Thin Layer Modeling of Tom Yum Herbs in Vacuum Heat Pump Dryer

• Autores: A. Artnaseaw, S. Theerakulpisut, C. Benjapiyaporn
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 16, Nº 2, 2010, págs. 135-146
• Idioma: inglés
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• Resumen

  • Thin layer vacuum heat pump drying experiments were conducted to determine drying models for Tom Yum herbs (chili, lemon grass, kaffir lime leaf and galangal slice). The drying experiments were conducted in a vacuum heat pump dryer at a constant drying pressure of 0.2 bars and drying temperatures ranging from 50 °C to 65 °C. The experimental results were fitted to a number of well-known thin layer drying models and it was found, for the range of drying temperature tested, that the Midilli model is the best model for all Tom Yum herbs. To account for the influence of drying temperature, the constants and coefficients of model were formulated as functions of the drying temperature. Statistical tests of agreement between the model and experimental results were performed by determining the coefficient of determination (R2) , reduced chi-square (?2) and root mean square error (RMSE). It was found that the model is in very good agreement with the experimental results.