Citation
Bolaji O. T., . and Adepoju P. A., . and Adelana E. O., . and Adesina B. S., . Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature. pp. 431-440. ISSN 2550-2166
Abstract
The drying kinetics of ogi produced from six varieties of maize at varying soaking period (12 24 and 36 hrs) and drying temperature of 40 50 and 60oC respectively were studied. Seven common thin layer models were evaluated and the best models were selected. The moisture content of ogi decreased with increased drying temperature and drying time while the drying rate increased with an increase in drying temperature and decreased with an increase in drying time. Logarithmic and two term models best fitted about 40.77 (22 samples each). However where two term models were selected best the R values ranged from 0.9858-0.99999999 0.03715-0.000412 RMSE 0.02206-0.0000677 unlike Logarithmic model that ranged from 0.8876-0.9964 0.07045-0.001447 RMSE 0.1084-0.01098. There was no definite pattern for effective moisture diffusivity (D‚ff) and Activation energy (E‚�). This research work strongly suggests that the drying process was predominantly in the falling rate period (FRP) and was significantly affected by the change in temperature and moisture gradient. The activation energy obtained for ogi at varying soaking period and drying temperature ranged from 2.58-12.00 kJ/mol (A4Y) 7.72-44.95 kJ/mol (A4W) 14.53-35.88 kJ/mol (S7Y) 6.02-20.10 kJ/mol (D2Y) 14.024- 45.31 kJ/mol (DIY) and 19.34-64.22 kJ/mol (T3W). It was obviously indicated in this research that the soaking period had less or no impact on the drying behavior of ogi compared with the influence of drying temperature drying time and initial moisture content.
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Abstract
The drying kinetics of ogi produced from six varieties of maize at varying soaking period (12 24 and 36 hrs) and drying temperature of 40 50 and 60oC respectively were studied. Seven common thin layer models were evaluated and the best models were selected. The moisture content of ogi decreased with increased drying temperature and drying time while the drying rate increased with an increase in drying temperature and decreased with an increase in drying time. Logarithmic and two term models best fitted about 40.77 (22 samples each). However where two term models were selected best the R values ranged from 0.9858-0.99999999 0.03715-0.000412 RMSE 0.02206-0.0000677 unlike Logarithmic model that ranged from 0.8876-0.9964 0.07045-0.001447 RMSE 0.1084-0.01098. There was no definite pattern for effective moisture diffusivity (D‚ff) and Activation energy (E‚�). This research work strongly suggests that the drying process was predominantly in the falling rate period (FRP) and was significantly affected by the change in temperature and moisture gradient. The activation energy obtained for ogi at varying soaking period and drying temperature ranged from 2.58-12.00 kJ/mol (A4Y) 7.72-44.95 kJ/mol (A4W) 14.53-35.88 kJ/mol (S7Y) 6.02-20.10 kJ/mol (D2Y) 14.024- 45.31 kJ/mol (DIY) and 19.34-64.22 kJ/mol (T3W). It was obviously indicated in this research that the soaking period had less or no impact on the drying behavior of ogi compared with the influence of drying temperature drying time and initial moisture content.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Fermented foods |
| AGROVOC Term: | Corn (maize) |
| AGROVOC Term: | Drying |
| AGROVOC Term: | Temperature |
| AGROVOC Term: | Drying behavior |
| AGROVOC Term: | Soaking |
| AGROVOC Term: | Time |
| AGROVOC Term: | Moisture content |
| AGROVOC Term: | Food preservation |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/10237 |
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