Evaluation of Selected Mathematical Models for Describing Thin-Layer Drying of In-Shell Pecans

作者：M. S. Chhinnan · 发表于：Transactions of the ASAE · 年份：1984 · DOI：10.13031/2013.32837 · 被引用次数：203 · 研究领域：Textile materials and evaluations、Food Drying and Modeling

ABSTRACT AN experimental dryer was designed and fabricated for thin layer drying studies of pecans. Thin layer drying data were obtained for in-shell pecans for 16 drying conditions involving four dry bulb temperatures (29.4, 35.0, 40.5 and 46.1 C) and four dew point temperatures (8.9, 13.3, 17.8 and 22.2 C). Four mathematical models evaluated to fit the data were: One parameter exponential model, diffusion model, approximation of diffusion model and the Page equation. The Page equation was found to be most suitable in describing the drying characteristics of a single layer of in-shell pecans.