Mathematical modeling of drying processes of selected fruits and vegetables

This study investigates the behavior of fruit and vegetable samples during drying. The experimental data are fitted to several different thin-layer drying models. Regression analysis is used to determine model parameters, while statistical indicators serve to evaluate the goodness of fit. The power function model gives the best fit for all examined samples. Based on this model, different drying and heat storage technologies can be combined to ensure that the required residual moisture content of an agricultural product is reached. It is demonstrated on the case of a specific Togolese processing plant that under favorable conditions, fossil fuel consumption can be decreased by 33 %.

Keywords

Drying, Energy saving, Food processing, Mathematical modeling

Citation

CHEMIE INGENIEUR TECHNIK. 2021, vol. 93, issue 10, p. 1581-1589.
https://onlinelibrary.wiley.com/doi/10.1002/cite.202100029

Document type

Peer-reviewed

Document version

Published version

Language of document

en

Document licence

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/