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food and bioproducts processing 9 0 ( 2 0 1 2 ) 317–322

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Food and Bioproducts Processing

journal homepage: www.elsevier.com/locate/fbp

Convective air drying characteristics of sweet potato cube


(Ipomoea batatas L.)

Ngankham Joykumar Singh, Ram Krishna Pandey ∗


Department of Post Harvest Process and Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology,
Pantnagar (Udham Singh Nagar), Uttarakhand 263 145, India

a b s t r a c t

The effects of drying conditions on the drying behavior of sweet potato (Ipomoea batatas L.) were investigated in a
cabinet dryer. The convective air drying was carried out under five air temperatures; 50, 60, 70, 80 and 90 ◦ C, five
air velocities of 1.5, 2.5, 3.5, 4.5 and 5.5 m/s and three sweet potato cubes of 5, 8 and 12 mm thickness. Data were
analyzed to obtain diffusivity values from the period of falling drying rate. Results indicated that drying took place
in the falling rate period. Moisture transfer from sweet potato cubes was described by applying the Fick’s diffusion
model, and effective moisture diffusion coefficients were calculated. Effective diffusivity increased with increasing
temperature. An Arrhenius relation with an activation energy value of 11.38 kJ/mol expressed effect of temperature
on the diffusivity. Two mathematical models available in the literature were fitted to the experimental data. The page
model gave better prediction than the first order kinetics of Henderson and Pabis model and satisfactorily described
drying characteristics of sweet potato cubes.
© 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

Keywords: Sweet potato; Drying; Mathematical modeling; Diffusivity; Activation energy

1. Introduction The drying kinetics of food is a complex phenomenon and


requires simple representations to predict the drying behavior,
Sweet potato (Ipomoea batatas L.) is an important source of and for optimizing the drying parameters. Simulation mod-
carbohydrate for people in Asia. Since its root part is rich in els are used for the design and operation of dryers. Several
B-carotene, food fibre, and potassium ion, etc., sweet potato is researchers have developed simulation models for natural
widely used in ready-to-eat foods, etc. The possibility of using and forced convection drying systems (Ratti and Majumdhar,
Sweet potato starches in noodles and other wheat-based foods 1997). In the course of studies conducted regarding the drying
has been investigated by different researchers (Chen et al., behavior of various agricultural products, many mathemati-
2003; Noda et al., 2006). Sweet potato starch can be used as an cal models have been used to describe the drying process of
ingredient in bread, biscuits, cake, juice and noodles (Zhang which thin-layer drying models are the most common models.
and Oates, 1999). The conventional practice of sweet potato Drying of many vegetables and other agricultural products has
drying is performed under sun, which is a time consuming been successfully predicted (Gazor and Saeid, 2005; Tuoxiu and
method (about 56 h), produces inferior quality product with Lima, 2003). Singh et al. (2006) studied drying kinetics of sweet
high microbial contamination (Silayo et al., 2003). In order to potato slices and found that moisture transfer from sweet
reduce the time of drying and obtain quality final product, potato slices were described by applying the unsteady-state
mechanical dryers are mostly employed which not only gives Fickian diffusion model. Ruiz-Cabrera et al. (1997) studied the
better quality product, but it avoids the dependency on the effect of path diffusion on the average moisture diffusivity in
weather and reduces microbial contamination of the product. carrot samples temperatures ranging from 50 to 70 ◦ C.
It also lowers the product mass and volume. The reduction in The aim of this research was (1) to investigate the effect of
mass and volume improves the efficiency of packaging, storing process parameters such as drying temperature, air-flow rate
and transportation (Jayaraman and Gupta, 2006). and sample thickness, and (2) to estimate the constants of


