Effect of Drying Temperature to the Thin Layer Drying Model of Sago Starch

Maswida Mustafa Kamal, Rubiyah Baini, Lim Soh Fong, Mohd Hasnain Md Hussain, Shahrol Mohamaddan

研究成果: Conference contribution

抜粋

The demand on sago starch in industrial application is continuously growing, but the research on its drying behavior is still limited. In this study, ten thin layer drying models were compared through four drying temperatures in order to find the best model to describe the drying characteristic of sago starch. According to the results, sago starch exhibits drying during the falling rate period. The moisture diffusivities ranged from 8.56 × 10−10 to 1.39 × 10−9 m2/s that varied through drying temperature while the activation energy was 16.18 kJ/mol. Based on the study, the drying pattern was best described by the Page model.

元の言語English
ホスト出版物のタイトルIntelligent Manufacturing and Energy Sustainability - Proceedings of ICIMES 2019
編集者A.N.R. Reddy, Deepak Marla, Milan Simic, Margarita N. Favorskaya, Suresh Chandra Satapathy
出版者Springer
ページ575-582
ページ数8
ISBN(印刷物)9789811516153
DOI
出版物ステータスPublished - 2020
外部発表Yes
イベントInternational Conference on Intelligent Manufacturing and Energy Sustainability, ICIMES 2019 - Hyderabad, India
継続期間: 2019 6 212019 6 22

出版物シリーズ

名前Smart Innovation, Systems and Technologies
169
ISSN(印刷物)2190-3018
ISSN(電子版)2190-3026

Conference

ConferenceInternational Conference on Intelligent Manufacturing and Energy Sustainability, ICIMES 2019
India
Hyderabad
期間19/6/2119/6/22

ASJC Scopus subject areas

  • Decision Sciences(all)
  • Computer Science(all)

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  • これを引用

    Kamal, M. M., Baini, R., Fong, L. S., Hussain, M. H. M., & Mohamaddan, S. (2020). Effect of Drying Temperature to the Thin Layer Drying Model of Sago Starch. : A. N. R. Reddy, D. Marla, M. Simic, M. N. Favorskaya, & S. C. Satapathy (版), Intelligent Manufacturing and Energy Sustainability - Proceedings of ICIMES 2019 (pp. 575-582). (Smart Innovation, Systems and Technologies; 巻数 169). Springer. https://doi.org/10.1007/978-981-15-1616-0_56