Research Articles >
College of Science >
Please use this identifier to cite or link to this item:
|Title: ||Moisture Dependent Diffusion and Shrinkage in Yam during Drying|
|Authors: ||Amankwah, E. A.|
Dsizi, K. A.
van Straten, G.
van Boxtel, A. J. B.
|Keywords: ||Yam (dioscoraeceae rotundata)|
|Issue Date: ||2018|
|Publisher: ||International Journal of Food Engineering|
|Citation: ||International Journal of Food Engineering, 2018; 20170394|
|Abstract: ||Crank’s analytical approximations for Fick’s diffusion equation were used to investigate the effect of moisture
dependent sample thickness and diffusivity on the behavior of yam (Dioscoreaceae rotundata) cubicles during
drying processes. Drying and shrinkage experiments were separately conducted at temperatures of 30, 40 and
50 °C in a cabinet drier. The comparative study of moisture dependent shrinkage and moisture dependent diffusivity
justifies the interdependence of diffusivity and shrinkage due to water loss during drying. The behavior
for yam is best explained by a combination of fractal moisture dependent shrinkage and moisture dependent
diffusion, describing both the drying and rate curves better with good prediction of the high moisture regions.
This assertion was reached as a result of low mean square error, standard error, percentage relative deviation,
Akaike’s Information Criterion and high coefficient of determination. The results may indicate a varying
mobility of water in food matrix of different moisture content in the multilayer and monolayer regimes.|
|Description: ||An article published in International Journal of Food Engineering, 2018; 20170394; DOI: 10.1515/ijfe-2017-0394|
|Appears in Collections:||College of Science|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.