Author:
Ojediran J.O.,Okonkwo C.E.,Olaniran A.F.,Olayanju T.A.,Adewumi A.D.,Oluwakemi Erinle,Alhassan E.A.,Idahosa E.O.
Abstract
Abstract
Drying is one of the major unit operation in food industry and it kinetics data is required for optimization. The aim of this study was to evaluate the effect of air temperature (50, 60, and 70°C), air velocity (0.5, 1, and 1.5 m/s), and slice thickness (3, 6, and 9 mm) on the moisture ratio of yam slice during drying. Ten (10) different empirical models were used in fitting the experimental moisture ratio data, the prediction performance was evaluated with sum of square error (SSE), coefficient of determination (R2) and root mean square error (RMSE). The model fitting shows that the Two term model was most performed based on R2, SSE, and RMSE value. This result can be use to control the drying systems for yam slice.