A Modeling Study for Moisture Diffusivities and Moisture Transfer Coefficients in Drying of “<i>Violet de Galmi</i>” Onion Drying — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
A Modeling Study for Moisture Diffusivities and Moisture Transfer Coefficients in Drying of “<i>Violet de Galmi</i>” Onion Drying
Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Jo-seph KI-ZERBO, Ouagadougou, Burkina Faso
,
Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Jo-seph KI-ZERBO, Ouagadougou, Burkina Faso
,
Laboratoire des matériaux et Environnement (LA.M.E.), Ecole Doctorale Sciences et Technologie (ED-ST), Université Joseph KI-ZERBO, Ouagadougou, Burkina Faso
,
Laboratoire d’Etudes et de Recherche sur le Matériau Bois (LERMAB), Nancy-Université, ENSTIB, Epinal, France
,
Laboratoire d’Etudes et de Recherche sur le Matériau Bois (LERMAB), Nancy-Université, ENSTIB, Epinal, France
,
Laboratory of Energetics and AppliedMechanics (LEMA), Polytechnic College of Abomey-Calavi, Abomey-Calavi University, Coto-nou, Bénin
,
Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Jo-seph KI-ZERBO, Ouagadougou, Burkina Faso
,
Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Jo-seph KI-ZERBO, Ouagadougou, Burkina Faso
,
Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Jo-seph KI-ZERBO, Ouagadougou, Burkina Faso
1 Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Jo-seph KI-ZERBO, Ouagadougou, Burkina Faso
2 Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Jo-seph KI-ZERBO, Ouagadougou, Burkina Faso
3 Laboratoire des matériaux et Environnement (LA.M.E.), Ecole Doctorale Sciences et Technologie (ED-ST), Université Joseph KI-ZERBO, Ouagadougou, Burkina Faso
4 Laboratoire d’Etudes et de Recherche sur le Matériau Bois (LERMAB), Nancy-Université, ENSTIB, Epinal, France
5 Laboratoire d’Etudes et de Recherche sur le Matériau Bois (LERMAB), Nancy-Université, ENSTIB, Epinal, France
6 Laboratory of Energetics and AppliedMechanics (LEMA), Polytechnic College of Abomey-Calavi, Abomey-Calavi University, Coto-nou, Bénin
7 Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Jo-seph KI-ZERBO, Ouagadougou, Burkina Faso
8 Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Jo-seph KI-ZERBO, Ouagadougou, Burkina Faso
9 Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Jo-seph KI-ZERBO, Ouagadougou, Burkina Faso
In the present work, the mass transfer characteristics, namely moisture diffusivity and moisture transfer coefficient of “ Violet de Galmi ” variety of onions were evaluated using the analytical model. Onions were dried in a single layer at different temperatures (40 ℃ , 50 ℃ , 60 ℃ , and 70 ℃ ) and for a relative humidity of drying air of 20%. The results showed a reasonably good agreement between the values predicted by the correlation and the experimental observations. This model computed the Biot number, effective moisture diffusivity, and mass transfer coefficient. Effective diffusion coefficient values are ob tained between 0.2578 × 10 -9 m 2 · s -1 and 0.5460 × 10 -9 m 2 · s -1 . Mass transfer coefficients of “ Violet de Galmi ” onion drying vary between 3.37 × 10 -7 m · s -1 and 13.38 × 10 -7 m · s -1 . Numbers of mass transfer Biot are found between 0.9797 and 2.9397. The activation energy E a is 31.73 kJ · mol -1 .
Keywords“<i>Violet de Galmi</i>” OnionDiffusion CoefficientDrying CoefficientLag Factor
FAO (Food and Agriculture Organization) (2015) FaoStat Database. http://faostat.fao.org
Assane Dagna, M. (2006) Les effets de la réappropriation de la culture du ‘Violet de Galmi’, par les producteurs d’oignon de la région de TAHOUA—NIGER, sur la dynamique du territoire local, l’organisation sociale et économique. Universite de Toulouse—Le Mirail, Niger.
