Mathematical description of the drying process of mulberry leaves

Abstract

Abstract Three mathematical models were used in this study: the Newton model, the Henderson-Pabis model, and the Page model. Three models were chosen for comparison with experimental data because they are commonly used to describe the drying characteristics of thin films and are simplifications of the theoretical model derived from the diffusion equation (Fick’s second law). The Newton model is a mathematical model for drying a thin layer, also called the Lewis model. Lewis described that the transfer of water from food and foodstuffs can be shown by analogy with the outflow of heat from the body when the body is immersed in a cold liquid. The Henderson-Pabis model has been used in thin-layer drying of various agricultural products, including drying of corn, wheat, coarse rice, beans and tubers. The Page model is a modified model of the Lewis model. Page proposed this model to correct the shortcomings of the Lewis model. Page’s model has created models that are suitable for describing the drying of various agricultural products and are easier to use than other equations.