Mathematical Modelling of the Drying Characteristics of Milled Sorghum Residue
Journal of Engineering Research and Reports,
Page 1-17
DOI:
10.9734/jerr/2021/v21i917487
Abstract
During milling of cereal grains, bran which is separated from the starchy endosperm of the grain is a major by-product. In this study, milled sorghum residue was dried in a cabinet dryer under different conditions (temperature and air velocity). The obtained drying data were fitted into ten existing mathematical models and obtained the best model while, the effective moisture diffusivity and activation energy of the drying process was determined using Arrhenius type approach. The result shows that the initial moisture content obtained for the sorghum residue using standard oven drying method were 41.28 ± 0.33%, 49.52 ± 0.63 % and 47.06 ± 0.42 % on wet basis for the wet residue of variety A, B and C, respectively, at equilibrium point, the final moisture content of about 12.93 ± 0.14 – 14.31± 0.07 as temperature ranges from 40 oC to 70 oC and air velocity ranges from 0.8 m/s to 1.2 m/s. During the drying process, the drying rate falls more rapidly as it was initially high as a result of more moisture in the sorghum residue and the drying rate decreases slowly until reaching the reduced moisture content. The obtained values of effective moisture diffusivity (Deff) ranges between 9.89 x 10-10 and 22.21 x 10-10 m2/s, 9.45 x 10-10 and 20.62 x 10-10 m2/s and 8.56 x 10-10 and 20.76 x 10-10 m2/s for variety A, B and C, respectively. However, the result of the modelling shows that the drying characteristics of variety A and B of the sorghum residue can be predicted using Midilli et al. model while the drying behaviour of Variety C can be predicted using Hii et al. model.
Keywords:
- Cereal
- sorghum residue
- drying
- modelling
- effective moisture diffusivity.
How to Cite
Isa, J., Majasan, O. I., & Jimoh, K. A. (2021). Mathematical Modelling of the Drying Characteristics of Milled Sorghum Residue. Journal of Engineering Research and Reports, 21(9), 1-17. https://doi.org/10.9734/jerr/2021/v21i917487
References
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Available:https://doi.org/10.4172/2157-7110.1000474
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Available:https://doi.org/10.3109/09637486.2012.676030
Zitterman A. Bran. In: Caballero B, Trugo LC, Finglas PM (eds) Encyclopedia of food science and nutrition, 2nd edn. Academic press, Amsterdam. 2003;1844–1850.
Hemery Y, Holopainen U, Lampi AM, Lehtinen P, Nurmi T, Piironen V, Edelmann M, Rouau X. Potential of dry fractionation of wheat bran for the development of food ingredients, part II: electrostatic separation of particles. J Cereal Sci. 2011b;53:9– 18.
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Available:https://doi.org/10.1111/j.1750-3841.2010.01929.x
Atanda SA, Pessu PO, Agoda S, Isong IU, Ikotun. The concepts and problems of post-harvest food losses in perishable crops. African Journal of Food Science. 2011;5(11):603-6013.
Akingbala J, Rooney LW, Faubion JM. A laboratory procedure for the preparation of Ogi, a Nigerian fermented Food. Journal of Food Science. 2004;12:57-64.
ASAE. Transactions of the ASAE. 1983; 26(4):1258-1263.
DOI: 10.13031/2013.34113
Togrul IT, Pehlivan D. Modeling of thin layer drying kinetics of some fruits under open air sun drying process. Journal of Food Engineering. 2004;65(3):413-425.
Kaleemullah S, Kailappan R. Modelling of thin-layer drying kinetics of red chillies. Journal of Food Engineering. 2006;76(4): 531-537. Available:http://dx.doi.org/10.1016/j.jfoodeng. 2005.05.049.
Sogi DS, Shivahare US, Garg SK, Bawa SA. Water sorption isotherms and drying characteristics of btomato seeds. Biosystems Engineering. 2006;84(3):297-301.
Kashaninejad M, Mortazavi A, Safekordi A, Tabil LG. Thin-layer drying characteristics and modeling of pistachio nuts. Journal of Food Engineering. 2007;78:98-108.
Celma AR, Rojas S, Lopez F, Montero I, Miranda T. Thin-layer drying behaviour of sludge of olive oil extraction. Journal of Food Engineering. 2007;80:1261-1271.
Wang Z, Sun J, Liao X, Chen F, Zhao G, Wu J, Hu X. Mathematical modeling on hot air drying of thin layer apple pomace. Food Research International. 2007;40:39-46.
