Abstract
This work is designed to carry out the statistical modelling of the drying characteristics of unripe plantain (Musa paradisiaca) slices and to study the effect of drying temperature and slice thickness on drying characteristics. The test samples were dried in a laboratory scale oven dryer at varying temperatures of 700C, 800C and 900C, and different slice thicknesses of 2mm, 3mm and 4mm.The result obtained indicated that drying temperature and slice thickness had significant effect on drying rate and hence moisture profile. The moisture ratio – drying time data obtained were fitted to ten thin layer drying models. The fit quality obtained with each model was evaluated using statistical tests namely; coefficient of determination (R2), root mean square error (RMSE), reduced chi-square (X2), and standard error of estimate (SEE). Although most of the models fitted quite well to the experimental data, Page and Modified Page models showed the highest average R2 and the lowest average RMSE, X2 and SEE values. Page and modified Page models were selected and found suitable to represent the drying characteristics of unripe plantain slices and predict drying times.
Highlights
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid
Drying characteristics The change in moisture profile with respect to time for various thicknesses and drying temperatures for unripe plantain is presented in terms of moisture ratio versus time data shown in Tables 2 – 4
The surface moisture receded gradually and the moisture inside the product tried to diffuse to the surface
Summary
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. Unripe plantain (Musa paradisiacal) is a very nutritive food crop cultivated in the tropics and is an important staple food in Sub-Sahara Africa It is a rich source of carbohydrate, vitamins, and other food supplements. The medical importance of the food crop cannot be overemphasized (Eklou et al, 2006; Hahou et al, 2003) It is abundant in a particular period, when it is in season and scarce during the off season. Since this food crop is highly perishable after harvest, drying is a common practice for preserving it in order to make it available throughout the year
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