A. Vega, P. Fito, A. Andrés and R. Lemus, “Mathmatical Modeling of Hot-Air Drying Kinetics of Red Bell Pepper (Var. Lamuyo),” Journal of Food Engineering, Vol. 79, No. 4, 2007, pp. 1460-1466. doi:10.1016/j.jfoodeng.2006.04.028

has been cited by the following article:

• TITLE: Study on Thin Layer Drying of Rosa laevigata Michx

  AUTHORS: Bing Lin, Ying Wang, Ying Zhou, Zhi Zhao

  KEYWORDS: Drying; Mathematical Modelling; Kinetics; Rosa laevigata Michx

  JOURNAL NAME: Engineering, Vol.5 No.1, January 8, 2013

  ABSTRACT: The drying process of traditional Chinese medicine Rosa laevigata Michx was investigated in a laboratory scale dryer. Drying experiments were conducted at five temperatures of 40℃, 50℃, 60℃, 70℃ and 80℃. The experimental data were fitted to ten different thin layer drying models to select a suitable model for describing the drying process of Rosa laevigata Michx fruits. The results showed that the Midilli model had the highest value of R2 (0.999767), the lowest χ2 (0.000034) and RMSE (0.003616) among the ten models considered. The drying process of Rosa laevigata Michx fruits consisted of 1st falling rate period and 2nd falling rate period. The effective moisture diffusivity was found in the range of 1.49 - 30.20 × 10-11 m2·s-1. The value of activation energy obtained by plotting lnD versus 1/T is about 36 kJ·mol-1.