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:: Volume 6, Issue 3 (Jul-Sep 2019) ::
Nutr Food Sci Res 2019, 6(3): 33-38 Back to browse issues page
Modeling of Vacuum Drying of Licorice (Glycyrrhizia glabra) Roots
Ahmad Kouchakzadeh
University of Ilam , akouchakzadeh@yahoo.com
Abstract:   (2009 Views)
Background and Objectives: Desiccation is a necessary procedure to eliminate moisture from foodstuffs in industries, especially pharmaceutical, food and tobacco industries. In the present study, a mathematical modeling was assessed for vacuum drying of the licorice roots.
Materials and Methods: Fresh licorice roots were dried at 50 mbar. Temperatures included 22to 150°C and diameters of roots included 10 and 15 mm. A layer of licorice roots was transferred to a dish of balance on vacuum dryer and then changes in weight were recorded and moisture contents were calculated at various times.
Results: Five mathematical models were adapted to empirical data. Curve expert has been used as statistical calculation. It was proved that the empirical two term’s model with high values of R2=98.21% was suitable for 10-mm diameter and Henderson Pabis model with R2=95.43% for 15-mm diameter roots.
Conclusions: The two term and Henderson Pabis models were assessed by comparing coefficients of determination and standard error between the monitored and forecasted moisture ratios.
Keywords: Modeling, Vacuum drying, Licorice root
Full-Text [PDF 782 kb]   (1256 Downloads)    
Article type: Research | Subject: Food Science
Received: 2019/03/27 | Accepted: 2019/06/5 | Published: 2019/07/20
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Kouchakzadeh A. Modeling of Vacuum Drying of Licorice (Glycyrrhizia glabra) Roots. Nutr Food Sci Res 2019; 6 (3) :33-38
URL: http://nfsr.sbmu.ac.ir/article-1-291-en.html

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Nutrition and Food Sciences Research
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