Mathematical Modelling of the Drying Kinetics and Optimization of Process Conditions for Tilapia zillii Fillets Dried in a Convection Oven http://www.doi.org/10.26538/tjnpr/v7i6.29

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Olayinka Sanda
Deborah A. Sanda
Elijah A. Taiwo
Charity O. Aremu
John O. Ojediran
Bamidele S. Fakinle

Abstract

This study investigated the thin layer drying behaviour of Tilapia zillii fillets under various drying conditions in a convection oven. The fish fillet samples were dried in a single layer at 60ºC, 70ºC and 80ºC with the drying air speed varied between 1.5 and 3.5 m/s over a drying period of 10 h. The drying data were then fitted to six thin layer drying models. In addition to the experiments on drying kinetics, a Box-Behnken experimental design with three factors (temperature, fillet thickness and drying time) was used to determine the optimum process conditions that will give a final moisture content of ≤10 wt.%. It was observed that the drying occurred mainly in the falling rate period with the drying rate increasing with increasing temperature and decreasing fillet thickness. The Two-term exponential model gave the best fit to the experimental drying data, with corresponding R2, RMSE and χ2 varying from 0.9988 to 0.9995, 0.00115 to 0.0106, and 3.41 ×10- 5 to 1.39 ×10-4, respectively. Although effective moisture diffusivity follows an Arrhenius-type relation, it is a non-linear function of temperature, fillet thickness and air speed, with a drying activation energy of 13.44 kJ/mol for 5mm fillets dried at air speed of 2.5 m/s. From the response surface optimization studies, it is possible to dry the fillets to a moisture content of ≤ 10wt.% at 65oC and drying time of 6.25 h, provided the thickness of the fillets are within 3.5 mm.

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How to Cite
Sanda, O., Sanda, D. A., Taiwo, E. A., Aremu, C. O., Ojediran, J. O., & Fakinle, B. S. (2023). Mathematical Modelling of the Drying Kinetics and Optimization of Process Conditions for Tilapia zillii Fillets Dried in a Convection Oven: http://www.doi.org/10.26538/tjnpr/v7i6.29. Tropical Journal of Natural Product Research (TJNPR), 7(6), 3253–3262. Retrieved from https://tjnpr.org/index.php/home/article/view/2113
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