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| Ebiyeritei, Egbe Wisdom. |
| Drying is an important process that increases the shelf life of agricultural products. It is a process whereby the activities of most decay causing microbes are either deactivated or reduced to safe levels. This work determined the drying kinetics of Periwinkle Meaty within the drying temperature range of 50°C through to 100°C using a laboratory convective oven. Drying data was fitted to five thin layer drying models such as artificial neural network (ANN), page, Henderson-pabis, Lewis and a newly developed model (NDM). The various related thin layer drying model constants and coefficients were obtained using non-linear regression statistical methods. The result shows that drying took place almost entirely within the falling rate period. The temperature... |
| Tipo: Info:eu-repo/semantics/article |
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| Ano: 2023 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/8465 |
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| Ebiyeritei, Egbe Wisdom. |
| AbstractMathematical modelling on the effect of Temperature on the Dehydration Kinetics of Rapana Venosa were investigated under six different temperatures, ranging from 50 - 100oC in multiples of 10oC. Drying results were fitted to three thin-layer models; namely Lewis, Henderson-Parbis, and Page models, to predict the drying kinetics of the meaty. The emanating drying constants and coefficients, and the effective moisture transport process were evaluated using a non-linear regression statistical approach, and the linearized Ficks second law equation method respectively. The results showed that moisture reduction from the samples increased rather sharply at the initial stages of drying but became slower exponentially at the later stages. The temperature... |
| Tipo: Info:eu-repo/semantics/article |
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| Ano: 2021 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6527 |
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