Research Journal of Food Science and Nutrition

Volume 1. Page 15-27.
Published 30th May, 2016

Full Length Research

Thin layer modelling of hybrid, solar and open sun drying of tomato slices

J. B. Hussein1, K. B. Filli1 and M. O. Oke2*

1Department of Food Science and Technology, Modibbo Adama University of Technology Yola, P. M. B. 2076 Yola, Adamawa State, Nigeria.
2Department of Food Science and Engineering, Ladoke Akintola University of Technology Ogbomoso, P. M. B. 4000 Ogbomoso, Oyo State, Nigeria.

Received 29th February, 2016; Accepted 24th May, 2016

*Correspondence: Dr. M. O. Oke, Department of Food Science and Engineering, Ladoke Akintola University of Technology Ogbomoso, P. M. B. 4000 Ogbomoso, Oyo State, Nigeria. Email: ola4ade@yahoo.com, mooke47@lautech.edu.ng.

Copyright © 2016 Hussein et al. This article remains permanently open access under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The thin layer drying behaviour of tomato slices dried using hybrid drying method as well as solar and open sun drying was investigated. Six thin layer drying models (Page, Logarithmic, Henderson and Pabis, Newton (Lewis), Wang and Singh and Parabolic) were used to optimize the goodness of fit to the experimental data. The models were compared using coefficient of determination (R2), chi-square (c2) and root mean square error (RMSE). The tomato slice dried faster when subjected to hybrid drying method compared to other methods. Tomato slices of 4, 6 and 8 mm thicknesses were dried from 94.22 to 10% (wet basis), for 300, 360, 420 minutes respectively in hybrid drying method. However, it took 420, 510, 600 and 510, 630, 840 min in solar and open sun drying respectively. The drying took place only in a falling rate drying period. The Page model was found to fit the experimental data better as compared to other models. The effective moisture diffusivity values were found to be between 2.00 x 10-10 and 5.84 x 10-10 m2/s in hybrid dried slices, 1.37 x 10-10 and 4.40 x 10-10 m2/s in solar dried slices and 1.33 x 10-10 and 4.01 x 10-10 m2/s in open sun dried tomato slices of 4 to 8 mm thicknesses. The results of these measures have confirmed the consistency of the developed model to describe satisfactorily the thin-layer hybrid, solar and open sun drying characteristics of tomato slices.

Keywords: Hybrid dryer, solar dryer, tomato slice, drying equation, moisture content.

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