MATHEMATICAL MODELING OF DIFFERENT DRYING METHODS OF DRIED OKRO SLICE

Olajire A. S.; Tunde-Akintunde T. Y.; Ogunlakin G. O.; Adeyanju J. A.

doi:10.29121/granthaalayah.v7.i3.2019.975

Authors

Olajire A. S. Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
Tunde-Akintunde T. Y. Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
Ogunlakin G. O. Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
Adeyanju J. A. Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria

DOI:

https://doi.org/10.29121/granthaalayah.v7.i3.2019.975

Keywords:

Okro, Drying, Slice Thickness, Mathematical Modeling

Abstract [English]

Drying is an essential process that is used in preserving okro sample. This study investigates the modelling of dried okro slice using different drying methods. Freshly harvested okro fruits were cut transversely into slices (0.5, 1.5 and 2.0 cm) and dried using three different drying methods; sun, solar and oven at 40, 45 and 50 ºC. Drying of okro occurred in the falling rate period. Newton, Pabis, and Page and Henderson models were used to describe the drying of okro. An appropriate model was selected based on highest R², least values of X², Root Mean Square Error (RMSE) and Mean Biased Error (MBE). Page model described the drying behaviour of okro slice 0.5 cm satisfactorily having the highest R² of 0.999 and lowest value of X² (0.152 x10^-8), RMSE (4.5 x10^-6) and that of MBE (-3.089 x10^-4).

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