Evaluation of the Drying Kinetics of Cassava (Manihot Esculenta) Slices Using a Refractance WindowTM Dryer
No Thumbnail Available
Akinola, A. A.
Ezeorah, S. N.
Journal of Engineering Research
The dehydration kinetics of cassava slices dried using a Refractance WindowTM, a novel contact surface drying technique, is presented in this study. The dryer was constructed by modifying a laboratory water bath. Cassava slices of 3 mm thick were dried on the Refractance WindowTM, and the moisture content of the slices was measured as the drying progressed. A water temperature between 75 – 80 oC was maintained beneath the plastic film. Drying curves were obtained from the drying data, and the thin layer model that best fit the drying data was determined. The bulk density and rehydration ratio of the dried cassava were determined. The cassava slices were observed to dry to about 5 % moisture content after 210 minutes. The regression analysis results showed that the Haghi and Ghanadzadeh thin layer model best described the drying data for 3 mm thick sized cassava slices. The Mean Bias Error (MBE), the Coefficient of Determination (R2), the Root Mean Square Error (RMSE) and the Chi-square (χ2) values were -8.83x10-6, 9984.34x10-4, 4.20x10-4 and 4.41x10-4 respectively. The Rehydration Ratio increased to a steady value of 3.17 in about 180 minutes.
Drying , Models , Rehydration ratio , Regression analysis , Research Subject Categories::TECHNOLOGY::Chemical engineering
Akinola, A. A. and Ezeorah, S. N., (2017). Evaluation of the Drying Kinetics of Cassava (Manihot Esculenta) Slices Using a Refractance WindowTM Dryer, Journal of Engineering Research, Vol.22(1), 1 - 14pp.