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Effects of Drying Parameters on Heat Transfer during

Drying of Fermented Ground Cassava in a Rotary Dryer
a a a b
F. T. Ademiluyi , M. F. N. Abowei , Y. T. Puyate & S. C. Achinewhu
a
Department of Chemical/Petrochemical Engineering, Rivers State University of Science and
Technology, Port Harcourt, Nigeria
b
Department of Food Science and Technology, Rivers State University of Science and
Technology, Port Harcourt, Nigeria
Published online: 27 Apr 2010.

To cite this article: F. T. Ademiluyi , M. F. N. Abowei , Y. T. Puyate & S. C. Achinewhu (2010): Effects of Drying Parameters
on Heat Transfer during Drying of Fermented Ground Cassava in a Rotary Dryer, Drying Technology: An International Journal,
28:4, 550-561

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 Drying Technology, 28: 550–561, 2010
Copyright # 2010 Taylor & Francis Group, LLC
ISSN: 0737-3937 print=1532-2300 online
DOI: 10.1080/07373931003622669

Effects of Drying Parameters on Heat Transfer during Drying

of Fermented Ground Cassava in a Rotary Dryer
F. T. Ademiluyi,1 M. F. N. Abowei,1 Y. T. Puyate,1 and S. C. Achinewhu2
1
Department of Chemical=Petrochemical Engineering, Rivers State University of Science and
Technology, Port Harcourt, Nigeria
2
Department of Food Science and Technology, Rivers State University of Science and Technology,
Port Harcourt, Nigeria

A traditional method is popularly used in Nigeria for

The effects of drying parameters on heat transfer during drying processing gari, where the dewatered fermented cassava
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of fermented ground cassava in a rotary dryer were studied. The
fermented ground cassava was dried in a bench-scale rotary dryer
at different inlet air temperatures, inlet air velocities, relative
humidities, feed rates, drum drive speeds, and feed drive speeds. It
is shown that inlet air temperature, inlet air velocity, and feed rate
have significant effects on the specific heat transfer coefficient and
heat load in the material. Models that predict the specific heat trans-
fer coefficient as a function of inlet air temperature and inlet air
velocity and the heat load as a function of inlet air temperature, inlet
air velocity, and feed rate are also presented. Predictions of the
models are compared with experimental data and good agreement
is obtained.
Keywords Drying parameters; Fermented ground cassava;
Heat load; Moisture content; Specific heat transfer
coefficient
INTRODUCTION
Cassava is widely distributed in tropical and subtropical
regions of the world and is presently produced and
consumed in Africa, America, Europe, and Asia. Dried
fermented ground cassava, popularly called gari, is the
main staple food of western and southern Nigerian and is
consumed by over 50 million Nigerians and other West
African countries. The total cassava production in the
world was about 159 million tons in 1998 and grew to
about 173 million tons in 2000; in Nigeria, the total cassava
production was about 30 million tons in 1998 and about 33
million tons in 2000.[1] Although recent and current cassava
production levels in Nigeria and other cassava-producing
countries in the world have not been published, the Food
and Agricultural Organization of the United nations
(FAO)[1] projected cassava production to grow annually
in cassava producing countries.
Correspondence: F. T. Ademiluyi, Department of Chemical=
Petrochemical Engineering, Rivers State University of Science
and Technology, Port Harcourt, P. M. B. 5080, Port Harcourt,
Nigeria; E-mail: ademuluyi@yahoo.com
mash with about 50% moisture content is dried over a
hot fire in an open cast iron pan with continuous stirring
to keep the particles separated. The pan surface tempera-
ture is about 120
C, giving temperature in the mash within
the range 80–85
C. The dry product with about 8–14%
moisture content (wet basis) may be sieved to produce
particles of 10–100 mm. It is usually eaten by forming a type
of stiff porridge by adding hot water, which causes the
partially gelatinized starch to rise well over three times its
original volume. The cassava roots are highly perishable
and toxic because of the presence of cyanogenic com-
pound. The roots are processed as food to produce stable
products that have sufficiently reduced toxicity.[2]
Cassava contains cyanogenic glucosides that are hydro-
lyzed after tissue damage by endogenous enzyme (linamar-
ase) to the corresponding cyanohydrins and further to
hydrogen cyanide.[3] The hydrogen cyanide is responsible
for chronic toxicity when inadequately processed cassava
products are consumed by humans and animals for
prolonged periods. Therefore, traditional processing
procedures must aim at reducing cyanide and improving
storability, convenience, and palatability. The fermentation
process that takes place during gari production (i.e., when
the grated cassava mash is pressed for about 3 days to be
dewatered) detoxifies the product. During the first stage
of fermentation, the bacterium Corynebacteria manihot
attacks the starch of the grated cassava roots, leading to
the production of various organic acids (lactic and formic
acids) and the lowering of substrate pH. In the second
stage of fermentation, the acidic condition stimulates the
growth of a mold, Geotrichum candida, which proliferates
rapidly, causing further acidification and production of a
series of aldehydes and esters that are responsible for the
taste and aroma of gari.[4]
Drying is the best method of preservation of fermented
ground cassava, and the rotary dryer was proposed by
Audu and Ikhu-Omoregbe[5] to be the best dryer for drying

