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Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature

The drying kinetics of ogi produced from six varieties of maize at varying soaking period (12, 24 and 36 hrs) and drying temperature of 40, 50 and 60oC, respectively were studied. Seven common thin layer models were evaluated, and the best models were selected. The moisture content of ogi decreased...

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Main Authors: Bolaji, O. T., Adepoju, P. A., Adelana, E. O., Adesina, B. S.
Format: Journal Contribution
Language:English
Published: 2023
Subjects:
Fermented foods
Corn (maize)
Drying
Temperature
Drying behavior
Soaking
Time
Moisture content
Food preservation
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/22385
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spelling oai:http:--agris.upm.edu.my:0-22385Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperatureBolaji, O. T.Adepoju, P. A.Adelana, E. O.Adesina, B. S.Fermented foodsCorn (maize)DryingTemperatureDrying behaviorSoakingTimeMoisture contentFood preservationThe drying kinetics of ogi produced from six varieties of maize at varying soaking period (12, 24 and 36 hrs) and drying temperature of 40, 50 and 60oC, respectively were studied. Seven common thin layer models were evaluated, and the best models were selected. The moisture content of ogi decreased with increased drying temperature and drying time while the drying rate increased with an increase in drying temperature and decreased with an increase in drying time. Logarithmic and two term models best fitted about 40.77% (22 samples each). However, where two term models were selected best, the R² values ranged from 0.9858-0.99999999, χ² = 0.03715-0.000412, RMSE = 0.02206-0.0000677, unlike Logarithmic model that ranged from 0.8876-0.9964, χ² = 0.07045-0.001447, RMSE = 0.1084-0.01098. There was no definite pattern for effective moisture diffusivity (Dₑff) and Activation energy (Eₐ). This research work strongly suggests that the drying process was predominantly in the falling rate period (FRP) and was significantly affected by the change in temperature and moisture gradient. The activation energy obtained for ogi at varying soaking period and drying temperature ranged from 2.58-12.00 kJ/mol (A4Y), 7.72-44.95 kJ/mol (A4W), 14.53-35.88 kJ/mol (S7Y), 6.02-20.10 kJ/mol (D2Y), 14.024- 45.31 kJ/mol (DIY) and 19.34-64.22 kJ/mol (T3W). It was obviously indicated in this research that the soaking period had less or no impact on the drying behavior of ogi compared with the influence of drying temperature, drying time and initial moisture content.2023-03-17T04:00:32Z2023-03-17T04:00:32Z2021Journal ContributionArticleNon-RefereedFood Research, 5 (1), p. 431-4402550-2166http://agris.upm.edu.my:8080/dspace/handle/0/22385MY2023050387enhttps://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_55__fr-2020-129_bolaji.pdfLagoshttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Fermented foods
Corn (maize)
Drying
Temperature
Drying behavior
Soaking
Time
Moisture content
Food preservation
spellingShingle Fermented foods
Corn (maize)
Drying
Temperature
Drying behavior
Soaking
Time
Moisture content
Food preservation
Bolaji, O. T.
Adepoju, P. A.
Adelana, E. O.
Adesina, B. S.
Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature
description The drying kinetics of ogi produced from six varieties of maize at varying soaking period (12, 24 and 36 hrs) and drying temperature of 40, 50 and 60oC, respectively were studied. Seven common thin layer models were evaluated, and the best models were selected. The moisture content of ogi decreased with increased drying temperature and drying time while the drying rate increased with an increase in drying temperature and decreased with an increase in drying time. Logarithmic and two term models best fitted about 40.77% (22 samples each). However, where two term models were selected best, the R² values ranged from 0.9858-0.99999999, χ² = 0.03715-0.000412, RMSE = 0.02206-0.0000677, unlike Logarithmic model that ranged from 0.8876-0.9964, χ² = 0.07045-0.001447, RMSE = 0.1084-0.01098. There was no definite pattern for effective moisture diffusivity (Dₑff) and Activation energy (Eₐ). This research work strongly suggests that the drying process was predominantly in the falling rate period (FRP) and was significantly affected by the change in temperature and moisture gradient. The activation energy obtained for ogi at varying soaking period and drying temperature ranged from 2.58-12.00 kJ/mol (A4Y), 7.72-44.95 kJ/mol (A4W), 14.53-35.88 kJ/mol (S7Y), 6.02-20.10 kJ/mol (D2Y), 14.024- 45.31 kJ/mol (DIY) and 19.34-64.22 kJ/mol (T3W). It was obviously indicated in this research that the soaking period had less or no impact on the drying behavior of ogi compared with the influence of drying temperature, drying time and initial moisture content.
format Journal Contribution
author Bolaji, O. T.
Adepoju, P. A.
Adelana, E. O.
Adesina, B. S.
author_facet Bolaji, O. T.
Adepoju, P. A.
Adelana, E. O.
Adesina, B. S.
author_sort Bolaji, O. T.
title Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature
title_short Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature
title_full Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature
title_fullStr Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature
title_full_unstemmed Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature
title_sort drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature
publishDate 2023
url http://agris.upm.edu.my:8080/dspace/handle/0/22385
_version_ 1819285804884688896
score 13.4562235

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