Drying kinetics of potato pulp waste

Drying kinetics of potato pulp waste

Potato pulp waste (PPW) drying was investigated under different experimental conditions (temperatures from 50 to 70 °C and air flow from 0.06 to 0.092 m³ m- 2 s- 1) as a possible way to recover the waste generated by potato chip industries and to select the best-fit model to the experimental results of PPW drying. As a criterion to evaluate the fitting of mathematical models, a method based on the sum of the scores assigned to the four evaluated statistical parameters was used: regression coefficient (R²), relative mean error P (%), root mean square error (RMSE), and reduced chi-square (χ²). The results revealed that temperature and air velocity are important parameters to reduce PPW drying time. The models Midilli and Diffusion had the lowest sum values, i.e., with the best fit to the drying data, satisfactorily representing the drying kinetics of PPW.

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Main Authors: Carvalho,Webber Tavares de, Oliveira,Tatianne Ferreira de, Silva,Flávio Alves da, Caliari,Márcio, Soares Júnior,Manoel Soares
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100017
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spelling oai:scielo:S0101-206120140001000172014-04-25Drying kinetics of potato pulp wasteCarvalho,Webber Tavares deOliveira,Tatianne Ferreira deSilva,Flávio Alves daCaliari,MárcioSoares Júnior,Manoel Soares Solanum tuberosum L. recovery of by-products processing mathematical model Potato pulp waste (PPW) drying was investigated under different experimental conditions (temperatures from 50 to 70 °C and air flow from 0.06 to 0.092 m³ m- 2 s- 1) as a possible way to recover the waste generated by potato chip industries and to select the best-fit model to the experimental results of PPW drying. As a criterion to evaluate the fitting of mathematical models, a method based on the sum of the scores assigned to the four evaluated statistical parameters was used: regression coefficient (R²), relative mean error P (%), root mean square error (RMSE), and reduced chi-square (χ²). The results revealed that temperature and air velocity are important parameters to reduce PPW drying time. The models Midilli and Diffusion had the lowest sum values, i.e., with the best fit to the drying data, satisfactorily representing the drying kinetics of PPW.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.34 n.1 20142014-03-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100017en10.1590/S0101-20612014000100017
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Carvalho,Webber Tavares de
Oliveira,Tatianne Ferreira de
Silva,Flávio Alves da
Caliari,Márcio
Soares Júnior,Manoel Soares
spellingShingle Carvalho,Webber Tavares de
Oliveira,Tatianne Ferreira de
Silva,Flávio Alves da
Caliari,Márcio
Soares Júnior,Manoel Soares
Drying kinetics of potato pulp waste
author_facet Carvalho,Webber Tavares de
Oliveira,Tatianne Ferreira de
Silva,Flávio Alves da
Caliari,Márcio
Soares Júnior,Manoel Soares
author_sort Carvalho,Webber Tavares de
title Drying kinetics of potato pulp waste
title_short Drying kinetics of potato pulp waste
title_full Drying kinetics of potato pulp waste
title_fullStr Drying kinetics of potato pulp waste
title_full_unstemmed Drying kinetics of potato pulp waste
title_sort drying kinetics of potato pulp waste
description Potato pulp waste (PPW) drying was investigated under different experimental conditions (temperatures from 50 to 70 °C and air flow from 0.06 to 0.092 m³ m- 2 s- 1) as a possible way to recover the waste generated by potato chip industries and to select the best-fit model to the experimental results of PPW drying. As a criterion to evaluate the fitting of mathematical models, a method based on the sum of the scores assigned to the four evaluated statistical parameters was used: regression coefficient (R²), relative mean error P (%), root mean square error (RMSE), and reduced chi-square (χ²). The results revealed that temperature and air velocity are important parameters to reduce PPW drying time. The models Midilli and Diffusion had the lowest sum values, i.e., with the best fit to the drying data, satisfactorily representing the drying kinetics of PPW.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2014
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100017
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AT silvaflavioalvesda dryingkineticsofpotatopulpwaste
AT caliarimarcio dryingkineticsofpotatopulpwaste
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