R. Kucuk et M. Ozilgen, PREDICTING DRYING BEHAVIOR OF SPAGHETTI IN A CONTINUOUS INDUSTRIAL DRYER WITH THE MODELS DETERMINED IN A LAB SCALE BATCH SYSTEM, Journal of food processing and preservation, 21(3), 1997, pp. 245-256
In the first stage of this study experimental data were obtained by us
ing a lab scale batch type dryer, operating under various constant tem
perature/constant relative humidity combinations; then a mathematical
model was determined for the effective diffusivity of moisture in spag
hetti. In the second stage of the study the model obtained in the lab
scale batch type dryer was used to calculate the moisture content of t
he spaghetti leaving continuous industrial scale dryer, and its succes
s was tested by comparing with the experimentally determined moisture
content of the product. The model was not found successful and correct
ed. Mathematical models based on experimental data obtained in a bench
-top laboratory dryer underestimated the apparent equilibrium moisture
content and over estimated the effective diffusivity of water in spag
hetti in industrial scale continuous drying equipment. The structural
differences in the product, extrapolation of the data beyond the range
of the original experiments, variations in mode (batch versus continu
ous), surface-to-volume ratios, flow patterns, and geometry associated
with each drying system were anticipated as the cause of the scale up
problem.