550
 DRYING OF FERMENTED GROUND CASSAVA IN A ROTARY DRYER
fermented ground cassava. The work carried out by Audu
and Ikhu-Omoregbe[5] on native cassava showed that the
specific heat transfer coefficient for the total heat transfer
surface area decreased from 0.42 to 0.23 kW=kg
C as the
inlet air temperature increased from 80 to 180
C, respect-
ively. Effects of other drying parameters such as feed rate
(i.e., mass of solids to be dried per unit time), inlet air
velocity, drum drive speed, and feed drive speed on the
specific heat transfer coefficient were not considered. Due
to the emergence of high-yield and disease-resistant cassava
cultivars, which are better than the native cassava used by
Audu and Ikhu-Omoregbe,[5] TMS 30572 cultivar is now
preferred[6] for gari processing. Note that TMS means
‘Tropical Mosaic Species’, while the number (30572) is
the identification code for this species assigned by the
International Institute of Tropical Agriculture (IITA).
Rotary dryers are designed on the basis of heat transfer,
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and good understanding of heat and mass transfer during
drying of porous solids[7–15] is necessary in the application
of a rotary dryer to dry fermented ground cassava. A rotary
dryer is one of the most popular types of convective dryers
used in the chemical industry for large-scale production.[16,17]
Apart from being commonly operated in the chemical and
pharmaceutical industries, rotary dryers have become
increasingly important in other sectors because they cover a
wide range of material sizes and shapes.[18,19] The great
advantage of this type of dryer is that it does not only permit
the easy scaling up from a pilot unit to an industrial one but
also leads to a uniform drying process due to the continuous
cascading of solids and its good degree of mixture.[20,21]
Because of their air–solid flow characteristics, rotary dryers
are suitable for dealing with homogenous and heteroge-
neous materials as well as sticky ones and hard-to-flow
materials such as inorganic compounds,[21,22] vegetable
by-products,[23,24] chili,[25] soya and fish meals,[26] lignite
particles,[27] and forestry biomass.[28] Recently, rotary dryers
have been employed to dry solid waste from processing of
olives,[29] woody biomass chips,[30] carton packaging waste,[31]
alfalfa,[32] as well as sewage sludge produced by wastewater
treatment plants, which can be used as fertilizer.[33]
Ademiluyi et al.[34] studied the effect of variety on the
overall heat transfer coefficient during drying of fermented
ground cassava in a rotary dryer and concluded that the
same drying conditions can only be used to dry cultivars
with the same heat transfer coefficient, but the effects of
drying parameters on the heat transfer coefficient were
not considered. In this article, the effects of drying para-
meters such as inlet air temperature, inlet air velocity, drum
drive speed, feed rate, relative humidity of air, and feed
drive speed on the specific heat transfer coefficient and heat
load during drying of fermented ground cassava in a rotary
dryer are investigated experimentally. Models that predict
the heat load and specific heat transfer coefficient as
functions of the drying parameters are also presented.
551
MATERIALS AND METHOD
Sample Preparation
The cassava cultivar used in this study was TMS 30572
obtained from Rivers State Agricultural Development
Project farm at Rumuokoro, Port Harcourt, Nigeria. The
cassava tubers were peeled, washed, grated, and packed
in a sack for pressing to remove excess water. The pressed
cassava mash was left in the open air with temperature in
the range 25–32
C (daytime temperature through the
night) and relative humidity in the range 50–65% to
ferment naturally for 72 h. The dewatered cassava mash
was sieved with a mesh size of average diameter 3.5 mm
and then dried in a bench-scale rotary dryer. The choice
of the mesh size used in the study was based on its closeness
to the mesh size of the sieve used locally for processing gari.
Description of Bench-Scale Rotary Dryer
Used in the Study
The bench-scale rotary dryer used in the study is
1.2192 m long, 0.6096 m wide, and 0.9144 m high. It has
one cyclone dust collector; a rotating cylindrical drum
(about 46 cm long, and 10.16 cm external diameter) carry-
ing eight removable parallel lifting flights; and a control
panel for regulating drum drive speed, feed drive speed,
and inlet air temperature. The dryer has adjustable
elevation between 0 and 9%, but the dryer was horizontal
during the experiments. According to the manufacturer
(Bench Scale Equipment, Dayton, Ohio), the capacity of
the dryer is 2.268 kg=h, but feed rates of up to 9.072 kg=h
have been obtained under certain conditions. Inlet air can
be heated from room temperature up to 260
C using a
5000-W electric heater, and the temperature is controlled
by means of thermocouple with a time proportional
temperature controller. Inlet air velocity can be adjusted
by means of readily interchangeable orifice plates and the
four inlet air velocities used in the study were 0.83, 1.02,
1.397, and 1.55 m=s. Specific parts of the rotary dryer are
shown in Fig. 1.
Experimental Procedure
Before starting each experiment, the rotary dryer was
first brought to steady-state condition by running it at
the desired inlet air velocity, inlet air temperature, feed
drive speed, and drum drive speed. The inlet air tempera-
ture of the dryer was set at a desired constant value using
the control panel, and a thermometer=thermocouple was
used to monitor the outlet air temperature, which increased
gradually with time until it became steady, indicating that
the dryer had attained a steady state. Thereafter, a known
mass of the sieved cassava mash whose moisture content
(i.e., initial moisture content) has been determined was
introduced into the dryer feed hopper. The outlet air
temperature then dropped after a short time and decreased
 552
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FIG. 1. Schematic diagram of bench-scale rotary dryer. 1, Cyclone; 2 and 4, probe connections; 3, rotary drum; 5, feed hopper; 6, feed drive; 7, electric
heater arrangement; 8 and 15, sight glasses; 9, air blower and orifice plate control; 10, support; 11, control panel; 12, chain drive; 13 and 14, dried
product receivers; 16, steel table.
with time due to absorption of heat from the inlet hot air
by the feed.
A single run of a known mass of the feed through the
dryer from the inlet to the outlet is called a pass. The
change in mass of the material during drying was
monitored with time per pass, and the mass loss was used
to calculate the moisture content. After the first pass of
material through the dryer, the drying time of the product,
product temperature, outlet air temperature, and moisture
content of the product were determined. The product
obtained after the first pass was not dry (from mass loss
measurements), so it was reintroduced into the dryer feed
hopper for a second pass through the dryer. After the
second pass, the same drying parameters indicated above
were determined, and the second product was reintroduced
into the dryer for a third pass through the dryer. This
process was continued until the material was dry after six
passes through the dryer. (Note that the rotary dryer was
running continuously and it was not stopped after each
pass of material through the dryer.)
The ambient dry and wet bulb temperatures were
measured using a sling psychrometer and the data inter-
preted into relative humidity using a humidity–temperature
chart of air–water vapor system at atmospheric pressure.
Table 1 shows the drying conditions of the six experiments
carried out in the study. Although the daily relative
humidity in the Niger Delta area of Nigeria (where the
experiments were carried out) ranges from about 49.7 to
91.6% in a year,[35] it was difficult at the time of the
experiments to obtain natural ambient humidity of 80%
ADEMILUYI ET AL.
(see Experiment 5 in Table 1), but this was achieved using
an air conditioner. It may be observed from Table 1 that
the effect of any one drying parameter on the drying
process was investigated at specific values of the other
parameters. For example, in Experiment 1 (Table 1), the
effect of inlet air temperature on the drying process was
monitored at the following constant parameters: inlet air
velocity 1.397 m=s, feed drive speed 100 rpm, drum drive
speed 8 rpm, humidity 50%, and feed rate 0.6345 kg=h.
These specific values of the constant parameters for
Experiment 1, and those of the other experiments in
Table 1, favor the drying process and result in proper
gelatinization of gari.
It was observed during the drying process that the outlet
air temperature later increased with time approaching the
initial steady-state value when the material was dry, but
the product temperature increased continuously with time
throughout the drying period. Drying time was based
on the time of passage of fermented ground cassava through
the rotary dryer. Drying time is characteristic of unsteady-
state (batch) drying where elapsing time is measured
from the beginning of the process to a given moment. In
steady-state (continuous) processes to which a rotary dryer
belongs, drying time is the residence time, defined as the
ratio of material holdup in the dryer to the mass flow rate
of solids. This definition of drying time of a steady-state pro-
cess assumes that the material is dry after a single pass, and
the time taken to dry a known mass of feed is constant. In
the experiments, however, the material was dried in more
than one pass through the rotary dryer and parameters such
 DRYING OF FERMENTED GROUND CASSAVA IN A ROTARY DRYER 553

