Thin Layer Drying of Carrot Slices by Heat Pump Vacuum Dryer
The thin layer drying behavior of carrot slices was experimentally investigated in a heat pump vacuum dryer. Results of the experiments were used to determine mathematical thin layer drying models for carrot slices. Drying experiments were conducted at the drying air temperatures of 50, 55 and 60 °C, a drying pressure of 0.2 bars, and at a drying air velocity of 1.2 m/s. Ten different well-known thin layer drying models were selected to fit the data of this study and compared their accuracies based on their coefficients of correlation. Comparison of the selected models revealed that the Page model was the most accurate model which satisfactorily described the drying behavior of the carrot slices with R 2 = 0.985100, RMSE = 0.031420 and x 2 = 0.001027 at 50 °C. The same conclusion could be drawn if the experimental data at 55 and 60 °C were used in the analysis. It was also found that the constants and coefficients of this model were dependent on the drying air temperature. The effects of drying air temperature on the model's constants and coefficients were established by regression analysis.
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Document Type: Research Article
Publication date: November 1, 2013
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