The aim of this paper was to characterize through experiment the moisture and temperature kinetic behavior of Eucalyptus gomphocephala wood samples using microwave heating(MWH)in two scenarios:intermittently and conti...The aim of this paper was to characterize through experiment the moisture and temperature kinetic behavior of Eucalyptus gomphocephala wood samples using microwave heating(MWH)in two scenarios:intermittently and continuously.The mechanical properties and surface appearance of the heated samples were also investigated.Continuous and intermittent microwave drying kinetic experiments were conducted at a frequency of 2.45 GHz using a microwave laboratory oven at 300,500,and 1000 watts.Drying rate curves indicated three distinct phases of MWH.Increasing the microwave power with a shorter drying time led to rapid increases in internal temperature and water evaporation rates of the heated samples.Mechanical results indicated that samples heated under continuous MW(Microwave)power at 300 watts had a modulus of rupture(MOR)and modulus of elasticity(MOE)in three static bending tests higher than 29%and 36%,respectively,than samples heated at 1000 watts.Intermittent microwave heating(IMWH)of samples at 300 and 1000 watts produced the highest MOR and MOE values of 31%and 51%,respectively,unlike those heated under continuous microwave heating(CMWH).External qualitative observation showed that samples heated at high microwave power had severe surface checks.These defects were missing when using IMWH.An analysis of variance(ANOVA)showed that mechanical properties were linked to both microwave power level and the heating scenario,except for MOR in axial compression under CMWH.展开更多
Onsite sanitation offers a sustainable alternative to centralized wastewater treatment;however,effective faecal sludge management is crucial for safe disposal and resource recovery.Among emerging treatment solutions,s...Onsite sanitation offers a sustainable alternative to centralized wastewater treatment;however,effective faecal sludge management is crucial for safe disposal and resource recovery.Among emerging treatment solutions,solar thermal drying holds significant promise to reduce sludge moisture content and enhance handling.Despite this potential,its application remains limited,with important knowledge gaps,particularly concerning the drying kinetics under different environmental and operational conditions.This study aims to fill these gaps by investigating the solar thermal drying behaviour of faecal sludge from ventilated improved pit latrines(VIPs)and urine-diverting dry toilets(UDs),with a specific focus on how air temperature and velocity influence drying performance.A bench-scale solar drying apparatus was used to investigate thin-layer sludge drying kinetics under controlled airflow conditions.The drying experiments were conducted at varying air temperatures(ambient,40℃,and 80℃)and velocities(0,0.5,and 1 m/s),where heated air was supplied via an electric resistance heater.Key drying parameters-including drying rate,critical moisture content,effective moisture diffusivity,and activation energy-were determined.Results showed that drying proceeded through a constant-rate period followed by a falling-rate period,with the critical moisture content ranging from 1.41 to 1.78 g/g db.Higher temperatures and airflow reduced the duration of the constant-rate phase,increased drying rates(0.31–0.99 g/g·min·m^(2)),and enhanced moisture diffusivity(4.56×10^(−9) to 1.52×10^(−8) m^(2)/s).Activation energy decreased with increased airflow,suggesting reduced temperature sensitivity.Thermal efficiency ranged from 14.6%to 35.1%,with solar energy contributing 73%–95% of total input.VIP sludge dried faster than UD sludge,which showed signs of surface crusting that limited moisture transfer.This research offers valuable insights into solar drying design and operation,providing scientific evidence to improve faecal sludge treatment strategies in decentralized sanitation systems.展开更多
To better understand the mass transfer process of moisture in the soy protein isolate-corn starch(SPI-CS)films during preparation and storage process,the drying kinetics model of SPI-CS films with different formation ...To better understand the mass transfer process of moisture in the soy protein isolate-corn starch(SPI-CS)films during preparation and storage process,the drying kinetics model of SPI-CS films with different formation conditions during the drying process and the moisture adsorption characteristics of the SPI-CS films under different humidity conditions were investigated.Within the range of experimental conditions,the moisture migration rule in the SPI-CS films during the drying preparation was combined with the Page model which was expressed as MR=exp(-kt^(n)).It was found that the adsorption equilibrium needed shorter time(about 3 h)when the SPI-CS films existed in the environment with lower humidity(RH<54%).Additionally,the secondorder adsorption kinetic equation was successful to describe the moisture adsorption characteristic of the SPICS films during storage under different humidity conditions.展开更多
The performance of an AflaSTOP dryer which utilises biomass energy for drying maize was investigated. The drying behaviour of maize grains in the dryer was also investigated using ten (10) thin-layer mathematical mode...The performance of an AflaSTOP dryer which utilises biomass energy for drying maize was investigated. The drying behaviour of maize grains in the dryer was also investigated using ten (10) thin-layer mathematical models. The models were compared based on coefficient of determination (<em>R</em><sup>2</sup>) and Root Mean Square Error (<em>RMSE</em>) values between experimental and predicted moisture ratios. At an average drying air temperature of 50<span style="white-space:nowrap;">°</span>C and drying air velocity of 2.5 m/s, maize at average moisture content (MC) of 17.5% (wb) was dried to an average MC of 11.5% (wb) in three (3) hours. The drying and thermal efficiency were calculated as 81.1% and 29.6% respectively. Overall, drying took place in the falling rate period. The Logistics model was best to describe the thin-layer drying kinetics of maize in the dryer with <em>R</em><sup>2</sup> value of 0.9902 and <em>RMSE</em> value of 0.04908.展开更多
Traditional thermal methods of drying food have often led to loss of flavours, nutrients, vitamins, etc., which encourages non-thermal pretreatments such as osmotic dehydration （OD） and/or high electric field （HEF...Traditional thermal methods of drying food have often led to loss of flavours, nutrients, vitamins, etc., which encourages non-thermal pretreatments such as osmotic dehydration （OD） and/or high electric field （HEF） application to improve the overall product quality. The aim of this study was to evaluate the effect of osmotic dehydration （50% sucrose） with high electric field strengths of 0.5 and 1.0 kV/cm as pretreatments on the drying kinetics and mass transfer of green apples during convective drying at 65 ~C and microwave drying at 1 W/g. The added value of the OD and HEF on the drying kinetics, and the effective mass transfer coefficients of the subsequent drying methods were investigated through this research. The efficacy of these pre-treatments was assessed and compared using cell disintegration index, product texture and thus bring forth new correlations between these pre-treatments and the cell disintegration index using dielectric spectroscopy and its effect on the product texture.展开更多
