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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.
Dr. hosain darvishi, Eisa Hazbavi. 2012. "Mathematical modeling of thin-layer drying of shrimp". Global Journal of Science Frontier Research - F: Mathematics & Decision GJSFR-F Volume 12 (GJSFR Volume 12 Issue F3).
Crossref Journal DOI 10.17406/GJSFR
Print ISSN 0975-5896
e-ISSN 2249-4626
v1.2
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Total Score: 131
Country: Iran
Subject: Global Journal of Science Frontier Research
Authors: Dr. hosain darvishi, Asie Farhang; Eisa Hazbavi (PhD/Dr. count: 1)
View Count (all-time): 290
Total Views (Real + Logic): 1238
Total Downloads (simulated): 55
Publish Date: 2012 01, Tue
Monthly Totals (Real + Logic):
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