Modelling of Thin-Layer Refractance WindowTM Drying Kinetics of Okra (Abelmoschus esculentus) Fruit Slices at Different, Temperatures,

Simple item page
dc.contributor.authorAkinola, A. A.
dc.contributor.authorAdehoun, S. O.
dc.contributor.authorEzeorah, S. N.
dc.date.accessioned2019-09-16T13:11:55Z
dc.date.available2019-09-16T13:11:55Z
dc.date.issued2018
dc.description.abstractThis 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 fooden_US
dc.identifier.citationAkinola, 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.en_US
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/5614
dc.language.isoenen_US
dc.publisherJournal of Engineering and Computer Science, (JECS),en_US
dc.relation.ispartofseries19;1
dc.subjectRefractance WindowTM drying; Dehydration curves; Thin-layer dying models; Dehydrating Okra Fruit, Refractanc WindowTMen_US
dc.titleModelling of Thin-Layer Refractance WindowTM Drying Kinetics of Okra (Abelmoschus esculentus) Fruit Slices at Different, Temperatures,en_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
JMDMES Vol. 5 No. 1 (2007) Akinola et al - (Complete).pdf
Size:
677.49 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Chemical & Petroleum Engineering-Scholarly Publications