Apolinar Picado - Determination of Suitable Thin-Layer Drying Models

Journal article

Rolando Mendieta, Masoud Haeri, Apolinar Picado
Nexo Revista Científica, vol. 28(2), 2015 Dec 18, pp. 58-66

Cite

APA Click to copy
Mendieta, R., Haeri, M., & Picado, A. (2015). Determination of Suitable Thin-Layer Drying Models for Brewer's Yeast (Saccharomyces cerevisiae). Nexo Revista Científica, 28(2), 58–66. https://doi.org/10.5377/nexo.v28i2.3421

Chicago/Turabian Click to copy
Mendieta, Rolando, Masoud Haeri, and Apolinar Picado. “Determination of Suitable Thin-Layer Drying Models for Brewer's Yeast (Saccharomyces Cerevisiae).” Nexo Revista Científica 28, no. 2 (December 18, 2015): 58–66.

MLA Click to copy
Mendieta, Rolando, et al. “Determination of Suitable Thin-Layer Drying Models for Brewer's Yeast (Saccharomyces Cerevisiae).” Nexo Revista Científica, vol. 28, no. 2, Dec. 2015, pp. 58–66, doi:10.5377/nexo.v28i2.3421.

BibTeX Click to copy

@article{rolando2015a,
  title = {Determination of Suitable Thin-Layer Drying Models for Brewer's Yeast (Saccharomyces cerevisiae)},
  year = {2015},
  month = dec,
  day = {18},
  issue = {2},
  journal = {Nexo Revista Científica},
  pages = {58-66},
  volume = {28},
  doi = {10.5377/nexo.v28i2.3421},
  author = {Mendieta, Rolando and Haeri, Masoud and Picado, Apolinar},
  month_numeric = {12}
}

Mathematical models of thin-layer drying for brewer’s yeast (Saccharomyces cerevisiae) were studied and verified with experimental data. Twelve (12) different mathematical drying models were compared according to three (3) statistical parameters, i.e., correlation coefficient, root mean square error, and chi (χ²)-square. The thin-layer drying kinetics of brewer’s yeast was experimentally investigated in a laboratory tunnel dryer and the mathematical modelling, using thin-layer drying models present in the literature, was performed. Experiments were performed at air temperatures of 40, 50, and 60 ºC at an airflow rate of 1.2 m/s. Drying curves obtained from the experimental data were fitted to the thin-layer drying models. The results show that the Page model is the most appropriate model for predicting the drying behaviour of the thin-layer brewer’s yeast.