DRYING MODEL OF CRICKET DRIED USING THE SPOUTED FLUID BED DRYER

Authors

  • Kitti Sathapornprasath Department of Mechanical Engineering, Faculty of Engineering, Srinakharinwirot University
  • Pothong Praneetpolkrang Department of Industrial Technology (Continuing Program), Faculty of Industrial Technology, Rambhai Barni Rajabhat University

Keywords:

Spout Fluid Bed, Drying Model, Cricket

Abstract

This research aimed to determine the most appropriate mathematical model for predicting the moisture ratio of cricket dried by a Spouted fluid bed dryer. The drying operations were: three levels of drying temperature (65, 75 and 85oC), two levels of spout air velocity (14 and 16 m/s), constant fluidized velocity of 12 m/s, and bed height of 10 cm. Two statistical indices which are the coefficient of determination (R2) and root mean square error (RMSE) were applied for finding the optimum model. The results showed that, the Logarithmic model could represent the drying characteristics of cricket most satisfactorily with the highest R2 values and the lowest RMSE values. The calculation of moisture diffusivity values achieved in the ranged from 7.63x10-8 to 11.4x10-8 m2/s. The activation energies were 17.98 and 18.16 kJ/mol. at spout velocity of 14 and 16 m/s, respectively.

Downloads

Download data is not yet available.

References

Wongsiri, S., Tapa, R., & Wongvilas, S. (2012). Edible insect to be use as food during natural diasters. The Journal of the Royal Institute of Thailand, 37(1), 125-139.

Soithongdee, N., & Nilapornkul, N. (2019). Cost and return of commercial cricket farming. Journal of College of Graduate Studies in Management, KKU, 12(1), 165-186.

Sathapornprasath, K., & Praneetpolkrang, P. (2018). Modeling pepper drying by jet spouted bed technique using ANFIS system. SWU Engineering Journal, 13(1), 176-186.

Ninmnuy, C., Devahastin, S., & Soponronnarit, S. (2007). Effects of process parameters on quality changes of shrimp during drying in a jet-spouted bed dryer. Journal of food science, 72(9), 553-563.

Wachiraphansakul, S., & Devahastin, S. (2005). Drying kinetics and quality of soy residue (okara) dried in a jet spouted bed dryer. Drying Technology, 23, 1229-1242.

Sathapornprasath, K., & Nimmol, C. (2013). Influences of far-infrared radiation on the energy efficiency of stepwise jet spouted bed drying system. KKU Research Journal, 18(2), 325-343.

Sutkar, V.S., Deen, N.G., & Kuipers, J.A.M. (2013). Spout fluidized beds: Recent advances in experimental and numerical studies. Chemical Engineering Science, 86, 124-136.

Monazam, E.R., Breault, R.W., & Weber, J. (2017). Analysis of maximum pressure drop for a flat-base spouted fluid bed. chemical engineering research and design, 12(2), 43-51.

Zhong, W., Zhang, M., Jin, B., Zhang, Y., Xiao, R., & Huang, Y. (2007). Experimental investigation of particle mixing behavior in a large spout-fluid bed. Chemical Engineering and Processing, 46, 990-995.

Marmol, L. (2007). Low temperature drying of pomace in spout and spout-fluid beds. Journal of Food Engineering, 79(4), 1179-1190.

Ciro-Velásquez, H. J., Cunha, R.L., & Menegalli, F.C. (2010). Drying of Xanthan Gum using a two-dimensional spouted fluidized bed (2DSFB) with inert particles: performance and rheological considerations. Drying Technology, 28(3), 389-401.

Zielinska, M., & Markowski, M. (2007). Drying behavior of carrots dried in a spout–fluidized bed dryer. Drying Technology, 25(1), 261-270.

Praneetpolkrang, P., & Sathapornprasath, K. (2021). Thin-layer drying model of jackfruit using artificial neural network in a far infrared dryer. Engineering and Applied Science Research, 48(2), 181-189.

Witinantakit, K., Uengkimbuan, N., & Rungsawang, S. (2019). Mathematical modeling of shiitake mushroom drying using infrared-vacuum technique. SWU Engineering Journal, 14(3), 1-13.

