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Mathematical and artificial neural network modeling for describing the infrared drying process of Moringa oleifera leaves and evaluation of product quality
(2025-08-01)
Thuy, Nguyen Minh
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Hao, Hong Van
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Giau, Tran Ngoc
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Minh, Vo Quang
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Tai, Ngo Van
Moringa oleifera leaves were used in the infrared drying method for powder production. The moisture ratio datasets during drying at different temperatures were fitted with eight thin-layer drying kinetics and analyzed by an artificial neural network (ANN). The goodness of fit was evaluated using the value of the coefficient of determination (R2), the chi-square (χ2), and the root mean square error (RMSE). Results indicated that drying time was between 40 and 95 min at a temperature of 55 to 70 °C. Among the mathematical drying models used, the Wang and Singh model best described the drying kinetics of Moringa leaves. But comparing with the ANN model—a machine learning-based model—it showed higher prediction capacity than the mathematical model did. For Moringa leaves dried at temperatures between 55 and 70 °C, the R2, χ2, and RMSE values for this model ranged from 97.85 to 99.59%, 0.0007 to 0.0029, and 0.0228 to 0.0503, respectively. Effective moisture diffusivity (D<inf>eff</inf>) values varied between 1.908 × 10−11 and 3.875 × 10−11 m2/s, with an activation energy of 43.92 kJ/mol. The drying temperature also influenced the bioactive compounds in Moringa leaves. The vibrant color of the powder was produced by drying Moringa leaves at 65 °C for 50 min. The powder had 5.85% moisture, 31.97% protein, 61.05 mg/100 g β-carotene, 62.82 mg QE/g total flavonoid content, and 1789.65 mg/100 g calcium content.
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Foam-mat drying of lucuma powder: Mathematical and artificial modeling of drying kinetics, physicochemical and microstructural properties
(2025-03-01)
Thuy, Nguyen Minh
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Hao, Hong Van
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Duong, Le Thi Thuy
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Giau, Tran Ngoc
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Minh, Vo Quang
The kinetic study of foam-mat drying to make lucuma powder was conducted at various drying temperatures (50–80oC) using thin layer drying and an artificial neural network (ANN) to forecast drying behavior. The physico-chemical properties of lucuma powder under these conditions were also analyzed. Among the six models, the parabolic model was chosen as the best appropriate model for describing the lucuma drying process with the highest correlation coefficient, the lowest RMSE and Chi-square. However, the ANN model (2-10-1) could predict the moisture ratio more accurately than the parabolic model, and it also presented the fittest with the actual experiment. As temperature increased from 50 to 80oC, effective moisture diffusivity increased from 1.05 × 10-9 to 1.67 × 10-9 m2/s, with an activation energy of 15.12 kJ/mol. Drying temperatures have a considerable impact on the quality of lucuma powder. When dried at 60oC, lucuma powder had a bright yellow color, retained its quality and excellent antioxidant activity compared to other temperatures evaluated simultaneously.
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Integrating Microwave Heating with Foam-Mat Drying: Drying Kinetics and Optimization for Thick Foamed Mango Pulp
(2024-10-01)
Saijuntha, Jatupon
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Duangkhamchan, Wasan
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Youryon, Pannipa
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Ronsse, Frederik
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Chupawa, Prarin
This study addresses the challenge of processing undersized or overripe mangoes by integrating microwave heating with traditional foam-mat drying technique. The study aims at investigating drying kinetics coupled with thin-layer drying modeling and influences of microwave power (300-600 W) and hot-air temperature (55-75 °C). Among ten drying models, the so-called Midilli equation fitted well with experimental data. Results showed enhanced drying process associated with microwave heating, providing reduced drying time from 600-700 min (for conventional hot-air mode) to 30-100 min (for microwave-assisted mode). Standard deviations of moisture content and dried foam thickness measured at various points revealed uneven heat distribution when using high microwave energy, evidenced by burnt spots at 600 W. Additionally, foam collapse was observed under the mild process with low microwave powers, possibly due to prolonged drying periods. Response surface methodology demonstrated that microwave power was more important factor, positively affecting effective diffusivity coefficient (D<inf>eff</inf>) while inversely influencing specific energy consumption (SEC) and color difference (∆E). D<inf>eff</inf> value increased from 5.41×10-6 m²⋅s-1 at 300 W and 55 °C to 18.43×10-6 m²⋅s-1 at 600 W and 75 °C, confirming enhance drying performance. As assisted with microwave heating, drying foamed mango sample consumed less energy up to 92 %. Optimal drying parameters were determined based on balancing the enhancement of drying performance and color alteration, suggesting drying the thick foamed mango pulp at temperature of 55 °C combined with microwave heating at 520 W, which can be served as a basis for further industrial scale-up.
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A Review of the Parameters Related to the Rubber Sheets Production: Major Constituents of Rubber Latex, Rubber Particles, Particle Interaction of Rubber Latex, Rubber Porous Structure, Rubber Drying Kinetics and Energy Consumption
(2023-01-01)
Eakvanich, Visit
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Kalasee, Wachara
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Dangwilailux, Panya
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Wattana, Wassachol
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Taweekun, Juntakan
Natural rubber (NR) is obtained principally from Para-rubber trees of the species Hevea brasiliensis which grow in tropical regions. Using ultra-centrifugation method, fresh latex (FL) from Para-rubber trees can be mainly divided into four fractions; an upper white layer consists of rubber particles, Frey-Wyssling particles in a yellow or an orange layer, C-serum phase and lutiods particles in the bottom fraction [1-3]. The averages of rubber particles have diameters of 0.02 to 3.0 micron, and they are protected by a complex film containing lipids and proteins [4-8]. The main forces of attraction between neighboring rubber particles in latex system can be divided into five force types; Structural Forces (SF), Van der Waals Interaction (VWI), Electrostatic Force (EF), Exclusion Interaction (EI) and Polymer-Polymer Interaction (PPI) [9]. The porous model of rubber structure used to describe moisture transfer was based on the existence of two different regions referred to as non-hygroscopic region and hygroscopic region. The rubber products drying always produced a considerable shrinkage effect which considered in the physical of the product, such as the diffusion coefficient, mass and heat transfer. An initial moisture content of raw material, the experimental temperature and the drying equipment had affect to the EMC isotherms and the drying kinetics. Finally, discussions on the implications of the results for strategies to reduce the energy consumption in RSS and STR20 block rubber are also presented.

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