Mathematical Modeling of Energy Consumption and Mass Transfer for Drying of Phimai Mee by Hot Air

Abstract

The purpose of this research was to study a drying process that can help conserve Phimai Mee (Korat’s stir-fried noodles) over a long preservation period. In the drying process tests of Phimai Mee, Air flow rates of 1.5, 2.0 and 2.5 m/s at temperature of 40°C, 50°C, and 60°C were applied. In the assessment of the drying process of Phimai Mee. Five distinct mathematical models in a computational setting. the drying characteristics of Phimai Mee, parameters from an mathematical models were used a computational setting. The drying characteristics of Phimai Mee were comprehensively analysed. Empirical formulae parameters were included in the nonlinear regression analysis of collected moisture ratio data. In evaluating the models for their predictive accuracy in the drying kinetics of Phimai Mee, the Demir et al. model was identified as the most precise. Additionally, The moisture diffusion in the Phimai Mee when tested according to Fick’s law, varied between 0.03499 and 0.11816 m2/s.The results also showed that the drying process’s moisture diffusion is temperature-dependent, which the Arrhenius equation, showing an activation energy range from 7.46 to 8.82 kJ/mol in all the conditions examined.