A comprehensive review of thin-layer drying models used in agricultural products

• Published in: Critical reviews in food science and nutrition Vol. 57; no. 4; pp. 701 - 717
• Main Authors: Ertekin, Can, Firat, M. Ziya
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 04.03.2017; Taylor & Francis Ltd
• Subjects: Dehydration; Drying agents; drying models; Edible Grain - chemistry; food drying; Food preservation; Food Preservation - methods; Food products; Food science; Fruit - chemistry; Models, Theoretical; Moisture ratio; thin-layer drying; Vegetables - chemistry; thin-layer drying; Moisture ratio; food drying; drying models
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2014.910493

Drying is one of the widely used methods of grain, fruit, and vegetable preservation. The important aim of drying is to reduce the moisture content and thereby increase the lifetime of products by limiting enzymatic and oxidative degradation. In addition, by reducing the amount of water, drying reduces the crop losses, improves the quality of dried products, and facilitates its transportation, handling, and storage requirements. Drying is a process comprising simultaneous heat and mass transfer within the material, and between the surface of the material and the surrounding media. Many models have been used to describe the drying process for different agricultural products. These models are used to estimate drying time of several products under different drying conditions, and how to increase the drying process efficiency and also to generalize drying curves, for the design and operation of dryers. Several investigators have proposed numerous mathematical models for thin-layer drying of many agricultural products. This study gives a comprehensive review of more than 100 different semitheoretical and empirical thin-layer drying models used in agricultural products and evaluates the statistical criteria for the determination of appropriate model.