ISSN 2466-4677; e-ISSN 2466-4847
Journal Menu
Archive
Last Edition
DRYING KINETICS AND MATHEMATICAL MODELING OF FAR-INFRA RED VACUUM DRYING OF SOME VEGETABLES AND FRUITS
Authors:
Vangelce Mitrevski1
, Cvetanka Mitrevska2, Tale Geramitcioski1, Vladimir Mijakovski1
1Faculty of Technical Sciences, University St.Kliment Ohridski, Republic of Macedonia
2Faculty for Safety Engineering, International Slavic University Gavrilo Romanovic Derzavin, Republic of
Macedonia
Received: 25.06.2017.
Accepted: 11.08.2017.
Available: 30.09.2017.
Abstract:
In this paper the drying kinetics of far-infrared vacuum drying of some vegetables and fruits are presented. The experimental data of drying kinetics were obtained on experimental drying setup designed to imitate industrial dryer. Two well-known thin layer drying models from scientific literature were used to approximate the experimental data of drying kinetics in terms of moisture ratio. The performed statistical analysis shows that the model of Aghbashlo gives the best results for approximation of experimental drying data.
Keywords:
Far-infra red, vacuum,drying kinetics
References:
[1] M.S. Hatamipour, H.H. Kazemi, A. Nooralivand, A. Nozarpoor, Drying characteristic s of six varieties of sweet potatoes in different dryers, Food Bioprod. Process., 85 (3), 2007: pp-171-177.
https://doi.org/10.1205/fbp07032
[2] S. Naderinezhad, N. Etesami, A.E.P. Najafabady, M.G. Falavarjani, Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters, Food Science and Nutrition, 41 (1), 2016: pp.110-118. doi: 10.1002/fsn3.258
[3] G. Kanevce, V. Mitrevski, Lj. Kanevce, Experimental investigation of vacuum drying of mushrooms, 11th International Drying Symposium (IDS’98), 1998, Greece, Vol.B, pp.1058-1065.
[4] C. Ratti, A.S. Mujumdar, Infrared drying, in: A.S. Mujumdar, (eds.). Handbook of industrial drying: Vol.1, Marcel Dekker, New York, 1995, pp.567-588.
[5] S. Mongpraneet, T. Abe, T. Tsurusaki, Accelerated drying of welsh onion by far infrared radiation under vacuumconditions, Journal of Food Engineering, 55 (2), 2002: pp.147-156. https://doi.org/10.1016/S0260-8774(02)00058-4
[6] C. Nimmol, Vacuum far-infrared drying of foods and agricultural materials, The Journal of KMUTNB, 20 (1), 2010: pp.37-44.
[7] Y.H. Liu, W.H. Zhu, L. Luo, Y. Song, Drying characteristics and process optimization of vacuum far-infrared radiation drying on cornus officinalis, Advanced Materials Research, 554-556 (1), 2012: pp.1459-1465. DOI:10.4028/www.scientific.net/AMR.554-556.1459
[8] N. Hafezi, M.J. Sheikhdavoodi, S.M. Sajadiye, M.E.K. Ferdavani, Evaluation of energy consumption of potato slices drying using vacuum-infrared method, International Journal of Advanced Biological and Biomedical Research, 2 (10), 2014: pp.2651- 2658.
[9] T. Swasdisevi, S. Devahastin, R. Ngamchum, S. Soponronnarit, Optimization of a drying process using infraredvacuum drying of cavendish banana slices songklanakarin, Journal of Science Technology, 29 (3), 2007: pp.809-816.
[10] G. Kanevce, Lj. Kanevce, V. Mitrevski, Influence of the drying parameters in vacuum on the mushroom quality. In Proceedings of III YU sympozium of Food Technology , Volume V, 1998: pp.90-95.
[11] G. Kanevce, Lj. Kanevce, V. Mitrevski, Vacuum drying of mushrooms, 14th International Symposium of Technologists for Drying and Storing, 1998, Stubicke Toplice, Croatia, pp. 220-229.
[12] V. Mitrevski, Thermo-radiative vacuum drying of mushrooms and construction of vacuum dryer (Master Thesis), Faculty of Technical Sciences, University St. Kliment Ohridski, 1998. (In Macedonian)
[13] S. Pliestić, V. Mitrevski, The observation of red pepper drying in vacuum by measurement temperature, Strojarstvo, 45 (1-3), 2003: pp.47-54.
[14] A. Kouchakzadeh, K. Haghighi, Modeling of vacuum in frared drying of pistachios, Agric Eng Int: CIGR Journal, 13 (3), 2011: pp.1-7.
