Thin Layer Drying Modelling for Some Selected Nigerian Produce: A Review
Drying is an important technique used to remove moisture from a product. Various drying techniques apply to different agricultural products. Each technique has its own limitation. Therefore, choosing the right drying techniques is a very important first step in the process of drying. The raw agricultural products with 80-90% moisture content are brought down to equilibrium moisture content and improving its shelf life. Present work reviewed the research works done on thin layer drying characteristics of different agricultural products grown in Nigeria under different drying process. The drying data fitted into different thin layer drying models. The performance of these models was investigated by comparing the coefficient of determination (R2), sum of square errors (SSE) and root mean square error (RMSE) between the observed and predicted moisture ratio. On the basis of highest value of R2 and lowest value of sum square errors (SSE) and root mean square error (RMSE) appropriate model will be selected. The Page and Midilli et al models dominates in describing the drying behaviour of most Nigeria crops.
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