Modeling of vacuum drying of loquat fruit

Abstract

Purpose

The aim of the present research was to study and model drying of loquat fruit under vacuum conditions at three temperatures to select the best mathematical model for predicting drying rate of loquat during times which is used in designing of vacuum dryer. The dried product may be used in the preparation of soups, jam, premixed foods, snacks, etc.

Design/methodology/approach

Loquat samples were dried by vacuum oven (52 cm Hg) at three temperatures, 60, 70 and 80°C. First, moisture content was plotted against time for each treatment and after that moisture ratio curves were plotted. These curves were fitted with nine well-known models to select the best model.

Findings

Regression analysis of different models and values of RMSE and χ2 showed that page model had the best fitness due to highest R2 and lowest RMSE and χ2. Moisture diffusivity of loquat samples at 60, 70 and 80°C was calculated to be 6.87×10−10, 9.17×10−10 and 1.29×10−9 m2/s, respectively, which increased with temperature.

Originality/value

This paper is believed to be the only one which investigates and models drying loquat under vacuum conditions to select the best mathematical model for predicting drying rate of loquat.

Citation

Saberian, H., Amooi, M. and Hamidi-Esfahani, Z. (2014), "Modeling of vacuum drying of loquat fruit", Nutrition & Food Science, Vol. 44 No. 1, pp. 24-31. https://doi.org/10.1108/NFS-08-2012-0087