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Dehydration Studies of Root Tubers Using a Refractance Windows Dryer

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The 20thInternational Drying Symposium (IDS 2016)
Gifu, JAPAN, 7-10August 2016

DEHYDRATION STUDIES OF ROOT TUBERS USING A REFRACTANCE

WINDOW DRYER

Akinjide A. AKINOLA* and Stanley N. EZEORAH

Department of Chemical and Petroleum Engineering,
University of Lagos, Lagos, Nigeria
Tel.:+234-802 461 1320, E-mail: akinjideakinola@gmail.com

Abstract: Dehydrating foods is becoming increasingly important as people migrate to

urban communities. Agricultural foods typically harvested and cooked almost
immediately, is now preserved, and stored before cooking. Of the many methods, Drying
is the oldest method used to delay food decomposition; other methods include the
Infrared, Freeze, Convective hot-air and Natural sun-drying methods. Many of these
methods are time-consuming or energy intensive and are also either too complicated or
too expensive. The Refractance Window Drying technique is a new method of drying;
typically used to convert liquid foods and related biomaterials into flakes, powders or
sheets. However, its use in drying root tubers needs to be investigated. All the more so, in
Africa and Asia, where cassava, yams and potatoes are important food crops; providing
energy and food nutrients for over 500 million people. Current root tubers dehydration
techniques are lengthy; usually taking a few days. The Refractance Window Drying of
root tubers is presented here with the intention of characterizing drying using this
technique. An understanding of the dehydration kinetics of root-tubers using this novel
technology will enable the design of equipment for root tubers that operates continuously,
thereby reducing the production time of dehydrated products.

Keywords: Refractance Window Drying, Thin Layer Drying Models, Yams, Cassava,
Potatoes.

slices is investigated using a Refractance WindowTM

INTRODUCTION
drying technique.
Root tubers such as cassava, yam and potatoes are
important food crops; providing energy and food
nutrients for over 1 billion people world-wide (Roy
MATERIALS AND METHODS
et al, 2006). In many parts of the world the tubers are
dried, turned into powder and used to make bread
The Equipment
and cakes. Yam porridge and Yam pepper soup are
A schematic diagram of the equipment used in this
favorite dishes in Africa. The Europeans enjoy many
study is presented in Fig. 1.
mashed potatoes recipes like potato pancakes and
potato parmesan. The Indians make many cassava
curries including Yucca fries. In all these places the
tubers are dried and turned into powder for
preservation or to make some sort of food delicacy,
hence, drying is an important post-harvest operation.
Natural sun drying is the common method of drying
of tubers in regions where they are grown (Mlingi,
1995). However, this process is slow as it depends on
the ambient temperature in those regions. Also,
natural sun drying is seasonal and the quality of the
product may degrade when drying times are long.
This degradation of final products can be prevented, Fig. 1. Schematic diagram of Dryer
if the drying process is fast enough (Marsh, 2002).
There is, therefore, a need to find a method of The equipment consists of a water bath covered with
significantly reducing the time to dry these tubers. In a 0.15 mm thick transparent plastics film. The film is
this study, the drying of cassava, yam and potatoes always in contact with the water and it is held in
place with metal angle brackets. The water bath is
heated with a 2.5kW electric immersion heater and
the temperature of the water is maintained by a
controller. A fan maintains an air current across the
transparent plastic film.
The Drying curve, the Drying rate curve and the
Krischer curve will be plotted from the kinetic data
obtained from the experiments as suggested by Kemp
et al. (2001).

