Modelling of Thin-Layer Refractance WindowTM Drying Kinetics of Okra (Abelmoschus esculentus) Fruit Slices at Different, Temperatures,
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Date
2018
Authors
Akinola, A. A.
Adehoun, S. O.
Ezeorah, S. N.
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Engineering and Computer Science, (JECS),
Abstract
This paper presents the effect of temperature on the drying kinetics of the okra fruit slices
using a Refractance WindowTM dryer. Okra fruit slices, 3 mm thick were dried at three temperatures. The
slices were dehydrated at separate times at temperatures of 75oC, 85oC, and 95oC. Themoisture content of
the slices was determined periodically during the drying process. The experimental data obtained were
fitted tothin-layerdrying models commonly used in the dehydration kinetics of fruit and vegetables.
Observations indicated that the slices dried to a moisture content below 0.11 g-water/g-solid (dry basis) in
about 90 - 110 minutes for the process conditions studied. For the nine models considered, the regression
results suggested that the Haghi and Ghanadzadeh thin-layer model best describes the drying kinetics for
the 3 mm thick slices for the temperatures 75oC, 85oC, and 95oC; the coefficient of determination (R2)
values were 0.9992, 9973, 9993 for the respectively. The benefit of the work done here will aid in
understanding the design, analysis, and optimization of the Refractance WindowTM equipment in the
drying of food
Description
Keywords
Refractance WindowTM drying; Dehydration curves; Thin-layer dying models; Dehydrating Okra Fruit, Refractanc WindowTM
Citation
Akinola, A. A., Adehoun S. O. and Ezeorah, S. N., (2018), Modelling of Thin-Layer Refractance WindowTM Drying Kinetics of Okra (Abelmoschus esculentus) Fruit Slices at Different, Temperatures, Journal of Engineering and Computer Science, (JECS), 19(1), 13-21.