Duduyemi Oladejo, P. Ngoddy, Ade-omowaye B.I.O, A. O. Abioye
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Comparative Analysis of Osmotic Dehydration of Fruits and Vegetables: Using Mango (Mangifera Indica L.) and Carrot (Daucus Carota L) in a Semi-Continuous Process
Cassava chips with dimension 5x2x0.4cm were dried at 60 0 C, 70 0 C and 80 0 C in a laboratory tunnel dryer. Kinetics of drying was investigated using Fick’s second law. Drying pattern was observed to be in the falling rate period. Non linear regression analysis was used to fit in the experimental data and the coefficient of determination was found to be greater than 0.97 for all the models. The values of R 2 , RMSE, MBE and reduced chi square showed that Logarithm model best described the drying behaviour of the samples. The value of activation energy was found to be 30kJ/mol Key word : cassava chips, tunnel dryer, drying, modelling
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