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Poređenje matematičkih modela i kinetike sušenja bukovače (pleurotus spp) u tankom fluidizovanom sloju sa ubrzanom temperaturom i brzinom vazduha

dc.contributor.authorWakchaure, Goraksha Chimaji
dc.contributor.authorDas, Lalitendu
dc.contributor.authorManikandan, Kaniyaiah
dc.contributor.authorKumar, Paramasivam Suresh
dc.contributor.authorMeena, Kamlesh Kumar
dc.contributor.authorRawat, Manisha
dc.date.accessioned2015-09-11T16:18:02Z
dc.date.available2015-09-11T16:18:02Z
dc.identifier.urihttp://arhiva.nara.ac.rs/handle/123456789/620
dc.description.abstractEffect of drying air temperature and velocity on thin-layer drying characteristics of oyster mushroom (Pleurotus spp.) was investigated using a fluidized bed dryer. Mushrooms were dried at three air temperatures 45, 55 and 65ºC coupled with the air velocity of 2, 3.5 and 5 m•s‒1. Dehydration of mushrooms occurred in falling rate period and temperature has significant (P=0.04) effect on drying. From the regression model, best quality of dried oyster mushroom was obtained at 65°C temperature and 5 ms‒1 air velocity and it was validated with sensory characteristics in terms of colour, crispy texture, flavour and comparatively less shrinkage. To determine the drying kinetics, experimental moisture ratio data were fitted to seven thin-layer drying models. Among the models studied, Page model was found to be the best fitted model to describe the drying behavior of oyster mushroom. At any given air velocity, with the increase in drying air temperature led to an increase in effective moisture diffusivity ranged from 7.78×10‒10 to 2.11×10‒9m2•s‒1. Drying at 5 m•s‒1 air velocity required minimum activation energy of 22.15 kJ•mol‒1 to remove water during the drying process by diffusion. Rehydration ratios (RR) values (1.95-2.75) increased with increase in drying air temperature and velocity. The results obtained could be for making appropriate design and operations of industrial drying system for further processing of mushrooms to value added products.en
dc.description.abstractIspitivan je uticaj temperature i brzine vazduha na karakteristike sušenja tankog fluidizovanog sloja bukovače (Pleurotus spp.). Pečurke su sušene na tri temperature vazduha 45, 55 i 65ºC, kombinovane sa brzinama vazduha od 2, 3.5 i 5 ms‒1. Trajanje dehidracije pečurki se smanjivalo i temperatura je imala značajan (P=0.04) uticaj na sušenje. U regresionom modelu, najbolji kvalitet sušene bukovače postignut je pri temperaturi od 65°C i brzini vazduha od 5 ms‒1, a ocenjen je prema senzornim karakteristikama: boja, hrskava tekstura, ukus i komparativno manje kalo. Za određivanje kinetike sušenja, eksperimentalne vrednosti vlažnosti su poređene sa sedam modela sušenja tankog sloja. Među analiziranim modelima, Page model je najbolje opisivao tok sušenja bukovače. Pri svakoj brzini vazduha, povećanje temperature dovelo je do povećanja efektivne difuzivnosti vlage u interval od 7.78×10‒10 do 2.11×10‒9 m2s‒1. Sušenje strujom vazduha brzine 5 ms‒1 zahtevalo je minimalnu energiju aktivacije od 22.15 KJ mol‒1 za odstranjivanje vode difuzijom tokom sušenja. Odnosi rehidracije (RR) (1.95-2.75) povećali su se sa povećanjem temperature i brzine vazduha. Dobijeni rezultati se mogu koristiti za pravljenje odgovarajućih konstrukcija i operacija industrijskih sistema sušenja gljiva radi dalje prerade i dobijanja prozvoda veće vrednosti.sr
dc.subjectOyster mushroomen
dc.subjectdrying kineticsen
dc.subjecteffective diffusivityen
dc.subjectfluidized bed dryeren
dc.subjectmoisture ratioen
dc.subjectsensory charactersen
dc.subjectbukovačasr
dc.subjectkinetika sušenjasr
dc.subjectefektivna difuznostsr
dc.subjectsušač fluidiziranog slojasr
dc.subjectodnos vlažnostisr
dc.subjectsenzorne karakteristikesr
dc.titleComparison of Mathematical Models and Thin-Layer Drying Kinetics of Oyster Mushroom (Pleurotus Spp) under Fluidized Bed Dryer with the Accelerated Air Temperature and Velocityen
dc.title.alternativePoređenje matematičkih modela i kinetike sušenja bukovače (pleurotus spp) u tankom fluidizovanom sloju sa ubrzanom temperaturom i brzinom vazduhasr


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  • Issue 2015-3.
    www.jageng.agrif.bg.ac.rs/files/casopis/PT_03-2015.pdf

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