MODELLING THE EFFECT OF TEMPERATURE ON DRYING MECHANISM OF CATFISH CRACKER

  • A.J. Adeyi
  • O. Adeyi
  • E.O. Oke
  • M. Salaudeen
  • M.O. Ezekiel
Keywords: Catfish, Cracker, Diffusivity, Activation Energy, Thin-layer modelling

Abstract

The drying characteristics of 2 mm slices of formulated catfish cracker were investigated at 40, 50 and 60 °C and at a fixed air velocity of 1.5 m/s using a convective oven dryer. The samples were dried up to equilibrium moisture content. It was apparent from the results that the drying time reduced as the drying temperature increased. The experimental drying data of the formulated fish cracker were fitted to three semi-empirical thin layer drying models: Page’s, Henderson and Pabis and Logarithmic. Statistical parameters of

Author Biographies

A.J. Adeyi

Mechanical Engineering Department, Ladoke Akintola University of Technology Ogbomoso, Oyo-State, Nigeria.

O. Adeyi

Chemical Engineering Department, Landmark University, Omu Aran, Kwara State, Nigeria.

E.O. Oke

Chemical Engineering Department, Micheal Okpara University of Agriculture, Umudike, AbiaState, Nigeria.

M. Salaudeen

Nigerian Institute for Oceanography and Marine Research, Victoria Island, Lagos Nigeria.

M.O. Ezekiel

Nigerian Institute for Oceanography and Marine Research, Victoria Island, Lagos Nigeria.

Published
2019-07-16