Corresponding author.
E-mail address: dr rk pandey@yahoo.co.in (R.K. Pandey).
Received 21 April 2009; Received in revised form 2 May 2011; Accepted 11 June 2011
0960-3085/$ – see front matter © 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
doi:10.1016/j.fbp.2011.06.006
318 food and bioproducts processing 9 0 ( 2 0 1 2 ) 317–322

let centrifugal fan and air temperature-regulated by a PID


Nomenclature temperature controller, the system was allowed to stabilize
for approximately one hour to ensure equilibrium conditions.
c drying constant About 500 g of the prepared samples were uniformly spread in
Deff effective moisture transfer diffusion coeffi- thin layer on a circular aluminum trays (size: 46 cm diameter)
cient, m2 /s and dried till a constant weight was observed. The experi-
D0 pre-exponential factor, m2 /s mental setup ensured air flow across to the sample. During
d diameters, mm the drying process, moisture loss was recorded in 5 min inter-
Ea activation energy, kJ/mol vals during the first 40 min and later on 10 min intervals by
k constant a digital balance of ±0.001 g accuracy (Mettler, Germany). The
MR dimensionless moisture ratio temperature in the dryer and outlet were recorded.
N constant Drying of sweet potato cubes were finalized when the mois-
R2 coefficient of determination ture content decreased to 6% from an initial value of 83.5%
R gas constant, kJ/mol K (w/w). The product was cooled for 10 min after drying, and
Ta temperature (◦ C or K) kept in glass jars.
v air-flow rate, m/s
t drying time, h
2.4. Evaluation of the model
z constant

In most studies carried out on drying, diffusion is generally


accepted to be the main mechanism during the transport of
selected model equations as well as diffusion coefficient and
moisture to the surface to be evaporated. The solution of Fick’s
activation energy for drying of sweet potato.
equation, with the assumption of moisture migration being by
diffusion, negligible shrinkage, constant diffusion coefficients
2. Materials and methods
and temperature and for a slab (Crank, 1975; Pala et al., 1996):

2.1. Sample preparation  


M − Me  n=Y
8
2
−Deff (2n − 1) 2 t
MR = = exp (1)
Sweet potato (Ipomoea batatas L.) used for the drying exper- M0 − Me (2n − 1)2 (4L)
2
n=1
iments were obtained from a local market at Pantnagar,
Uttarakhand (India) and stored in a refrigerator at 4 ± 0.5 ◦ C for
where M0 is the initial moisture content, Me is the equilibrium
48 h. Prior to drying, the pointed ends were trimmed with knife
moisture content, L = half the thickness of slab, n = positive
and peeling was done manually with sharp stainless steel
integer.
knife. Then, sweet potato cubes were blanched in hot water
The Henderson and Pabis model is first term of general
at 80 ◦ C for 25 min and cut into cubes of 5, 8 and 12 mm thick
series solution of Fick’s second law (Henderson and Pabis,
using cutting machine. Sweet potato was soaked in 0.5:1%
1961; Ozdemir and Devres, 1999). The moisture ratio
(w/w) KMS:citric acid solution at 50 ◦ C for 10 min to avoid
undesirable changes during drying and to preserve quality of  
dried product during storage. The water was drained out com- M − Me 8 2 Deff t
MR = = 2 exp (2)
pletely and the cubes were kept under shade for about 30 min M0 − Me  4L2
to remove surface moisture. Finally, the samples were kept in
the dryer for drying on the same day. Sample size was kept Eq. (2) can be written in a more simplified form as
constant at 500 g for all runs. The initial moisture content of
sweet potato prior to drying was determined by hot air oven M − Me
drying method (AOAC, 2000). = k exp(−ct) (3)
M0 − Me

2.2. Drying equipment Several empirical models, such as Page model and Hender-
son and Pabis equation were applied for best good fit. Page
The drying experiments were performed in the experimental model was found to produce good fits to describe drying of
high velocity cross flow hot air dryer, consisting principally of sweet potato as this model is suitable for drying of many foods
an air blower which is driven by a three phase electric motor and agricultural products (Doymaz, 2004; Sacilik and Elicin,
of 1.5 kW, heating section comprising of a three phase electric 2006).
heater of 12 kW, temperature controller (45–110 ◦ C) and drying
chamber. The speed of fan was fixed at desired air flow rate
MR = exp(−ztN ) (4)
inside the drying chamber. The samples were dried in batch
in the dryer.
The values of equilibrium moisture content, Me , are rela-
2.3. Drying procedure tively small compared to M or M0 . Thus (M − Me )/(M0 − Me ) is
simplified to M/M0
Drying experiments were conducted at 50, 60, 70, 80 and
90 ◦ C and air flow rate of 1.5, 2.5, 3.5, 4.5 and 5.5 m/s with M
MR = = k exp(−ct) (5)
three replications. The experimental system was operated at M0
ambient moisture conditions, i.e. average room air conditions
were 23 ± 2 ◦ C and 50 ± 3% relative humidity. On setting the M
MR = = exp(−ztN ) (6)
dryer to the desired conditions of air velocity-controlled out- M0
food and bioproducts processing 9 0 ( 2 0 1 2 ) 317–322 319

Table 1 – Drying conditions versus drying times observed.