Kucuk, H., Midilli, A., Kilic, A. and Dincer, I. (2014) A Review on Thin-Layer Drying-Curve Equations. Drying Technology, 32, 757-773. https://doi.org/10.1080/07373937.2013.873047
Mota, C.L., Luciano, C., Dias, A., Barroca, M.J. and Guiné, R.P.F. (2010) Convective Drying of Onion: Kinetics and Nutritional Evaluation. Food and Bioproducts Processing, 88, 115-123. https://doi.org/10.1016/j.fbp.2009.09.004
Arslan, D. and Musa Özcan, M. (2010) Study the Effect of Sun, Oven and Microwave Drying on Quality of Onion Slices. LWT—Food Science and Technology, 43, 1121-1127. https://doi.org/10.1016/j.lwt.2010.02.019
Sharma, G.P., Verma, R.C. and Pathare, P. (2005) Mathematical Modeling of Infrared Radiation Thin Layer Drying of Onion Slices. Journal of Food Engineering, 71, 282-286. https://doi.org/10.1016/j.jfoodeng.2005.02.010
Sharma, G.P., Verma, R.C. and Pathare, P.B. (2005) Thin-Layer Infrared Radiation Drying of Onion Slices. Journal of Food Engineering, 67, 361-366. https://doi.org/10.1016/j.jfoodeng.2004.05.002
Demiray, E., Seker, A. and Tulek, Y. (2017) Drying Kinetics of Onion (Allium cepa L.) Slices with Convective and Microwave Drying. Heat and Mass Transfer, 53, 1817-1827. https://doi.org/10.1007/s00231-016-1943-x
Süfer, Ö., Sezer, S. and Demir, H. (2017) Thin Layer Mathematical Modeling of Convective, Vacuum and Microwave Drying of Intact and Brined Onion Slices. Journal of Food Processing and Preservation, 41, Article ID: e13239. https://doi.org/10.1111/jfpp.13239
Ren, F., Perussello, C.A., Zhang, Z., Gaffney, M.T., Kerry, J.P. and Tiwari, B.K. (2018) Enhancement of Phytochemical Content and Drying Efficiency of Onions (Allium cepa L.) Through Blanching. Journal of the Science of Food and Agriculture, 94, 1300-1309. https://doi.org/10.1002/jsfa.8594
Albitar, N., Mounir, S., Besombes, C. and Allaf, K. (2011) Improving the Drying of Onion Using the Instant Controlled Pressure Drop Technology. Drying Technology, 29, 993-1001. https://doi.org/10.1080/07373937.2010.507912
Asiah, N. and Djaeni, M. (2015) Multi-Layer Onion Drying: Study of Mass and Heat Transfer Mechanism and Quality Evaluation. AIP Conference Proceedings, 1699, Article ID: 060005. https://doi.org/10.1063/1.4938359
Wang. J. (2002) A Single-Layer Model for Far-Infrared Radiation Drying of Onion Slices. Drying Technology, 20, 1941-1953. https://doi.org/10.1081/DRT-120015577
Jain, D. and Pathare, P.B. (2004) Selection and Evaluation of Thin Layer Drying Models for Infrared Radiative and Convective Drying of Onion Slices. Biosystems Engineering, 89, 289-296. https://doi.org/10.1016/j.biosystemseng.2004.07.011
Praveen Kumar, D.G., Hebbar, H.U. and Ramesh, M.N. (2006) Suitability of Thin Layer Models for Infrared-Hot Air-Drying of Onion Slices. LWT—Food Science and Technology, 39, 700-705. https://doi.org/10.1016/j.lwt.2005.03.021
Dincer, I. and Dost, S. (1996) Determination of Moisture Diffusivities and Moisture Transfer Coefficients for Wooden Slabs Subject To Drying. Wood Science and Technology, 30, 245-251. https://doi.org/10.1007/BF00229347
Dincer, I. and Yildiz, M. (1996) Modelling of Thermal and Moisture Diffusions in Cylindrically Shaped Sausages During Frying. Journal of Food Engineering, 28, 35-44. https://doi.org/10.1016/0260-8774(95)00026-7
Dincer, I. and Dost, S. (1996) A Modelling Study for Moisture Diffusivities and Moisture Transfer Coefficients in Drying of Solid Objects. International Journal of Energy Research, 20, 531-539. https://doi.org/10.1002/(SICI)1099-114X(199606)20:6 3.0.CO;2-6
