfields: Computational Mechanics, Food Science

View Paper: https://www.semanticscholar.org/paper/f6fc628a69128fdc4436f1a71facf128f441e888

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In Food Science

1. A. Hvoslef-Eide
2. Y. G. Keneni
3. J. Marchetti

Citations in the corpus

• Mathematical modelling of the drying kinetics of Jatropha curcas L. seeds (2019, methodology): “The Henderson and Pabis model has produced good fit in predicting the drying of orange seed (Rosa et al., 2015), African breadfruit (Shittu and Raji, 2011) and dill leaves (Dikmen et al.”