Skip to content
Research Article Open access CC BY 4.0

Mathematical Modelling and the Effect of Blanching on the Drying Kinetics of White Yam (Dioscorea rotundata)

Chinedu Ajah, Emmanuela O. Ainerua, Innocent O. Oboh

Journal of Engineering Research and Reports · pp. 113–121 · Published 9 Jul 2023

10.9734/jerr/2023/v25i5916

Abstract

Many pretreatments methods are employed to reduce the total drying time which is more energy efficient and generate final superior products. Blanching is a long established thermal pretreatments used for processing of agricultural products since it can eradicate enzymes, which cause degeneration reactions, off-flavor and undesirable changes in color, texture and nutrients. The blanching pretreatment effect on the drying kinetics of white yam (Dioscorea rotundata) slabs was investigated. The yam tuber was cut to the required thickness (5cm×2cm×1cm) with a knife and scale rule. Blanching was done at 90oC for five minutes and the drying experiments were carried out in a microwave oven. The samples were weighed and recorded before and after drying. Three thin layer models were evaluated and the coefficient of determination (R2) and residual sum of squares (RSS) were used to study the model efficiency for both raw and blanched samples. A mathematical model to describe the drying kinetics of blanched yam slabs was developed and validated. The Newton, Midilli et al and Fick’s kinetic models selected for this study were fitted with the experimental data. The results of the experiment carried out, the effective moisture diffusivity coefficient D was obtained as 2.7x10-5m2s-1 with blanching effect of 0.001m for the blanched sample, whilst the value of diffusivity, D for the raw sample was 3.4x10-5m2s-1. Newton’s model gave the best fit among the three models and regressed well with the experimental data, with high value of R2 of 0.9969 and low RSS of 0.0138. These results depict that blanching as a pretreatment method can decrease the total drying time and improve the effective moisture diffusivity as well as the final product quality compared to the raw samples.

Blanching drying kinetics pretreatment methods agricultural poducts mathematical model, drying time

References (24)

  1. 1 The mathematics of diffusion [DOI]
  2. 2 A NEW MODEL FOR SINGLE-LAYER DRYING [DOI]
  3. 3 Moisture Diffusivity Data Compilation in Foodstuffs [DOI]
  4. 4 Mathematical modeling of thin layer drying of pistachio by using solar energy [DOI]
  5. 5 Mathematical modelling of the thin layer solar drying of sweet potato slices [DOI]
  6. 6 A comprehensive review of thin-layer drying models used in agricultural products [DOI]
  7. 7 Effect of Pre-treatments using Potassium Metabisulphide and Alkaline Ethyl Oleate on the Drying Kinetics of Apricots [DOI]
  8. 8 Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes [DOI]
  9. 9 Mathematical models to describe thin-layer drying and to determine drying rate of whole bananas [DOI]
  10. 10 Effect of processing on the drying kinetics and functional value of dried apricot [DOI]
  11. 11 International Institute of Tropical Agriculture (IITA) [DOI]
  12. 12 Mathematical modelling of thin-layer infrared drying of wet olive husk [DOI]
  13. 13 Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices [DOI]
  14. 14 Selection of EMC/ERH Isotherm Equations for Rapeseed [DOI]
  15. 15 The application of superheated steam impingement blanching (SSIB) in agricultural products processing – A review [DOI]
  16. 16 Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS [DOI]
  17. 17 The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network [DOI]
  18. 18 Stochastic Modelling of Grain Drying: Part 2. Model Development [DOI]
  19. 19 Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius) [DOI]
  20. 20 Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network [DOI]
  21. 21 Polyphenol oxidase inactivation and vitamin C degradation kinetics of F uji apple quarters by high humidity air impingement blanching [DOI]
  22. 22 Economic Analysis of Land Improvement Techniques in Smallholder Yam-Based Production Systems in the Agro-ecological Zones of Southwestern Nigeria [DOI]
  23. 23 Effects of Cultivar and Drying Method on Color, Pasting and Sensory Attributes of Instant Yam (Dioscorea rotundata) Flours [DOI]
  24. 24 Transport Properties in the Drying of Solids [DOI]

Cited by 6

Exploring Mathematical Modeling and CFD in Convective Drying of Fruits and Vegetables: A Review

Emre Arpaci, Ş. Özgür Atayılmaz, Zafer Gemici · Food and Bioprocess Technology · 2024

Showing 1 of 6 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

5

Page views

0

PDF downloads

0

Outbound clicks

6

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.