Dincer, I., Hussain, M.M., Sahin, A.Z. and Yilbas, B.S. (2002) Development of a New Moisture Transfer (Bi-Re) Correlation for Food Drying Applications. International Journal of Heat and Mass Transfer, 45, 1749-1755. https://doi.org/10.1016/S0017-9310(01)00272-1
Torki-Harchegani, M., Ghanbarian, D., Maghsoodi, V. and Moheb, A. (2017) Infrared Thin Layer Drying of Saffron (Crocus sativus L.) Stigmas: Mass Transfer Parameters and Quality Assessment. Chinese Journal of Chemical Engineering, 25, 426-432. https://doi.org/10.1016/j.cjche.2016.09.005
Torki-Harchegani, M., Ghanbarian, D. and Sadeghi, M. (2015) Estimation of Whole Lemon Mass Transfer Parameters During Hot Air Drying Using Different Modelling Methods. Heat and Mass Transfer, 51, 1121-1129. https://doi.org/10.1007/s00231-014-1483-1
da Silva, W.P., e Silva, C.M.D.P.S. and Gomes, J.P. (2013) Drying Description of Cylindrical Pieces of Bananas in Different Temperatures Using Diffusion Models. Journal of Food Engineering, 117, 417-424. https://doi.org/10.1016/j.jfoodeng.2013.03.030
Bezerra, C.V., Meller Da Silva, L.H., Corrêa, D.F. and Rodrigues, A.M.C. (2015) A Modeling Study for Moisture Diffusivities and Moisture Transfer Coefficients in Drying of Passion Fruit Peel. International Journal of Heat and Mass Transfer, 85, 750-755. https://doi.org/10.1016/j.ijheatmasstransfer.2015.02.027
Mohammadi, I., Tabatabaekoloor, R. and Motevali, A. (2019) Effect of Air Recirculation and Heat Pump on Mass Transfer and Energy Parameters in Drying of Kiwifruit Slices. Energy, 170, 149-158. https://doi.org/10.1016/j.energy.2018.12.099
Guine, R.P.F., Brito, M.F.S. and Ribeiro, J.R.P. (2017) Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant. International Journal of Food Engineering, 13, Article ID: 20160257. https://doi.org/10.1515/ijfe-2016-0257
Ju, H.-Y., El-Mashad, H.M., Fang, X.-M., Pan, Z., Xiao, H.-W., Liu, Y.-H., et al. (2016) Drying Characteristics and Modeling of Yam Slices under Different Relative Humidity Conditions. Drying Technology, 34, 296-306. https://doi.org/10.1080/07373937.2015.1052082
Mrkić, V., Ukrainczyk, M. and Tripalo, B. (2007) Applicability of Moisture Transfer Bi-Di Correlation for Convective Drying of Broccoli. Journal of Food Engineering, 79, 640-646. https://doi.org/10.1016/j.jfoodeng.2006.01.078
Liu, X., Hou, H. and Chen, J. (2013) Applicability of Moisture Transfer Parameters Estimated by Correlation between Biot Number and Lag Factor (Bi-G Correlation) For Convective Drying of Eggplant Slices. Heat and Mass Transfer, 49, 1595-1601. https://doi.org/10.1007/s00231-013-1200-5
Aghbashlo, M., Kianmehr, M.H. and Arabhosseini, A. (2009) Modeling of Thin-Layer Drying of Potato Slices in Length of Continuous Band Dryer. Energy Conversion and Management, 50, 1348-1355. https://doi.org/10.1016/j.enconman.2009.01.004
McMinn, W.A.M. (2004) Prediction of Moisture Transfer Parameters for Microwave Drying of Lactose Powder Using Bi-G Drying Correlation. Food Research International, 37, 1041-1047. https://doi.org/10.1016/j.foodres.2004.06.013
Sahin, A.Z. and Dincer, I. (2002) Graphical Determination of Drying Process and Moisture Transfer Parameters for Solids Drying. International Journal of Heat and Mass Transfer, 45, 3267-3273. https://doi.org/10.1016/S0017-9310(02)00057-1
