Year: 2023
Type: article
Abstract: Potatoes are important foodstuffs all over the world.The influence of slice thickness and varying temperatures on potatoes was studied during oven drying.This work on thin layer drying was carried out between 60 o C and 80 o C at different slice thicknesses of 0.4cm 0.6cm and 0.8cm.The sliced samples were pre-treated with 0.5% sodium meta bisulphite solution for five minutes and oven-dried at 60 o C, 70 o C, and 80 o C. The results showed that pre-treated samples dried quicker than untreated samples.Experimental drying curves showed only a falling drying rate period.The Deff values of dried samples at a hot air-drying temperature of 60-80 o C were varied in the range of 1.12x10-9 to 9.42x10-10m 2 /s for untreated samples and 1.4x10-9 to 7.09 x10-10m 2 /s for treated samples.Because of the increased mass transfer, the higher temperature increased effective moisture diffusivity.Activation energy was calculated from the graph of lnDeff (effective moisture diffusivity) versus 1/Tabs and thermodynamic properties of food sample drying were obtained using the method described by Jideani and Mpotokwana,2009.The values of activation energy were varied in the range of 25 to 36kJ/mol for untreated samples and 33 to 43kJ/mol for treated samples.The enthalpy, entropy and Gibbs free energy values were -2733 to -2908J/mol, -298.85 to-345.58J/moland 104238.6 to 115625.6J/molrespectively.
Authors: N.J. Edeani, K.A. Eze, M.M. Chukwu
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4386325429