Mathematical modeling of thin layer drying characteristics of dika (Irvingia gabonensis) nuts and kernels

Aregbesola, O. A.; Ogunsina, B. S.; Sofolahan, A.E.; Chime, N.N.

doi:10.1016/j.nifoj.2015.04.012

Cited by 67 publications

(52 citation statements)

References 23 publications

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“…Henderson and Pabis MR=aexp(-kt) Aregesola et al 16 Newton MR=exp(-kt) Kingly et al 17 Midilli et al…”

Section: Models Equation Referencesmentioning

confidence: 99%

“…The simplified equation was used to determine the effective moisture diffusion from the samples during drying. The equation according to Srikiatden & Regbesola et al 15,[16][17][18][19] is represented thus:…”

Section: Determination Of Moisture Diffusivitymentioning

confidence: 99%

“…In 2011, the United State produced 274 million metric tons followed by China with an estimate of 208 million metric tons. Other producing countries include Brazil, Mexico, Argentina, India, France, Canada and South Africa with estimates of 71,22,21,21,16,12 and 12 million metric tons, respectively, 1 Corn grains find its application in different cultures and based on the level technology accrued, nutritional knowledge, societal status and processing factors. In general, maize finds usefulness in domestic food consumption and industrial raw materials.…”

mentioning

confidence: 99%

“…The equation according to Srikiatden & Regbesola et al. 15,[16][17][18][19] is represented thus:The effective moisture diffusivity eff D was calculated from the slope of plot of ln MR against drying time (t) according to Doymas,20 is represented in equation 7Where k is the slope. …”

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confidence: 99%

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Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Ajala

2018

JNHFE

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Abbreviations: D eff , moisture diffusivity (m 2 /s); L, half of the thickness of the sample (m 2 );M 0 , initial moisture content of the sample (g water/g solid); M i , instantaneous moisture content of the sample (g water/g solid); M e , equilibrium moisture content of the sample (g water/g solid); MBE, mean bias error; MR, moisture ratio; MR exp , experimental moisture ratio; MR pre , predicted moisture ratio; n, Drying constant in the model; N, number of observation; RMSE, root mean square error; R 2 , coefficient of determination; t, drying time (hr); χ 2 , reduced chi square; z, number of constant in the models IntroductionCorn or maize constitutes a staple food in many regions of the world. In 2011, the United State produced 274 million metric tons followed by China with an estimate of 208 million metric tons. Other producing countries include Brazil, Mexico, Argentina, India, France, Canada and South Africa with estimates of 71,22,21,21,16,12 and 12 million metric tons, respectively, 1 Corn grains find its application in different cultures and based on the level technology accrued, nutritional knowledge, societal status and processing factors. In general, maize finds usefulness in domestic food consumption and industrial raw materials. Others include pharmaceutical, biofuels and ornamental uses. Specifically, it can be consumed in the unripe state when the kernels are fully grown but still soft simply by boiling or roasting the whole ears and eating the kernels right off the cob.2,3 It is a major source of starch and cooking oil (corn oil) and of corn gluten. According to Jadhav et al. 4 maize starch can be hydrolyzed and enzymatically treated to form syrups, particularly high fructose corn syrup which can also be fermented and distilled to produce grain alcohol. Fermented corn grains are widely used as weaning food for infant and as dietary staples for adults. [5][6][7] One of the African foods is 'ogi'. This is a porridge prepared from fermented maize, sorghum or millet in West Africa that forms a staple food of that region and serves as a weaning food for infants. 'Mahewu' is another staple food popular among native South African and it is traditionally prepared by adding one part of maize meal to 9 parts of boiling water. The suspension is cooked for 10 minutes, allowed to cool and then transferred to a container where it is left for fermentation. At this stage, wheat flour about 5% of the maize meal is added to serve as a source of inoculum. Other African products are 'eko agidi', 'kenkey', 'bogobe', 'injera', 'kisira' and local alcohol.One of the ways to preserve corn is by drying and transformation to flour; it can be preserved in this form and can have shelf life of more than 6 months. Corn flour is used as a replacement for wheat flour to make cornbread and other baked products.8 Generally, treatments such as steeping, milling, sieving and drying are involved in preparation of these fermented foods.6 Mostly in Africa, after harvesting, drying of corn is done by spreading the product under sun fo...

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“…Henderson and Pabis MR=aexp(-kt) Aregesola et al 16 Newton MR=exp(-kt) Kingly et al 17 Midilli et al…”

Section: Models Equation Referencesmentioning

confidence: 99%

Section: Determination Of Moisture Diffusivitymentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Ajala

2018

JNHFE

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“…The effective diffusivity was assumed to be in an Arrhenius relationship with the temperature , Senadeera et al, 2003, Aviara, 2010, and Aregbesola et al, 2015 in a form that can be expressed as Equation (7).…”

Section: Effective Diffusivity Diffusion Coefficient and Drying Actmentioning

confidence: 99%

Modeling for Drying of Thin Layer of Native Cassava Starch in Tray Dryer

Aviara

Igbeka

2016

Journal of Biosystems Engineering

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Purpose:The drying of a thin layer of native cassava starch in a tray dryer was modeled to establish an equation for predicting the drying behavior under given conditions. Methods: Drying tests were performed using samples of native cassava starch over a temperature range of 40-60°C. We investigated the variation in the drying time, dynamic equilibrium moisture content, drying rate period, critical moisture content, and effective diffusivity of the starch with temperature. The starch diffusion coefficient and drying activation energy were determined. A modification of the model developed by Hii et al. was devised and tested alongside fourteen other models. Results: For starch with an initial moisture content of 82% (db), the drying time and dynamic equilibrium moisture content decreased as the temperature increased. The constant drying rate phase preceded the falling rate phase between 40-55°C. Drying at 60°C occurred only in the falling rate phase. The critical moisture content was observed in the 40-55°C range and increased with the temperature. The effective diffusivity of the starch increased as the drying temperature increased from 40 to 60°C. The modified Hii et al. model produced randomized residual plots, the highest R 2 , and the lowest standard error of estimates. Conclusions: Drying time decreased linearly with an increase in the temperature, while the decrease in the moisture content was linear between 40-55°C. The constant drying rate phase occurred without any period of induction over a temperature range of 40-55°C prior to the falling rate period, while drying at 60°C took place only in the falling rate phase. The effective diffusivity had an Arrhenius relationship with the temperature. The modified Hii et al. model proved to be optimum for predicting the drying behavior of the starch in the tray dryer.

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Artificial Neural Network Modeling of Marrow Slices (Cucurbita Pepo Var. Giromontina) by Convection and Combined Drying Methods

Șeremet

Mocanu

Andronoiu

et al. 2022

10th Central European Congress on Food

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Mathematical modeling of thin layer drying characteristics of dika (Irvingia gabonensis) nuts and kernels

Cited by 67 publications

References 23 publications

Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Modeling for Drying of Thin Layer of Native Cassava Starch in Tray Dryer

Artificial Neural Network Modeling of Marrow Slices (Cucurbita Pepo Var. Giromontina) by Convection and Combined Drying Methods

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