[15] S. Bundalevski, V. Mitrevski, M. Lutovska, T. Geramitcioski, V. Mijakovski, Experimental investigation of vacuum far-infrared drying of potato slices, Journal on Processing and Energy in Agriculture, 19 (2), 2015: pp.71-75.
[16] V. Mitrevski, S. Bundalevski, C. Mitrevska, T. Geramitcioski, V. Mijakovski, Experimental investigation of vacuum far-infrared drying of apple slices, Applied Enginering Letters, 1 (2), 2016: pp.35-39.
[17] V. Mitrevski, Lj. Trajcevski, V. Mijakovski, M. Lutovska, Evaluation of some thin-layer drying models, Journal on Processing and Energy in Agriculture, 17 (1), 2013: pp.1-6.
[18] M. Aghbashlo, M.H. Kianmehr, S. Khani, M. Ghasemi, Mathematical modelling of thinlayer drying of carrot, International Agrophysics, 23 (4), 2009: pp.313-317.
[19] S. Jena, H. Das, Modelling for vacuum drying characteristic of coconut press cane, Journal of Food Engineering, 79 (1), 2007: pp.92-99.
[20] I.I. Ruiz-López, E. Herman-Lara, Statistical indices for the selection of food sorption isotherm models, Drying Technology: An International Journal, 27 (6), 2009: pp.726- 738.
https://doi.org/10.1080/07373930902827932
[21] D.J. Sheskin, Handbook of parametric and nonparametric statistical procedure, 3rd edition, CRD Press Boca Raton, New York, Washington D.C., 2004.
[22] V. Mitrevski, M. Lutovska, V. Mijakovski, I. Pavkov, M. Babic, M. Radojcin, Adsorption isotherms of pear at several temperatures, Thermal Science, 19 (3), 2015: pp.1119-1129.
https://doi.org/10.2298/TSCI140519082M
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0)
Volume 10
Number 3
September 2025
Last Edition
Volume 10
Number 3
September 2025
How to Cite
V. Mitrevski, C. Mitrevska, T. Geramitcioski, V. Mijakovski, Drying Kinetics and Mathematical Modeling of Far-Infra Red Vacuum Drying of Some Vegetables and Fruits. Applied Engineering Letters, 2(3), 2017: 109-114.
More Citation Formats
Mitrevski, V., Mitrevska, C., Geramitcioski, T., & Mijakovski, V. (2017). Drying Kinetics and Mathematical Modeling of Far-Infra Red Vacuum Drying of Some Vegetables and Fruits. Applied Engineering Letters, 2(3), 109-114.
Mitrevski, Vangelce, et al. “Drying Kinetics and Mathematical Modeling of Far-Infra Red Vacuum Drying of Some Vegetables and Fruits.“ Applied Engineering Letters, vol. 2, no. 3, 2017, pp. 109-114
Mitrevski, Vangelce, Cvetanka Mitrevska, Tale Geramitcioski, and Vladimir Mijakovski. 2017. “Drying Kinetics and Mathematical Modeling of Far-Infra Red Vacuum Drying of Some Vegetables and Fruits.“ Applied Engineering Letters, 2 (3): 109-114.
Mitrevski, V., Mitrevska, C., Geramitcioski, T., and Mijakovski, V. (2017). Drying Kinetics and Mathematical Modeling of Far-Infra Red Vacuum Drying of Some Vegetables and Fruits. Applied Engineering Letters, 2(3), pp.109-114.
Journal Menu
Archive
DRYING KINETICS AND MATHEMATICAL MODELING OF FAR-INFRA RED VACUUM DRYING OF SOME VEGETABLES AND FRUITS
Authors:
Vangelce Mitrevski1
, Cvetanka Mitrevska2, Tale Geramitcioski1, Vladimir Mijakovski1
1Faculty of Technical Sciences, University St.Kliment Ohridski, Republic of Macedonia
2Faculty for Safety Engineering, International Slavic University Gavrilo Romanovic Derzavin, Republic of
Macedonia
Received: 25.06.2017.
Accepted: 11.08.2017.
Available: 30.09.2017.
Abstract:
In this paper the drying kinetics of far-infrared vacuum drying of some vegetables and fruits are presented. The experimental data of drying kinetics were obtained on experimental drying setup designed to imitate industrial dryer. Two well-known thin layer drying models from scientific literature were used to approximate the experimental data of drying kinetics in terms of moisture ratio. The performed statistical analysis shows that the model of Aghbashlo gives the best results for approximation of experimental drying data.
Keywords:
Far-infra red, vacuum,drying kinetics
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0)
Volume 10
Number 3
September 2025
Last Edition
Volume 10
Number 3
September 2025