TABLE 1
Experimental design
Experiments Variables Constant parameters
Experiment 1 Inlet air temperature 115
C Inlet air velocity ¼ 1.397 m=s
140
C Feed drive speed ¼ 100 rpm
190
C Drum drive speed ¼ 8 rpm
230
C Humidity ¼ 50%
Feed rate ¼ 0.6345 kg=h
Experiment 2 Inlet air velocity 0.83 m=s Inlet air temperature ¼ 190
C
1.02 m=s Feed drive speed ¼ 100 rpm
1.397 m=s Drum drive speed ¼ 8 rpm
1.55 m=s Humidity ¼ 50%
Feed rate ¼ 0.6345 kg=h
Experiment 3 Drum drive speed 8 rpm Inlet air temperature ¼ 190
C
12 rpm Inlet air velocity ¼ 1.397 m=s
15 rpm Feed drive speed ¼ 100 rpm
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18 rpm Humidity ¼ 50%

Feed rate ¼ 0.6345 kg=h
Experiment 4 Feed rate 0.398 kg=h Inlet air temperature ¼ 190
C
0.6345 kg=h Inlet air velocity ¼ 1.397 m=s
0.886 kg=h Drum drive speed ¼ 8 rpm
1.236 kg=h Feed drive speed ¼ 100 rpm
Humidity ¼ 50%
Experiment 5 Inlet air humidity 50% Inlet air temperature ¼ 190
C
60% Inlet air velocity ¼ 1.397 m=s
65% Drum drive speed ¼ 8 rpm
80% Feed drive speed ¼ 100 rpm
Feed rate ¼ 0.6345 kg=h
Experiment 6 Feed drive speed 12 rpm Inlet air temperature ¼ 190
C
50 rpm Inlet air velocity ¼ 1.397 m=s
80 rpm Drum drive speed ¼ 8 rpm
100 rpm Humidity ¼ 50%
Feed rate ¼ 0.6345 kg=h

as outlet air temperature, product temperature, and moist-
ure content of material changed with time. It is this element
of time upon which the outlet air temperature, product
temperature, and moisture content of material depend that
is referred to as drying time. Therefore, drying time as used
in this study means time that elapsed from the beginning of
drying to a given moment and was measured per pass
of material through the dryer. However, for a single pass
of material through the rotary dryer, the residence time is
the same as the drying time.
We note that feed drive speed, which is fixed for each
experiment, controls the rate at which feed enters the
rotary dryer. In other words, different masses of feed
would have the same rate of entry into the dryer for a fixed
feed drive speed. Feed rate is used in this study to mean
mass of solids to be dried per unit time and was calculated
as the initial mass of feed divided by total drying time
based on six passes of material through the dryer. Thus,
feed rate and feed drive speed were varied independently
to study their individual effect on the drying process and
gelatinization of gari.
EXISTING MODELS FOR DRYING FERMENTED
GROUND CASSAVA IN A ROTARY DRYER
In a continuous dryer (such as the rotary dryer) that
operates at steady state, each particle or element of the
solid being dried is heated up on its way from the inlet to
the outlet of the dryer, the temperature at any given point
in the dryer is constant, but the temperature varies along
the length of the dryer.[7] A rotary dryer design is normally
based on volumetric heat transfer coefficient, and the rate
of heat flow in a rotary dryer is given in terms of the
volumetric heat transfer coefficient as[7]
Q0 ¼ UV ðDTLM Þ ð1Þ
 554 ADEMILUYI ET AL.
where Q0 is the rate of heat flow in the dryer, U is the
volumetric heat transfer coefficient, V is the volume of
the rotating cylindrical drum of the rotary dryer, and
DTLM is the log mean temperature difference between inlet
and outlet air flow streams for cocurrent arrangement. The
volumetric heat transfer coefficient (i.e., volume-dependent
heat transfer coefficient) relates the rate of heat flow in a
rotary dryer to the volume of the rotating cylindrical drum
of the dryer. In the same vein, Audu and Ikhu-Omoregbe[5]
related the rate of heat flow in a rotary dryer to the mass of
feed using a mass-dependent heat transfer coefficient
during drying of fermented ground cassava as
Q0 ¼ mf hðDTLM Þ ð2Þ
where mf is the mass of feed, and h is the mass-dependent
heat transfer coefficient referred to here as the weighted
heat transfer coefficient or specific heat transfer coefficient
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for the total heat transfer surface area of the dryer.
Equating Eqs. (1) and (2) gives h ¼ UV=mf, indicating that