Sample Preparation Obtaining the best drying model

The cassava, yam and potato tubers used in this study The experimental data obtained in this study were
were washed, peeled and cut into 3 mm thick slices fitted to the thin layer drying models presented in
using a Mandolin type slicer. The slices are then Table 1.
dried on the plastic film on the dryer.
Experimental Procedure Table 1 Thin Layer Drying Models
The temperature of the water in the bath was S/N Model
maintained at 60oC throughout the experiment. The MR = exp (-k.t)
tuber slices are placed on the plastic film to dry. At 1
specific times, as the experiment progresses, some Newton Model (Ayensu, 1997)
slices are removed and the moisture content 2 MR =exp (−k.tn) Page Model (Page, 1949)
determined, using a moisture analyser. The drying MR = exp (−(k.t)n)
process is stopped when the moisture content of the 3 Modified Page Model (Ozdemir and
sample is below 10% on a dry basis (d.b.). The Devres,1999)
drying experiments are performed in triplicates for
each drying period and the average moisture content MR =a.exp (-k.t)
values for each time period taken. 4 Henderson and Pabis Model (Henderson and
Pabis, 1961)
Estimating the Moisture Ratio MR =a.exp (-k.t)+ b.exp (-g.t)+c.exp (-h.t)
The Moisture Ratio (MR) at different drying times is 5 Modified Henderson and Pabis Model
determined using equation 1. (Karathanos,1999)
MR =a.exp (-k.t) + c
MR = ( MCt − MCe ) ( MCi − MCe ) (1) 6 Logarithmic Model (Togrul and Pehlivan,
2003)
Where MCt is the moisture content of sample after MR =a.exp (−k0.t) + b exp (−k1.t)
drying for time t; MCe is the equilibrium moisture 7
Two term Model ( Madamba, 1996)
content of sample and MCi is the initial moisture
content of fresh sample all in the unit of grams of MR =a.exp (-k.t) + (1-a) exp (-k.a.t)
water removed/grams of solids. 8 Two term exponential Model(Sharaf-Elden et
However, equation 1 can be simplified to equation 2 al.,1980)
because for long drying times, the values of MCe are MR = 1+ a.t + b.t2
small when compared with the values of MCt and 9 Wang and Singh Model (Wang and Singh,
MCi values (Doymaz, 2007; Goyal et al., 2007
1978)
Menges and Ertekin, 2006).
MR = a.exp (-k.t) + (1-a).exp (-k.b.t)
MR = MCt MCi (2) 10 Diffusion Approach Model (Demir et al.,
2007)
MR = a.exp (-k.t) + (1-a).exp (-g.t)
Determining the Rehydration Ratio (RR) 11
Verma et al. Model(Verma el al., 1985)
The rehydration ratio was determined by
MR = exp (-k1.t/1+k2.t)
soaking the dried sample in water with a weight ratio
12 Aghbashlo et al. Model (Aghbashlo et al.,
greater than 1 to 6 as recommended by Baron Spices
2009)
and Seasonings (2015). The experiments were
repeated by increasing the soaking time. In each MR = a.exp (−k.tn) + b.t
13
instance the mass of the rehydrated solid was then Midilli et al. Model (Midilli et al., 2002)
measured and the rehydration ratio determined using MR = a.exp (-b.tc) + d.t2 + e.t + f
equation 3. 14 Haghi and Ghanadzadeh Model (Haghi and
RR = M r M s Ghanadzadeh, 2005)
(3)
MR = a.exp[-ct/L2]
Where, Mr is the mass of the rehydrated solid and Md
is the mass of the dry sample. 15 Simplified Fick’s diffusion (SFFD) equation
Diamente and Munro, 1991)
Processing the Kinetic Data 16 MR = exp[-k(t/L2)n]
Table 1 Thin Layer Drying Models
Modified Page equation –II (Diamente and
Munro, 1993)
17 MR = exp(-(t/a)b) Weibull (Corzo et al., 2008)
The model chosen to be the best fit is that in which
2
the value of the coefficient of determination ( R ) is
close to unity and Chi-square (χ2) value is minimum
(Akpinar, 2010; Tunde-Akintunde and Afon, 2010;
Gikuru and EL-Mesery, 2014; John et al, 2014).
2 which is based on the model equation. The
The value of correlation coefficient ( R ) is
determined using equation 4.
R 2 = Rt Rb (4)
Where
Rt =
∑ ( MRi − MR prev ,i ).∑i =1 ( MRi − MRexp,i )
N N
i −1
and
Rb =
[∑ ][
