EMPIRICAL MODELING OF THE EFFECTS OF MAGNETIC FIELD PRETREATMENT ON THE DRYING RATE OF SWEET PEPPER AND FLUTED PUMPKIN LEAF
Empirical modeling of the effects of magnetic field pretreatment on the drying rate of sweet pepper and fluted pumpkin leaf was done. Static, pulse and alternating magnetic fields were used in conjunction with magnetic field strength (5 - 30 mT) and pretreatment time (5 - 25 min) as the combined...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2021-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| author | Michael M. Odewole Ayoola P. Olalusi Ajiboye S. Oyerinde |
| author_facet | Michael M. Odewole Ayoola P. Olalusi Ajiboye S. Oyerinde |
| author_sort | Michael M. Odewole |
| collection | DOAJ |
| description | Empirical modeling of the effects of magnetic field
pretreatment on the drying rate of sweet pepper and fluted pumpkin leaf was
done. Static, pulse and alternating magnetic fields were used in conjunction
with magnetic field strength (5 - 30 mT) and pretreatment time (5 - 25 min)
as the combined pretreatment factors. All samples were dried at 50 °C after
pretreatment and the drying rate was estimated. Data obtained were used to
produce bar charts that showed statistical effect of magnetic field
pretreatment on the drying rate. Same set of data were also used to develop
empirical model equations. Results showed that most of the magnetic field
pretreatment combinations caused the drying rate of SP (20 - 21 g·h-1) and
FPL (10 - 12.50 g·h-1) to be significantly higher than the drying rate of
blanched samples of SP (17 g·h-1) and FPL (8 g·h-1) at P ≤ 5%. Also, there
are six (6) empirical model equations that reliably described the
characteristics of the process with R2
(88 - 98 %); R2
adj (83 - 95 %);
coefficients of variation (0.88 - 3.80); standard error (0.11 - 1.07); mean of
residuals (-0.0008 - 0.0002); standard deviation (0.16 - 1.19); probability
values (0.0000 - 0.0007) and adequate precision values (6.80 - 25.46). |
| format | Article |
| id | doaj-art-d35cfc31fc4d49a8b4c8a37d3b7bc85e |
| institution | OA Journals |
| issn | 1582-540X |
| language | English |
| publishDate | 2021-09-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-d35cfc31fc4d49a8b4c8a37d3b7bc85e2025-08-20T02:04:18ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2021-09-01223331340EMPIRICAL MODELING OF THE EFFECTS OF MAGNETIC FIELD PRETREATMENT ON THE DRYING RATE OF SWEET PEPPER AND FLUTED PUMPKIN LEAFMichael M. Odewole0Ayoola P. Olalusi1Ajiboye S. Oyerinde2University of Ilorin, Faculty of Engineering and Technology, Department of Food Engineering, PMB 1515, Ilorin, NigeriaFederal University of Technology, School of Engineering and Engineering Technology, Department of Agricultural and Environmental Engineering, PMB 704, Akure, NigeriaFederal University of Technology, School of Engineering and Engineering Technology, Department of Agricultural and Environmental Engineering, PMB 704, Akure, NigeriaEmpirical modeling of the effects of magnetic field pretreatment on the drying rate of sweet pepper and fluted pumpkin leaf was done. Static, pulse and alternating magnetic fields were used in conjunction with magnetic field strength (5 - 30 mT) and pretreatment time (5 - 25 min) as the combined pretreatment factors. All samples were dried at 50 °C after pretreatment and the drying rate was estimated. Data obtained were used to produce bar charts that showed statistical effect of magnetic field pretreatment on the drying rate. Same set of data were also used to develop empirical model equations. Results showed that most of the magnetic field pretreatment combinations caused the drying rate of SP (20 - 21 g·h-1) and FPL (10 - 12.50 g·h-1) to be significantly higher than the drying rate of blanched samples of SP (17 g·h-1) and FPL (8 g·h-1) at P ≤ 5%. Also, there are six (6) empirical model equations that reliably described the characteristics of the process with R2 (88 - 98 %); R2 adj (83 - 95 %); coefficients of variation (0.88 - 3.80); standard error (0.11 - 1.07); mean of residuals (-0.0008 - 0.0002); standard deviation (0.16 - 1.19); probability values (0.0000 - 0.0007) and adequate precision values (6.80 - 25.46).https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202103&vol=3&aid=5314emerging technologyfunctional relationshipnon-thermalthermalvegetables |
| spellingShingle | Michael M. Odewole Ayoola P. Olalusi Ajiboye S. Oyerinde EMPIRICAL MODELING OF THE EFFECTS OF MAGNETIC FIELD PRETREATMENT ON THE DRYING RATE OF SWEET PEPPER AND FLUTED PUMPKIN LEAF Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry emerging technology functional relationship non-thermal thermal vegetables |
| title | EMPIRICAL MODELING OF THE EFFECTS OF MAGNETIC FIELD PRETREATMENT ON THE DRYING RATE OF SWEET PEPPER AND FLUTED PUMPKIN LEAF |
| title_full | EMPIRICAL MODELING OF THE EFFECTS OF MAGNETIC FIELD PRETREATMENT ON THE DRYING RATE OF SWEET PEPPER AND FLUTED PUMPKIN LEAF |
| title_fullStr | EMPIRICAL MODELING OF THE EFFECTS OF MAGNETIC FIELD PRETREATMENT ON THE DRYING RATE OF SWEET PEPPER AND FLUTED PUMPKIN LEAF |
| title_full_unstemmed | EMPIRICAL MODELING OF THE EFFECTS OF MAGNETIC FIELD PRETREATMENT ON THE DRYING RATE OF SWEET PEPPER AND FLUTED PUMPKIN LEAF |
| title_short | EMPIRICAL MODELING OF THE EFFECTS OF MAGNETIC FIELD PRETREATMENT ON THE DRYING RATE OF SWEET PEPPER AND FLUTED PUMPKIN LEAF |
| title_sort | empirical modeling of the effects of magnetic field pretreatment on the drying rate of sweet pepper and fluted pumpkin leaf |
| topic | emerging technology functional relationship non-thermal thermal vegetables |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202103&vol=3&aid=5314 |
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