TAILIEUCHUNG - Drying kinetics and mathematical modeling of beetroot

An attempt has been made to study the drying behavior of beetroot slices using cabinet dryer. The beetroot slices were dried at 50, 55, 60, 65 and 70 + 1°C for 660, 630, 420, 400 and 390 min respectively. There was per cent reduction in drying time as compared to 50 and 60°C temperature while it was per cent at 60 to 70 °C temperature. The drying rate decreased with increase in drying time. The drying occurred mostly in falling rate period. | International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 10 2019 Journal homepage http Original Research Article https Drying Kinetics and Mathematical Modeling of Beetroot Murlidhar Ingle1 Radhika Nawkar1 and Shriram Godse2 1Krishi Vigyan Kendra Badgaon-Balaghat JNKVV Jabalpur 481115 . India 2Department of Food Science and Technology Post Graduate Institute Mahatma Phule Krishi Vidyapeeth Rahuri Dist. Ahmednagar Maharashtra 413 722 India Corresponding author ABSTRACT Keywords Beetroot Drying Drying curve Drying rate Mathematical models Article Info Accepted 12 September 2019 Available Online 10 October 2019 An attempt has been made to study the drying behavior of beetroot slices using cabinet dryer. The beetroot slices were dried at 50 55 60 65 and 70 1 C for 660 630 420 400 and 390 min respectively. There was per cent reduction in drying time as compared to 50 and 60 C temperature while it was per cent at 60 to 70 C temperature. The drying rate decreased with increase in drying time. The drying occurred mostly in falling rate period. The drying rates were as high as at 65 C and as low as at 55 C. The drying curves were fitted by means of four different moisture ratio mathematical models that are widely used in most food and biological materials namely Henderson and Pabis Logarithmic Page and Modified Page. The best model describing the drying process was selected based on the low RMSE X2 high R2 and adjusted R2. The R2 and adjusted R2 values for the models were greater than indicating a good fit. The R2and adjusted R2 values for Logarithmic model were varied between and and respectively X2 values between and and RMSE values between and . The Logarithmic model was found to be a better model compared to other for describing the drying characteristics of beetroot at all temperatures. Introduction .

• Nông nghiệp
• Drying curve
• Drying rate
• Mathematical models
• Mathematical modeling of beetroot
• Drying kinetics
• Spray drying
• CFD simulation
• Single droplet drying model
• Characteristic drying curve model
• Skim milk
• Tray drying
• Moisture content
• Cauliflower (Brassica oleracea)
• Drying kinetics of cauliflower
• Moringa leaves
• Fluidized bed drying
• Dehydration ratio
• Moisture ratio
• Drying models
• Beet root
• Tray dryer
• Amla beet root shreds
• Mathematical modelling
• Layer drying kinetics
• Hot air oven dryer
• Osmo dried papaya slices
• Self life
• Chemical activities
• Combined heat pump microwave drying
• Moringa oleifera
• Drying processes
• Integrated technologies
• Paid attention
• Artificial neural network
• Rough rice
• Performance indices
• Sensitivity analysis
• Kernel cracking