Mathematical modelling of convection drying of green table olives

被引：117

作者：

Demir, V. ^{[1
]}

Gunhan, T. ^{[1
]}

Yagcioglu, A. K. ^{[1
]}

机构：

[1] Ege Univ, Fac Agr, Dept Agr Machinery, TR-35100 Bornova, Turkey

来源：

BIOSYSTEMS ENGINEERING | 2007年 / 98卷 / 01期

关键词：

D O I：

10.1016/j.biosystemseng.2007.06.011

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

This paper presents a study of the mathematical modelling of green table olives (Olea europaea L. Domat variety) drying. Calibrated olive samples (140-180 kg(-1)) were used for the drying tests performed in the laboratory with various temperatures (40, 50, 60 and 70 degrees C) at a constant air velocity of 1.0 ms(-1) and relative humidity of 15 +/- 2%. Drying to 5% (db) moisture content in the dryer took about 37.5, 24.0, 17.5 and 11.5 h at air temperatures of 40, 50, 60 and 70 degrees C, respectively. Thirteen different mathematical drying models were compared based on the correlation coefficient, root mean error, main bias error and reduced mean square of the deviation to estimate drying curves. It was concluded that a proposed drying model in this study could sufficiently describe convection drying of green table olives under the conditions studied. (c) 2007 IAgrE. Published by Elsevier Ltd. All rights reserved.

引用

页码：47 / 53

页数：7

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