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Modeling of vacuum drying of loquat fruit

Modeling of vacuum drying of loquat fruit Purpose – The aim of the present research was to study and model drying of loquat fruit under vacuum conditions at three temperatures to select the best mathematical model for predicting drying rate of loquat during times which is used in designing of vacuum dryer. The dried product may be used in the preparation of soups, jam, premixed foods, snacks, etc. Design/methodology/approach – Loquat samples were dried by vacuum oven (52 cm Hg) at three temperatures, 60, 70 and 80°C. First, moisture content was plotted against time for each treatment and after that moisture ratio curves were plotted. These curves were fitted with nine well‐known models to select the best model. Findings – Regression analysis of different models and values of RMSE and χ 2 showed that page model had the best fitness due to highest R 2 and lowest RMSE and χ 2 . Moisture diffusivity of loquat samples at 60, 70 and 80°C was calculated to be 6.87×10 −10 , 9.17×10 −10 and 1.29×10 −9 m 2 /s, respectively, which increased with temperature. Originality/value – This paper is believed to be the only one which investigates and models drying loquat under vacuum conditions to select the best mathematical model for predicting drying rate of loquat. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Modeling of vacuum drying of loquat fruit

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Publisher
Emerald Publishing
Copyright
Copyright © 2014 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/NFS-08-2012-0087
Publisher site
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Abstract

Purpose – The aim of the present research was to study and model drying of loquat fruit under vacuum conditions at three temperatures to select the best mathematical model for predicting drying rate of loquat during times which is used in designing of vacuum dryer. The dried product may be used in the preparation of soups, jam, premixed foods, snacks, etc. Design/methodology/approach – Loquat samples were dried by vacuum oven (52 cm Hg) at three temperatures, 60, 70 and 80°C. First, moisture content was plotted against time for each treatment and after that moisture ratio curves were plotted. These curves were fitted with nine well‐known models to select the best model. Findings – Regression analysis of different models and values of RMSE and χ 2 showed that page model had the best fitness due to highest R 2 and lowest RMSE and χ 2 . Moisture diffusivity of loquat samples at 60, 70 and 80°C was calculated to be 6.87×10 −10 , 9.17×10 −10 and 1.29×10 −9 m 2 /s, respectively, which increased with temperature. Originality/value – This paper is believed to be the only one which investigates and models drying loquat under vacuum conditions to select the best mathematical model for predicting drying rate of loquat.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Feb 4, 2014

Keywords: Nutrition; Modelling; Fruit; Processed foods

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