Mathematical Modeling of Oven Drying kinetics and Study on Effective Moisture Diffusivity of Spirulina platensis Biomass

Mathematical Modeling of Oven Drying kinetics and Study on Effective Moisture Diffusivity of Spirulina platensis Biomass

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Part of #Mathematical Modeling of Oven Drying kinetics and Study on Effective Moisture Diffusivity of Spirulina platensis Biomass# :

Publishing year : 2012

Conference : The First Innovation Conference on Food Processing

Number of pages : 5

Abstract: Spirulina (Arthrospira platensis) is a cyanobacteria produced under hot and arid climates. Large scale Production of Spirulina platensis biomass has been extended due to the nutritional value used for food supplements. It contains 60-70% (wb) protein, vitamins (A, B1, B2, B12), minerals (iron, calcium, potassium, phosphorus, manganese, copper, zinc, magnesium), high value phytonutrients and pigments that have applications In healthy foods and therapeutics has been receiving more attention from researchers. After cultivation and harvesting, the biomass must be dried, and the resulting fine powder, which should be suitable for use in food products. The aim of this study was to obtain and evaluate experimental data of Spirulina biomass oven drying and modeling the drying process using empirical models. To this end, Spirulina biomass was formed to a filament shape with a 2 mm thickness and the drying process was done at 50 and 60 C. All experiments were performed in triplicate. To investigate the drying kinetics, Effective moisture diffusion was used. The results showed that increase in temperature had a significant effect on moisture diffusion and as the temperature rise, the moisture diffusion increased. 12 different models were used for modeling of drying kinetics. The models were compared based on the determination coefficient (R2), the squared errors (SSE) and the root mean square error (RMSE) and the best models fitted to the drying data were Page Model for 50 C and a Tow term model for 60 C.