TY  - GEN
T1  - Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature
A1  - Bolaji, O. T.
LA  - English
YR  - 2023
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-22385
AB  - 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.
KW  - Fermented foods
KW  - Corn (maize)
KW  - Drying
KW  - Temperature
KW  - Drying behavior
KW  - Soaking
KW  - Time
KW  - Moisture content
KW  - Food preservation
ER  -