Application of Mathematical Models and Thermodynamic Properties in the Drying of Jambu Leaves
, Osvaldo Resende 1, Elisabete Piancó de Sousa 2, Juliana Aparecida Célia 1 and Kênia Borges de Oliveira 1
Round 1
Reviewer 1 Report
I have suggested some changes in the attached PDF, which are self-explanatory.
Please consider the following points:
1. The results must be concise.
2. Conclusion should explain a bit more, and any future study that goes a step forward from the present one should be suggested.
I have no access to check any plagiarism software; therefore, please check any similarities, as the below study is very close to yours:
A new model for thermodynamic analysis of a drying process. doi:10.1016/j.ijheatmasstransfer.2003.08.013.
Comments for author File: 
Comments.pdf
Author Response
Por favor, verifique o anexo.
Author Response File: Author Response.pdf
Reviewer 2 Report
In obtaining of raw material and drying, please add the physical properties of the jambu leaves used such as harvest age, dimensions, and color.
Please provide the details of all measurement instruments used, e.g. food processor, mass balance, digital anemometer, mixer, etc.
The image of dried samples from each treatment must be provided.
Author Response
Por favor, o anexo.
Author Response File: Author Response.pdf
Reviewer 3 Report
I have reviewed the manuscript titled: Fits of Models and Thermodynamic Properties in Drying of 2 Mass of Jambu Leaves.
This article aims to evaluate the drying kinetics of the mass of jambu leaves and them in foam mat at 3 different drying temperature (50-70°C ) at the thickness of 1 cm. The information of this work is useful and relevant and the Wang & Singh and Midilli model designation could be adapted by Jambu leaves drying processing industry especially for their foam in foam mat drying in the future. I think the manuscript is acceptable after minor revision. The article is not innovative, however, it contains original and interesting information for Jambu leaves and their foam drying processing of foam mat. Abstract is well written upon and the physicochemical parameters including moisture, protein, lipids, ash, and total titratable acidity for the mass of leaves and foam after drying are mentioned. Introduction is well addressed including Jambu vegetable, tradition drying methods, foam-mat drying, and the drying kinetics.
Materials and methods and mathematical modeling were well described.
This article would be improved if the authors add explanation of the mean of coefficient of fits (a, b and k) of the model parameters in Table 5. And adjusting the column distance between temperatures, models, mass of leaves and foam in Tables 3-5, respectively, would be great improvement for readers to read easily.
I am not a native English speaker. The manuscript seems have no major mistakes are detected and the manuscript can be easily understood. The results are well discussed.
References
Five journal references are not following the required format for Agriculture to use scientific name by italic and the abbreviated journal name for Lwt is LWT-Food Sci Techno. Therefore, it is not acceptable before minor revision as attached file.
I enjoyed reading this manuscript; the needs of special groups of leaves drying processing of Jambu and their foam in foam mat drying. This manuscript presents some interesting data.
Date of this review
5 August 2022 11:21
Comments for author File: Comments.pdf
Author Response
Por favor, o anexo.
Author Response File: Author Response.pdf
