Modeling and Predicting the Drying Kinetics of Apple and Pear: Application of the Weibull Model

References

• Aragao, G. M. F., Corradini, M. G., Normand, M. D., and Peleg, M. (2007). Evaluation of the Weibull and log normal distribution functions as survival models of Escherichia coli under isothermal and non isothermal conditions, Int. J. Food Microbiol., 119, 243–257.
   PubMed Web of Science ®Google Scholar
• Baker, C. G. J. (1997). Industrial Drying of Foods, Springer, London, UK.
   Google Scholar
• Bi, J., Yang, A., Liu, X., Wu, X., Chen, Q., Wang, Q., Lv, J., and Wang, X. (2015). Effects of pretreatments on explosion puffing drying kinetics of apple chips, LWT - Food Sci. Technol., 60, 1136–1142.
   Web of Science ®Google Scholar
• Blasco, M., García-Pérez, J. V., Bon, J., Carreres, J. E., and Mulet, A. (2006). Effect of blanching and air flow rate on turmeric drying, Food Sci. Technol. Int., 12, 315–323.
   Web of Science ®Google Scholar
• Buzrul, S. (2007). A suitable model of microbial survival curves for beer pasteurization, LWT - Food Sci. Technol., 40, 1330–1336.
   Web of Science ®Google Scholar
• Buzrul, S. (2009). A predictive model for high-pressure carbon dioxide inactivation of microorganisms, J. Food Safety, 29, 208–223.
   Web of Science ®Google Scholar
• Calín-Sánchez, Á., Figiel, A., Wojdyło, A., Szarycz, M., and Carbonell-Barrachina, Á. A. (2014). Drying of garlic slices using convective pre-drying and vacuum-microwave finishing drying: kinetics, energy consumption, and quality studies, Food Bioprocess. Tech., 7, 398–408.
   Web of Science ®Google Scholar
• Chandra, P. K., and Singh, R. P. (1994). Applied Numerical Methods for Food and Agricultural Engineers, CRC Press, Boca Raton, FL.
   Google Scholar
• Contreras, C., Martín-Esparza, M. E., Chiralt, A., and Martínez-Navarrete, N. (2008). Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry, J. Food Eng., 88, 55–64.
   Web of Science ®Google Scholar
• Corzo, O., Bracho, N., Pereira, A., and Vásquez, A. (2008). Weibull distribution for modeling air drying of coroba slices, LWT - Food Sci. Technol., 41, 2023–2028.
   Web of Science ®Google Scholar
• Coşkun, S., Doymaz, İ., Tunçkal, C., and Erdoğan, S. (2016). Investigation of drying kinetics of tomato slices dried by using a closed loop heat pump dryer, Heat Mass Transfer, 1–9.
   Web of Science ®Google Scholar
• Couvert, O., Gaillard, S., Savy, N., Mafart, P., and Leguérinel, I. (2005). Survival curves of heated bacterial spores: effect of environmental factors on Weibull parameters, Int. J. Food Microbiol., 101, 73–81.
   PubMed Web of Science ®Google Scholar
• Cunha, L. M., Oliveira, F. A. R., Aboim, A. P., Frías, J. M., and Pinheiro-Torres, A. (2001). Stochastic approach to the modelling of water losses during osmotic dehydration and improved parameter estimation, Int. J. Food Sci. Tech., 36, 253–262.
   Web of Science ®Google Scholar
• Darvishi, H., Asl, A. R., Asghari, A., Azadbakht, M., Najafi, G., and Khodaei, J. (2014). Study of the drying kinetics of pepper, J. Saudi Soc. Agric. Sci., 13, 130–138.
   Google Scholar
• do Nascimento, E. M. G. C., Mulet, A., Ascheri, J. L. R., de Carvalho, C. W. P., and Cárcel, J. A. (2016). Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel, J. Food Eng., 170, 108–118.
   Web of Science ®Google Scholar
• Erbay, Z., and Icier, F. (2010). A review of thin layer drying of foods: theory, modeling, and experimental results, Crit. Rev. Food Sci. Nutr., 50, 441–464.
   PubMed Web of Science ®Google Scholar
• Henderson, S. (1974). Progress in developing the thin layer drying equation, Trans. ASAE, 17, 1167–1168.
   Google Scholar
• Horuz, E., and Maskan, M. (2015). Hot air and microwave drying of pomegranate (Punica granatum L.) arils, J. Food Sci. Technol., 52, 285–293.
   Web of Science ®Google Scholar
• Karacabey, E. (2016). Evaluation of two fitting methods applied for thin-layer drying of cape gooseberry fruits, Braz. Arch. Biol. Technol., 59, 1–10.
   Web of Science ®Google Scholar
• Kingsly, R. P., Goyal, R. K., Manikantan, M. R., and Ilyas, S. M. (2007). Effects of pretreatments and drying air temperature on drying behaviour of peach slice, Int. J. Food Sci. Tech., 42, 65–69.
   Web of Science ®Google Scholar
• Kucuk, H., Midilli, A., Kilic, A., and Dincer, I. (2014). A review on thin-layer drying-curve equations, Drying Technol., 32, 757–773.
   Web of Science ®Google Scholar
• Lewis, W. K. (1921). The rate of drying of solid materials, J. Ind. Eng. Chem., 13, 427–432.
   Google Scholar
• Mafart, P., Couvert, O., Gaillard, S., and Leguerinel, I. (2002). On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model, Int. J. Food Microbiol., 72, 107–113.
   PubMed Web of Science ®Google Scholar
• Marinos-Kouris, D., and Maroulis, Z. B. (1995). Transport properties in the drying of solids. In A. S. Mujumdar (Ed.), Handbook of Industrial Drying, Second Edition, Revised and Expanded (2 ed., Vol. 1, pp. 113–159), Marcel Dekker Inc, New York.
   Google Scholar
• Midilli, A., Kucuk, H., and Yapar, Z. (2002). A new model for single-layer drying, Drying Technol., 20, 1503–1513.
   Web of Science ®Google Scholar
• Overhults, D., White, G., Hamilton, H., and Ross, I. (1973). Drying soybeans with heated air, Trans. ASAE, 16, 112–113.
   Google Scholar
• Page, G. (1949). Factors Influencesing The Maximum Rates of Air Drying Shelled Corn in Thin Layers, Purdue University, IN, USA.
   Google Scholar
• Peleg, M. (2006). Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation, CRC Press, Boca Raton, FL.
   Google Scholar
• Peleg, M., Normand, M. D., and Corradini, M. G. (2005). Generating microbial survival curves during thermal processing in real time, J. Appl. Microbiol., 98, 406–417.
   PubMed Web of Science ®Google Scholar
• Ratkowsky, D. A. (2004). Model fitting and uncertainty. In R. C. McKellar and X. Lu (Eds.), CRC Series in Contemporary Food Science (pp. 151–196), CRC Press LLC, Boca Raton.
   Google Scholar
• Schaffner, D. W. (1998). Predictive food microbiology Gedanken experiment: why do microbial growth data require a transformation? Food Microbiol., 15, 185–189.
   Web of Science ®Google Scholar
• Toğrul, İ. T., and Pehlivan, D. (2003). Modelling of drying kinetics of single apricot, J Food Eng., 58, 23–32.
   Web of Science ®Google Scholar
• van Boekel, M. A. J. S. (2002). On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells, Int. J. Food Microbiol., 74, 139–159.
   PubMed Web of Science ®Google Scholar
• Zhu, A., and Shen, X. (2014). The model and mass transfer characteristics of convection drying of peach slices, Int. J. Heat Mass Transfer, 72, 345–351.
   Web of Science ®Google Scholar