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Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network

Krishna Murthy, T. P. and Manohar, B. (2012) Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network. International Journal of Food Science and Technology, 47. pp. 1229-1236.

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Abstract

Curcuma amada (Mango ginger) was dried at four different power levels ranging 315–800 Wto determine the effect of microwave power on moisture content, moisture ratio, drying rate, drying time and effective diffusivity. Among the fifteen thin layer drying models considered for evaluating the drying behaviour, the semi-empirical Midilli et al., model described the drying kinetics very well with R2 > 0.999. Drying rate and effective diffusivity increased as the microwave power output increased. Activation energy was estimated by a modified Arrhenius type equation and found to be 21.6 kW kg)1. A feed-forward artificial neural network using back-propagation algorithm was also employed to predict the moisture content duringMWdrying and found adequate to predict the drying kinetics with R2 of 0.985.

Item Type: Article
Uncontrolled Keywords: Activation energy, artificial neural network, diffusivity, drying kinetics, mango ginger, microwave drying.
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2012 09:05
Last Modified: 28 Sep 2018 10:28
URI: http://ir.cftri.com/id/eprint/1793

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