Response Surface Methodology For optimisation of hot air drying of water yam slices

Aneke, N. A. G.; Mbah, Gordian O.; Edeani, N. J.

doi:10.29322/ijsrp.8.8.2018.p8030

Cited by 2 publications

(3 citation statements)

References 14 publications

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“…It was also found that as the drying temperature increased, the ratio of moisture of sweet potato slices decreased with reduced slice thickness. The observation is in accordance with earlier reports (Aneke et al, 2018; Sobowale et al, 2020).…”

Section: Resultssupporting

confidence: 94%

Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices

Sobowale

Agbawodike

Kewuyemi

et al. 2022

Food Processing Preservation

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This study used the response surface methodology (RSM) to investigate the most suitable microwave‐convective drying characteristics of sweet potato slices (for the commercialization of dried sweet potatoes). The effect of three independent variables such as drying temperatures, microwave powers, and slice thicknesses on the moisture ratio (MR), effective moisture diffusivity (MDeff), activation energy (Ea), and drying efficiency (η) of sweet potatoes and specific energy consumed (Qs) was investigated using Box–Behnken design. The tubers were sliced into 2‐, 4‐, and 6‐mm thicknesses, pre‐dried in a microwave, and subsequently dried until equilibrium weights were attained. The results revealed that the Deff ranged from 1.22 × 10−10 to 1.09 × 10−8 m2/s, Ea ranged from 60.73 to 71.21 kJ/mol, η ranged from 14.20% to 82.00%, and Qs ranged between 1.02 × 10−3 and 9.09 × 10−3 J/KgH2O. The predicted values showed good consonance with the experimental data. The MR decreases as drying time increases. The analysis results also showed that the most suitable drying characteristics were achieved at 2‐mm slice thickness, pre‐drying using 300 W microwave power, and convective drying temperature of 90°C. Novelty impact statement This study revealed that better drying characteristics were achieved using a 2‐mm slice thickness, 300‐W microwave power pre‐drying, and a convective drying temperature of 90°C. These variables are vital for commercially producing dried sweet potatoes and minimizing the energy consumption and material process.

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Section: Resultssupporting

confidence: 94%

Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices

Sobowale

Agbawodike

Kewuyemi

et al. 2022

Food Processing Preservation

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“…EU and EUR had an adequate precision higher than 4, representing sufficient discrimination of the models. Adequate precision evaluates the signal to the ratio of noise that is reasonably higher than 4 [47]. The values of adequate precision for EU and EUR were 28.75 and 41.64, respectively, while the values of PRESS for the selective model were found to be 0.0038 and 0.0078, respectively (Table 6).…”

Section: Experimental Uncertaintymentioning

confidence: 96%

“…The values of adequate precision for EU and EUR were 28.75 and 41.64, respectively, while the values of PRESS for the selective model were found to be 0.0038 and 0.0078, respectively (Table 6). The ratios of 28.75 and 41.64 for EU and EUR represented an adequate signal, so these models could be utilised to navigate the space of design [47]. Through the utilisation of multiple regression assessment on the drying experimental data, the following quadratic polynomial equations were found to indicate energy utilisation and energy utilisation ratio:…”

Section: Experimental Uncertaintymentioning

confidence: 99%

Multi-Response Design Optimisation of a Combined Fluidised Bed-Infrared Dryer for Terebinth (Pistacia atlantica L.) Fruit Drying Process Based on Energy and Exergy Assessments by Applying RSM-CCD Modelling

Golpour

Kaveh²,

Blanco-Marigorta

et al. 2022

Sustainability

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The present investigation aimed to perform an optimisation process of the thermodynamic characteristics for terebinth fruit drying under different drying conditions in a fluidised bed-infrared (FBI) dryer using response surface methodology (RSM) based on a central composite design (CCD) approach. The experiments were conducted at three levels of drying air temperature (40, 55, and 70 °C), three levels of drying air velocity (0.93, 1.765, and 2.60 m/s), and three levels of infrared power (500, 1000, and 1500 W). Energy and exergy assessments of the thermodynamic parameters were performed based on the afirst and second laws of thermodynamics. Minimum energy utilisation, energy utilisation ratio, and exergy loss rate, and maximum exergy efficiency, improvement potential rate, and sustainability index were selected as the criteria in the optimisation process. The considered surfaces were evaluated at 20 experimental points. The experimental results were evaluated using a second-order polynomial model where an ANOVA test was applied to identify model ability and optimal operating drying conditions. The results of the ANOVA test showed that all of the operating variables had a highly significant effect on the corresponding responses. At the optimal drying conditions of 40 °C drying air temperature, 2.60 m/s air velocity, 633.54 W infrared power, and desirability of 0.670, the optimised values of energy utilisation, energy utilisation ratio, exergy efficiency, exergy loss rate, improvement potential rate, and sustainability index were 0.036 kJ/s, 0.029, 86.63%, 0.029 kJ/s, 1.79 kJ/s, and 7.36, respectively. The models predicted for all of the responses had R2-values ranging between 0.9254 and 0.9928, which showed that they had good ability to predict these responses. Therefore, the results of this research showed that RSM modelling had acceptable success in optimising thermodynamic performance in addition to achieving the best experimental conditions.

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Response Surface Methodology For optimisation of hot air drying of water yam slices

Cited by 2 publications

References 14 publications

Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices

Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices

Multi-Response Design Optimisation of a Combined Fluidised Bed-Infrared Dryer for Terebinth (Pistacia atlantica L.) Fruit Drying Process Based on Energy and Exergy Assessments by Applying RSM-CCD Modelling

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