Run Diameter (cm) Air-flow rate (m/s) Temperature (◦ C) Drying time (min)

E1 5 2.5 50 220
E2 12 4.5 60 210
E3 8 2.5 50 200
E4 12 5.5 70 195
E5 12 4.5 60 190
E6 5 4.5 70 185
E7 12 2.5 70 180
E8 12 1.5 90 175
E9 12 2.5 90 170
E10 5 1.5 50 170
E11 8 3.5 60 165
E12 8 1.5 70 160
E13 8 5.5 50 160
E14 12 3.5 90 155
E15 8 3.5 80 150
E16 5 1.5 80 140
E17 8 4.5 70 130
E18 5 5.5 80 120
E19 5 3.5 70 110

3. Results and discussion rate period was observed in any of the experimental runs for
the entire duration (Diamante and Munro, 1991). Drying in
3.1. Influence of process parameters falling rate period indicates that, internal mass transfer has
occurred by diffusion. The cut surface of the sweet potato was
The drying times according to experimental conditions dried, with no free surface moisture evident either visually or
selected are presented in Table 1. The moisture ratio versus by touch. As drying air temperature was increased from 50 ◦ C
time curves for thin layer drying of sweet potato cubes as to 90 ◦ C, the drying time was reduced by about 28%. These
influenced by temperature (50–90 ◦ C) is shown in Fig. 1. As observations are consistent with the reports of other workers
can be observed, increasing the drying temperature caused
an important increase in the drying rate, thus the drying time
was decreased. The curves typically demonstrated smooth 14 50°C
Drying rate (kg H2O/kg DM)

diffusion-controlled drying behavior under all run conditions. 60°C


12 70°C
In general, the time required to reduce the moisture ratio
10 80°C
to any given level was dependent on the drying conditions,
8 90°C
being the highest at 50 ◦ C and lowest 90 ◦ C. With drying, the
time taken to reduce moisture content of sweet potato cubes 6
(d = 8 mm) from the initial 540.35% (d.b.) to a final 6% was 200, 4
160, 120, 110 and 100 min at 50, 60, 70, 80 and 90 ◦ C respectively. 2
The effect of air temperature was reflected in drying rate. 0
During the initial period of drying, the drying rate was similar 0 50 100 150 200 250 300 350 400 450 500 550
in all the drying conditions. After the removal of surface mois- Moisture content (kg H2O/kg DM)
ture, the drying rate at higher air temperatures was higher as
observed in Fig. 2. The drying rates also increased with the Fig. 2 – Variation of drying rates with moisture content
increase in drying air temperature as shown in Fig. 3. Dry- sweet potato cubes (d = 8 mm and v = 2.5 m/s).
ing of sweet potato occurred in falling rate and no constant
15.0
1.0 13.5 50°C
T=50°C, V=3.5 m/s, d=8 mm 12.0 60°C
Drying rate (%db min-1)

T=60°C, V=3.5 m/s, d=8 mm 70°C


0.8 10.5
T=70°C, V=3.5 m/s, d=8 mm 80°C
9.0
90°C
Moisture Ratio

T=80°C, V=3.5 m/s, d=8 mm


0.6 7.5
T=90°C, V=3.5 m/s, d=8 mm
6.0
0.4 4.5
3.0
0.2 1.5
0.0
0.0 0 20 40 60 80 100 120 140 160 180 200 220
0 20 40 60 80 100 120 140 160 180 200 Time, min
Drying time (min)
Fig. 3 – Variation of drying rate with drying time for sweet
Fig. 1 – Variation of sweet potato cubes moisture ratio with potato cubes at different temperature (d = 12 mm,
time at different temperatures. v = 3.5 m/s) Drying time (min).
320 food and bioproducts processing 9 0 ( 2 0 1 2 ) 317–322

