Dehydration Kinetics of Cassava, Yam and Potato Slices Using a Refractance WindowTM Dryer

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dc.contributor.authorAkinola, A. A.
dc.contributor.authorEzeorah, S. N.
dc.date.accessioned2019-09-18T08:31:42Z
dc.date.available2019-09-18T08:31:42Z
dc.date.issued2018
dc.descriptionStaff publicationsen_US
dc.description.abstractThis study aims to investigate the drying characteristics of cassava, yam, and potato slices using a laboratory scale batch Refractance Window™ (RW) dryer. The experimental dryer was constructed by modifying a laboratory water bath. The bath was covered with a transparent Polyethylene terephthalate (PET) plastic film held in-place with angled edges. The cassava, yam, and potato slices were dried on the Refractance WindowTM dryer, and the variation of the moisture content of the slices during the drying process was measured. The water temperature beneath the plastic film was maintained at 60°C. The dehydration data were fitted to thin-layer drying models. Regression analysis suggested that the Haghi and Ghanadzadeh model best describes the dehydration behaviour for the 3 mm thick slices for the cassava, yam, and potato tubers. The coefficient of determination (R2) values of 0.999, 0.998, and 0.998 for the cassava, yam, and potato slices respectively were reported in all the models studied. The drying curves, the drying rate curves, and the Krischer curves, from the experimental drying data, was plotted. Observations indicate that the cassava, yams, and potatoes slices dried to below 0.11 g water/gsolid moisture content in about 150 min. This study was performed to facilitate the understanding of the design, modelling, and operations of a continuously operating RW dryer.en_US
dc.identifier.citationAkinola, A. A. and Ezeorah, S. N., (2018). Dehydration Kinetics of Cassava, Yam and Potato Slices Using a Refractance WindowTM Dryer. FUOYE Journal of Engineering and Technology, Vol 3(2) 88 -92pp.en_US
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/5688
dc.language.isoenen_US
dc.publisherFUOYE Journal of Engineering and Technologyen_US
dc.relation.ispartofseriesFUOYE Journal of Engineering and Technology;Vol.3(2)
dc.subjectRefractance window dryingen_US
dc.subjectThin layer drying modelsen_US
dc.subjectYamsen_US
dc.subjectCassavaen_US
dc.subjectPotatoesen_US
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineeringen_US
dc.titleDehydration Kinetics of Cassava, Yam and Potato Slices Using a Refractance WindowTM Dryeren_US
dc.typeArticleen_US
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