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EXPERIMENTAL INVESTIGATION OF FAR‐INFRARED VACUUM DRYING OF APPLE SLICES
Authors:
Vangelce Mitrevski1
, Slobodan Bundalevski1, Cvetanka Mitrevska2,
Tale Geramitcioski1, Vladimir Mijakovski1
1Faculty of Technical Sciences, University St. Kliment Ohridski, Makedonska falanga 33, Bitola, Republic of Macedonia
2Faculty of Safety Engineering, International Slavic University Gavrilo Romanovic, Derzhavin Novices Road, Bitola, Republic of Macedonia
Received: 04 May 2016
Accepted: 10 June 2016
Available online: 30 June 2016
Abstract:
In this paper the experimental results of far‐infrared vacuum drying of apple slices were presented. The investigation of far‐infrared vacuum drying processes was conducted on the experimental set‐up that was designed to imitate industrial batch dryer. Apple slices were dried at various vacuum pressures and temperatures of heaters which were kept constant during the single experiments. Five well known thin layer drying models from scientific literature were used to approximate the experimental data of drying kinetics in terms of moisture ratio. For each model and data set, the statistical performance index and chi‐squared value were calculated and models were ranked afterwards. The performed statistical analysis shows that the model of Aghbashlo gives the best results for approximation of experimental drying data of apple slices.
Keywords:
Vacuum, far‐infrared, apple, thin layer drying model
References:
[1] United Nation, Food and Agriculture organization: Statistics division: http://faostat3.fao.org/home/E (accessed 01.05.2016).
[2] M.S. Hatamipour, H.H. Kazemi, A. Nooralivand, A. Nozarpoor, Drying characteristics of six varieties of sweet potatoes in different dryers, Food Bioprod Process. 85 (2007) 171‐177.
[3] G. Kanevce, V. Mitrevski, Lj. Kanevce, Experimental investigation of vacuum drying of mushrooms, 11th International Drying Symposium (1998a), 1998, Porto Caras, Greece, pp.1058‐1065.
[4] S. Mongpraneet, T. Abe, T. Tsurusaki, Accelerated drying of welsh onion by far infrared radiation under vacuum conditions, Journal of Food Engineering. 55 (2002) 147‐156.
[5] C. Nimmol, Vacuum far‐infrared drying of foods and agricultural materials KMUTNB: International Journal of Applied Science and Technology. 20 (2010) 37‐44.
[6] Y. Liu, W. Zhua, L. Luoa, X. Lia, H. Yua, A Mathematical model for vacuum far‐Infrared drying of potato slices, Drying Technology: An International Journal. 32 (2014) 180‐189.
[7] 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 (2014) 2651‐2658.
[8] T. Swasdisevi, S. Devahastin, R. Ngamchum, S. Soponronnarit, Optimization of a drying process using infrared‐vacuum drying of cavendish banana slices songklanakarin, Journal of Science Technology. 29 (2007) 809‐ 816.
[9] V. Mitrevski, Thermo‐radiative vacuum drying of mushrooms and construction of vacuum dryer, Master thesis, (in Macedonian), 1998, pp. 49‐69.
[10] 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.
[11] S. Pliestić, V. Mitrevski, The observation of red pepper drying in vacuum by measurement temperature, Strojarstvo. 45 (2003) 47‐54.
[12] S. Bundalevski, V. Mitrevski, M. Lutovska, T. Geramtcioski, V. Mijakovski, Experimental investigation of vacuum far‐infrared drying of potato slices, International Journal on Processing and Energy in Agriculture. 19 (2015) 71‐75.
[13] I.I. Ruiz‐López, E. Herman‐Lara, Statistical indices for the selection of food sorption isotherm models, Drying Technology. 27 (2009) 726‐738.
[14] D.J. Sheskin, Handbook of parametric and nonparametric statistical procedure, CRD Press: Boca Raton, 2011.
[15] V. Mitrevski, M. Lutovska, V. Mijakovski, I. Pavkov, M. Babic, M. Radojcin, Adsorption isotherms of pear at several temperatures, Thermal Sciences. 19 (2015) 1119‐1129.
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, S. Bundalevski, C. Mitrevska, T. Geramitcioski, V. Mijakovski, Experimental Investigation of Far‐Infrared Vacuum Drying of Apple Slices. Applied Engineering Letters, 1 (2), 2016: 35-39.
More Citation Formats
Mitrevski, V., Bundalevski, S., Mitrevska, C., Geramitcioski, T., & Mijakovski, V. (2016). Experimental Investigation of Far‐Infrared Vacuum Drying of Apple Slices. Applied Engineering Letters, 1(2), 35-39.
Mitrevski, Vangelce, et al. “Experimental Investigation of Far‐Infrared Vacuum Drying of Apple Slices.“ Applied Engineering Letters, vol. 1, no. 2, 2016, pp. 35-39.
Mitrevski, Vangelce, Slobodan Bundalevski, Cvetanka Mitrevska, Tale Geramitcioski, and Vladimir Mijakovski. 2016. “Experimental Investigation of Far‐Infrared Vacuum Drying of Apple Slices.“ Applied Engineering Letters, 1 (2): 35-39.
Mitrevski, V., Bundalevski, S., Mitrevska, C., Geramitcioski, T. and Mijakovski, V. (2016). Experimental Investigation of Far‐Infrared Vacuum Drying of Apple Slices. Applied Engineering Letters, 1(2), pp. 35-39.
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EXPERIMENTAL INVESTIGATION OF FAR‐INFRARED VACUUM DRYING OF APPLE SLICES
Authors:
Vangelce Mitrevski1
, Slobodan Bundalevski1, Cvetanka Mitrevska2,
Tale Geramitcioski1, VladimirMijakovski1
1Faculty of Technical Sciences, University St. Kliment Ohridski, Makedonska falanga 33, Bitola, Republic of Macedonia
2Faculty of Safety Engineering, International Slavic University Gavrilo Romanovic, Derzhavin Novices Road, Bitola, Republic of Macedonia
Received: 04.05.2016.
Accepted: 10.06.2016.
Available online: 30.06.2016.
Abstract:
In this paper the experimental results of far‐infrared vacuum drying of apple slices were presented. The investigation of far‐infrared vacuum drying processes was conducted on the experimental set‐up that was designed to imitate industrial batch dryer. Apple slices were dried at various vacuum pressures and temperatures of heaters which were kept constant during the single experiments. Five well known thin layer drying models from scientific literature were used to approximate the experimental data of drying kinetics in terms of moisture ratio. For each model and data set, the statistical performance index and chi‐squared value were calculated and models were ranked afterwards. The performed statistical analysis shows that the model of Aghbashlo gives the best results for approximation of experimental drying data of apple slices.
Keywords:
Vacuum, far‐infrared, apple, thin layer drying model
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