Open AccessESTIMATING MOISTURE ABSORPTION KINETICS OF SWORD BEANS DURING SOAKING USING MIDILLI MODEL
Author(s) -
E.O. Awotona,
A.O. Alade,
S.A. Adebanjo,
O. Duduyemi,
Tinuade Jolaade Afolabi
Publication year - 2020
Publication title -
engineering and techology research journal
Language(s) - English
Resource type - Journals
ISSN - 0794-2834
DOI - 10.47545/etrj.2020.5.2.067
Subject(s) - moisture , sword , distilled water , mean squared error , standard error , water content , chemistry , mathematics , statistics , chromatography , geotechnical engineering , organic chemistry , computer science , engineering , operating system
Midilli model was used to estimate the moisture ratio of four varieties of Sword beans. The experiment was carried out using distilled water at temperature of 530C for 100 minutes. The standard model of water absorption was fitted into the experimental data. Coefficient of determination [R2] and root mean square error were used to evaluate the model. The Midilli model was chosen based on maximum value of Coefficient of determination and minimum value of root mean square error. The result showed that Midilli model is the most appropriate for TCG-4 with R2 value of 0.9924 and RMSE value of 0.1758 to estimate moisture ratio changes versus time in soaking. The moisture ratio against soaking time was plotted in each case using Midilli equation. The plotted curves of each variety of bean indicated that moisture ratio decreases with increasing in time. The effective moisture diffusivity coefficient of four varieties of varieties of Sword beans increased.