Convective Drying Behavior and Mass Diffusivity Modeling of Persimmon Fruit Leather with Comparative Computer Methodologies

Authors : Derya Dursun Saydam

Pages : 28-36

Doi:10.24323/akademik-gida.1697190

View : 113 | Download : 88

Publication Date : 2025-05-11

Article Type : Research Paper

Abstract :An engineering perspective using computer-aided comparison were introduced in this research to investigate the effects of starch concentration, product thickness and drying temperature on the drying time, effective moisture diffusivity and drying kinetics of fifteen differently treated persimmon fruit leather samples. The best descriptive mathematical model of the drying behaviors of the leather products was found by testing the equations of Page, Midilli and others, Two-term and Logarithmic models. Fick’s second law model was used to calculate the water diffusion coefficient and the diffusivity mechanism was modeled with feed forward backpropagation artificial neural network and response surface methodologies. The product thickness and drying temperature were the most effective operating parameters. The drying process for persimmon leather production took place in a falling rate period over a minimum of 120 minutes. The values of effective moisture diffusivity varied from 1.1˟10-7 to 13.8˟10-7 m2/s. Semi-theoretical Midilli and others model presented a better fit depending on the statistical analyses. The artificial network produced a more powerful prediction than the response surface methodology with higher R-squared value (0.9846), lower mean absolute error (0.0567) and root mean square error (0.0715).
Keywords : Yapay sinir ağı, Kurutma kinetiği, Etkin nem difüzivitesi, İleri beslemeli geri yayılım, Trabzon hurması meyve pestili

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