Skip to the main content

Croatian journal of food science and technology, Vol. 13 No. 1, 2021.

Original scientific paper

https://doi.org/10.17508/CJFST.2021.13.1.06

Modeling of thin layer drying characteristics of blanch-assisted water yam (Dioscorea alata) slices

Adebimpe Fatimat Okeleye orcid id orcid.org/0000-0002-5650-457X ; Department of Food Science and Technology Obafemi Awolowo University, Ile-Ife, Nigeria
Charles Taiwo Akanbi ; Department of Food Science and Technology Obafemi Awolowo University, Ile-Ife, Nigeria
Tunde Afolabi Morakinyo ; Department of Food Science and Technology Obafemi Awolowo University, Ile-Ife, Nigeria

Full text: english pdf 927 Kb

page 43-50

downloads: 377

cite

Abstract

The thin layer drying characteristics of blanch-assisted water yam slices were investigated with respect to its un-blanched water yam slices in a convective hot air oven. The yam slices (diameter 4 cm; thickness 0.8 cm) were dried at temperatures 50, 60 and 70 °C, respectively with a constant air velocity of 0.13 m/s. The drying data obtained were fitted into six existing drying models: Page, Newton, Midilli, Henderson and Pabis, Logarithmic and Diffusion model. Non-linear regression analysis was used to determine the model parameters; the coefficient of determination (R2) and standard error of estimates (SEE) in order to determine the model best fit. The study showed that the drying process occurred in the falling rate drying period. The blanch-assisted slices had a faster drying rate than the un-blanched yam slices. Among the models, the diffusion model gave the overall best fit for the drying data obtained. The effective moisture diffusivity ranged from 3.18×10-8 to 4.47×10-8 m2/s for the blanch-assisted slices and from 4.73×10-8 to 7.33×10-8 m2/s for the un-blanched slices. The activation energies of the blanch-assisted and un-blanched yam slices were 15.5 kJ/mol and 20.1 kJ/mol, respectively. These processing conditions obtained for water yam flour would be suitable for its process design and control thereby enhancing its utilization and overall acceptability.

Keywords

water yam slices; drying kinetics; drying models; process design; acceptability

Hrčak ID:

258449

URI

https://hrcak.srce.hr/258449

Publication date:

1.6.2021.

Visits: 1.164 *