Drying characteristics of yam slices (Dioscorea rotundata) in a convective hotair dryer: application of ANFIS in the prediction of drying kinetics

Ojediran, J. O. and Okonkwo, Clinton E. and Adeyi, Abiola and Adeyi, Oladayo and Olaniran, Abiola and George, Nana and Olayanju, T.M.A. (2020) Drying characteristics of yam slices (Dioscorea rotundata) in a convective hotair dryer: application of ANFIS in the prediction of drying kinetics. Heliyon, 6. ISSN 2405-8440

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Abstract

This study applied Adaptive Neuro-Fuzzy Inference System (ANFIS) to predict the moisture ratio (MR) during thedrying process of yam slices (Dioscorea rotundata) in a hot air convective dryer. Also the effective diffusivity,activation energy, and rehydration ratio were calculated. The experiments were carried out at three (3) drying airtemperatures (50, 60, and 70�C), air velocities (0.5, 1, and 1.5 m/s), and slice thickness (3, 6, and 9 mm), and theobtained experimental data were used to check the usefulness of ANFIS in the yam drying process. The resultshowed efficient applicability of ANFIS in predicting the MR at any time of the drying process with a correlationvalue (R2) of 0.98226 and root mean square error value (RMSE) of 0.01702 for the testing stage. The effectivediffusivity increased with an increase in air velocity, air temperature, and thickness and the values (6.382E -09 to1.641E -07 m2/s). The activation energy increased with an increase in air velocity, butfluctuate within the airtemperatures and thickness used (10.59–54.93 KJ/mol). Rehydration ratio was highest at air velocity�air tem-perature�thickness (1.5 m/s�70�C�3 mm), and lowest at air velocity�air temperature�thickness (0.5 m/s�70�C�3 mm). The result showed that the drying kinetics ofDioscorea rotundataexisted in the falling rateperiod. The drying time decreased with increased temperature, air velocity, and decreased slice thickness. Theseestablished results are applicable in process and equipment design, analysis and prediction of hot air convectivedrying of yam (Dioscorea rotundata) slices.

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Depositing User:	Mr DIGITAL CONTENT CREATOR LMU
Date Deposited:	11 May 2020 11:07
Last Modified:	11 May 2020 11:07
URI:	https://eprints.lmu.edu.ng/id/eprint/2782

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