Regresar

Hot Air Convection Drying of Emilia Apples (Malus Communis) - Analysis from a Python Programming Perspective

Abstract:

The objective of this study was to investigate convection drying using thin slices of Emilia apples (Malus communis). Mathematical modeling is determined using Python between the residual moisture index (PHR), drying time, and temperature, which allows optimal and precise control during the dehydration process without affecting the sensory properties of the product. Experimentally, the behavior of the PHR concerning drying time has been determined, using three temperatures (50, 60, and 70 ºC) at a constant speed corresponding to 2 m/s. The PHR experimental data were fitted to the Newtonian and Midilli-Kacuk drying models. A simple relationship between PHR, drying time, and temperature can be determined using the Newton model. The simplicity of Newton's model methodically illustrates a way to optimally and precisely control the dehydration of slices of Emilia apples (Malus communis).