Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The drying kinetics of fermented cassava mash (gari), during the falling rate period, was studied in three dimensions, with respect to the progression of a drying front that has its geometry evolving axis-symmetrically in a direction towards the center of the particle and progresses at the same rate as the rate of removal of moisture from the particle. The model equation based on Fick’s second law was solved numerically in spherical coordinates and the average moisture content for each incremental interval (in dimensionless terms) plotted against dimensionless time values. The moisture content versus time curve had a good fit (R2 = 0.9997) with a model of the general form, MR = A exp (-ktn). The model was validated by using it to fit kinetic data from the drying of cassava particulate in a fluidized bed at 50°C.
How to cite this article:
E.C. Osoka and B.I. Oruh . Mathematical Modelling of the Garification of Fermented Cassava Mash.
DOI: https://doi.org/10.36478/jftech.2007.139.142
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.139.142