Mathematical Modelling and Tray Drying Kinetics of Loquat (Eriobotrya japonica)
Anuradha Mishra1, Neha Sharma2
1Anuradha Mishra, Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India.
2Neha Sharma*, Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India.
Manuscript received on November 28, 2019. | Revised Manuscript received on December 08, 2019. | Manuscript published on December 30, 2019. | PP: 2758-2762 | Volume-9 Issue-2, December, 2019. | Retrieval Number: B2270129219/2019©BEIESP | DOI: 10.35940/ijeat.B2270.129219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The present study was aimed to investigate drying of loquat slices in tray dryer at different temperatures Drying was conducted at 45°C, 55 °C, and 65°C at constant air velocity of 0.5 m/s in tray dryer;time taken for drying of slices was 12 h, 10 h and 9h respectively. The analysed moisture data was fitted in four different drying mathematical models, i.e. Henderson and Pabis, Page, Logarithmic and Newton (Lewis).Statistical analysis predicted that Page model was best-fitted model for describing drying characteristics of loquat slices. Best-fitted model was selected by obtaining maximum value of regression coefficient (R2 ) and minimum value of chi square (χ2) and root mean square error (RSME). It was observed that shrinkage percentage was less at higher temperature as compared to the lower temperature, i.e., 45°C.
Keywords: Loquat, tray drying kinetics, mathematical modelling.