modeling the drying and sorption behaviour of yam (dioscoreaceae rotundata) 3 rd international...
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Modeling the drying and sorption behaviour of yam (Dioscoreaceae rotundata)
3rd International Conference and Exhibition on Food Processing and Technology, Las Vegas, USA
E.A. Amankwah, K.A. Dzisi, G. van Straten, A.J.B. van Boxtel
July 21-23, 2014
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Yam is an important food crop for many people in the yam zone of West Africa
MC: about 70%
Uses: when boiled, roasted or fried
Losses: 10-50%
Production: Ghana is a main producer (third to Nigeria)
Export: Ghana is leading in West Africa
Drying of yam
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Nutrition:
●4 times more protein as in cassava
●the only root crop that exceeds rice in protein
●overall rating of essential amino acids relatively high and superior to sweet potato
Drying into powders may increase its variability of uses
●In soups
●composite products
●baby foods
Yam as a food product
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Moisture fits: Classical empirical/black-box models are often used
●High R-square values
The challenge: To understand moisture transport
Is a mass driven equation an option?
Drying properties
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Indicates equilibrium conditions of a food product under varying conditions of RH and temperature
●useful for optimization
●design of drying equipment
●predictions of quality parameters
●shelf-life study
●storage investigations.
How is it affected by temperature?
Sorption isotherms
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Dynamic Vapour Sorption analyser (DVS)
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Sorption
●Henderson, Halsey, Oswin and GAB equations
●The GAB equation is
Sorption model
X e=𝐶1𝐶2𝐶3𝑅𝐻 [ (1−𝐶2𝑅𝐻 )(1 −𝐶2 𝑅𝐻+𝐶2𝐶3 𝑅𝐻) ]−1
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Drying rate measurements
Yam variety and cultivar: D. rotundata, Dente
●Cut size: 3x3x1 cm
Drying procedure/ equipment
Fig. 1. Flow (Fl) and control (Ctl) process of drying equipment, processor and data logger
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Drying model
Diffusion
Approximated by
Specifying the drying rate as
Gives
Then
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Results on sorption isotherms
25°C desorption
sorption
50°C desorption
sorption
RH RH
0 10 20 30 40 50 60 70 80 90 1000
10
20
30
40
50
60
Relative humidity (%)
Eq
uil
ibiu
m m
ois
ture
co
nte
nt
(kg
/kg
db
(%
))
Desorp (50oC)
Desorp (25oC)
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Sorption curve model
At 50°C C1 C2 C3 K n MSe
GAB 8.28 0.76 10.14 - - 0.0027
Henderson - - - 0.012 1.65 0.09
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Using
R-square values 0.995 are good...
... but systematic errors
Drying model
0 10 20 30 40 50 60 70 800
0.5
1
1.5
2
2.5
3(X0-Xe)*exp(-kt)+Xe
Time(hrs)
Mo
istu
re (
kg
/kg
db
)
Expt
Pred
40oC
50oC
30oC
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Drying rate Vs moisture
𝑑𝑋𝑑𝑡
=𝑟𝑎𝑡𝑒=−𝑘(𝑋−𝑋𝑒)
0 0.5 1 1.5 2 2.5 30
1
2
3
4x 10
-4
X-Xe (kg/kg db)
Dry
ing r
ate
(s
-1)
30 0C
40 0C
50 0C
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Drying rate Vs moisture
𝑑𝑋𝑑𝑡
=𝑟𝑎𝑡𝑒=−𝑘(𝑋−𝑋𝑒)
0 10 20 30 40 50 60 70 80-3
-2.5
-2
-1.5
-1
-0.5
0
0.5x 10
-4
X: 7.167Y: -2.117e-05
Dry
ing
Rat
e (s
-1)
Time (sec)
X: 2.917Y: -7.396e-05
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Cont. drying rate
Rate, k is not constant
This behaviour could not be detected by the empirical models
Region of phase transition is well defined
Probably may be the glass transition region coupled with shrinkage
There is progressive increase in temp with decreased moisture content
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Conclusion
The present work reveals that:
Both drying rate and diffusion approximation models exhibit two drying phases with a shift between 1.2-1.3 kg water/kg dry matter.
This can be explained from shrinkage behavior of yam during drying
There was no shift in EMC at different temperatures as reported in literature.
The GAB model fitted well the sorption isotherms
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Thanks for your attention
This work is sponsored by Wageningen University Research Center (WUR), The Netherlands and in colaboration with Kwame Nkrumah University of Science and Technology (KNUST), Ghana