Mathematical modelling of drying characteristics of pepper (Capsicum annum)

dc.contributor.authorNkwocha, A. C.
dc.contributor.authorKamalu, C. I. O.
dc.contributor.authorDadet, W. P.
dc.contributor.authorUzondu, F. N.
dc.contributor.authorOgbonna, O. C.
dc.date.accessioned2025-05-13T12:43:20Z
dc.date.available2025-05-13T12:43:20Z
dc.date.issued2015-09-15
dc.descriptionA research article with figures and tables
dc.description.abstractThe effects of drying condition on the drying behaviour of pepper (C. annum) and the applicability of three thin-layer drying models namely; Page, logarithmic and Flick’s law, to predict the drying behaviour of pepper were studied. The experiments were conducted in a constant temperature hot air drying oven. Three temperatures (50, 60, and 700 C) were studied. Drying air temperature was found to be the main factor affecting the drying kinetics of pepper; raising the drying temperature from 500C to 700 dramatically reduced the drying times. Higher equilibrium moisture contents were obtained at lower temperatures. Furthermore, drying was observed only in the falling rate period, and comparison among drying models was made using statistical analysis to select the best fitting model for the drying curves. Among the three tested models, Page model was found to be superior to the other models in terms of fitting performance, in fitting the experimental data, providing the highest coefficient of determination (R2) value -0.9944, and the lowest root mean square error (RMSE) value - 0.03032.
dc.identifier.citationNkwocha, A. C., Kamalu, C. I. O., Dadet, W. P., Uzondu, F. N & Ogbonna, O. C. (2015). Mathematical modelling of drying characteristics of pepper (Capsicum annum). International Journal of Current Research, 7(9), 20010 - 20013
dc.identifier.issn0975-833X
dc.identifier.urihttp://www.journalcra.com
dc.identifier.urihttps://repository.futo.edu.ng/handle/20.500.14562/1860
dc.language.isoen
dc.publisherU. P.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectThin-layer
dc.subjectdrying time
dc.subjectmoisture ratio
dc.subjectkinetics
dc.subjectmodel
dc.subjectmoisture content
dc.subjectDepartment of Chemical Engineering
dc.titleMathematical modelling of drying characteristics of pepper (Capsicum annum)
dc.typeArticle

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