سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۷

نویسنده(ها):

Mohsen MOKHTARIAN – Department of Food Science and Technology,Sabzevar Branch, Islamic Azad University,Sabzevar, Iran
Fatemeh KOUSHKI – Department of Food Science and Technology,Sabzevar Branch, Islamic Azad University,Sabzevar, Iran
Zahra KOSHKI – Department of Food Science and Technology,Sabzevar Branch, Islamic Azad University,Sabzevar, Iran

چکیده:

In this research, thin-layer drying of pumpkin was simulated via a laboratory scale hot air dryer. The drying process was carried out at four different temperatures (65℃, ۷۵℃, ۸۵℃ and 95℃). Drying data were fitted to 10 drying kinetic models. The goodness of fit was determined by means of R2 (determination of coefficient), ÷۲ (reduce chisquare), RMSE (root mean square error), SEE (standard error of estimate) and MBE (mean basis error), it was concluded that Midli model represented the best performance.