1.0
1.0 5 mm, 4.5 m/s
T=60°C, d=5 mm, V=3.5 m/s
0.8 T=60°C, d=8 mm, V=3.5 m/s 8 mm, 4.5 m/s
0.8
T=60°C, d=12 mm, V=3.5 m/s
Moisture ratio

12 mm, 4.5 m/s

Moisture Ratio
0.6
0.6
0.4
0.4
0.2
0.2
0.0
0 20 40 60 80 100 120 140 160 180 200 0.0
Drying time (min) 0 20 40 60 80 100 120 140 160 180 200
Drying time (min)
Fig. 4 – Effect of sample thickness on air drying of sweet
potato cubes 60 ◦ C. Fig. 5 – Effect of sample thickness on air drying of sweet
potato cubes at 70 ◦ C.
(Fumagalli and Freire, 2007; Shivhare et al., 2000; Vengaiah and
Pandey, 2007).
(Eq. (6)) equations were fitted and correlation coefficients (R2 )
The increase in the drying rate was apparently due to the
were established. The coefficients of correlation and esti-
increased heat transfer potential between the surrounding air
mated parameters for the two models are presented in Table 2.
and sweet potato cubes as well as the higher moisture diffusiv-
The values of R2 obtained from Page equation were higher
ity, thus enhancing the evaporation of water from sweet potato
than those attained by first order kinetics of Henderson and
cubes. This observation of temperature effect on the drying
Pabis equation. The R2 values of Page equation varied between
rate of sweet potato is in good agreement with the findings
0.978 and 0.998, and between 0.964 and 0.992 for Henderson
of Akpinar et al. (2003), Mohammadi et al. (2008) and Saeed
and Pabis equation (Table 2). Figs. 6–10 showed the variations
et al. (2008). However, at higher than 90 ◦ C, the dried product
between the calculated versus the experimental moisture
was partially lost its fresh product characteristics (Ozdemir
data. Good agreement between the variables was observed.
and Devres, 1999).
Similar findings were reported by Madamba et al. (1996) for
The results obtained in runs E2, E6, E11 and E17 were used
garlic slices.
to analyze the effect of sample thickness on moisture ratio.
The effect of sample thickness on moisture ratio is presented
3.3. Calculation of moisture diffusivity and activation
in Figs. 4 and 5. As the thickness of sample increased, the
energy
drying time increased due to increased diffusion path. The
drying time for the E2 run was 210 min whereas E6 run was
From Eq. (7), a plot of ln MR versus time gives a straight line
180 min. These results demonstrated that the drying time was
with a slope of:
decreased less than 16% dependence on higher air-flow rate.
As a result, the drying rate increased with the air-flow rate.
2 Deff
Slop = (7)
3.2. Evaluation of the models 4L2

In order to determine the moisture content as a function Values of effective diffusivity (Deff ) for different tempera-
of drying, empirical Henderson and pabis (Eq. (5)) and Page tures are presented in Table 1. Drying at higher temperature

Table 2 – Results of diffusion coefficients and regression analysis for constants and correlation coefficients of the page
with the Henderson and Pabis equations.
Run Page equation Henderson and Pabis equation Deff × 10−9 (m2 /s)

z N R2 k a R2

E1 0.0343 0.9512 0.997 0.0362 1.0280 0.991 1.527


E2 0.0351 1.0464 0.988 0.0267 1.2058 0.968 6.507
E3 0.0327 0.9050 0.991 0.0307 1.2919 0.965 3.320
E4 0.0408 1.1271 0.996 0.0318 1.1502 0.984 7.733
E5 0.0361 1.0204 0.992 0.0243 0.9221 0.984 5.923
E6 0.0353 1.1431 0.992 0.0251 1.0662 0.974 6.113
E7 0.0381 1.1960 0.998 0.0288 1.0852 0.981 7.003
E8 0.0408 1.3862 0.996 0.0298 0.9655 0.986 7.216
E9 0.0426 1.2990 0.997 0.0302 0.9819 0.992 7.339
E10 0.0329 0.9881 0.995 0.0298 0.9597 0.988 1.258
E11 0.0377 1.0652 0.995 0.0387 1.0839 0.985 3.566
E12 0.0374 1.1975 0.998 0.0308 1.0103 0.992 3.326
E13 0.0349 0.8533 0.996 0.0390 1.2106 0.983 4.221
E14 0.0438 1.3940 0.992 0.0335 0.9935 0.987 8.156
E15 0.0436 1.2452 0.993 0.0442 1.1740 0.990 4.779
E16 0.0426 1.3074 0.984 0.0358 0.7238 0.977 1.512
E17 0.0445 1.2203 0.991 0.0401 1.2123 0.987 4.701
E18 0.0475 1.2660 0.978 0.0549 0.848 0.964 2.320
E19 0.0430 1.2781 0.988 0.0468 0.9028 0.973 1.981
food and bioproducts processing 9 0 ( 2 0 1 2 ) 317–322 321

