Publication: New thin-layer drying models for the design and simulation of cassava root dryers and phenomenological study of interaction water-starch during diffusion
| dc.contributor.author | Faneite, A. M. | |
| dc.contributor.author | Parra, J. | |
| dc.contributor.author | Colón, W. | |
| dc.contributor.author | Ferrer, A. | |
| dc.contributor.author | Angós Iturgaiz, Ignacio | |
| dc.contributor.department | Agronomía, Biotecnología y Alimentación | es_ES |
| dc.contributor.department | Agronomia, Bioteknologia eta Elikadura | eu |
| dc.date.accessioned | 2021-04-07T07:21:00Z | |
| dc.date.available | 2021-04-07T07:21:00Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | In 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.sponsorship | Special 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.extent | 16 p. | |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.issn | 2231-7546 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/39506 | |
| dc.language.iso | eng | en |
| dc.publisher | Universiti Putra Malaysia | en |
| dc.relation.ispartof | International Food Research Journal, 2020, 27(1), 182-196 | en |
| dc.rights | © All Rights Reserved. Con permiso del editor. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |
| dc.rights.accessRights | Acceso abierto / Sarbide irekia | es |
| dc.subject | Desorption | en |
| dc.subject | Kinetic modelling | en |
| dc.subject | Effective diffusivity | en |
| dc.subject | Pseudo equilibrium | en |
| dc.subject | Moisture content | en |
| dc.title | New thin-layer drying models for the design and simulation of cassava root dryers and phenomenological study of interaction water-starch during diffusion | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | en |
| dc.type.version | Versión publicada / Argitaratu den bertsioa | es |
| dspace.entity.type | Publication | |
| relation.isAuthorOfPublication | 6c547250-8977-4c7e-8ebd-baa103f2e3a8 | |
| relation.isAuthorOfPublication.latestForDiscovery | 6c547250-8977-4c7e-8ebd-baa103f2e3a8 |