h is a function of the volumetric heat transfer coefficient
and may, therefore, be used to model heat transfer during
drying of a material in a rotary dryer. A unique advantage
of Eq. (2) is that it is more convenient than Eq. (1) when
drying a known mass of feed in a rotary dryer, as was
carried out in the present study. The heat load, Q (i.e.,
quantity of heat transferred per unit mass), during drying
of material in a rotary dryer is given as:[7]
Q ¼ Cps ðTp  Tf Þ þ Xf CpL ðTv  Tf Þ þ kðXf  Xp Þ
þ Xp CpL ðTp  Tv Þ þ Cpv ðXf  Xp ÞðTvb  Tv Þ ð3Þ
where Q ¼ Q0 =m _ s; m
_ s is the mass flow rate of solids (taken
here to be feed rate of sieved fermented ground cassava),
Cps is the specific heat capacity of solids, CpL is the specific
heat capacity of pure water, Cpv is the specific heat capacity
of water vapor, Tp is the temperature of product, Tf is the
temperature of feed, Tv is the vaporization temperature,
Tvb is the final vapor temperature, Xf is the moisture
content of feed (dry basis), Xp is the moisture content of
product (dry basis), and k is the latent heat of vaporization.
We note that Eq. (3) is a heat balance between heat loss
by the hot air and heat gain by the feed, as the feed is
driven from the inlet of the dryer to the outlet. Because
temperature is steady at every point in a rotary dryer,
and heat is transferred from the hot air to the feed at every
point along the length of the dryer, Eq. (3) is at steady state
and consequently the accumulation term in this equation
is zero.
The log mean temperature difference, DTLM, for cocur-
rent drying of material in a rotary dryer is calculated as[36]
ðTai  Tv Þ  ðTao  Tv Þ
DTLM ¼ ð4Þ
In½ðTai  Tv Þ=ðTao  Tv Þ
with[7]
Tai  Tv
Nt ¼ In ð5Þ
Tao  Tv
for an air–water system, where Nt is the number of transfer
units that lies within the range 1.5–2.5 for an economic
design of a rotary dryer,[37] Tai is the inlet air temperature,
and Tao is the outlet air temperature. Because Nt is
constant, Tai and Tao would be their steady-state values
at specified drying conditions, indicating that Tv will also
be constant. For adiabatic dryers like the rotary dryer, Tv
is at or near the wet bulb temperature (Twet),[7] and Twet
(which is observed for only materials with a constant rate
period) can be determined from a humidity–temperature
chart for air–water vapor system at atmospheric pressure.
It was shown in Ademiluyi[38] that TMS 30572 does not
exhibit a constant rate period at the drying conditions in
Table 1. Hence, Tv for materials without a constant rate
period cannot be determined from a humidity–temperature
chart; besides, the inlet air temperature of 190
C is beyond
the temperature range in a humidity–temperature chart.
The steady-state values of Tai and Tao in the experiments
are presented in Table 2, and Tv and Nt are not known.
Instead of choosing an arbitrary value of Nt within the
range 1.5–2.5 and estimating Tv from Eq. (5) for known
values of Tai and Tao, it is more appropriate to estimate
Tv from the experimental data before predicting Nt.
Because Tv is constant, it is estimated as the turning point
(or stationary point) of each curve in Fig. 2, noting that the
turning point is the only constant point on a curve. (Note
that Tv was estimated from Fig. 2 because Tv is a function
of Tai and Tao when Nt is known, as may be seen from
Eq. (5).) The experiment estimated values of Tv at the vari-
ous steady-state values of Tai and Tao are also presented in
Table 2. It can be shown by substituting corresponding
values of the parameters in Table 2 into Eq. (5) that
Nt  1.5 for the rotary dryer used in the study. As we can
see, Tv is constant even for materials without a constant
rate period (i.e., no wet bulb temperature) and it is
estimated from the profile of the outlet air temperature,
TABLE 2
Steady-state inlet and outlet air temperatures and
estimated values of Tv from Fig. 2
Steady-state values
Tai (
C) Tao (
C) Estimated Tv (
C)
115 103 99.52
140 125 120.61
190 147 134.59
230 175 158.92
 DRYING OF FERMENTED GROUND CASSAVA IN A ROTARY DRYER 555