Mugodo, K., & Workneh, T. S. (2021). The kinetics of thin-layer drying and modelling for mango slices and the influence of differing hot-air drying methods on quality. Heliyon, 7(6), e07182.

Adiletta, G., Russo, P., Senadeera, W., & Di Matteo, M. (2016). Drying characteristics and quality of grape under physical pretreatment. Journal of Food Engineering, 172, 9-18.

Rabha, D. K., Muthukumar, P., & Somayaji, C. (2017). Experimental investigation of thin layer drying kinetics of ghost chilli pepper (Capsicum Chinense Jacq.) dried in a forced convection solar tunnel dryer. Renewable Energy, 105, 583-589.

Younis, M., Abdelkarim, D., & Zein El-Abdein, A. (2018). Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices. Saudi Journal of Biological Sciences, 25(2), 332-338.

Kipcak, A. S., & Doymaz, I. (2020). Mathematical Modeling and Drying Characteristics Investigation of Black Mulberry Dried by Microwave Method. International Journal of Fruit Science, 20(suppl. 3), S1222-S1233.

Netkham, H., Tirawanichakul, Y., Chindaruksa, S., & Tirawanichakul, S. (2019). Mathematical model of germinated paddy drying. Maejo International Journal of Energy and Environmental Communication, 1(1), 48-52.

Miraei Ashtiani, S.-H., Salarikia, A., & Golzarian, M. R. (2017). Analyzing drying characteristics and modeling of thin layers of peppermint leaves under hot-air and infrared treatments. Information Processing in Agriculture, 4(2), 128-139.

Salehi, F., & Kashaninejad, M. (2018). Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying. Information Processing in Agriculture, 5(4), 516-523.

El-Mesery, H. S., Kamel, R. M., & Emara, R. Z. (2021). Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer. Case Studies in Thermal Engineering, 27, 101365.

Usub, T., Lertsatitthanakorn, C., Poomsa-ad, N., Wiset, L., Yang, L., & Siriamornpun, S. (2008). Experimental performance of a solar tunnel dryer for drying silkworm pupae. Biosystems Engineering, 101, 209-216.

Kampagdee, M., Poomsa-ad, N., & Wiset, L. (2020). Model for drying of Eri silkworm pupae with microwave and hot air combination. Journal of Microwave Power and Electromagnetic Energy, 54(2), 110-124.

AOAC. (2000). Official Method of Analysis of AOAC International. 17th edition. The Association of Official Analytical Chemists, Arlington, Virginia.

Sathapornprasath, K., Taveecharoentham, K., Talabthong K., & Promma-aon, C. (2020). Pepper drying used spouted bed combined with fluidized bed technique. SWU Engineering Journal, 15(1), 1-11.

Madhiyanon, T., Phila, A., & Soponronnarit, S. (2009). Models of fluidized bed drying for thin-layer chopped coconut. Applied Thermal Engineering, 29, 2849-2854.

Saniso, E., Saud, F., & Hanafee, R. (2012). Moisture diffusivity coefficient specific energy consumption and specific moisture extraction rate of betel nut drying using combined thermal energy. Burapha Science Journal, 17(1), 142-149.

Srisuriyawong, S., Wanlapa, S., Phromjan, W., & Chankamma, N. (2014). Drying kinetics of paddy dried with the small-scale paddy dryer. Agricultural Science Journal, 45(2), 345-348.

Fan, K., Chen, L., He, J., & Yan, F. (2015). Characterization of thin layer hot air drying of sweet potatoes (Ipomoea batatas L.) slices. Journal of Food Processing and Preservation, 39(6), 1361-1371.

Xiao, H. W., Yao, X. D., Lin, H., Yang, W. X., Meng, J. S., & Gao, Z. J. (2012). Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices. Journal of Food Process Engineering, 35(3), 370-390.

เครื่องอบแห้งแบบสเปาเต็ดฟลูอิดเบด

Downloads

Published

2022-12-29

How to Cite

Sathapornprasath, K. ., & Praneetpolkrang, P. . (2022). DRYING MODEL OF CRICKET DRIED USING THE SPOUTED FLUID BED DRYER. Srinakharinwirot University Journal of Sciences and Technology, 14(28, July-December), 1–14. Retrieved from https://ph02.tci-thaijo.org/index.php/swujournal/article/view/248004