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Authors
Affiliations
1 Department of Agricultural Engineering, Bihar Agriculture College, Sabour, Bangalpur Bihar, IN
2 Department of Post Harvest Process and Food Engineering College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar Uttarakhand, IN
3 Krishi Vigyan Kendra (B.A.U.), Ranchi Jharkhand, IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 317–322
Abstract
The drying characteristics of ginger slices were investigated in an experimental microwave dryer and modeled at 1.0, 1.5, 2.0 and 2.5 kW power levels. The entire drying process took place in the falling rate period. The effective moisture diffusivity values ranged from 2.5356 × 10-11 to 1.2678 × 10-9 m2/s within the power levels (1.0 to 2.5 kW) studied. Exponential, Page, Henderson and Pabis, Logarithmic and Power law models were applied and validated on the basis of determination of coefficient (R2), reduced mean square (χ2) of the deviation, mean bias error (EMB) and ischolar_main mean square error (ERMS) between the observed and predicted values of moisture ratios. Page model was found to fit best, representing an excellent tool for estimation of the drying time and the values of R2, χ², ERMS and EMB were in the ranged of 0.995 to 0.997; 0.0006 to 0.005; 0.022 to 0.038 and 0.005 to 0.009, respectively.
Keywords
Ginger, Moisture Diffusivity, Modelling, Microwave, Falling Rate, Moisture Ratio
