Academic Journal
Effects of solar tunnel drying zones and slice thickness on the drying characteristics of taro (Colocasia esculenta (L.) Schott) slice
| Title: | Effects of solar tunnel drying zones and slice thickness on the drying characteristics of taro (Colocasia esculenta (L.) Schott) slice |
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| Authors: | Ehtenesh Tilahun Molla, Tilahun A. Teka, Addisalem Hailu Taye |
| Source: | Food Sci Nutr |
| Publisher Information: | Wiley, 2022. |
| Publication Year: | 2022 |
| Subject Terms: | Composite material, Polymers and Plastics, Materials Science, Horticulture, Agricultural and Biological Sciences, Thermal diffusivity, 0404 agricultural biotechnology, Drying and Dehydration of Food Products, FOS: Mathematics, Nanotechnology, Colocasia esculenta, Biology, Drying, FOS: Nanotechnology, Applications of Microencapsulation in Food Industry, Wafer, Physics, Statistics, Botany, Life Sciences, Spray Drying, Coefficient of determination, 04 agricultural and veterinary sciences, Materials science, 6. Clean water, Science of Clothing Comfort and Textile Properties, Physical Sciences, Thermodynamics, 0405 other agricultural sciences, Mathematics, Research Article, Food Science |
| Description: | This study aims to investigate the effects of slice thicknesses (2, 4, and 6 mm) and solar tunnel drying zones (zone I, zone II, and zone III) on the drying characteristics and thermal properties of taro slices, which were dried using solar tunnel drying (STD). To assess the drying characteristics of taro slices, the data from the drying kinetics were fitted with five different models. The adequacy of fit for the proposed models was evaluated using the reduced chi‐square (χ2), determination of coefficient (R2), mean relative percent error (P), and root means square error (RMSE). The results showed that, among the five drying models, the drying characteristics of taro are better expressed by the logarithmic model. The thinnest slices dried in zone III had the highest diffusivity (6.57 × 10–09 m2/s), lowest specific heat capacity (1.761 kJ/kg °C), and maximum thermal conductivity (0.268 W/m °C). It was also dried within a short period of time (5.5 h). The findings of this study provide evidence that STD zones and slice thickness have significant impact on the drying characteristics of dried taro slices. |
| Document Type: | Article Other literature type |
| Language: | English |
| ISSN: | 2048-7177 |
| DOI: | 10.1002/fsn3.3175 |
| DOI: | 10.60692/5tmdr-2g697 |
| DOI: | 10.60692/03n9n-zwf31 |
| Access URL: | https://pubmed.ncbi.nlm.nih.gov/36911842 |
| Rights: | CC BY |
| Accession Number: | edsair.doi.dedup.....b79d228bd4ad9057f070582ab3fc1ea4 |
| Database: | OpenAIRE |
| ISSN: | 20487177 |
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| DOI: | 10.1002/fsn3.3175 |