1.0 1.0

0.8 0.8
Calculated

Calculated
0.6 0.6

0.4 0.4

0.2 Page 0.2 Page


Henderson and Pabis Henderson and pabis
0.0 0.0
0.0 0.2 0.4 0.6 0.8 1.0 0.0 0.2 0.4 0.6 0.8 1.0
Experimental Experimental

Fig. 9 – Comparison of experimental and calculated


Fig. 6 – Comparison of experimental and calculated
moisture ratios of sweet potato cubes (d = 5 mm, T = 80 ◦ C,
moisture ratios of sweet potato cubes (d = 8 mm, T = 60 ◦ C,
v = 5.5 m/s).
v = 2.5 m/s).

1.0 1.0

0.8 0.8
Calculated 0.6
Calculated

0.6

0.4 0.4

0.2 Page
0.2 Page Henderson and Pabis
Henderson and Pabis 0.0
0.0
0.0 0.2 0.4 0.6 0.8 1.0
0.0 0.2 0.4 0.6 0.8 1.0
Experimental
Experimental
Fig. 10 – Comparison of experimental and calculated
Fig. 7 – Comparison of experimental and calculated
moisture ratios of sweet potato cubes (d = 12 mm, T = 90 ◦ C,
moisture ratios of sweet potato cubes (d = 8 mm, T = 50 ◦ C,
v = 2.5 m/s).
v = 3.5 m/s).

1.0 Total time of drying reduced substantially with the increase


in temperature of hot air (Figs. 3–5). The rate constant, z, which
is a measure of the drying rate increased with the drying air
0.8
temperature. Results indicated that the Arrhenius law may be
used to relate the dependence of the rate constant on drying
Calculated

0.6
air temperature (R2 > 0.990).

0.4
3.4. Activation energy

0.2 Page
Activation energy (Ea ) was calculated using Arrhenius equa-
Henderson and Pabis
tion (Eq. (8)). The logarithm of Deff as a function of the
0.0
reciprocal of absolute temperature (Ta ) was plotted which
0.0 0.2 0.4 0.6 0.8 1.0
resulted in a linear relationship between (ln Deff ) and (1/Ta ) as
Experimental depicted in Fig. 11.
Activation energy of diffusion was estimated by using the
Fig. 8 – Comparison of experimental and calculated
following equation:
moisture ratios of sweet potato cubes (d = 12 mm, T = 70 ◦ C,
v = 2.5 m/s).  Ea

Deff = D0 exp − (8)
R · Ta
gave highest Deff value. The values ranged from 1.26 × 10−9 to
8.80 × 10−9 m2 /s which are comparable to 1.37 × 10−7 m2 /s for where D0 is the pre-exponential factor (m2 /s), Ea is the acti-
drying of 4 mm thick fresh carrot slices in air temperature at vation energy (kJ/mol), Ta is the temperature (K) and R is gas
60 ◦ C (Markowski, 1997), 1.5 × 10−9 m2 /s for raisin (Lomoauro constant (kJ/mol K).
et al., 1985), 2 × 10−9 m2 /s for blanched mushroom in temper- The plot is found to be essentially straight line in the range
ature range of 40 ◦ C and 70 ◦ C (Sahbaz et al., 2000). These values of temperature investigated, indicating Arrhenius depen-
are consistent with the present estimated Deff values for sweet dence using Eq. (8).
potato cubes. Effective diffusivity increased as the tempera- From the slope of the straight line described by the Arrhe-
ture increased. Similar results are reported by Karabulut et al. nius equation, the activation energy, Ea was determined as
(2007). 11.38 kJ/mol. The minimum activation energy was 6.180 kJ/mol
322 food and bioproducts processing 9 0 ( 2 0 1 2 ) 317–322

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