MATHEMATICAL MODELING AND THIN-LAYER DRYING KINETICS OF BAMBOO SLICES ON CONVECTIVE TRAY DRYING AT VARYING TEMPERATURE

摘要

This study investigated the thin-layer drying characteristics of bamboo slices in anconvective tray dryer with three different temperatures viz., 55, 65 and 75C and fitnthe experimental data to four drying models to identify the best fit model andndrying temperature. The drying rate curves of slices typically demonstrate ansmooth diffusion controlled drying behavior. The drying rate at the beginning ofnthe process was generally lower at 55C, with a marked difference between it andnthe other temperatures. The difference between MRs increased gradually at thencommencement of drying and the time required for reaching equilibrium moisturencontent decreases with increasing temperature. The average value of coefficientnof determination (r2) and RMSE revealed values varied between 0.94–0.99nand 0.014–0.073, respectively. Page and logarithmic models obtained the highest r2nand least RMSE at all temperatures and better reflected the drying mechanism ofnbamboo slices than exponential model. Rehydration ratio elevated when salt solutionnused for rehydration and the weight gain was more irrespective of temperature.nSuperior rehydration was noticed when the slices were dried at 65C, and itnwas relatively poor at 75C and 55C. Products dried at 65C recorded highest scoresnfor visual appearance and colour at the end of drying.