In this work,a new mathematical modelling of drying kinetics is described.At first,the modelling of the transfer speed(St)of water was performed.Then St was used as basis to state the drying rate model.The drying rate...In this work,a new mathematical modelling of drying kinetics is described.At first,the modelling of the transfer speed(St)of water was performed.Then St was used as basis to state the drying rate model.The drying rate depends not only on drying time,but also on some modelling parameters which are themselves time-dependent.All the modelling parameters are calculated directly from the experimental drying data.Then the theoretical model of the moisture content was stated.Subsequently,the drying kinetics of natural solar drying of plantain banana was studied as illustration.The drying rate was investigated.The comparison with other models encountered in literatures proved that the current theoretical model was decidedly more accurate.Then the modelling of moisture content of banana was performed and the results were compared with the Henderson and Pabis model.The current theoretical modelling provided by far the best fit.展开更多
The available literature revealed a gap in reporting the rough rice drying kinetics parameters under isothermal conditions, particularly for Arkansas medium- and long-grain varieties. Therefore, medium-grain (RO170112...The available literature revealed a gap in reporting the rough rice drying kinetics parameters under isothermal conditions, particularly for Arkansas medium- and long-grain varieties. Therefore, medium-grain (RO170112 and Titan) and the long-grain (Diamond and Wells) rough rice varieties were dried under isothermal conditions. The drying process occurred under 40°C, 50°C, 60°C, 70°C, 80°C, 90°C, and 100°C in a system emulating the thermogravimetric analyzer. Drying kinetics models were studied for four well-known models: Page, Newton, Logarithmic, and Henderson & Pabis. The drying kinetics constants were determined for the four studied models. The initial moisture content of rough rice was 28.2% db. Profound moisture reduction was observed during the first three hours of drying, followed by less moisture content reduction. The results showed that at the drying temperature of 100°C and after 6 hours of the drying process, the lowest moisture content reached 13.9% (db) for Titan rough rice. The drying rate of rough rice ranged between 7.41 and 2.01%/h during the first hour of drying under the studied temperature range of 40°C to 100°C. The drying rate was higher with the higher temperature levels during the first three hours. Among all the studied models, the Page, Newton, and Logarithmic models best fit 25%, 25%, and 50% of the twenty-eight studied cases. The challenge that arose from these results led to evolving a mathematical solution by joining the three models in one equation. The combined model showed the best fit for all the studied cases, with R<sup>2</sup> ranging between 0.9999 and 0.9954 for the medium- and long-grain rice varieties. Increasing the drying temperature increased the effective moisture diffusivity values. The highest effective moisture diffusivity of 18.104 × 10<sup>-9</sup> m<sup>2</sup>/s was obtained at the drying temperature of 100°C for medium-grain rice, Titan. The activation energy values ranged between 17.77 and 24.48 kJ/mol for the four rough rice varieties.展开更多
This study explores the thin-layer convective solar drying of Marrubium vulgare L.leaves under conditions typical of sun-rich semi-arid climates.Drying experiments were conducted at three inlet-air temperatures(40℃,5...This study explores the thin-layer convective solar drying of Marrubium vulgare L.leaves under conditions typical of sun-rich semi-arid climates.Drying experiments were conducted at three inlet-air temperatures(40℃,50℃,60℃)and two air velocities(1.5 and 2.5 m·s^(-1))using an indirect solar dryer with auxiliary temperature control.Moisture-ratio data were fitted with eight widely used thin-layer models and evaluated using correlation coefficient(r),root-mean-square error(RMSE),and Akaike information criterion(AIC).A complementary heattransfer analysis based on Reynolds and Prandtl numbers with appropriate Nusselt correlations was used to relate flow regime to drying performance,and an energy balance quantified the relative contributions of solar and auxiliary heat.The logarithmic model consistently achieved the lowest RMSE/AIC with r>0.99 across all conditions.Higher temperature and air velocity significantly reduced drying time during the decreasing-rate period,with no constantrate stage observed.On average,solar input supplied the large majority of the thermal demand,while the auxiliary heater compensated short irradiance drops to maintain setpoints.These findings provide a reproducible dataset and a modelling benchmark for M.vulgare leaves,and they support energy-aware design of hybrid solar dryers formedicinal plants in sun-rich regions.展开更多
The aim of this study was to investigate the effects of hot air gradient drying on anchovy drying quality and efficiency.Anchovies were initially dried at 40°C to until their moisture content was 40%,45%,50%,55%,...The aim of this study was to investigate the effects of hot air gradient drying on anchovy drying quality and efficiency.Anchovies were initially dried at 40°C to until their moisture content was 40%,45%,50%,55%,60%,and 65%respectively,followed by a second drying stage at an increased temperature of 60℃ until the moisture content reached 40%.Six drying models were selected to fit the anchovy drying curves,and the Page model was found to be conformed the anchovy drying model.The drying time decreased by a minimum of 8.3%and a maximum of 33.3%as the moisture content at the turning point rose.In addition,the rehydration rate of dried anchovies increased and then decreased with increasing moisture content,while the TBA and TVBN values decreased and then increased,and there were differences in the textural properties of drying at different moisture contents.Among them,the dried anchovies with a moisture content of 55%at the turning point had the highest rehydration ratio,the lowest TBA and TVBN values,and better textural characteristics.展开更多
The effects of infrared-assisted hot-air drying(IR-HAD),temperature,humidity controlled hot-air drying(THC-HAD),and hot-air drying(HAD)on the drying kinetics,physicochemical properties,chlorogenic acid content and mic...The effects of infrared-assisted hot-air drying(IR-HAD),temperature,humidity controlled hot-air drying(THC-HAD),and hot-air drying(HAD)on the drying kinetics,physicochemical properties,chlorogenic acid content and microstructure of chrysanthemum were experimentally examined.The results showed that the drying time reduced with increasing air drying temperature,with IR-HAD needing the shortest drying time,followed by THC-HAD and HAD.The effective moisture diffusivities(Deff)of chrysanthemum under IR-HAD,THC-HAD,and HAD at 60℃ were 3.22×10^(-9) m^(2)/s,2.19×10^(-9) m^(2)/s,and 2.89×10^(-9) m^(2)/s,respectively.IR-HAD preserved chrysanthemum surface color better than THC-HAD and HAD,whereas the THC-HAD samples obtained higher water holding capacity(WHC),water binding capacity(WBC),and chlorogenic acid content.Additionally,peroxidase(POD)residual activity of the samples decreased with increasing blanching time.The current work provides a theoretical basis for the drying of chrysanthemum.展开更多
