{"title":"盘式干燥机干燥甜椒(Capsicum annuum)动力学的评价","authors":"Armando Alvis, I. Oviedo, G. Arrázola","doi":"10.19026/AJFST.14.5868","DOIUrl":null,"url":null,"abstract":"This study establishes the kinetics regarding the drying process of sweet chili (Capsicum annuum), in order to obtain flour through a tray dryer. The sweet chili samples of 9±0.2° Brix, humidity 91.18% and green coloration were adapted to 2.3×2.3 cm dimensions, dried at 50, 60 and 70°C temperatures on a tray dryer with forced air at 2.7m/s, continual weight. The drying curves were adjusted to 12 mathematical models, determined through adjusted R2 and the Sum of Squared Errors (SSE) that the Midilli and Kucuk model best describe the drying process at a 50°C temperature (R2 of 0.9976 and SSE of 0.012), at 60°C (R2 of 0.9972 SSE of 0.011) and 70°C (R2 of 0.9960 SSE of 0.012).","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"13 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of the Kinetics of Drying Sweet Chili (Capsicum annuum) in a Tray Dryer\",\"authors\":\"Armando Alvis, I. Oviedo, G. Arrázola\",\"doi\":\"10.19026/AJFST.14.5868\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study establishes the kinetics regarding the drying process of sweet chili (Capsicum annuum), in order to obtain flour through a tray dryer. The sweet chili samples of 9±0.2° Brix, humidity 91.18% and green coloration were adapted to 2.3×2.3 cm dimensions, dried at 50, 60 and 70°C temperatures on a tray dryer with forced air at 2.7m/s, continual weight. The drying curves were adjusted to 12 mathematical models, determined through adjusted R2 and the Sum of Squared Errors (SSE) that the Midilli and Kucuk model best describe the drying process at a 50°C temperature (R2 of 0.9976 and SSE of 0.012), at 60°C (R2 of 0.9972 SSE of 0.011) and 70°C (R2 of 0.9960 SSE of 0.012).\",\"PeriodicalId\":7316,\"journal\":{\"name\":\"Advance Journal of Food Science and Technology\",\"volume\":\"13 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-07-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advance Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.19026/AJFST.14.5868\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advance Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.19026/AJFST.14.5868","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Evaluation of the Kinetics of Drying Sweet Chili (Capsicum annuum) in a Tray Dryer
This study establishes the kinetics regarding the drying process of sweet chili (Capsicum annuum), in order to obtain flour through a tray dryer. The sweet chili samples of 9±0.2° Brix, humidity 91.18% and green coloration were adapted to 2.3×2.3 cm dimensions, dried at 50, 60 and 70°C temperatures on a tray dryer with forced air at 2.7m/s, continual weight. The drying curves were adjusted to 12 mathematical models, determined through adjusted R2 and the Sum of Squared Errors (SSE) that the Midilli and Kucuk model best describe the drying process at a 50°C temperature (R2 of 0.9976 and SSE of 0.012), at 60°C (R2 of 0.9972 SSE of 0.011) and 70°C (R2 of 0.9960 SSE of 0.012).
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