Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network |
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Authors: | Thrupathihalli Pandurangapp Krishna Murthy Balaraman Manohar |
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Affiliation: | 1. Department of Chemical Engineering, Manipal Institute of Technology, Manipal University, Manipal 576104, India;2. Department of Food Engineering, Central Food Technological Research Institute, Mysore 570020, India |
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Abstract: | Curcuma amada (Mango ginger) was dried at four different power levels ranging 315–800 W to determine the effect of microwave power on moisture content, moisture ratio, drying rate, drying time and effective diffusivity. Among the fifteen thin layer drying models considered for evaluating the drying behaviour, the semi‐empirical Midilli et al., model described the drying kinetics very well with R2 > 0.999. Drying rate and effective diffusivity increased as the microwave power output increased. Activation energy was estimated by a modified Arrhenius type equation and found to be 21.6 kW kg?1. A feed‐forward artificial neural network using back‐propagation algorithm was also employed to predict the moisture content during MW drying and found adequate to predict the drying kinetics with R2 of 0.985. |
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Keywords: | Activation energy artificial neural network diffusivity drying kinetics mango ginger microwave drying |
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