This study investigates the microwave drying kinetics of thin layer Mabonde banana variety(MBV)at power levels between 100 and 300 W.Six mathematical drying models:Wang and Singh,Verma,Two-term,Page,Two term exponenti...This study investigates the microwave drying kinetics of thin layer Mabonde banana variety(MBV)at power levels between 100 and 300 W.Six mathematical drying models:Wang and Singh,Verma,Two-term,Page,Two term exponential,and Logarithmic models were fitted to experimental drying data obtained from the study.The statistical consistency of the models was determined using statistical parameters including coefficient of determination,mean bias error,root mean square error,and reduced Chi square.Moisture migration from banana slices was described using the Fick’s diffusion model.The effective diffusivity was calculated.The results indicated that drying took place largely in the falling rate period.The time required to reduce the moisture of banana to a certain level was dependent on the microwave output,being the longest at 100 W and shortest at 300 W.The effective moisture diffusivity increased with increasing microwave power with values at 4.89×10^(-10),1.09×10^(-9) and 1.69×10^(-9) m^(2)/s at 100,200,and 300 W,respectively.The Wang and Singh model gave the best results for the description of thin layer drying of MBV.展开更多
This study investigated the drying kinetics of pork slice in infrared drying condition.Drying temperature,slice thickness and initial moisture content were selected as influencing factors on the drying characteristics...This study investigated the drying kinetics of pork slice in infrared drying condition.Drying temperature,slice thickness and initial moisture content were selected as influencing factors on the drying characteristics and drying rate of pork slice.Drying curves obtained from the experimental data were fitted to semi theoretical and/or empirical thin layer drying models.The effects of drying temperature and slice thickness on the model constants were evaluated by the multiple regression method.All the models were compared according to three statistical indexes,i.e.,root mean square error,chi-square and modeling efficiency.The slice thickness,drying temperature and initial moisture content have significant influences on the effective diffusivity coefficient of pork.The results showed that the drying rate of pork slices increased with the increases of drying temperature and initial moisture content.The decreases of slice thickness also led to an increase of drying rate.The Henderson and Pabis model can best describe the drying curves of pork.展开更多
The physicochemical properties and color of dried seed mucilage(gums)depend on thecondition and method of drying.So,in this study,the effects of infrared(IR)dryer systemparameters such as IR power(150,250,and 375 W),d...The physicochemical properties and color of dried seed mucilage(gums)depend on thecondition and method of drying.So,in this study,the effects of infrared(IR)dryer systemparameters such as IR power(150,250,and 375 W),distance of mucilage from lamp surface(4,8,and 12 cm),mucilage thickness(0.5,1.0,and 1.5 cm)on drying kinetics and colorindexes(L*a*b*)of basil seed mucilage(BSM)were examined in an IR dryer system.IR dry-ing kinetic of BSM was modeled using mathematical approach.Thus,experimental mois-ture ratio data were fitted to 8 various empirical models.It was found that Page model hasthe best fit to show the kinetic behavior and acceptably described the IR drying behavior ofBSM with the highest correlation coefficient values and the lowest standard error values.The average effective moisture diffusivity(Deff)increased from 1.69×10^(-9)to 9.21×10^(-9)m^(2)/s with increasing lamp power from 150 W to 375 W,while it was decreased from7.93×10^(-9)to 2.65×10^(-9)m^(2)/s and 7.81×10^(-9)to 1.82×10^(-9)m^(2)/s with increasing the dis-tance of mucilage from 4 to 12 cm and the reduction of mucilage thickness from 1.5 to0.5 cm,respectively.The increasing in IR radiation power has a positive influence on thelightness(increasing L*index)of dried BSM and it reduced color changes index(DE)from13.04 to 11.51.The results showed that IR drying method has great industrial potential insaving processing time as well as energy with better maintenance of color and quality ofdried BSM.展开更多
Dried longan fruit has become an important export product of Thailand.Knowledge about drying kinetics is essential to optimize the drying process.In this study,drying kinetics of unpeeled longan fruits was investigate...Dried longan fruit has become an important export product of Thailand.Knowledge about drying kinetics is essential to optimize the drying process.In this study,drying kinetics of unpeeled longan fruits was investigated by varying the parameters as follows:air temperature 50~90℃,relative humidity 4%~20%,air velocity 0.2~0.5 m/s,and size of the fruits.The drying curves of longan fruit,dried in a single layer,were strongly affected by the temperature of the drying air and fruit size but less dependent on relative humidity and velocity of the drying air.Eight single-layer drying models were selected from literature to identify suitable ones for fitting moisture ratio curves to data obtained from the drying experiments.Both,the proportional and exponential coefficient of drying time in the‘Page’model could be given in a generalized function for each of the investigated drying parameters.Moreover,the two coefficients could be correlated to all drying parameters simultaneously.This allowed establishing a generalized‘Page’model for estimating drying curves for any value of temperature,fruit size,relative humidity and air velocity within the range of performed experiments.The analysis also revealed an inner correlation between the two‘Page’coefficients,which opens new doors for further research on the application of the‘Page’model for describing drying processes.展开更多
The present study investigated the drying kinetics of anchovy experimentally using centrifugal fluidized bed technique.The main purpose was to experimentally investigate the effect of the inlet air temperature on the ...The present study investigated the drying kinetics of anchovy experimentally using centrifugal fluidized bed technique.The main purpose was to experimentally investigate the effect of the inlet air temperature on the drying kinetics of anchovy in a centrifugal fluidized bed dryer,to fit the experimental data to the widely used mathematical models of drying.Further,the effective moisture diffusivity and activation energy in anchovy drying were investigated in the current work.The drying experiment was conducted at drying air temperatures ranging over 70-120°C.The air velocity and rotating speed of the air-distributor were fixed at 1.5 m/s and 150 r/min,respectively.Pressure drop across bed was approximately 390 Pa,while the layer height was fixed at approximately 2 cm.The anchovies were dried starting from 412%db down to 16%db;drying time ranged from 64 min to 172 min.It was found that the drying temperature was a significant factor in decreasing the moisture content,moisture diffusivity and drying time.The moisture diffusivity and activation energy were investigated at 0.11×10-9-0.25×10-9 m2/s and 20.32 kJ/mol,respectively.When compared to existing models,the Midilli model proved to be in good agreement with change in moisture ratio.展开更多
