Effect of Temperature and Initial Sample Dimensions on the Convective Drying Behavior of Parallelepiped Cassava Samples
Year: 2025
Type: article
Abstract: The objective of this study is to examine the behavior of cassava during convective drying, taking into account the external temperature and changing the dimensions of the parallelepiped-shaped samples. The following temperatures were used: 40 °C, 50 °C, 60 °C and 70 °C. The conclusions indicate that the drying process is faster at higher temperatures. To illustrate, the drying time of a parallelepiped with dimensions 2 cmx1.5 cmx1 cm is 620 minutes at 40 °C, 540 minutes at 50 °C, 520 minutes at 60 °C and 460 minutes at 70 °C. For parallelepipeds measuring 2 cmx1.5 cmx1.5 cm, the drying times are increased: 640min, 600min, 540min and 480min. This mainly concerns the larger ones, especially at higher temperatures. At a temperature of 40 °C, the impact of size is less obvious, however at higher temperatures (50 °C, 60 °C, 70 °C), the importance of sample size is more felt. For example, at a temperature of 70 °C, parallelepipeds with dimensions 2 cmx1.5 cmx1 cm, 2 cmx1.5 cmx1.5 cm and 2 cmx1.5 cmx2 cm dry out in 440 minutes, 460 minutes and 500 minutes respectively. In conclusion, higher temperatures promote drying, up to a drying time difference of 100 min for the same sample shape between 50 °C and 60 °C. Small pieces of cassava tend to dry faster than large ones, especially at higher temperatures.
Institution: Nazi Boni University
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4409433200