Effect of temperature and shape on drying performance of cassava chips

Authors

  • Pechaporn Pornpraipech Department of Mechanical Engineering, Faculty of Engineering, Kasetsart University, Bangkok, 10900, Thailand
  • Morakot Khusakul Department of Mechanical Engineering, Faculty of Engineering, Kasetsart University, Bangkok, 10900, Thailand
  • Raksuda Singklin Department of Mechanical Engineering, Faculty of Engineering, Kasetsart University, Bangkok, 10900, Thailand
  • Prysathryd Sarabhorn Department of Mechanical Engineering, Faculty of Engineering, Kasetsart University, Bangkok, 10900, Thailand
  • Chinnathan Areeprasert Department of Mechanical Engineering, Faculty of Engineering, Kasetsart University, Bangkok, 10900, Thailand

Keywords:

Cassava chips, Drying performance, Drying kinetics, Mathematical modeling

Abstract

The drying behavior of cassava chips was investigated using two cutting shapesdrectangular and circular-with evaluation under different air temperatures of 60 oC, 80 oC, 100 oC and 120 oC. The results showed that the rectangular chips with a drying air temperature of 100 oC was optimal because they had a soft, white color desirable for cassava flour manufacture and required less drying time compared to the circular chips Four classical drying models-Approximation of Diffusion, Henderson and Pabis, Page, and Verma-were fitted to experimental data and evaluated by comparing the coefficient of determination, reduced chi-square and root mean square error between the experimental and predicted values. The Page model was able to satisfactorily describe the drying behavior of cassava chips.

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Published

2017-10-31

How to Cite

Pornpraipech, Pechaporn, Morakot Khusakul, Raksuda Singklin, Prysathryd Sarabhorn, and Chinnathan Areeprasert. 2017. “Effect of Temperature and Shape on Drying Performance of Cassava Chips”. Agriculture and Natural Resources 51 (5). Bangkok, Thailand:402-9. https://li01.tci-thaijo.org/index.php/anres/article/view/239949.

Issue

Vol. 51 No. 5 (2017): September-October

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.