Thin Layer Drying Kinetics and Modeling of Musa Balbisiana Variety of Plantain

Fawohunre Ademola¹ , Obolo Adebukola² , Ologunagba Francis³

1. Dept. of Agricultural and Bio-Environmental Engineering Technology, Rufus Giwa Polytechnic Owo, Nigeria.
2. Dept. of Agricultural and Bio-Environmental Engineering Technology, Rufus Giwa Polytechnic Owo, Nigeria.
3. Dept. of Agricultural and Bio-Environmental Engineering Technology, Rufus Giwa Polytechnic Owo, Nigeria.

Section:Research Paper, Product Type: Journal-Paper
Vol.10 , Issue.3 , pp.1-6, Sep-2023

Online published on Sep 30, 2023

Copyright © Fawohunre Ademola, Obolo Adebukola, Ologunagba Francis . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

View this paper at   Google Scholar | DPI Digital Library

XML View     PDF Download

How to Cite this Paper

118 Views    110 Downloads    49 Downloads

Abstract :
Thin layer drying parameters are important in the design of food and agricultural processes such as in drying, heating and cooling systems. For this purpose, it is highly essential to determine the effects of temperature and moisture content on the thin layer drying kinetics of musa balbisiana at 50, 60 and 70 OC with each drying temperature carried out in three replicas. The experimental curves of the drying data showed that drying process occurred in the falling rate period and no constant rate period was observed. The drying curves obtained were fitted to nine empirical thin layer drying and compared with three statistical parameters. The results of the nine models showed that R2 values were in the range of 0.9686 to 0.9994; RMSE values were in the range of 0.0014 to 0.0666 while SEMC values were in the range of 0.0133 to 0.0577. Among the nine models considered for this study Midilli model gave the best fit of drying curves with R2 of 0.9982 to 0.9994, RMSE of 0.0014 to 0.0037 and SEMC of 0.0133 to 0.0144. Further analysis revealed that the value of activation energy was calculated to be 30.76 kJ/mol and effective diffusivity (De) increased with increasing temperature; it ranged between 6.75 x 10-9 and 1.08 x 10-8 m2/s, this implies that temperature clearly has a marked effect on the thin layer drying of musa balbisiana.

Key-Words / Index Term :
Drying kinetics, musa balbisiana, moisture ratio, modeling, effective diffusivity, activation energy

References :
[1].T.B. Onifade, A. Taiwo, S.O. Jekayinfa, ‘‘Modification of a Locally Made Electric Crop Dryer,’’ Innovation System Design and Engineering, Vol. 7, Issue. 2, pp.4 – 50, 2016.
[2].Y.T. Osman, E.F. Fatma, ‘‘Modelling and Characteristics of Thin Layer Convective Air – Drying of Thyme (Thymus vulgaris) Leaves,’’ CZECH Journal of Food Sciences, Vol. 37, pp.128-134, 2019.
[3].M.M. Muliterno, D. Rodrigues, F.S. De-Lima, E.I. Ida, L.E. Kurozawa, ‘‘Conversion/ Degration of Isoflavones and Color Alteration During the Drying of Okra’’ LWT- Food Science and Technology, Vol. 75, pp.512-519. 2016.
[4].B.C. Oforkansi, M.K. Oduola, ‘‘Determination of Thin-Layer Drying Characteristics of a Plantain Sample at Different Temperatures,’’ International Journal of Engineering Research. Vol. 5, Issue. 5, pp.367-372, 2016.
[5].A.J. Fawohunre, B.A. Adewumi, O.U. Dairo, O.P. Sobukola, ‘‘Fitting Model for the Thin Layer Drying of Plantain (Musa Acuminata),’’ American Journal of Engineering Research. Vol. 8, Issue. 8, pp.160-166, 2019.
[6].A.A. Satimehin, J.S. Alkal, O.T. Alabi, ‘‘Thin Layer Drying Characteristics of Plantain,’’ Journal of Tropical Agriculture, Food, Environmental and Extension. Vol. 9, Issue. 1, pp.31-37, 2010.
[7].T. Karikarisei, E.W. Egbe, ‘‘Thin Layer Drying Characteristics of Ripe Plantain Slices (Musa Paradisaca),’’ Rivers State University Journal of Biology and Applied Science, Vol. 2, Issue. 1, pp.11-17, 2023.
[8].T. Babatunde, K. Oseni, R.B. Taiwo, ‘‘Modelling of Thin Layer Drying Characteristics of Unripe Cardaba Banana (Musa ABB) Slices,’’ Cogent Food and Agriculture, Vol.3, Issue. 1, pp.1-6, 2017.
[9].A.O. Omolola, A.I. Jideani, P.F. Kapila, ‘‘Modeling Microwave Drying Kinetics and Moisture Diffusivity of Mabonde Banana Variety,’’ International Journal of Agricultural and Biological Engineering, Vol.7, Issue. 6, pp.107-113, 2014.
[10].S.K. Kumar, ‘‘Drying Kinetics of Banana Peel,’’ Journal of Food Processing and Technology, Vol.6, Issue. 11, pp.514-520, 2015.
[11].J.A.V. Famurewa, ‘‘Drying Kinetics of Unripe Plantain Chips Using Charcoal Fuelled Cabinet Dryer,’’ Agricultural Engineering International: CIGR Journal, Vol. 17, Issue. 1, pp.21-27, 2015.
[12].A. Kushwah, A. Kumar, M.K. Gaur, ‘‘Drying Kinetics, Performance, and Quality Assessment of Banana Slices Using Heat – Assisted Drying System,’’ Journal of Food Process Engineering, Vol. 45, Issue. 3, pp.32-38, 2022.
[13].O.K. Oni, A.S. Ajala, A.O. Oloye, ‘‘Effect of Different Drying Methods on the Drying Kinetics of Fermented Cardaba Banana Peels,’’ FOUYE Journal of Engineering and Technology, Vol. 6, Issue. 2, pp.5-9, 2021.
[14].AOAC, ‘‘Official method of analysis,’’Association of Official Analytical Chemist, Washington, DC 934.06, February, 1990.
[15].I. Doymaz, ‘‘Convective Air Drying Characteristics of Thin Layer Drying of Carrots,’’ Journal of Food Engineering, Vol. 61, pp.359-364, 2004.
[16].S. Jena, H. Das, ‘‘Modelling for Vacuum Drying Characteristics of Coconut Presscake,’’ Journal of Food Engineering, Vol. 7, Issue. 1, pp.92-99, 2007.
[17].O.P. Sobukola, O.U. Dairo, ‘‘Modeling Drying Kinectics of Fever Leaves (Ocimenviride) in a Convective Hot Air Drier,’’ Nigerian Food Journal, Vol. 25, Issue. 1, pp.145-153, 2007.
[18].Datafit Oakdale, ‘‘Data fit version 9.0.59,’’ Oakdale Engineering, Oakdale, USA PA 15070, March, 2008.
[19].J.O. Ojediran, A.O. Raji, ‘‘Thin Layer Drying of Millet and Effect of Temperature on Drying Characteristics,’’ Internationl Food Journal, Vol. 17, pp.1095-1106, 2010.
[20].O.P. Sobukola, O.U. Dairo, L.O. Sanni, A.B. Odunewu, B.O. Fatiolu, ‘‘Thin Layer Drying Process of Some Leafy Vegetables Under Open Sun Drying,’’ Food Science and Technology Interntional, Vol. 13, Issue. 1, pp.35-40, 2007.
[21].I. Doymaz, ‘‘Thin Layer Behavior of Mint Leaves,’’ Journal of Food Engineering, Vol. 74, pp.370-375, 2007.