TABLE 3
Heat load and specific heat transfer coefficient at different
drying conditions
Specific heat
Heat load transfer coefficient
Drying parameters (kJ=kg) (W=kg
C)
Inlet air temperature (
C)
115 2834.101 577.785
140 2839.404 421.088
190 2849.158 188.470
230 2857.026 39.539
Inlet air velocity (m=s)
FIG. 2. Effect of inlet air temperature on outlet air temperature.
0.83 2805.389 28.317
1.02 2820.287 67.374
1.397 2849.158 188.470
which varies with time at constant inlet air temperature 1.55 2860.785 230.705
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during the drying process. Therefore, the constant value Drum drive speed (rpm)
of Tv does not necessarily mean that all parameters are 8 2849.158 188.470
steady during drying of a material in a rotary dryer, 12 2845.435 243.994
notwithstanding the steady-state operation of the dryer. 15 2841.712 258.572
The specific heat capacity of vapor (Cpv) at each vaporiza- 18 2834.265 309.744
tion temperature (Tv) was obtained from a chart of specific Feed rate (kg=h)
heat of gases and vapors at different temperatures.[7] The 0.398 2836.300 235.476
specific heat capacity of solid particles of fermented ground 0.6345 2849.158 188.470
cassava (Cps) expressed in kJ=kg K is calculated as[39] 0.886 2862.879 132.173
1.236 2882.082 92.867
Cps ¼ 4:180Xs þ 1:256 ð6Þ Inlet air humidity (%)
50 2849.158 188.470
where Xs is the moisture content (dry basis) of the solid 60 2808.821 178.257
particles. The specific heat capacity of pure water (CpL) is 65 2818.754 174.805
taken as 4.2 kJ=kg
C, and the latent heat of vaporization 80 2821.860 120.903
(k) at the vaporization temperature was used. Feed drive speed (rpm)
12 2856.604 163.078
50 2849.158 213.555
RESULTS AND DISCUSSION 80 2823.096 200.085
Modeling Specific Heat Transfer Coefficient and 100 2826.819 186.993
Heat Load
In order to determine the effects of drying parameters
on the specific heat transfer coefficient during drying of with increase in both inlet air humidity and feed drive
the fermented ground cassava, the specific heat transfer speed.
coefficient (h) was calculated from Eq. (2), where A T-test was carried out using Statistical Package for
Q0 ¼ Qm _ s ; Q was obtained from Eq. (3), and the log mean Social Scientists[40] to know the drying parameters that
temperature difference (DTLM) was calculated from Eq. (4). have the most significant effects on the specific heat trans-
Table 3 shows the head load and specific heat transfer coef- fer coefficient. The result of the T-test for the specific heat
ficient at different drying conditions. It may be seen from transfer coefficient is presented in Table 4. A positive
Table 3 that the heat load increases with increase in inlet correlation indicates that the specific heat transfer
air temperature, inlet air velocity, and feed rate but coefficient increases with increase in drum drive speed, inlet
decreases with increase in drum drive speed; the head load air velocity, and feed drive speed. Negative correlation
fluctuates with increase in both inlet air humidity and feed indicates that the specific heat transfer coefficient decreases
drive speed. The specific heat transfer coefficient decreases with increase in inlet air temperature, feed rate, and inlet
with increase in inlet air temperature and feed rate but air humidity. Table 4 shows that the specific heat transfer
increases with increase in inlet air velocity and drum drive coefficient at the various drum drive speed, feed rate, inlet
speed; the specific heat transfer coefficient also fluctuates air temperature, and inlet air velocity are significantly
 556 ADEMILUYI ET AL.