This work aimed to discuss effects of pulsed vacuum drying(PVD)at different temperatures(45°C,50°C,55°C and 60°C),vacuum durations(5 min,10 min and 15 min)and multi-stage heating on drying kinetics...This work aimed to discuss effects of pulsed vacuum drying(PVD)at different temperatures(45°C,50°C,55°C and 60°C),vacuum durations(5 min,10 min and 15 min)and multi-stage heating on drying kinetics,colour attributes,phenolic compounds and antioxidant capacity of chrysanthemum(Imperial chrysanthemum).Results indicated that successive temperature increase reduced the drying time and enhanced the drying rate and moisture diffusivity.Lower temperature(45°C)and the multi-stage(35°C-55°C-60°C)drying presented the superiority in the protection of color,preservation of phytochemical composition(chlorogenic acid,luteolin,total phenolic and total flavonoid content)and improvement of antioxidant capacity(DPPH and FRAP)of chrysanthemum,which was attributed to the low-oxygen drying environment and reduction of thermal degradation losses.Based on the results of drying efficiency and drying quality,the multi-stage heating(35°C-55°C-60°C)has the excellent potential to produce high-quality dried chrysanthemum on a commercial scale.展开更多
The optimum drying conditions with regard to minimum color changes, high rehydration ratio and drying rate for chanterelle mushrooms is inadequately known. To address this problem, drying kinetics for chanterelle mush...The optimum drying conditions with regard to minimum color changes, high rehydration ratio and drying rate for chanterelle mushrooms is inadequately known. To address this problem, drying kinetics for chanterelle mushroom samples with sizes of 20 mm×20 mm×20 mm cube, 20 mm×20 mm×30 mm cuboid, and Ø40 mm×20 mm cylindrical shape were experimented. Drying air temperatures of 40℃, 48℃, and 56℃ at superfluous humidity and velocity of 2.2 m/s were used. Initial color pixels for each sample were determined using Note 8 Pro Xiaomi smartphone camera and image processing tool in Matlab R2019a. Triplicate experimentation was done based on L9 Taguchi orthogonal arrays with drying rate, specific moisture extraction rate, color change, and rehydration ratio being the response parameters. The drying rate increased from 1.1174 g/g∙min to 1.3478 g/g.min as the temperature rose from 40℃ to 56℃. The mushroom cube had the highest drying rate of 1.2860 g/g∙min while the cylindrical shape had the lowest rate of 1.1764 g/g∙min. Similarly, SMER increased from 0.006 326to 0.013 27 g/kWh with the temperature rise. Contrary, SMER decreased from 0.006 92 to 0.013 63 g/kWh in cylinder to cube respectively. Color change was highest at 40℃ (13.49) and lowest at 56℃ (11.94). The mushroom cube had the lowest color change of 9.28 on average when compared to other shapes. Rehydration ratio was highest at 56℃ (3.824) as compared to 48℃ and 40℃. Additionally, the mushroom cube had the highest rehydration ratio of 4.55 on average as compared to other shapes. Temperature variation significantly influenced the drying rate and SMER. However, temperature variation had insignificant differences in color change and rehydration ratio. Mushroom shape variation had a significant difference in all the response variables tested. Conclusively, mushroom cubes at the drying temperature of 56℃ gave optimized drying conditions for chanterelle mushrooms with minimal quality deviations. Thus, chanterelle mushrooms can be sliced into cubes to allow quick drying rate, better SMER, rehydration ratio, and have minimal color change.展开更多
At present, maize is mostly dried by hot air, and the quality of maize after drying in this way is poor. So it is particularly important to explore the influence of new drying methods on the drying characteristics and...At present, maize is mostly dried by hot air, and the quality of maize after drying in this way is poor. So it is particularly important to explore the influence of new drying methods on the drying characteristics and quality of maize. Five drying methods, including hot air drying (HAD), vacuum drying (VD), infrared drying (IRD), variable temperature drying (VTD), and vacuum IR drying (VID), were used to analyze the drying rate (DR), moisture ratio (MR), effective moisture diffusion coefficient (Deff), hardness, nutrient composition, color, and microstructure of maize to investigate the effects of different drying methods on the drying kinetics and quality of maize kernels. The results showed that among the five drying methods, the Modified Page drying model could most reflect moisture changes. VTD was better than the other methods in terms of DR, cracking rate, hardness, and crude fat. The highest lysine content in maize was obtained using HAD. The protein content was higher in IRD (p<0.05). The dough characteristics were better in VID and VTD than in IRD. The IRD, VTD, and VID-treated maize had a better color appearance. Microstructure analysis showed that the starch granules of VID, IRD, and VD-treated maize were oval, but large gaps could be found between the granules. The granules were also densely stacked, with most of them relatively intact. Correlation and clustering analysis showed different degrees of correlation between the physicochemical indicators. The overall quality in VTD was the best, followed by VID, whereas HAD and VD showed poorer quality. In terms of economic value and product quality, VTD was the most suitable drying method for maize. This study can provide a theoretical basis for the application of maize drying in the processing industry.展开更多
Cooking bananas is a major beneficial food in developing countries that is involved in improving human well-being and health.However,owing to its high moisture content,it quickly deteriorates.Understanding the dehydra...Cooking bananas is a major beneficial food in developing countries that is involved in improving human well-being and health.However,owing to its high moisture content,it quickly deteriorates.Understanding the dehydration mechanism of raw banana slices is important for subsequent processing,preservation,transportation,and product quality.Thus,this study investigates the influence of slice thickness(5,10,and 15 mm)at varying temperatures(45,55,and 65℃)in a convective oven dryer on thin-layer drying kinetics and extrapolates their effect on the drying kinetics of cooking banana slices.As the temperature and slice thickness increased,the drying time also increased.Midilli’s model was found to be the best for explaining the experimental data.The effective moisture diffusivity ranged from 1.393×10^(−8) to 8.889 10^(−8) m^(2)/s.The dependence of moisture diffusivity on temperature was described by an Arrhenius-type equation,and the activation energies were found to be 23.599,24.804,and 24.223 kJ/mol for thicknesses of 5,10,and 15 mm,respectively.展开更多
In this study,the effects of drying temperature,hot airflow speed and diameter of green pellet on drying rate of artificial magnetite pellet were deeply investigated to clarify the drying characteristics of artificial...In this study,the effects of drying temperature,hot airflow speed and diameter of green pellet on drying rate of artificial magnetite pellet were deeply investigated to clarify the drying characteristics of artificial magnetite green pellet.The results show that the drying process of artificial magnetite green pellet has three stages,accelerated drying stage,constant drying stage and decelerated drying stage.And drying temperature and hot airflow speed both have significant reciprocal effects on moisture ratio and drying rate of green pellet during the drying process.However,the diameter of green pellet has little effect on drying process of green pellet.Then the drying fitting models of Correction Henderson and Pabis,Lewis,Correction Page(III),Wang and Singh are used to describe the drying kinetics of artificial magnetite green pellet.The fitting results indicate that the drying process of artificial magnetite pellet can be described by Correction Page(III)model accurately.Finally,the contrast experiments demonstrate that the fitting model can well describe the actual drying process.展开更多
