Greener Journal of Science, Engineering and Technological Research, Vol. 6 (1), pp. 027-039, February 2016.

ISSN: 2276-7835 

Research Paper

Manuscript Number: 111015156

(DOI http://doi.org/10.15580/GJSETR.2016.1.111015156)

 

Mathematical Modelling of Thin Layer Drying Behaviour of Parboiled Breadfruit (Treculia africana) Seeds

 

Chinweuba, Dennis Chukwunonye¹, Nwandikom, Godfrey Ifeanyi², Okafor, Victor Chijioke³, and Nwanjinka, Charles Obiora⁴

 

¹Department of Agricultural and Bioresource Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Owerri Imo state Nigeria.

²Department of Agricultural and Bioresource Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Owerri Imo state Nigeria.

³ Department of Agricultural and Bioresource Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Owerri Imo state Nigeria. 

⁴Department of Agricultural and Bioresource Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Owerri Imo state Nigeria.

Abstract

This paper presents a research done on the thin layer drying behaviour of parboiled breadfruit (treculia africana var. inversa) seeds at 30% Moisture Content (w.b.) and varying air temperatures of 55, 65, and 75^oC, at air velocities of 0.6, 1.0 and 1.5 m/s. In order to select a suitable form of the drying curve, 5 different thin layer semi theoretical drying models were fitted to experimental data. The moisture diffusivity was calculated from Fick’s second law as the major equation. The highest value of coefficient of determination (R²), the low values of sum of square error(SSE) and root mean square error (RMSE) indicates that the Two-term model can satisfactorily describe the drying curve of parboiled breadfruit seeds for drying air velocity of 1.5 m/s and temperature of 55ºC . According to the results, the calculated value of effective moisture diffusivity varied from 3.35 to 9.21×10^-11m²/s and the value of activation energy varied from 27.74 to 29.10 kJ/mol.

 

Keywords: Treculia africana, breadfruit, thin-layer drying, moisture diffusivity, activation energy. 

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