Modeling and Predicting the Drying Kinetics of Apple and Pear: Application of the Weibull Model

Drying data of apple and pear at 40, 50, 60, 70, and 80°C were described by the Weibull model and it was observed that the shape parameter of the Weibull model did not depend on temperature. Therefore the reduced Weibull model with fixed shape parameter was proposed as the primary model to describe...

Full description

Saved in:
Bibliographic Details
Published in:Chemical engineering communications 2017-05, Vol.204 (5), p.573-579
Main Authors: Karacabey, Erkan, Buzrul, Sencer
Format: Article
Language:English
Subjects:
Apple
Chemical engineering
Drying
Foods
Fruits
Mathematical models
Model fitting
Parameters
Pear
Pears
Prediction
Predictions
Shape factor
Weibull model
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Drying data of apple and pear at 40, 50, 60, 70, and 80°C were described by the Weibull model and it was observed that the shape parameter of the Weibull model did not depend on temperature. Therefore the reduced Weibull model with fixed shape parameter was proposed as the primary model to describe drying data with a slight loss of goodness-of-fit. Temperature dependence of time-parameter (time necessary to reduce the initial moisture ratio by 90%) could be described by two ad hoc models as the secondary models. Predictions using the integrated models almost perfectly agreed with the experimental drying data of apple at 45 and 65°C and of pear at 55 and 75°C, respectively. Kinetic analyses with published data have shown that the reduced Weibull model can also successfully be used to describe the drying data of certain fruits. Time-parameters tabulated in this study can be useful for food manufacturers.
ISSN:0098-6445
1563-5201
DOI:10.1080/00986445.2017.1291427