TABLE 4
Paired samples T-test result of specific heat transfer coefficient (W=kg
C) at different drying conditions
95% Confidence interval
Paired of the difference
differences
Drying parameter Mean (W=kg
C) Lower Upper t SD Sig. value Corr. coeff.
Inlet air temperature (
C) 137.971 600.352 324.411 0.950 290.58 0.004 0.996
Inlet air velocity (m=s) 127.517 280.209 25.174 2.658 95.958 0.002 0.998
Feed rate (kg=h) 161.458 261.683 61.233 5.127 62.986 0.012 0.988
Drum drive speed (rpm) 236.945 309.637 164.253 10.373 45.683 0.016 0.984
Inlet air humidity (%) 101.858 169.294 34.424 4.807 42.379 0.054 0.946
Feed drive speed (rpm) 130.428 184.913 75.942 7.618 34.241 0.540 0.460

Data are significantly different with high correlation coefficient (r2  1) and low significant value (<0.05).

different because the correlation coefficient is high (r2  1) with standard error of estimate (SEE) ¼ 0.356, correlation
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and the significance value is low (<0.05). The gari
produced does not gelatinize properly at high drum drive
speed (>15 rpm), and low drum drive speed (4–10 rpm) is
recommended.[38] Within this recommended range of drum
drive speed, the specific heat transfer coefficients are not
significantly different; hence, the effect of drum drive speed
is neglected in the analysis. Although the specific heat
transfer coefficients at different inlet air humidity are not
significantly different due to significance value greater than
0.05, moderate inlet air humidity (50–65%) is recom-
mended[38] for proper gelatinization of gari produced from
fermented ground cassava. Thus, the specific heat transfer
coefficient is modeled with respect to inlet air temperature,
inlet air velocity, and feed rate. Regression analysis was
carried out using Datafit 8.2 Engineering Software[41] to
obtain the relationship between the specific heat transfer
coefficient, inlet air temperature, inlet air velocity, and feed
rate as
h ¼ 0:39063Tai þ 253:5701 tai þ 0:1555M  92:026 ð7Þ
coefficient (r2) ¼ 0.9999, and residual sum of square (RSS) ¼
0.3803, where Tai is the inlet air temperature (
C), tai is the
inlet air velocity (m=s), M is the feed rate (kg=h), and h is
measured in W=kg
C. Equation (7) does not compare well
with experimental data, indicating that h may not depend
on one or more of the selected three significant drying para-
meters. Neglecting feed rate as the least significant of the
selected three drying parameters gives the corresponding
relationship between h, inlet air temperature, and inlet air
velocity, as
h0 ¼ 3894:152  781:25 lnðTai Þ þ 281:47tai ð8Þ
with SEE ¼ 0.0788, r2 ¼ 0.9999, and RSS ¼ 0.00621, and the
prime indicates specific heat transfer coefficient based on the
reduced number of significant drying parameters.
The effects of drying parameters on the heat load were
also studied, where the heat load (Q) was calculated
directly using Eq. (3). The result of the T-test in this case
is presented in Table 5. Accordingly, a positive correlation
indicates that the heat load increases with increase in inlet

TABLE 5
Paired samples T-test for heat load (kJ=kg) at different drying conditions
95% Confidence interval
Paired of the difference
differences
Drying parameter Mean (kJ=kg) lower upper t SD Sig. value Corr. coeff.
Inlet air temperature (
C) 2676.17 2742 2611 129.974 41.180 0.000 1.000
Inlet air velocity (m=s) 2832.71 2873 2792 224.925 25.1880 0.000 1.000
Feed rate (kg=h) 2856.82 2887 2826 296.983 19.239 0.000 1.000
Drum drive speed (rpm) 2829.39 2846 2812 536.075 10.556 0.029 0.971
Inlet air humidity (%) 2760.89 2802 2719 212.630 25.969 0.049 0.510
Feed drive speed (rpm) 2778.42 2864 2692 103.065 53.916 0.075 0.925

