Thin Layer Modeling of Grated Coconut Drying

Abstract:

With the increasing demand for new and energy efficient drying methods of agricultural products, various techniques were deviced by researchers around the world. This techniques usually developed in laboratory scale prior to scale-up for actual industrial application. During this stage, modeling usually involved to aid scaling up process. This paper presents the modeling of drying kinetics of grated coconut using three semi emperical thin layer model. These models were Logarithmic, Modified Handerson and Pabis, and Verma et al models. Moisture ratio predicted by these models were compared against experimental drying carried out at four temperatures: 50°C, 60°C, 70°C and 80°C. The performance of these models were analyzed statistically using non-linear regression using LabFit software. The statistical parameters analyzed were coefficient of determination (R²), reduced Chi-square (X²), Root Mean Square Error (RMSE) and Residuals. Higher R² with lower X², RMSE and Residuals implies good predictability of the models. From the analysis, it was found that Logarithmic model yields the best predictive capability of grated coconut drying kinetics with R² = 0.9996387, X² =0.505535x10^-3, RMSE = 0.00623597 and Residuals = 0.0703607.

• Periodical: Applied Mechanics and Materials (Volume 660)
• Pages: 367-372
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.660.367
• Online since: October 2014
• Authors: Muhammad Hanif Zainal Abidin, Sulastri Sabudin, Jamal Hazri Zakaria, Mohd Faizal Mohideen Batcha*
• Keywords: Drying, Grated Coconut, Moisture Ratio, Thin Layer Model

References

[1] http: /www. coconutresearchcenter. org/ [access on 20 May 2014].

[2] C. Niamnuy and S. Devahastin, Drying Kinetics And Quality Of Coconut Dried In A Fluidized Bed Dryer, J Food Eng., 66 (2), (2005) 267-271.

DOI: 10.1016/j.jfoodeng.2004.03.017

[3] M.F. Mohideen, M. Faiz, H. Salleh, H. Zakaria, V.R. Raghavan, Drying of Oil Palm Frond via Swirling Fluidization Technique, Proc. Of World Congress on Engineering, 3 (2011) 2375-2380.

[4] I. Doymaz, Thin-Layer Drying Behavior of Mint Leaves, J. Food Eng. 74 (2006) 370–375.

DOI: 10.1016/j.jfoodeng.2005.03.009

[5] T. Madhiyanon, A. Phila , S. Soponronnarit, Models of Fluidized Bed Drying For Thin-Layer Chopped Coconut, Applied Thermal Engineering 29 (2009) 2849–2854.

DOI: 10.1016/j.applthermaleng.2009.02.003

[6] K. Sacilik, A.K. Elicin, The Thin Layer Drying Characteristics Of Organic Apple Slices, J. Food Eng., 73 (2006) 281–289.

DOI: 10.1016/j.jfoodeng.2005.03.024

[7] C. Srinivasakannan and N. Balasubramanian, An Investigation on Drying of Millet in Fluidized Beds, Advanced Powder Technology, 20 (4), (2009) 298-302.

DOI: 10.1016/j.apt.2008.10.010

[8] Z.F. Wang, J.H. Sun, X.J. Liao, F. Chen, G.H. Zhao, J.H. Wu, X.S. Hu, Mathematical Modelling On Hot Air Drying Of Thin Layer Apple Pomade, Food Res. Int., 40 (2007) 39-46.

DOI: 10.1016/j.foodres.2006.07.017

[9] P.S. Madamba, R.H. Driscoll, K.A. Buckle, The Thin-Layer Drying Characteristics Of Garlic Slices, J. Food Eng., 29 (1996) 75-97.

DOI: 10.1016/0260-8774(95)00062-3