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

Dairo, O. U.; Aderinlewo, Adewole A.; Adeosun, Olayemi J; Ola, I. A.; Salaudeen, Tolulope

doi:10.1515/ata-2015-0020

Cited by 11 publications

(13 citation statements)

References 16 publications

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“…M is the moisture content at any given time, while Mo is the initial moisture content, and Me is the equilibrium moisture content. However, in this experiment, the relative humidity values varied continuously during drying and the values of Me are relatively small compared to M or Mo (Dairo et al 2015;Sanni and Odukogbe 2015). Therefore, Equation 7 can be simplified into Equation 8.…”

Section: ×100mentioning

confidence: 75%

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Energy Analysis of a Hybrid Solar Dryer for Drying Coffee Beans

Suherman

Widuri

Patricia

et al. 2020

Int. J. Renew. Energy Dev.

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In this study, hybrid solar drying of coffee beans was performed, and energy analysis was carried out, to assess the system’s performance, in terms of energy efficiency, compared to solar drying and the open sun drying method. The dryer has three compartments: solar collector for collecting solar radiation, drying chamber, and a Liquid Petroleum Gas burner, which acted as an auxiliary heater to assist the thermal energy. The drying chamber has four trays for placing the dried product. The initial moisture content of coffee beans was 54.23% w.b and was reduced to the final moisture content between 11-12% w.b. The coffee beans dried faster when subjected to the solar hybrid drying method, compared to other methods, with the dryer temperature of 40°C, 50°C, and 60°C. Results indicated that the coffee beans’ drying times varied from 10 to 14 hours. However, at temperature 50°C and 60°C for the 1st tray, the water content was reduced more rapidly compared to the other tray. From the results of this study, we can see the different efficiency of solar collector that shows of 54.15% at variable temperature 60°C for drying time 12:00 to 14:00 p.m for hybrid solar drying and for the solar drying process is 50.07% at the range of drying time 12:00 to 14:00 p.m. Mathematical modelling shows that Page model is the most suitable for describing the coffee beans’ drying behaviour using a hybrid solar dryer. The effective diffusivity values found in this experiment are all in the acceptable range for most agricultural products. ©2020. CBIORE-IJRED. All rights reserved

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Section: ×100mentioning

confidence: 75%

“…These thin layer drying models are often used on fruits and vegetables (Onwude et al 2016). A new parameter, namely Moisture Ratio (MR) is defined using Equation 7 (Dairo et al 2015).…”

Section: ×100mentioning

confidence: 99%

Energy Analysis of a Hybrid Solar Dryer for Drying Coffee Beans

Suherman

Widuri

Patricia

et al. 2020

Int. J. Renew. Energy Dev.

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“…It is a cheap and good source of energy for the human diet. Fresh cassava roots contain high moisture content of 60–65% w.b, which causes deterioration during storage (Dairo et al, 2015). To increase storage stability the roots are usually dried or further processed into food products.…”

Section: Introductionmentioning

confidence: 99%

“…Some literature's on drying and its effects on the quality of cassava chips; Udensi et al (2005), the effect of fermentation, blanching, and dry temperature on functional and chemical properties of cassava flour; Lertworasirikul and Tipsuwan (2008), semi‐finished cassava crackers; Tunde‐Akintunde (2010), the effect of different pretreatments (fermentation and blanching) on the drying characteristics of cassava chips using sun and solar dryer; Ajala et al (2012), temperature, air velocity, and flow rate effect on dried cassava chips; Dairo et al (2015), drying kinetics of cassava chips in a solar mixed flow dryer; Goncalves et al (2017), drying kinetic and sensory acceptance of microwave dried cassava roots.…”

Section: Introductionmentioning

confidence: 99%

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Okonkwo

Olaniran

Adeyi

et al. 2021

J Food Process Engineering

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The hot air drying characteristics of fermented‐cooked (FC) cassava chips were investigated at a temperature of 50, 60, and 70°C and the fan speed of 0.5, 0.9, and 1.3 m/s. Proximate compositions, functional characteristics, and moisture diffusion parameters of the FC cassava chips were also studied. Furthermore, the applicability of mathematical (MM) and Gaussian process regression (GPR) – based modeling approaches for modeling drying kinetics of the chips was analyzed. Effective diffusivity (Deff) increased with an increase in temperature and fan speed and ranged between 1.1 × 108 and 6 × 108 m2/s. The activation energy (Ea) decreased with fan speed level up to 0.9 m/s and fluctuated between 0.9 and 1.3 m/s. Ea was from 46 to 57 KJ/mol. The drying rate decreased with an increase in temperature and fan speed. Process variables also showed a significant effect on the proximate compositions. FTIR result revealed that drying affected the functional characteristics of the chips. The GPR‐based model showed superiority and can therefore be used for optimization and control monitoring which are necessary for product standardization. Practical Applications Drying of food materials happens to be a major unit operation in the most food process line, prompting the establishment of its drying conditions important. Drying kinetic modeling is very crucial for accurate control of the drying process in the industries. This study shows that GPR‐ based models performed better than mathematical models for modeling the drying curve of FC cassava chips. It also shows how some processing operation affects the functional properties of the chips. GPR‐models are useful in developing robust control systems for industrial drying processes.

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“…The reaction extent can be calculated from the TG measurements as (Dairo et al, 2015;Vyazovkin et al, 2014): 3where: m -the current value of mass loss m i -the initial value of mass loss m f -the final value of mass loss…”

Section: Non-isothermal Kinetic Analysis Of the Dehydroxylation Of Kamentioning

confidence: 99%

Non-Isothermal Kinetic Analysis of the Dehydroxylation of Kaolinite in Dynamic Air Atmosphere

Ondro

Húlan

Vitázek

2017

Acta Technologica Agriculturae

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A non-isothermal kinetic analysis of kaolinite dehydroxylation was carried out using thermogravimetric analysis on powder samples with heating rates from 1 to 30 °C・min-1 in a dynamic air atmosphere. The mechanism of the reaction, values of overall activation energy and pre-exponential factor were determined from a series of thermogravimetric experiments by the Coats- Redfern method. The results show that the dehydroxylation of kaolinite is controlled by the rate of the third-order reaction (F3) with the mean values of overall activation energy (EA) 255 kJ・mol-1 and pre-exponential factor (A) 25.56 × 1014 s-1.

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

Cited by 11 publications

References 16 publications

Energy Analysis of a Hybrid Solar Dryer for Drying Coffee Beans

Energy Analysis of a Hybrid Solar Dryer for Drying Coffee Beans

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Non-Isothermal Kinetic Analysis of the Dehydroxylation of Kaolinite in Dynamic Air Atmosphere

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