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New thin-layer drying models for the design and simulation of cassava root dryers and phenomenological study of interaction water-starch during diffusion

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dc.contributor.authorFaneite, A. M.
dc.contributor.authorParra, J.
dc.contributor.authorColón, W.
dc.contributor.authorFerrer, A.
dc.contributor.authorAngós Iturgaiz, Ignacio
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.date.accessioned2021-04-07T07:21:00Z
dc.date.available2021-04-07T07:21:00Z
dc.date.issued2020
dc.description.abstractIn the present work, drying phenomenology of cassava root slices was studied at 55, 65, 75, 85, 95, 105 and 115 degrees C, and at 5- and 6-mm thicknesses. Chemical analysis, X-ray diffraction (XRD) measurements, and Fourier-Transform Infrared Spectroscopy (FTIR) of samples of cassava, dried at different temperatures, were carried out. Additionally, the performance of three new thin-layer drying kinetics models was analysed. Initial moisture in a wet basis and starch content in a dry basis were 62.4 and 74.8%, respectively. The drying curves showed a monotonic decrease in time and a progressive closeness as the drying temperature increased (with the exception of 115 degrees C), reaching a stage, so-called, dynamic pseudo-equilibrium, located between the typical storage moisture content, and the real equilibrium. Drying rate curves showed a single stage of decreasing drying rate with internal control, while desorption curves showed a sigmoidal characteristic shape of an anomalous diffusion type, confirmed by the potential behaviour of the effective diffusivity with respect to the material moisture content. The 115 degrees C drying curve behaviour was explained by the changes seen in XRD patterns and FTIR spectra. The new Modified-Faneite-Suarez model got an extraordinary performance modelling the cassava drying, while Faneite-Mosquera model got a very good performance and the most recommendable to be used in design and simulation of cassava dryers based on its sound theoretical basis and prediction capabilities in a broad spectrum of temperatures.en
dc.description.sponsorshipSpecial thanks to the Secretaria de Educación Superior, Ciencia y Tecnología e Innovación (SENESCYT) of the Republic of Ecuador for the financial support of Dr. Angos as Prometeo Researcher.en
dc.format.extent16 p.
dc.format.mimetypeapplication/pdfen
dc.identifier.issn2231-7546
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/39506
dc.language.isoengen
dc.publisherUniversiti Putra Malaysiaen
dc.relation.ispartofInternational Food Research Journal, 2020, 27(1), 182-196en
dc.rights© All Rights Reserved. Con permiso del editor.en
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subjectDesorptionen
dc.subjectKinetic modellingen
dc.subjectEffective diffusivityen
dc.subjectPseudo equilibriumen
dc.subjectMoisture contenten
dc.titleNew thin-layer drying models for the design and simulation of cassava root dryers and phenomenological study of interaction water-starch during diffusionen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.type.versionVersión publicada / Argitaratu den bertsioaes
dspace.entity.typePublication
relation.isAuthorOfPublication6c547250-8977-4c7e-8ebd-baa103f2e3a8
relation.isAuthorOfPublication.latestForDiscovery6c547250-8977-4c7e-8ebd-baa103f2e3a8

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