Food and Fermentation Industries

Mathematical Modeling of Microwave Vacuum Drying of Peeled Longan

  • Hu Xiao-lu ,
  • Yu Xiao-lin ,
  • Hu Zhuo-yan ,
  • Gong Li ,
  • Li Hui-juan ,
  • Chen Ying-xuan
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Online published: 2012-11-25

Abstract

An experimental study was performed to determine the drying characteristics of peeled longan under various microwave intensity by microwave vacuum dryer.Eight commonly used thin-layer drying models were adopted to fit the experimental data,non-linear regression analysis was also applied.The results indicated that the drying process of peeled longan involved three stages: acceleration phase,constant-rate phase and deceleration phase.The performance of different drying models was investigated by comparing the coefficient of determination(R2),chi-square(χ2) and root mean square error(RMSE).As a result,the Page model had higher accuracy in prediction than other models.The change of moisture contents during the drying procedure was well predicted by the model.

Cite this article

Hu Xiao-lu , Yu Xiao-lin , Hu Zhuo-yan , Gong Li , Li Hui-juan , Chen Ying-xuan . Mathematical Modeling of Microwave Vacuum Drying of Peeled Longan[J]. Food and Fermentation Industries, 2012 , 38(11) : 20 -25 . DOI: 10.13995/j.cnki.11-1802/ts.2012.11.019

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