文摘The aim of this paper was to characterize through experiment the moisture and temperature kinetic behavior of Eucalyptus gomphocephala wood samples using microwave heating(MWH)in two scenarios:intermittently and continuously.The mechanical properties and surface appearance of the heated samples were also investigated.Continuous and intermittent microwave drying kinetic experiments were conducted at a frequency of 2.45 GHz using a microwave laboratory oven at 300,500,and 1000 watts.Drying rate curves indicated three distinct phases of MWH.Increasing the microwave power with a shorter drying time led to rapid increases in internal temperature and water evaporation rates of the heated samples.Mechanical results indicated that samples heated under continuous MW(Microwave)power at 300 watts had a modulus of rupture(MOR)and modulus of elasticity(MOE)in three static bending tests higher than 29%and 36%,respectively,than samples heated at 1000 watts.Intermittent microwave heating(IMWH)of samples at 300 and 1000 watts produced the highest MOR and MOE values of 31%and 51%,respectively,unlike those heated under continuous microwave heating(CMWH).External qualitative observation showed that samples heated at high microwave power had severe surface checks.These defects were missing when using IMWH.An analysis of variance(ANOVA)showed that mechanical properties were linked to both microwave power level and the heating scenario,except for MOR in axial compression under CMWH.
基金funded by the Water Research Commission through the grant K5/2582 and the Gates Foundation through the grant OPP1170678.
文摘Onsite sanitation offers a sustainable alternative to centralized wastewater treatment;however,effective faecal sludge management is crucial for safe disposal and resource recovery.Among emerging treatment solutions,solar thermal drying holds significant promise to reduce sludge moisture content and enhance handling.Despite this potential,its application remains limited,with important knowledge gaps,particularly concerning the drying kinetics under different environmental and operational conditions.This study aims to fill these gaps by investigating the solar thermal drying behaviour of faecal sludge from ventilated improved pit latrines(VIPs)and urine-diverting dry toilets(UDs),with a specific focus on how air temperature and velocity influence drying performance.A bench-scale solar drying apparatus was used to investigate thin-layer sludge drying kinetics under controlled airflow conditions.The drying experiments were conducted at varying air temperatures(ambient,40℃,and 80℃)and velocities(0,0.5,and 1 m/s),where heated air was supplied via an electric resistance heater.Key drying parameters-including drying rate,critical moisture content,effective moisture diffusivity,and activation energy-were determined.Results showed that drying proceeded through a constant-rate period followed by a falling-rate period,with the critical moisture content ranging from 1.41 to 1.78 g/g db.Higher temperatures and airflow reduced the duration of the constant-rate phase,increased drying rates(0.31–0.99 g/g·min·m^(2)),and enhanced moisture diffusivity(4.56×10^(−9) to 1.52×10^(−8) m^(2)/s).Activation energy decreased with increased airflow,suggesting reduced temperature sensitivity.Thermal efficiency ranged from 14.6%to 35.1%,with solar energy contributing 73%–95% of total input.VIP sludge dried faster than UD sludge,which showed signs of surface crusting that limited moisture transfer.This research offers valuable insights into solar drying design and operation,providing scientific evidence to improve faecal sludge treatment strategies in decentralized sanitation systems.
基金the Grain,Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province,Henan University of Technology(G0202205)the Key Scientific Research Projects of Colleges and Universities of Henan(23A550012)the Science Foundation of Henan University of Technology(2020BS013)。
文摘To better understand the mass transfer process of moisture in the soy protein isolate-corn starch(SPI-CS)films during preparation and storage process,the drying kinetics model of SPI-CS films with different formation conditions during the drying process and the moisture adsorption characteristics of the SPI-CS films under different humidity conditions were investigated.Within the range of experimental conditions,the moisture migration rule in the SPI-CS films during the drying preparation was combined with the Page model which was expressed as MR=exp(-kt^(n)).It was found that the adsorption equilibrium needed shorter time(about 3 h)when the SPI-CS films existed in the environment with lower humidity(RH<54%).Additionally,the secondorder adsorption kinetic equation was successful to describe the moisture adsorption characteristic of the SPICS films during storage under different humidity conditions.
文摘The performance of an AflaSTOP dryer which utilises biomass energy for drying maize was investigated. The drying behaviour of maize grains in the dryer was also investigated using ten (10) thin-layer mathematical models. The models were compared based on coefficient of determination (<em>R</em><sup>2</sup>) and Root Mean Square Error (<em>RMSE</em>) values between experimental and predicted moisture ratios. At an average drying air temperature of 50<span style="white-space:nowrap;">°</span>C and drying air velocity of 2.5 m/s, maize at average moisture content (MC) of 17.5% (wb) was dried to an average MC of 11.5% (wb) in three (3) hours. The drying and thermal efficiency were calculated as 81.1% and 29.6% respectively. Overall, drying took place in the falling rate period. The Logistics model was best to describe the thin-layer drying kinetics of maize in the dryer with <em>R</em><sup>2</sup> value of 0.9902 and <em>RMSE</em> value of 0.04908.
文摘Traditional thermal methods of drying food have often led to loss of flavours, nutrients, vitamins, etc., which encourages non-thermal pretreatments such as osmotic dehydration （OD） and/or high electric field （HEF） application to improve the overall product quality. The aim of this study was to evaluate the effect of osmotic dehydration （50% sucrose） with high electric field strengths of 0.5 and 1.0 kV/cm as pretreatments on the drying kinetics and mass transfer of green apples during convective drying at 65 ~C and microwave drying at 1 W/g. The added value of the OD and HEF on the drying kinetics, and the effective mass transfer coefficients of the subsequent drying methods were investigated through this research. The efficacy of these pre-treatments was assessed and compared using cell disintegration index, product texture and thus bring forth new correlations between these pre-treatments and the cell disintegration index using dielectric spectroscopy and its effect on the product texture.