Data are significantly different with high correlation coefficient (r2  1) and low significant value (<0.05).
 DRYING OF FERMENTED GROUND CASSAVA IN A ROTARY DRYER 557

air temperature, inlet air velocity, and feed rate, whereas a TABLE 7
negative correlation indicates that the heat load decreases Experimental and predicted heat load
with increase in drum drive speed, inlet air humidity, and
feed drive speed. It may be seen from Table 5 that the Heat load (kJ=kg)
effects of inlet air temperature, inlet air velocity, and feed Drying parameters Experiment Model
rate on the heat load are more significant than the other
drying parameters, noting that the effect of drum drive Inlet air temperature (
C)
speed is neglected as explained above. Regression analysis 115 2834.101 2834.158
was also carried out using Datafit 8.2 Engineering 140 2839.404 2839.158
Software[41] to obtain the relationship between the heat 190 2849.158 2849.158
load, inlet air temperature, inlet air velocity, and feed rate 230 2857.026 2857.158
during drying of fermented ground cassava in a rotary 0.83 2805.389 2805.496
dryer as Inlet air velocity (m=s)
1.02 2820.287 2820.127
Q ¼ 0:2Tai þ 77:006tai þ 54:49M þ 2669:007 ð9Þ 1.397 2849.158 2849.158
1.55 2860.785 2860.940
with SEE ¼ 0.0634, r2 ¼ 0.9999, RSS ¼ 0.0133, and the heat 0.398 2836.300 2836.294
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load is expressed in kJ=kg. 0.6345 2849.158 2849.158

Table 6 shows the comparison between predicted Feed rate (kg=h)
specific heat transfer coefficient (using Eq. (8)) and experi- 0.886 2862.879 2862.877
mental data, and Table 7 shows the comparison between 1.236 2882.082 2881.925
predicted heat load (using Eq. (9)) and experimental data.
It may be seen from Tables 6 and 7 that the predicted
parameters compare reasonably well with the experimental effects of these parameters on product temperature and
data. outlet air temperature are considered in this section.
Table 8 shows the constant parameters in the experi-
Effects of Drying Parameters on Product Temperature ments corresponding to Figs. 2–7. As discussed in the
and Outlet Air Temperature Experimental Procedure section, the product was not dry
Having shown in the preceding section that the most until after six passes of the material through the dryer,
significant drying parameters that affect the heat load (Q) where the drying time, product temperature, outlet air
and the specific heat transfer coefficient (h) during drying temperature, and moisture content of the material were
of fermented ground cassava in a rotary dryer are inlet determined after each pass. The product temperature
air temperature, inlet air velocity, and feed rate, only the increased with time throughout the drying process, whereas
the outlet air temperature initially decreased with time but
later increased with time approaching the initial steady-
state value when the material was dry. Hence, both product
TABLE 6 temperature and outlet air temperature (which are func-
Experimental and predicted specific heat transfer tions of time) were plotted against the corresponding
coefficient drying time for each pass as shown in Figs. 2–7 (i.e., each
curve in Figs. 2–7 has six data points that correspond to
Specific heat transfer
the six passes used in the experiments).
coefficient (W=kg
C)
Figure 2 shows the variation of outlet air temperature
Drying parameters Experiment Model with time at different inlet air temperatures. At a given inlet
air temperature, the outlet air temperature decreases with
Inlet air temperature (
C) time from the start of the drying process to a minimum
115 577.785 580.387 value corresponding to the vaporization temperature and
140 421.088 425.707 then increases steadily with time to a maximum value equal
190 188.470 188.128 to the initial steady-state value when the material is dry.
230 39.539 38.866 The initial decrease in the outlet air temperature is due to
Inlet air velocity (m=s) absorption of heat by the material from the inlet hot air
0.83 28.317 28.535 to vaporize the moisture, and the heat absorbed is less than
1.02 67.374 82.013 the latent heat of vaporization. At the minimum outlet air
1.397 188.470 188.128 temperature, the rate of heat transfer to the material
1.55 230.705 231.193 balances the rate of moisture removal from the material
 558 ADEMILUYI ET AL.

TABLE 8
Constant parameters in the experiments corresponding to Figs. 2–7
Figs. 2 and 3 Figs. 4 and 5 Figs. 6 and 7
Inlet air vel. ¼ 1.397 m=s Inlet air temp. ¼ 190
C Inlet air vel. ¼ 1.397 m=s
Feed drive speed ¼ 100 rpm Feed drive speed ¼ 100 rpm Inlet air temp. ¼ 190
C
Drum drive speed ¼ 8 rpm Drum drive speed ¼ 8 rpm Feed drive speed ¼ 100 rpm
Humidity ¼ 50% Humidity ¼ 50% Drum drive speed ¼ 8 rpm
Feed rate ¼ 0.6345 kg=h Feed rate ¼ 0.6345 kg=h Humidity ¼ 50%

and the temperature of the material remains momentarily
steady at the vaporization temperature corresponding to
the latent heat of vaporization. Beyond the minimum
outlet air temperature, the quantity of heat absorbed by
the material is more than the latent heat of vaporization
and the outlet air temperature increases with time,
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At a given inlet air velocity, the product temperature
increases with time to a maximum value and then drops
slightly. The drop in product temperature is noticed when
the outlet air temperature equals the initial steady-state
value, indicating that almost all the moisture in the
material has been removed. The drying time decreases as

