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Effects of ultrasound pretreatments on the drying kinetics of yellow cassava during convective hot air drying
Author(s) -
Oladejo Ayobami O.,
Ekpene MbereAbasi M.,
Onwude Daniel I.,
Assian Ubong E.,
Nkem Owoidoho M.
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15251
Subject(s) - ultrasound , distilled water , mass transfer , moisture , kinetics , ultrasound energy , chemistry , materials science , pulp and paper industry , chromatography , composite material , medicine , physics , quantum mechanics , engineering , radiology
This study investigated the effects of ultrasound pretreatments on the drying kinetics of yellow cassava during convective hot air drying. Sliced yellow cassava samples were pretreated using distilled water with ultrasound (DWU) and ultrasound‐assisted osmotic dehydration (ODU) prior to hot air drying. Ultrasound pretreatments were carried out using a probe‐type ultrasound having a frequency of 20 kHz at ultrasound power and pretreatment time of 600W and 10 min, respectively. The results showed that ODU samples had the shortest drying time, about 35% reduction in drying time compared to the untreated samples. The effective moisture diffusivities of DWU and ODU samples were significantly ( p < .05) higher than that of the untreated. The mass transfer Biot numbers ( Bi m ) for the treated samples were in the range of 0.1 < Bi m < 100. The parabolic model fitted best in describing the drying kinetic of DWU samples, while Page model fitted best both for the ODU and untreated samples. Practical Application Yellow cassava is a new breed of cassava that is highly fortified with vitamin A. Convective drying is known to have some adverse effects on agricultural products. However, the use of ultrasound pretreatment before hot air drying can save energy, time, and cost of drying operation. In this work, new information about the drying kinetics and mass transfer of the new breed of cassava (yellow cassava) using ultrasound as pretreatment is obtained. This information is useful in designing and developing a novel ultrasound‐assisted dryer for yellow cassava.