文摘In this work,a new mathematical modelling of drying kinetics is described.At first,the modelling of the transfer speed(St)of water was performed.Then St was used as basis to state the drying rate model.The drying rate depends not only on drying time,but also on some modelling parameters which are themselves time-dependent.All the modelling parameters are calculated directly from the experimental drying data.Then the theoretical model of the moisture content was stated.Subsequently,the drying kinetics of natural solar drying of plantain banana was studied as illustration.The drying rate was investigated.The comparison with other models encountered in literatures proved that the current theoretical model was decidedly more accurate.Then the modelling of moisture content of banana was performed and the results were compared with the Henderson and Pabis model.The current theoretical modelling provided by far the best fit.
文摘The available literature revealed a gap in reporting the rough rice drying kinetics parameters under isothermal conditions, particularly for Arkansas medium- and long-grain varieties. Therefore, medium-grain (RO170112 and Titan) and the long-grain (Diamond and Wells) rough rice varieties were dried under isothermal conditions. The drying process occurred under 40°C, 50°C, 60°C, 70°C, 80°C, 90°C, and 100°C in a system emulating the thermogravimetric analyzer. Drying kinetics models were studied for four well-known models: Page, Newton, Logarithmic, and Henderson & Pabis. The drying kinetics constants were determined for the four studied models. The initial moisture content of rough rice was 28.2% db. Profound moisture reduction was observed during the first three hours of drying, followed by less moisture content reduction. The results showed that at the drying temperature of 100°C and after 6 hours of the drying process, the lowest moisture content reached 13.9% (db) for Titan rough rice. The drying rate of rough rice ranged between 7.41 and 2.01%/h during the first hour of drying under the studied temperature range of 40°C to 100°C. The drying rate was higher with the higher temperature levels during the first three hours. Among all the studied models, the Page, Newton, and Logarithmic models best fit 25%, 25%, and 50% of the twenty-eight studied cases. The challenge that arose from these results led to evolving a mathematical solution by joining the three models in one equation. The combined model showed the best fit for all the studied cases, with R<sup>2</sup> ranging between 0.9999 and 0.9954 for the medium- and long-grain rice varieties. Increasing the drying temperature increased the effective moisture diffusivity values. The highest effective moisture diffusivity of 18.104 × 10<sup>-9</sup> m<sup>2</sup>/s was obtained at the drying temperature of 100°C for medium-grain rice, Titan. The activation energy values ranged between 17.77 and 24.48 kJ/mol for the four rough rice varieties.
文摘This study explores the thin-layer convective solar drying of Marrubium vulgare L.leaves under conditions typical of sun-rich semi-arid climates.Drying experiments were conducted at three inlet-air temperatures(40℃,50℃,60℃)and two air velocities(1.5 and 2.5 m·s^(-1))using an indirect solar dryer with auxiliary temperature control.Moisture-ratio data were fitted with eight widely used thin-layer models and evaluated using correlation coefficient(r),root-mean-square error(RMSE),and Akaike information criterion(AIC).A complementary heattransfer analysis based on Reynolds and Prandtl numbers with appropriate Nusselt correlations was used to relate flow regime to drying performance,and an energy balance quantified the relative contributions of solar and auxiliary heat.The logarithmic model consistently achieved the lowest RMSE/AIC with r>0.99 across all conditions.Higher temperature and air velocity significantly reduced drying time during the decreasing-rate period,with no constantrate stage observed.On average,solar input supplied the large majority of the thermal demand,while the auxiliary heater compensated short irradiance drops to maintain setpoints.These findings provide a reproducible dataset and a modelling benchmark for M.vulgare leaves,and they support energy-aware design of hybrid solar dryers formedicinal plants in sun-rich regions.
基金supported by National Key Research and Development Program of China(grant number 2019YFD0902003).
文摘The aim of this study was to investigate the effects of hot air gradient drying on anchovy drying quality and efficiency.Anchovies were initially dried at 40°C to until their moisture content was 40%,45%,50%,55%,60%,and 65%respectively,followed by a second drying stage at an increased temperature of 60℃ until the moisture content reached 40%.Six drying models were selected to fit the anchovy drying curves,and the Page model was found to be conformed the anchovy drying model.The drying time decreased by a minimum of 8.3%and a maximum of 33.3%as the moisture content at the turning point rose.In addition,the rehydration rate of dried anchovies increased and then decreased with increasing moisture content,while the TBA and TVBN values decreased and then increased,and there were differences in the textural properties of drying at different moisture contents.Among them,the dried anchovies with a moisture content of 55%at the turning point had the highest rehydration ratio,the lowest TBA and TVBN values,and better textural characteristics.
基金This work was supported by China Agriculture Research System(CARS-21).
文摘The effects of infrared-assisted hot-air drying(IR-HAD),temperature,humidity controlled hot-air drying(THC-HAD),and hot-air drying(HAD)on the drying kinetics,physicochemical properties,chlorogenic acid content and microstructure of chrysanthemum were experimentally examined.The results showed that the drying time reduced with increasing air drying temperature,with IR-HAD needing the shortest drying time,followed by THC-HAD and HAD.The effective moisture diffusivities(Deff)of chrysanthemum under IR-HAD,THC-HAD,and HAD at 60℃ were 3.22×10^(-9) m^(2)/s,2.19×10^(-9) m^(2)/s,and 2.89×10^(-9) m^(2)/s,respectively.IR-HAD preserved chrysanthemum surface color better than THC-HAD and HAD,whereas the THC-HAD samples obtained higher water holding capacity(WHC),water binding capacity(WBC),and chlorogenic acid content.Additionally,peroxidase(POD)residual activity of the samples decreased with increasing blanching time.The current work provides a theoretical basis for the drying of chrysanthemum.
基金the financial support to AOO from the Research Fund Project No.SARDF/14/FST/01the Work Study Programme of the University of Venda,Thohoyandou,South Africa.
