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Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SUMMER 2010 , Volume 7 , Number 3 (27); Page(s) 43 To 51.
 
Paper: 

MATHEMATICAL MODELING OF MOISTURE TRANSPORT OF DATE PALM (V. BARHEE) DURING DRYING

 
 
Author(s):  BEHFAR S., HAMDAMI N., ASADI GH.H.
 
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Abstract: 

Introduction: Drying influences physicochemical and quality characteristics of products. In this research, date palm, as an important, Iranian agricultural crop, has been studied during drying process.
Materials and Methods: Date palms (V. Barhee) in khalal stage, with and without skin, were dried as single layer at the different air temperatures of 60, 70 and 80°C and air velocity of 1.5 m/s in a cabinet dryer. A numerical model was developed to simulate two-directional moisture transfer during single layer drying of dates in the base of Fick’s second law of diffusion by finite difference method on MATLAB software.
Results: The predicted water loss content was validated by comparison with the experimental values (r>0.99). The results indicated that this model, firstly, describes well the mechanisms of moisture diffusion in a two-dimensional transfer during drying of date palms and, secondly, it is appropriate to be applied for prediction of moisture profiles and water loss during drying.
Conclusion: The numerical, developed may be used to predict the moisture transport phenomena of date palm during drying, in order to control the process and produce high quality products.

 
Keyword(s): BARHI VARIETY, DATE PALM, DRYING, MODELING, MOISTURE TRANSPORT
 
References: 
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