Sahin, A.Z., Dincer, I., Yilbas, B.S. and Hussain, M.M. (2002) Determination of Drying Times for Regular Multi-Dimensional Objects. International Journal of Heat and Mass Transfer, 45, 1757-1766. https://doi.org/10.1016/S0017-9310(01)00273-3
Sahin, A.Z. and Dincer, I. (2005) Prediction of Drying Times for Irregular Shaped Multi-Dimensional Moist Solids. Journal of Food Engineering, 71, 119-126. https://doi.org/10.1016/j.jfoodeng.2004.10.024
Dincer, I. and Hussain, M.M. (2002) Development of a New Bi-Di Correlation for Solids Drying. International Journal of Heat and Mass Transfer, 45, 3065-3069. https://doi.org/10.1016/S0017-9310(02)00031-5 http://www.sciencedirect.com/science/article/pii/S0017931002000315
Dincer, I. and Hussain, M.M. (2004) Development of a New Biot Number and Lag Factor Correlation for Drying Applications. International Journal of Heat and Mass Transfer, 47, 653-658. https://doi.org/10.1016/j.ijheatmasstransfer.2003.08.006
Dincer, I., Hussain, M.M., Yilbas, B.S. and Sahin, A.Z. (2002) Development of a New Drying Correlation for Practical Applications. International Journal of Energy Research, 26, 245-251. https://doi.org/10.1002/er.779
Ranganna, S. (1986) Handbook of Analysis and Quality Control for Fruit and Vegetable Products. Tata McGraw-Hill Education, New York.
Dissa, A.O., Compaore, A., Tiendrebeogo, E. and Koulidiati, J. (2014) An Effective Moisture Diffusivity Model Deduced from Experiment and Numerical Solution of Mass Transfer Equations for a Shrinkable Drying Slab of Microalgae Spirulina. Drying Technology, 32, 1231-1244. https://doi.org/10.1080/07373937.2014.897234
Tripathy, P.P. and Kumar, S. (2009) A Methodology for Determination of Temperature Dependent Mass Transfer Coefficients from Drying Kinetics: Application To Solar Drying. Journal of Food Engineering, 90, 212-218. https://doi.org/10.1016/j.jfoodeng.2008.06.025
Viswanathan, R., Jayas, D.S. and Hulasare, R.B. (2003) Sorption Isotherms of Tomato Slices and Onion Shreds. Biosystems Engineering, 86, 465-472. https://doi.org/10.1016/j.biosystemseng.2003.08.013
Dincer, I. (2000) Heat Transfer Parameter Models and Correlations for Cooling Applications. Heat and Mass Transfer, 36, 57-61. https://doi.org/10.1007/s002310050364
Ertekin, C. and Firat, M.Z. (2017) A Comprehensive Review of Thin-Layer Drying Models Used in Agricultural Products. Critical Reviews in Food Science and Nutrition, 57, 701-717. https://doi.org/10.1080/10408398.2014.910493
Doymaz, İ. (2012) Evaluation of Some Thin-Layer Drying Models of Persimmon Slices (Diospyros kaki L.). Energy Conversion and Management, 56, 199-205. https://doi.org/10.1016/j.enconman.2011.11.027
Ceylan, İ., Aktaş, M. and Doğan, H. (2007) Mathematical Modeling of Drying Characteristics of Tropical Fruits. Applied Thermal Engineering, 27, 1931-1936. https://doi.org/10.1016/j.applthermaleng.2006.12.020
Karim, M.A. and Hawlader, M.N.A. (2005) Mathematical Modelling and Experimental Investigation of Tropical Fruits Drying. International Journal of Heat and Mass Transfer, 48, 4914-4925. https://doi.org/10.1016/j.ijheatmasstransfer.2005.04.035
Koua, K.B., Fassinou, W.F., Gbaha, P. and Toure, S. (2009) Mathematical Modelling of the Thin Layer Solar Drying of Banana, Mango and Cassava. Energy, 34, 1594-1602. https://doi.org/10.1016/j.energy.2009.07.005
