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Modeling drying kinetics of thyme (thymus vulgaris l.): theoretical and empirical models, and neural networks

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Modeling drying kinetics of thyme (thymus vulgaris l.): theoretical and empirical models, and neural networks

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dc.contributor.author Rodríguez Cortina, Jader es_ES
dc.contributor.author Clemente Polo, Gabriela es_ES
dc.contributor.author Sanjuán Pellicer, María Nieves es_ES
dc.contributor.author Bon Corbín, José es_ES
dc.date.accessioned 2017-05-08T06:42:37Z
dc.date.available 2017-05-08T06:42:37Z
dc.date.issued 2014-01
dc.identifier.issn 1082-0132
dc.identifier.uri http://hdl.handle.net/10251/80700
dc.description.abstract [EN] The drying kinetics of thyme was analyzed by considering different conditions: air temperature of between 40 C and 70 C, and air velocity of 1 m/s. A theoretical diffusion model and eight different empirical models were fitted to the experimental data. From the theoretical model application, the effective diffusivity per unit area of the thyme was estimated (between 3.68 10 5 and 2.12 10 4 s 1). The temperature dependence of the effective diffusivity was described by the Arrhenius relationship with activation energy of 49.42 kJ/mol. Eight different empirical models were fitted to the experimental data. Additionally, the dependence of the parameters of each model on the drying temperature was determined, obtaining equations that allow estimating the evolution of the moisture content at any temperature in the established range. Furthermore, artificial neural networks were developed and compared with the theoretical and empirical models using the percentage of the relative errors and the explained variance. The artificial neural networks were found to be more accurate predictors of moisture evolution with VAR 99.3% and ER 8.7%. es_ES
dc.description.sponsorship The authors acknowledge the financial support from the 'Ministerio de Educacion y Ciencia' in Spain, CONSOLIDER INGENIO 2010 (CSD2007-00016). en_EN
dc.language Inglés es_ES
dc.publisher Sage es_ES
dc.relation Ministerio de Educación y Ciencia, Spain CONSOLIDER INGENIO [CSD2007-00016] es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Drying es_ES
dc.subject Kinetics es_ES
dc.subject Thyme es_ES
dc.subject Neural networks es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Modeling drying kinetics of thyme (thymus vulgaris l.): theoretical and empirical models, and neural networks es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013212469614
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Rodriguez Cortina, J.; Clemente Polo, G.; Sanjuán Pellicer, MN.; Bon Corbín, J. (2014). Modeling drying kinetics of thyme (thymus vulgaris l.): theoretical and empirical models, and neural networks. Food Science and Technology International. 20(1):13-22. doi:10.1177/1082013212469614 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1177/1082013212469614 es_ES
dc.description.upvformatpinicio 13 es_ES
dc.description.upvformatpfin 22 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 20 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 256929 es_ES
dc.identifier.eissn 1532-1738
dc.identifier.pmid 23733820


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