( MRi − MR pre,i ) . ∑ ( MRi − MRexp,i )
N 2 2 the second section, the plane of evaporation moves
i −1
Chi-square (χ2) is determined using equation 5.
∑
N
χ2=
i =1
( MRexp,i − MR pre ,i ) 2 N − n (5)
Where,
Here, N is the total number of observations, n is the
number of model parameters, MR denotes the
moisture ratio; MRpre,i and MRexp,i is the predicted
and experimental moisture ratio at ith observation
respectively.
RESULTS AND DISCUSSION
Cassava, yam and potato slices with an initial
moisture content of 179%, 163% and 157% on dry
basis respectively was dried until the moisture
contents was less than 10%. The moisture ratio for
each drying time was calculated assuming that the
equilibrium moisture content is negligible. The
moisture ratio data obtained were fitted to the
seventeen (17) drying models presented in Table 2.
The model that best fits the moisture ratio data was
the Haghi and Ghanadzadeh Model in all cases. The
details of the constants in the Haghi and
Ghanadzadeh model obtained for the cassava, yam
and potatoes are presented in Table 2, 3, and 4
respectively. The values of coefficient of
determination ( R ) and Chi-squared (χ2), obtained
2
are also given in the Tables.
The drying curves, i.e. moisture content –time plots,
for the cassava, yam and potato slices are shown in
Figs. 5, 6, and 7 respectively. The figures displays
the data points obtained experimentally and also the
line plot obtained from the model. As shown in
Tables 2, 3 and 4, the experimental data points fit the
line plot in all cases with a regression coefficient
exceeding 99%. Fig. 5 and Fig. 6 respectively show
the cassava and yam slices dry to moisture content of
less than 10% within 150 minutes and Fig. 7 shows
that the potato slices dry to moisture content of less
than 10% within 180 minutes.
The drying rate curves, i.e. drying rate –time
plots for the cassava, yam and potato slices are
shown in Figs. 8, 9, and 10 respectively. The figures
are plots of theoretical line forms of the drying rate
theoretical forms of the drying rates are used because
of the limited number of data points. As indicated in
Figs. 8, 9 and 10, the drying rate increases with time
to a maximum value and then decreases. The
increasing rate drying period for the tuber slices is
shorter that the period where the rate is decreasing,
the falling rate drying period. As observed in the
Figs. 8, 9 and 10, the falling rate drying period has
two parts, the first and second falling rate periods. In
the first section of the falling rate period, the surface
]
is drying out; this is known as unsaturated drying. In
into the drying material and the drying rate falls
further. This second section in the falling rate period
is known as the saturated drying. The maximum
drying rate which occurs at the constant rate period is
very short probably a couple of minutes. The
maximum drying rates for the cassava, yam and
potato slices where obtained after about 12, 15and 25
min respectively.
Table 2. Values of Constant Obtained by Fitting
Data to the Haghi and Ghanadzadeh Model for
3mm Cassava Slices at 60oC
a = 0.757109 d = 3.97E-06
b = 0.009456 e =-0.00185
c=1.292791 f =0.242596
R 2 χ2
0.9993054 0.0001534
Table 3. Values of Constant Obtained by Fitting Data
to the Haghi and Ghanadzadeh Model for 3mm Yam
Slices at 60oC
a = 0.61437 d = 7.2E-06
b = 0.004727 e = -0.0032
c = 1.581868 f = 0.385721
R 2 χ2
0.9983803 0.0003528
Table 4. Values of Constant Obtained by Fitting Data
to the Haghi and Ghanadzadeh Model for 3mm
Potato Slices at 60oC
a = 0.469547 d =9.13E-06
b = 0.000318 e = -0.00422
c = 2.36293 f = 0.530516
R 2 χ2
 0.9988124 0.000257325 drying rate (right to left) increases from its initial
value when the tuber slice is fresh (warming up), it
reaches a peak value (constant rate period) and then
falls (falling rate period).
2.0
1.8
Moisture Content (g/g)