文摘This study investigates the microwave drying kinetics of thin layer Mabonde banana variety(MBV)at power levels between 100 and 300 W.Six mathematical drying models:Wang and Singh,Verma,Two-term,Page,Two term exponential,and Logarithmic models were fitted to experimental drying data obtained from the study.The statistical consistency of the models was determined using statistical parameters including coefficient of determination,mean bias error,root mean square error,and reduced Chi square.Moisture migration from banana slices was described using the Fick’s diffusion model.The effective diffusivity was calculated.The results indicated that drying took place largely in the falling rate period.The time required to reduce the moisture of banana to a certain level was dependent on the microwave output,being the longest at 100 W and shortest at 300 W.The effective moisture diffusivity increased with increasing microwave power with values at 4.89×10^(-10),1.09×10^(-9) and 1.69×10^(-9) m^(2)/s at 100,200,and 300 W,respectively.The Wang and Singh model gave the best results for the description of thin layer drying of MBV.
基金the National Natural Science Foundation of China(No.61663039)Natural Science Foundation of Ningxia Hui Autonomous Region(No.NZ1648)the Natural Science Funds of Ningxia University(ZR15010).
文摘This study investigated the drying kinetics of pork slice in infrared drying condition.Drying temperature,slice thickness and initial moisture content were selected as influencing factors on the drying characteristics and drying rate of pork slice.Drying curves obtained from the experimental data were fitted to semi theoretical and/or empirical thin layer drying models.The effects of drying temperature and slice thickness on the model constants were evaluated by the multiple regression method.All the models were compared according to three statistical indexes,i.e.,root mean square error,chi-square and modeling efficiency.The slice thickness,drying temperature and initial moisture content have significant influences on the effective diffusivity coefficient of pork.The results showed that the drying rate of pork slices increased with the increases of drying temperature and initial moisture content.The decreases of slice thickness also led to an increase of drying rate.The Henderson and Pabis model can best describe the drying curves of pork.
文摘The physicochemical properties and color of dried seed mucilage(gums)depend on thecondition and method of drying.So,in this study,the effects of infrared(IR)dryer systemparameters such as IR power(150,250,and 375 W),distance of mucilage from lamp surface(4,8,and 12 cm),mucilage thickness(0.5,1.0,and 1.5 cm)on drying kinetics and colorindexes(L*a*b*)of basil seed mucilage(BSM)were examined in an IR dryer system.IR dry-ing kinetic of BSM was modeled using mathematical approach.Thus,experimental mois-ture ratio data were fitted to 8 various empirical models.It was found that Page model hasthe best fit to show the kinetic behavior and acceptably described the IR drying behavior ofBSM with the highest correlation coefficient values and the lowest standard error values.The average effective moisture diffusivity(Deff)increased from 1.69×10^(-9)to 9.21×10^(-9)m^(2)/s with increasing lamp power from 150 W to 375 W,while it was decreased from7.93×10^(-9)to 2.65×10^(-9)m^(2)/s and 7.81×10^(-9)to 1.82×10^(-9)m^(2)/s with increasing the dis-tance of mucilage from 4 to 12 cm and the reduction of mucilage thickness from 1.5 to0.5 cm,respectively.The increasing in IR radiation power has a positive influence on thelightness(increasing L*index)of dried BSM and it reduced color changes index(DE)from13.04 to 11.51.The results showed that IR drying method has great industrial potential insaving processing time as well as energy with better maintenance of color and quality ofdried BSM.
基金Deutsche Forschungsgemeinschaft(DFG)within the collaborative research program"Sustainable rural development in mountainous regions of Southeast Asia"(SFB 564)。
文摘Dried longan fruit has become an important export product of Thailand.Knowledge about drying kinetics is essential to optimize the drying process.In this study,drying kinetics of unpeeled longan fruits was investigated by varying the parameters as follows:air temperature 50~90℃,relative humidity 4%~20%,air velocity 0.2~0.5 m/s,and size of the fruits.The drying curves of longan fruit,dried in a single layer,were strongly affected by the temperature of the drying air and fruit size but less dependent on relative humidity and velocity of the drying air.Eight single-layer drying models were selected from literature to identify suitable ones for fitting moisture ratio curves to data obtained from the drying experiments.Both,the proportional and exponential coefficient of drying time in the‘Page’model could be given in a generalized function for each of the investigated drying parameters.Moreover,the two coefficients could be correlated to all drying parameters simultaneously.This allowed establishing a generalized‘Page’model for estimating drying curves for any value of temperature,fruit size,relative humidity and air velocity within the range of performed experiments.The analysis also revealed an inner correlation between the two‘Page’coefficients,which opens new doors for further research on the application of the‘Page’model for describing drying processes.
基金The researchers wish to thank their students for recording the data and the Faculty of Engineering,Burapha University,Thailand for supporting the research funding,i.e.,for the project:The comparison of performance of Indian anchovy drying between the gravitational and centrifugal fluidized bed technique,under contract No.22/2555.
文摘The present study investigated the drying kinetics of anchovy experimentally using centrifugal fluidized bed technique.The main purpose was to experimentally investigate the effect of the inlet air temperature on the drying kinetics of anchovy in a centrifugal fluidized bed dryer,to fit the experimental data to the widely used mathematical models of drying.Further,the effective moisture diffusivity and activation energy in anchovy drying were investigated in the current work.The drying experiment was conducted at drying air temperatures ranging over 70-120°C.The air velocity and rotating speed of the air-distributor were fixed at 1.5 m/s and 150 r/min,respectively.Pressure drop across bed was approximately 390 Pa,while the layer height was fixed at approximately 2 cm.The anchovies were dried starting from 412%db down to 16%db;drying time ranged from 64 min to 172 min.It was found that the drying temperature was a significant factor in decreasing the moisture content,moisture diffusivity and drying time.The moisture diffusivity and activation energy were investigated at 0.11×10-9-0.25×10-9 m2/s and 20.32 kJ/mol,respectively.When compared to existing models,the Midilli model proved to be in good agreement with change in moisture ratio.
基金This work was supported by Chinese Universities Scientific Fund(2022TC079)China Agricultural Research System of MOF and MARA(CARS-21)+1 种基金National Natural Science Foundation of China(No.32171912)Beijing Municipal Natural Science Foundation(No.6182022).
