Effect of Slice Thickness and Mathematical Modeling on the Thin Layer Drying Kinetics of Ginger Slices through Convective Drying
Sankalp Kulkarni, Ronakkumar Shah, Choon Kit Chan, Mohammad Kanan, Jayant Giri
Source abstract
In this study, thin-layer drying experiments were conducted on ginger (officinale Roscoe) slices at 30 mm and 40 mm thicknesses using a laboratory-scale convective hot-air dryer at temperatures of 50°C, 60°C, and 70°C with an air velocity of 1.5 m/s. Drying behavior was characterized by five mathematical models: Newton, Page, Modified Page, Henderson and Pabis, and Midilli-Kucuk. Model fitting was performed using nonlinear regression analysis. Statistical criteria, including chi-square (χ²), Root Mean Square Error (RMSE), and Coefficient of Determination (R²), were used to select the best-fit model. Among the five models, Midilli-Kucuk provided the best description of thin-layer drying behavior for both slice thicknesses across all drying temperatures, achieving the highest R² of 0.9989 and the lowest RMSE of 0.00934 at 70°C for 30 mm slices, and an R² of 0.9985 and an RMSE of 0.01087 for 40 mm slices. Effective moisture Diffusivity (Deff) ranged from 2.45 × 10⁻⁹ m²/s to 8.76 × 10⁻⁹ m²/s for 30 mm slices and from 1.98 × 10⁻⁹ m²/s to 7.34 × 10⁻⁹ m²/s for 40 mm slices. Activation energy was found to be 58.76 kJ/mol and 60.39 kJ/mol for 30 mm and 40 mm slices, respectively. The results provide valuable information for designing and optimizing industrial ginger drying systems.
Evidence graph
No public relationships recorded yet.
Integrity note: This page is a factual metadata record created by deterministic ingestion. It is not a claim that the work moves a mathematical frontier or has been independently verified.