Vega, A., Fito, P., Andrés, A. and Lemus, R. (2007) Mathematical Modeling of Hot-Air Drying Kinetics of Red Bell Pepper (var. Lamuyo). Journal of Food Engineering, 79, 1460-1466. https://doi.org/10.1016/j.jfoodeng.2006.04.028
Sagar, V.R. and Kumar, P.S. (2010) Recent Advances in Drying and Dehydration of Fruits and Vegetables: A Review. Journal of Food Science and Technology, 47, 15-26. https://doi.org/10.1007/s13197-010-0010-8 http://link.springer.com/article/10.1007/s13197-010-0010-8
Jafari, S.M., Ganje, M., Dehnad, D. and Ghanbari, V. (2016) Mathematical, Fuzzy Logic and Artificial Neural Network Modeling Techniques To Predict Drying Kinetics of Onion: Comparison of Modeling Techniques for Onion Drying. Journal of Food Processing and Preservation, 40, 329-339. https://doi.org/10.1111/jfpp.12610
Adam, E., Mühlbauer, W., Esper, A., Wolf, W. and Spiess, W. (2000) Quality Changes of Onion (Allium cepa L.) As Affected by the Drying Process. Food / Nahrung, 44, 32-37. https://doi.org/10.1002/(SICI)1521-3803(20000101)44:1 3.0.CO;2-F
Demiray, E. and Tulek, Y. (2012) Thin-Layer Drying of Tomato (Lycopersicum esculentum Mill. cv. Rio Grande) Slices in a Convective Hot Air Dryer. Heat and Mass Transfer, 48, 841-847. https://doi.org/10.1007/s00231-011-0942-1
Kaya, A., Aydın, O. and Dincer, I. (2010) Comparison of Experimental Data with Results of Some Drying Models for Regularly Shaped Products. Heat and Mass Transfer, 46, 555-562. https://doi.org/10.1007/s00231-010-0600-z
Babalis, S.J. and Belessiotis, V.G. (2004) Influence of the Drying Conditions on the Drying Constants and Moisture Diffusivity During the Thin-Layer Drying of Figs. Journal of Food Engineering, 65, 449-458. https://doi.org/10.1016/j.jfoodeng.2004.02.005
Dincer, I. (1998) Moisture Transfer Analysis during Drying of Slab Woods. Heat and Mass Transfer, 34, 317-320. https://doi.org/10.1007/s002310050265 http://link.springer.com/article/10.1007/s002310050265
McMinn, W.A.M., Khraisheh, M.A.M. and Magee, T.R.A. (2003) Modelling the Mass Transfer During Convective, Microwave and Combined Microwave-Convective Drying of Solid Slabs and Cylinders. Food Research International, 36, 977-983. https://doi.org/10.1016/S0963-9969(03)00118-2
Kaya, A., Aydın, O. and Demirtaş, C. (2007) Drying Kinetics of Red Delicious Apple. Biosystems Engineering, 96, 517-524. https://doi.org/10.1016/j.biosystemseng.2006.12.009
Akpinar, E.K. and Dincer, I. (2005) Moisture Transfer Models for Slabs Drying. International Communications in Heat and Mass Transfer, 32, 80-93. https://doi.org/10.1016/j.icheatmasstransfer.2004.04.037
Hassini, L., Azzouz, S., Peczalski, R. and Belghith, A. (2007) Estimation of Potato Moisture Diffusivity from Convective Drying Kinetics with Correction for Shrinkage. Journal of Food Engineering, 79, 47-56. https://doi.org/10.1016/j.jfoodeng.2006.01.025
Baini, R. and Langrish, T.A.G. (2008) An Assessment of the Mechanisms for Diffusion in the Drying of Bananas. Journal of Food Engineering, 85, 201-214. https://doi.org/10.1016/j.jfoodeng.2007.06.035
Mitra, J., Shrivastava, S.L. and Srinivasa Rao, P. (2011) Vacuum Dehydration Kinetics of Onion Slices. Food and Bioproducts Processing, 89, 1-9. https://doi.org/10.1016/j.fbp.2010.03.009
Karathanos, V.T. (1999) Determination of Water Content of Dried Fruits by Drying Kinetics. Journal of Food Engineering, 39, 337-344. https://doi.org/10.1016/S0260-8774(98)00132-0
Saravacos, G.D. and Maroulis, Z.B. (2001) Transport Properties of Foods. CRC Press, Boca Raton. https://doi.org/10.1201/9781482271010
