Mathematical modeling of thin-layer drying of shrimp

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Dr. hosain darvishi
Dr. hosain darvishi
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Asie Farhang; Eisa Hazbavi
Asie Farhang; Eisa Hazbavi
α Islamic Azad University, Tehran Islamic Azad University, Tehran

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Mathematical modeling of thin-layer drying of shrimp

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Abstract

In this study, microwave drying behaviour of shrimp was investigated. The drying study showed that the times taken for drying of shrimp from the initial moisture contents of 3.103% (d.b.) to final moisture content of around 0.01% (d.b.) were 11.75, 7, 4.75 and 4 min in 200, 300, 400 and 500W, respectively. The drying data were fitted to 7 thin-layer drying models. The performances of these models were compared using the determination of coefficient (R 2 ), reduced chi-square (χ 2 ) and root mean square error (RMSE) between the observed and predicted moisture ratios. The results showed that Midilli model was found to satisfactorily describe the microwave drying curves of shrimp. The activation energy for moisture diffusion was found to be 12.834W/g.

References

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Dr. hosain darvishi. 2012. \u201cMathematical modeling of thin-layer drying of shrimp\u201d. Global Journal of Science Frontier Research - F: Mathematics & Decision GJSFR-F Volume 12 (GJSFR Volume 12 Issue F3): .

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Issue Cover
GJSFR Volume 12 Issue F3
Pg. 83- 89
Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Version of record

v1.2

Issue date

April 10, 2012

Language
en
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In this study, microwave drying behaviour of shrimp was investigated. The drying study showed that the times taken for drying of shrimp from the initial moisture contents of 3.103% (d.b.) to final moisture content of around 0.01% (d.b.) were 11.75, 7, 4.75 and 4 min in 200, 300, 400 and 500W, respectively. The drying data were fitted to 7 thin-layer drying models. The performances of these models were compared using the determination of coefficient (R 2 ), reduced chi-square (χ 2 ) and root mean square error (RMSE) between the observed and predicted moisture ratios. The results showed that Midilli model was found to satisfactorily describe the microwave drying curves of shrimp. The activation energy for moisture diffusion was found to be 12.834W/g.

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Mathematical modeling of thin-layer drying of shrimp

Dr. hosain darvishi
Dr. hosain darvishi Islamic Azad University, Tehran
Asie Farhang; Eisa Hazbavi
Asie Farhang; Eisa Hazbavi

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