approaching the initial steady-state value at the end of dry-
ing when the moisture content in the product is very small.
Thus, drying of fermented ground cassava in a rotary dryer
may be controlled by monitoring the outlet air temperature
instead of the moisture content, and the drying process can
be terminated when the outlet air temperature equals the
initial steady-state value. The outlet air temperature also
increases with increase in the inlet air temperature (Fig. 2).
Figure 3 shows the variation of product temperature
with drying time at different inlet air temperature, indicat-
ing that the product temperature increases with time at a
given inlet air temperature and also increases as the inlet
air temperature increases at any time greater than zero.
The final product temperatures are significantly different
and show the effect of inlet air temperature on the drying
kinetics of fermented ground cassava.
The effect of inlet air velocity on the product tempera-
ture is shown in Fig. 4, indicating that the product
temperature increases with increase in inlet air velocity.
the inlet air velocity increases and conversely (Fig. 4),
which is consistent with the work of other authors.[42]
Audu[36] also observed that longer drying time will be
required at low inlet air velocity to reduce the moisture
content of native fermented cassava to 5–8% moisture con-
tent (dry basis). Although drying at high inlet air velocity
reduces the drying time of a material, it was observed that
complete gelatinization of gari at high inlet air velocity was
not possible. At high inlet air velocity, the material
becomes fluidized and dries before gelatinization. At low
inlet air velocity (0.83–1.397 m=s), the drying time is longer,
the material is not fluidized, and gelatinization takes place
before the material is dry. Gelatinization is important to
obtain gari with quality and aroma close to the one
produced by traditional frying method. Gari aroma was
found to reduce with increase in inlet air velocity such that
inlet air velocity lower than 1.4 m=s can be used to dry
fermented ground cassava.
The effect of inlet air velocity on the outlet air tempera-
ture is shown in Fig. 5, indicating that the outlet air

FIG. 3. Effect of inlet air temperature on product temperature. FIG. 4. Effect of inlet air velocity on product temperature.
 DRYING OF FERMENTED GROUND CASSAVA IN A ROTARY DRYER
FIG. 5. Effect of inlet air velocity on outlet air temperature.
temperature increases with increase in inlet air velocity. At
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a given inlet air velocity, the outlet air temperature initially
decreases with time to a minimum value, which later
increases with time to a maximum value equal to the initial
steady-state value when almost all the moisture in the
material has been removed; this behavior of the outlet air
temperature is consistent with Fig. 2. Figure 5 also indi-
cates that the total drying time of material for the six passes
increases as the inlet air velocity decreases and vice versa,
which is consistent with Fig. 4. The rate of mass transfer
therefore increases with increase in inlet air velocity, and
this explains why gelatinization does not take place at high
inlet air velocity. Some amount of moisture is needed to
gelatinize starch in the fermented cassava, but at high inlet
air velocity this moisture is rapidly taken away.
Figure 6 shows the effect of feed rate on the product tem-
perature, indicating that the product temperature decreases
as the feed rate increases. This is because the higher the feed
rate, the higher the quantity of moisture in the feed and the
lower the product temperature. In other words, it takes a
longer time for high mass of feed to achieve a given product
FIG. 6. Effect of feed rate on product temperature.
559
FIG. 7. Effect of feed rate on outlet air temperature.
temperature than low mass of feed. It may be seen from
Figs. 3, 4, and 6 that inlet air temperature has the most
significant effect on the product temperature, followed by
inlet air velocity, with feed rate exhibiting the least effect.
Figure 7 shows the effect of feed rate on the outlet air
temperature, indicating a sharp drop in outlet air tempera-
ture from an initial steady-state value of 150
C at each feed
rate to a minimum value, which later increases gradually to
the initial steady-state value. The outlet air temperature
also decreases as the feed rate increases, which is consistent
with Fig. 6. Comparing Figs. 2, 5, and 7 shows that inlet air
temperature has the most significant effect on the outlet air
temperature, followed by inlet air velocity, with feed rate
exhibiting the least effect. In other words, inlet air tempera-
ture is the most significant parameter that affects the heat
transfer process during drying of fermented ground cassava
in a rotary dryer, followed by inlet air velocity and then
feed rate of the material.
CONCLUSION
Effects of drying parameters on heat transfer during
drying of fermented ground cassava in a rotary dryer have
been presented. At given inlet air temperature and inlet air
velocity, the outlet air temperature initially decreases with
time to a minimum value and then increases with time to
a maximum value equal to the initial steady-state value;
at this final=maximum outlet air temperature, the amount
of moisture in the material is very small (i.e., the material
is dry). Thus, drying of fermented ground cassava can be
controlled by monitoring the outlet air temperature instead
of the final moisture content of the material. It is shown
that inlet air temperature, inlet air velocity, and feed rate
are the most significant parameters that affect the heat
transfer process during drying of fermented ground cassava
in a rotary dryer. Models have also been presented that
predict the specific heat transfer coefficient as a function
of inlet air temperature and inlet air velocity and the heat
load as a function of inlet air temperature, inlet air velocity,
 560 ADEMILUYI ET AL.

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