Modelling of air drying of fresh and blanched sweet potato slices
Kolawole O. Falade, Oluwakemi J. Solademi
International Journal of Food Science & Technology
Abstract
Summary Effects of blanching, drying temperatures (50–80 °C) and thickness (5, 10 and 15 mm) on drying characteristics of sweet potato slices were investigated. Lewis, Henderson and Pabis, Modified Page and Page models were tested with the drying patterns. Page and Modified Page models best described the drying curves. Moisture ratio vs. drying time profiles of the models showed high correlation coefficient ( R 2 = 0.9864–0.9967), and low root mean squared error (RMSE = 0.0018–0.0130) and chi‐squared (χ 2 = 3.446 × 10 –6 –1.03 × 10 –2 ). Drying of sweet potato was predominantly in the falling rate period. The temperature dependence of the diffusion coefficient ( D eff ) was described by Arrhenius relationship. D eff increased with increasing thickness and air temperature. D eff of fresh and blanched sweet potato slices varied between 6.36 × 10 –11 –1.78 × 10 –9 and 1.25 × 10 –10 –9.75 × 10 –9 m 2 s –1 , respectively. Activation energy for moisture diffusion of the slices ranged between 11.1 and 30.4 kJ mol –1 .
Extracted Claims
4 claims extracted from this paper into the knowledge graph
drying characteristics of sweet potato slices are affected by blanching, drying temperatures, and thickness
“Effects of blanching, drying temperatures (50–80 °C) and thickness (5, 10 and 15 mm) on drying characteristics of sweet potato slices were investigated.”
diffusion coefficient (D_eff) increased with increasing thickness and air temperature
“D_eff increased with increasing thickness and air temperature.”
activation energy for moisture diffusion ranged between 11.1 and 30.4 kJ mol –1
“Activation energy for moisture diffusion of the slices ranged between 11.1 and 30.4 kJ mol –1 .”