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Abstract
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Article Information:
Study and Application on Mathematical Model of Hot-air Drying for Red Jujubes
Jianqiang Wang and Lei Feng
Corresponding Author: Jianqiang Wang
Submitted: January 31, 2015
Accepted: March 1, 2015
Published: August 05, 2015 |
Abstract:
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The Hot-Air drying characteristics of whole red jujube were investigated. Drying experiments were carried out at different levels of temperature (50, 60 and 70°C) and air velocity (0.5, 1.0 and 2.0 m/s). Six thin layer drying mathematical models were selected to fit the experimental data and the mathematical model of Hot-Air drying for red Jujube was established. The results showed that temperature affected the drying rate of whole red jujube: the higher the drying temperature, the shorter the drying time. Minimum influence of air velocity was observed on the processing time of red jujube. Also the results of the case introduced in the study showed that the model can be used in practice.
Key words: Hot-Ari drying, mathematical model, red jujubes, thin-layer drying, , ,
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Cite this Reference:
Jianqiang Wang and Lei Feng, . Study and Application on Mathematical Model of Hot-air Drying for Red Jujubes. Advance Journal of Food Science and Technology, (2): 123-126.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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