Mathematical Models for drying behaviour of green beans

摘要

Drying is the oldest methods for prevention of the Agricultural products such as fruits and vegetables. Green Beans have a significant share in vegetables production in the world. It is also important raw material for many food products. Temperature velocity and relative humidity of drying air are important parameters for hot air drying process. Drying characteristics of green beans were examined for average moisture content from 90.53 ?à 0.5% to 14 ?à 0.3% using hot air of the temperature range of 50 0C. The experimental drying curves obtained were fitted to a number of semi-theoretical models, namely Handerson and Pabis, Lewis and page models. Comparing the determination of coefficient, reduced chi-square and root mean square values of three models, it was concluded that the page model represents drying characteristics better than others. The effective diffusivity coefficient of moisture obtained as 2.641 * 10-9 m2 / s over the temperature range