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:: دوره 6، شماره 3 - ( 4-1398 ) ::
جلد 6 شماره 3 صفحات 33-38 برگشت به فهرست نسخه ها
Modeling of Vacuum Drying of Licorice (Glycyrrhizia glabra) Roots
چکیده:   (115 مشاهده)
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.
 
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نوع مطالعه: پژوهشي | موضوع مقاله: عمومى
دریافت: ۱۳۹۸/۱/۷ | پذیرش: ۱۳۹۸/۳/۱۵ | انتشار: ۱۳۹۸/۴/۲۹
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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-fa.html

Modeling of Vacuum Drying of Licorice (Glycyrrhizia glabra) Roots. 1. 1398; 6 (3) :33-38

URL: http://nfsr.sbmu.ac.ir/article-1-291-fa.html



دوره 6، شماره 3 - ( 4-1398 ) برگشت به فهرست نسخه ها
Nutrition and Food Sciences Research
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