Dehydration Kinetics of Cassava, Yam and Potato Slices Using a Refractance WindowTM Dryer

This study aims to investigate the drying characteristics of cassava, yam, and potato slices using a laboratory scale batch Refractance Window™ (RW) dryer. The experimental dryer was constructed by modifying a laboratory water bath. The bath was covered with a transparent Polyethylene terephthalate (PET) plastic film held in-place with angled edges. The cassava, yam, and potato slices were dried on the Refractance Window TM dryer, and the variation of the moisture content of the slices during the drying process was measured. The water temperature beneath the plastic film was maintained at 60 o C. The dehydration data were fitted to thin-layer drying models. Regression analysis suggested that the Haghi and Ghanadzadeh model best describes the dehydration behaviour for the 3 mm thick slices for the cassava, yam, and potato tubers. The coefficient of determination (R 2 ) values of 0.999, 0.998, and 0.998 for the cassava, yam, and potato slices respectively were reported in all the models studied. The drying curves, the drying rate curves, and the Krischer curves, from the experimental drying data, was plotted. Observations indicate that the cassava, yams, and potatoes slices dried to below 0.11 g water/g-solid moisture content in about 150 min. This study was performed to facilitate the understanding of the design, modelling, and operations of a continuously operating RW dryer. Keywords:  Refractance Window Drying, Thin Layer Drying Models, Yams, Cassava, Potatoes.