title: Effect of air velocity on kinetics of thin layer carrot pomace drying.
abstract: Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace drying was performed in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at the air velocity of 0.5, 0.7 and 1.0 m/s at air temperatures from 60 to 75 °C. It was observed that whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. Mathematical models were tested to fit drying data of carrot pomace. The best fit model was observed on the basis of R², Chi-square and RMSE values. R² values for all the selected models were above 0.9783. The average values of effective diffusivity ranged from 2.61 × 10(-9) to 3.64 × 10(-9) m²/s.
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology Longowal, Sangrur 148106, India. navneet.k.agrawal@gmail.com
authors.forename: N
authors.initials: N
authors.lastname: Kumar
authors.forename: B C
authors.initials: BC
authors.lastname: Sarkar
authors.forename: H K
authors.initials: HK
authors.lastname: Sharma
mesh_terms: D018552:Daucus carota / Q000737:chemistry*; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods; D005525:Food-Processing Industry / Q000191:economics; D006358:Hot Temperature; D007220:Industrial Waste / Q000032:analysis* / Q000191:economics; D007700:Kinetics; D008956:Models, Chemical; D018517:Plant Roots / Q000737:chemistry*; D055471:Thermal Diffusion; D014867:Water / Q000032:analysis*
chemical_list: D007220:Industrial Waste; D014867:Water