<abstract xmlns="http://www.w3.org/1999/xhtml">Drying characteristics of cassava slices was investigated in a mixed mode natural convection solar dryer to obtain a suitable mathematical model describing the drying. The average drying chamber temperature was between 34 ±2 °C and 50 ±1.8 °C, while 10 commonly used thin layer drying models were used for drying curve modelling. Coefficient of determination (R2) and root mean square error (RMSE) were used to determine the models performances. The drying curve of cassava slices showed a reduction of moisture content with increased drying time in the solar dryer, and the variation of moisture ratio exponentially decreased with increased drying time. The Midilli and Logarithmic models showed better fit to the experimental drying data of cassava slices. As compared with other models tested, there were no significant differences (p >0.05) in the R2 values obtained for the Midilli and Logarithmic models; hence, the Logarithmic model was preferable because of the lower RMSE. The diffusion mechanism could be used to describe the drying of cassava slices that was found to be in the falling rate period. A diffusion coefficient (Deff) of 1.22 × 10-8 m2 s-1 was obtained, which was within the established standard for food products.</abstract>

Drying characteristics of cassava slices was investigated in a mixed mode natural convection solar dryer to obtain a suitable mathematical model describing the drying. The average drying chamber temperature was between 34 ±2 °C and 50 ±1.8 °C, while 10 commonly used thin layer drying models were used for drying curve modelling. Coefficient of determination (R2) and root mean square error (RMSE) were used to determine the models performances. The drying curve of cassava slices showed a reduction of moisture content with increased drying time in the solar dryer, and the variation of moisture ratio exponentially decreased with increased drying time. The Midilli and Logarithmic models showed better fit to the experimental drying data of cassava slices. As compared with other models tested, there were no significant differences (p >0.05) in the R2 values obtained for the Midilli and Logarithmic models; hence, the Logarithmic model was preferable because of the lower RMSE. The diffusion mechanism could be used to describe the drying of cassava slices that was found to be in the falling rate period. A diffusion coefficient (Deff) of 1.22 × 10-8 m2 s-1 was obtained, which was within the established standard for food products.

Solar Drying Kinetics of Cass Ava Slices in a Mixed Flow Dryer

Federal University of Agriculture, Department of Agricultural Engineering, Abeokuta, P.M.B 2240, Abeokuta, Ogun State, Nigeria

Federal University of Agriculture, Abeokuta, Ogun State, Nigeria

Acta Technologica Agriculturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Solar Drying Kinetics of Cass Ava Slices in a Mixed Flow Dryer"}

Drying characteristics of cassava slices was investigated in a mixed mode natural convection solar dryer to obtain a suitable mathematical model describing the...

Solar Drying Kinetics of Cass Ava Slices in a Mixed Flow Dryer

Published Online: Dec 12, 2015

Page range: 102 - 107

DOI: https://doi.org/10.1515/ata-2015-0020

Keywords
cassava, diffusion coefficient, moisture ratio, solar dryer, thin layer drying (TLD)

© Slovak University of Agriculture in Nitra

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Solar Drying Kinetics of Cass Ava Slices in a Mixed Flow Dryer

Published Online: Dec 12, 2015

Page range: 102 - 107

DOI: https://doi.org/10.1515/ata-2015-0020

Keywordscassava, diffusion coefficient, moisture ratio, solar dryer, thin layer drying (TLD)

© Slovak University of Agriculture in Nitra

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Keywords
cassava, diffusion coefficient, moisture ratio, solar dryer, thin layer drying (TLD)