文摘This work aimed to discuss effects of pulsed vacuum drying(PVD)at different temperatures(45°C,50°C,55°C and 60°C),vacuum durations(5 min,10 min and 15 min)and multi-stage heating on drying kinetics,colour attributes,phenolic compounds and antioxidant capacity of chrysanthemum(Imperial chrysanthemum).Results indicated that successive temperature increase reduced the drying time and enhanced the drying rate and moisture diffusivity.Lower temperature(45°C)and the multi-stage(35°C-55°C-60°C)drying presented the superiority in the protection of color,preservation of phytochemical composition(chlorogenic acid,luteolin,total phenolic and total flavonoid content)and improvement of antioxidant capacity(DPPH and FRAP)of chrysanthemum,which was attributed to the low-oxygen drying environment and reduction of thermal degradation losses.Based on the results of drying efficiency and drying quality,the multi-stage heating(35°C-55°C-60°C)has the excellent potential to produce high-quality dried chrysanthemum on a commercial scale.
基金supported by the Jiangsu Special Fund for Innovation and Extension of Agricultural Science and Technology (Project No.NJ2019-15)for supporting this research.
文摘The optimum drying conditions with regard to minimum color changes, high rehydration ratio and drying rate for chanterelle mushrooms is inadequately known. To address this problem, drying kinetics for chanterelle mushroom samples with sizes of 20 mm×20 mm×20 mm cube, 20 mm×20 mm×30 mm cuboid, and Ø40 mm×20 mm cylindrical shape were experimented. Drying air temperatures of 40℃, 48℃, and 56℃ at superfluous humidity and velocity of 2.2 m/s were used. Initial color pixels for each sample were determined using Note 8 Pro Xiaomi smartphone camera and image processing tool in Matlab R2019a. Triplicate experimentation was done based on L9 Taguchi orthogonal arrays with drying rate, specific moisture extraction rate, color change, and rehydration ratio being the response parameters. The drying rate increased from 1.1174 g/g∙min to 1.3478 g/g.min as the temperature rose from 40℃ to 56℃. The mushroom cube had the highest drying rate of 1.2860 g/g∙min while the cylindrical shape had the lowest rate of 1.1764 g/g∙min. Similarly, SMER increased from 0.006 326to 0.013 27 g/kWh with the temperature rise. Contrary, SMER decreased from 0.006 92 to 0.013 63 g/kWh in cylinder to cube respectively. Color change was highest at 40℃ (13.49) and lowest at 56℃ (11.94). The mushroom cube had the lowest color change of 9.28 on average when compared to other shapes. Rehydration ratio was highest at 56℃ (3.824) as compared to 48℃ and 40℃. Additionally, the mushroom cube had the highest rehydration ratio of 4.55 on average as compared to other shapes. Temperature variation significantly influenced the drying rate and SMER. However, temperature variation had insignificant differences in color change and rehydration ratio. Mushroom shape variation had a significant difference in all the response variables tested. Conclusively, mushroom cubes at the drying temperature of 56℃ gave optimized drying conditions for chanterelle mushrooms with minimal quality deviations. Thus, chanterelle mushrooms can be sliced into cubes to allow quick drying rate, better SMER, rehydration ratio, and have minimal color change.
基金supported by the project supporting the innovation fund at the school level (No. 31420014) of Henan University of Technologythe fund of the Henan Provincial Science and Technology Tackling Project (No. 222102110367).
文摘At present, maize is mostly dried by hot air, and the quality of maize after drying in this way is poor. So it is particularly important to explore the influence of new drying methods on the drying characteristics and quality of maize. Five drying methods, including hot air drying (HAD), vacuum drying (VD), infrared drying (IRD), variable temperature drying (VTD), and vacuum IR drying (VID), were used to analyze the drying rate (DR), moisture ratio (MR), effective moisture diffusion coefficient (Deff), hardness, nutrient composition, color, and microstructure of maize to investigate the effects of different drying methods on the drying kinetics and quality of maize kernels. The results showed that among the five drying methods, the Modified Page drying model could most reflect moisture changes. VTD was better than the other methods in terms of DR, cracking rate, hardness, and crude fat. The highest lysine content in maize was obtained using HAD. The protein content was higher in IRD (p<0.05). The dough characteristics were better in VID and VTD than in IRD. The IRD, VTD, and VID-treated maize had a better color appearance. Microstructure analysis showed that the starch granules of VID, IRD, and VD-treated maize were oval, but large gaps could be found between the granules. The granules were also densely stacked, with most of them relatively intact. Correlation and clustering analysis showed different degrees of correlation between the physicochemical indicators. The overall quality in VTD was the best, followed by VID, whereas HAD and VD showed poorer quality. In terms of economic value and product quality, VTD was the most suitable drying method for maize. This study can provide a theoretical basis for the application of maize drying in the processing industry.
文摘Cooking bananas is a major beneficial food in developing countries that is involved in improving human well-being and health.However,owing to its high moisture content,it quickly deteriorates.Understanding the dehydration mechanism of raw banana slices is important for subsequent processing,preservation,transportation,and product quality.Thus,this study investigates the influence of slice thickness(5,10,and 15 mm)at varying temperatures(45,55,and 65℃)in a convective oven dryer on thin-layer drying kinetics and extrapolates their effect on the drying kinetics of cooking banana slices.As the temperature and slice thickness increased,the drying time also increased.Midilli’s model was found to be the best for explaining the experimental data.The effective moisture diffusivity ranged from 1.393×10^(−8) to 8.889 10^(−8) m^(2)/s.The dependence of moisture diffusivity on temperature was described by an Arrhenius-type equation,and the activation energies were found to be 23.599,24.804,and 24.223 kJ/mol for thicknesses of 5,10,and 15 mm,respectively.
基金Projects(51974204,51474161)supported by the National Natural Science Foundation of China。
文摘In this study,the effects of drying temperature,hot airflow speed and diameter of green pellet on drying rate of artificial magnetite pellet were deeply investigated to clarify the drying characteristics of artificial magnetite green pellet.The results show that the drying process of artificial magnetite green pellet has three stages,accelerated drying stage,constant drying stage and decelerated drying stage.And drying temperature and hot airflow speed both have significant reciprocal effects on moisture ratio and drying rate of green pellet during the drying process.However,the diameter of green pellet has little effect on drying process of green pellet.Then the drying fitting models of Correction Henderson and Pabis,Lewis,Correction Page(III),Wang and Singh are used to describe the drying kinetics of artificial magnetite green pellet.The fitting results indicate that the drying process of artificial magnetite pellet can be described by Correction Page(III)model accurately.Finally,the contrast experiments demonstrate that the fitting model can well describe the actual drying process.