Haghi and Ghanadzadeh 0.035

1.6 model
1.4 Experimental Data 0.030

Drying rate (g/g/min)

1.2
0.025
1.0
0.8 0.020
0.6
0.015
0.4
0.2 0.010
0.0 0.005
0 100 200 300
0.000
Drying Time (min)
0 100 200

Fig. 5. Drying curve for cassava Drying time (min)

2.00 Fig. 8. Drying rate curve for cassava
Haghi and Ghanadzadeh
Moisture Content (g/g)

1.50 model
Experimental Data 0.035

1.00 0.030
Drying rate (g/g/min)

0.025
0.50
0.020
0.00
0.015
0 100 200 300
Drying Time (min) 0.010

Fig. 6, Drying curve for yam 0.005

0.000
2.0 0 60 120 180 240
Haghi and Ghanadzadeh
Drying time (min)
Moisture Content (g/g)

model
1.5 Experimental Data
Fig. 9. Drying rate curve for yam
1.0

0.5

0.0
0 100 200 300
Drying Time (min)
Fig. 7. Drying curve for potato

The Krischer curves, i.e. drying rate – moisture

content plots for the cassava, yam and potato slices
are shown in Figs. 11, 12, and 13 respectively. Each
plot is a combination of the Drying curve and the
Drying rate curve. For the cassava, yam and potato
slices, the plots, (Figs. 11, 12 and 13), show that the
 0.035 0.035
Drying Rate (g/g/min) 0.030 0.030

Drying Rate (g/g/min)

0.025 0.025
0.020 0.020
0.015 0.015
0.010
0.010
0.005
0.005
0.000
0.000
0 100 200 300
0 0.5 1 1.5 2
Drying Time (min)
Moisture Content (g/g)
Fig. 10. Drying rate curve for potato
Fig. 13.Krischer curve for Potato
0.035
0.030 Rehydration Ratio (RR)
Drying rate (g/g/min)

The Rehydration ratio - time plots for the cassava,

0.025 yam and potato slices is shown in Fig. 14.
0.020 Observations indicate that the rehydration ratio varies
from 1.46 to 1.91, 1.17 to 1.28 and 1.37 to 2.80 for
0.015 the cassava, yam and potato slices respectively as the
rehydration time varies from 10 to 60 minutes.
0.010
0.005 3.0
Cassava
0.000 2.5
Rehydration Ratio

0 1 2 2.0
Yam
Moisture content (g/g) 1.5
Fig. 11.Krischer curve for cassava 1.0 Potato
0.5
0.035
0.0
0.030 0 50 100
Drying rate (g/g/min)

0.025 Time (min)

0.020
Fig. 14. Rehydration Ratio vs time plot
0.015
CONCLUSIONS
0.010
Using a Refractance Window type dryer, cassava,
0.005 yam and potato slices with initial moisture content of
179%, 163% and 157% respectively on a dry basis
0.000
(d.b.) was dried until the moisture contents was less
0 0.5 1 1.5 2 than 10% (d.b.). The Haghi and Ghanadzadeh thin
Moisture content (g/g) layer model characterize the drying kinetics for all
the root tubers slices. The experimental data from the
Fig. 12.Krischer curve for Yam drying study fitted the model with values of 0.999,
0.998, and 0.999 obtained for the coefficient of
determination (R2) for the cassava, yam and potato
slices respectively. The cassava, yam and potato
slices dried to a moisture content of less than 10%
within 150, 150 and 180 minutes respectively while
the drying rate for the cassava, yam and potato slices
reach maximum values after about 12, 15 and 25
minutes respectively after drying began. Finally, as
the rehydration time varies from 10 to 60 minutes,
the rehydration ratio for the cassava, yam and potato
slices varied from 1.46 to 1.91, 1.17 to 1.28 and 1.37
to 2.80 respectively
NOMENCLATURE
t Time minutes
MC Moisture content
MR Moisture ratio
R2 Coefficient of determination
Greek letters
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χ2 Chi Square
Subscripts
e Equilibrium
exp Experimental
pre Predicted
i ith Observation
r rehydrated
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 Fig. 1. Schematic diagram of Dryer

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