a Department of Farm Machinery , Faculty of Agriculture, Akdeniz University , Antalya , Turkey.
b Department of Animal Science , Faculty of Agriculture, Akdeniz University , Antalya , Turkey.
Crit Rev Food Sci Nutr. 2017 Mar 4;57(4):701-717. 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.
干燥是谷物、水果和蔬菜保存的常用方法之一。干燥的重要目的是通过限制酶和氧化降解来降低水分含量，从而延长产品的保质期。此外，通过减少水量，干燥可以减少作物损失，提高干燥产品的质量，并方便其运输、处理和储存要求。干燥是一个在物料内部以及物料表面和周围介质之间同时进行热量和质量传递的过程。许多模型已被用于描述不同农产品的干燥过程。这些模型用于估计不同干燥条件下几种产品的干燥时间，以及如何提高干燥过程效率并推广干燥曲线，以便设计和操作干燥器。许多研究人员已经提出了许多用于许多农产品薄层干燥的数学模型。本研究综述了 100 多种用于农产品的半理论和经验薄层干燥模型，并评估了确定合适模型的统计标准。
