Research Article | OPEN ACCESS
Study and Application on Mathematical Model of Hot-air Drying for Red Jujubes
Jianqiang Wang and Lei Feng
College of Information Engineering, YuLin University, YuLin City, Shaanxi 719000, China
Advance Journal of Food Science and Technology 2015 2:123-126
Received: January ‎31, ‎2015 | Accepted: March ‎1, ‎2015 | Published: August 05, 2015
Abstract
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.
Keywords:
Hot-Ari drying, mathematical model, red jujubes, thin-layer drying,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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The authors have no competing interests.
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