Karim, M.A. and Hawlader, M.N.A. (2005) Drying Characteristics of Banana: Theoretical Modelling and Experimental Validation. Journal of Food Engineering, 70, 35-45. https://doi.org/10.1016/j.jfoodeng.2004.09.010
Xiao, H.-W., Pang, C.-L., Wang, L.-H., Bai, J.-W., Yang, W.-X. and Gao, Z.-J. (2010) Drying Kinetics and Quality of Monukka Seedless Grapes Dried in an Air-Impingement Jet Dryer. Biosystems Engineering, 105, 233-240. https://doi.org/10.1016/j.biosystemseng.2009.11.001
Markowski, M. (1997) Air Drying of Vegetables: Evaluation of Mass Transfer Coefficient. Journal of Food Engineering, 34, 55-62. https://doi.org/10.1016/S0260-8774(97)00018-6
Elbert, G., Tolaba, M.P. and Suárez, C. (2001) Effects of Drying Conditions on Head Rice Yield and Browning Index of Parboiled Rice. Journal of Food Engineering, 47, 37-41. https://doi.org/10.1016/S0260-8774(00)00097-2
Tsami, E. and Katsioti, M. (2000) Drying Kinetics for Some Fruits: Predicting of Porosity and Color during Dehydration. Drying Technology, 18, 1559-1581. https://doi.org/10.1080/07373930008917793
Ruiz-Cabrera, M.A., Salgado-Cervantes, M.A., Walislewski-Kubiak, K.N. and García-Alvarado, M.A. (1997) The Effect of Path Diffusion on the Effective Moisture Diffuslvlty in Carrot Slabs. Drying Technology, 15, 169-181. https://doi.org/10.1080/07373939708917224
Aghbashlo, M., Kianmehr, M.H. and Samimi-Akhijahani, H. (2008) Influence of Drying Conditions on the Effective Moisture Diffusivity, Energy of Activation and Energy Consumption During the Thin-Layer Drying of Berberis Fruit (Berberidaceae). Energy Conversion and Management, 49, 2865-2871. https://doi.org/10.1016/j.enconman.2008.03.009
Baroni, A.F. and Hubinger, M.D. (1998) Drying of Onion: Effects of Pretreatment on Moisture Transport. Drying Technology, 16, 2083-2094. https://doi.org/10.1080/07373939808917513
Doymaz, İ. (2005) Drying Behaviour of Green Beans. Journal of Food Engineering, 69, 161-165. https://doi.org/10.1016/j.jfoodeng.2004.08.009
Lee, J.H. and Kim, H.J. (2009) Vacuum Drying Kinetics of Asian White Radish (Raphanus sativus L.) Slices. LWT—Food Science and Technology, 42, 180-186. https://doi.org/10.1016/j.lwt.2008.05.017
Toğrul, H. (2006) Suitable Drying Model for Infrared Drying of Carrot. Journal of Food Engineering, 77, 610-619. https://doi.org/10.1016/j.jfoodeng.2005.07.020
Maskan, M. and Göğüş, F. (1998) Sorption Isotherms and Drying Characteristics of Mulberry (Morus alba). Journal of Food Engineering, 37, 437-449. https://doi.org/10.1016/S0260-8774(98)00094-6
Putranto, A., Chen, X.D. and Webley, P.A. (2011) Modeling of Drying of Food Materials with Thickness of Several Centimeters by the Reaction Engineering Approach (REA). Drying Technology, 29, 961-973. https://doi.org/10.1080/07373937.2011.557793
Putranto, A., Chen, X.D., Xiao, Z. and Webley, P.A. (2011) Simple, Accurate and Robust Modeling of Various Systems of Drying of Foods and Biomaterials: A Demonstration of the Feasibility of the Reaction Engineering Approach (REA). Drying Technology, 29, 1519-1528. https://doi.org/10.1080/07373937.2011.580407
Compaore, A., Dissa, A.O., Rogaume, Y., Putranto, A., Chen, X.D., Mangindaan, D., et al. (2017) Application of the Reaction Engineering Approach (REA) For Modeling of the Convective Drying of Onion. Drying Technology, 35, 500-508. https://doi.org/10.1080/07373937.2016.1192189