Development of empirical expression for the groundnuts drying inside a greenhouse
2018
Kumar, M. | Sahdev, R. K. | Dhingra, A. K.
The single layer drying of groundnut samples was investigated in a greenhouse under natural and forced convection modes. The groundnuts were dried to final moisture level to 8-10% (w.b.). Four mathematical models were compared to describe the groundnut drying process. The performance of single layer drying models was studied by comparing the statistical parameters such as root mean square error (RMSE), reduced chi square (χ2), coefficient of correlation (R), and mean bias error (MBE) between predicted and experimental moisture ratios. Lewis modelwas observed to give the uppermost value of ‘R’ (0.99072 – 0.99766) and lowermost values of ‘χ2’ (0.05833 – 0.08984), ‘RMSE’ (0.08310 – 0.11118) and ‘MBE’ (0.00806 – 0.01279) for groundnut drying inside a greenhouse under both the natural and forced convection modes. Therefore, Lewis model was observed to be best for describing the drying performance ofgroundnuts under natural (NCGHD) and forced (FCGHD) convection greenhouse modes.
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