Midilli A, Kucuk H. Mathematical modeling of thin layer drying of pistachio by using solar energy. Energy Conversion Management. 2003;44(11):11-22.
Wang CY, Singh RP. A single layer drying equation for rough rice. American society Agricultural engineering, paper No. 78-3001, St. Joseph, MI, USA; 1978.
Karathanos VT. Determination of water content of dried fruits by drying kinetics . Journal of Food Engineering. 1999;39:337-344.
Doymaz I. Sun drying of figs: An experimental study. Journal of Food Engineering. 2005;71:403-407.
Midilli A, Kucuk H, Yapar Z. A new model for single layer drying. Drying Technology. 2002;20(7):1503-1513.
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Tutuncu MA, Labuza TP. Effect of geometry on the effective moisture transfer diffusion coefficient. J. Food Eng. 1996;30: 433–447.
Madamba PS, Driscoll RH, Buckle KA. Thin-layer drying characteristics of garlic slices. Journal of Food Engineering. 1996;29:75-97.
Aghbashlo M, Kianmehr MH, Arabhosseini A, Nazghelichi T. Modelling the carrot thin-layer drying in a semi-Industrial continuous band dryer. Czech J. Food Sci. 2011;29: 528–538.
Ruiz Celma A, Cuadros F, Lopez-Rodriguez F. Convective drying characteristics of sludge from treatment plants in tomato processing industries. Food Biophys. Process. 2012;90:224– 234.
Odjo S, Malumba P, Dossou J, Janas S, Bera F. Influence of drying and hydrothermal treatment of corn on the denaturation of salt-soluble proteins and color parameters. J. Food Eng. 2012;109: 561–570.
Arumuganathan T, Manikantan MR, Rai RD, Anandakumar S, Khare V. Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. Int. Agrophys. 2009;23:1–7.
Meziane S. Drying kinetics of olive pomace in a fluidized bed dryer. Energy Conserv. Manage. 2011;52:1644–1649.
Gorjian Sh, Tavakoli Hashjin, T, Khoshtaghaza MH, Nikbakht AM. Drying kinetics and quality of barberry in a thin layer dryer. J. Agric. Sci. Technol. 2011;13: 303–314.
Doymaz I. Thin-layer drying characteristics of sweet potato slices and mathematical modelling. Heat and Mass Transfer. 2011; 47(3):277-285.
Available:http://dx.doi.org/10.1007/s00231-010-0722-3.
Xiao D, Wu S, Zhu X, Chen Y, Guo X. Effects of soya fatty acids on cassava ethanol fermentation. Appl Biochem Biotechnol. 2010;160(2):410-20.
Rafiee S, Sharifi M, Keyhani A, Omid M, Jafari A, Mohtasebi SS. Modeling effective moisture diffusivity of orange slices (Thompson Cv.). Int. J. Food Prop. 2010; 13:32–40.
Tunde-Akintunde TY, Ogunlakin GO. (). Influence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin. Energy Conserv. Manage. 2011;52:1107–1113.
Demiray E, Tulek Y. Thin-layer drying of tomato (Lycopersicum esculentum Mill. cv. Rio Grande) slices in a convective hot air dryer. Heat and Mass Transfer. 2012; 48(5):841-847.
Available:http://dx.doi.org/10.1007/s00231-011-0942-1.
Amiri Chayjan R, Kaveh M. Physical parameters and kinetic modeling of fix and fluid bed drying of terebinth seeds. J. Food Process Preserv. 2014;38:1307–1320.
Aghbashlo M, Kianmehr MH, Arabhosseini A. Modeling of thin-layer drying of potato slices in length of continuous band dryer. Energy Convers. Manage. 2009;50:1348–1355.
Ioannou I, Guiga W, Charbonnel C, Ghoul M. Frozen mirabelle plum drying: Kinetics, modelling and impact on biochemical properties. Food Biophys. Process. 2011;89:438–448.
Chen D, Zheng Y, Zhu X. Determination of effective moisture diffusivity and drying kinetics for poplar sawdust by thermogravimetric analysis under isothermal condition. Bioresource Technol. 2012;107:451–455.
Rodriguez I, Clemente G, Sanjuan N, Bon I. Modelling drying kinetics of thyme (Thymus vulgaris L.): Theoretical and empirical models, and neural networks. Food Sci. Technol. Int. 2014;20:13–22.
Lee JH, Zuo L. Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices. J. Food Sci. Technol. 2013; 50:115–121.
Tsadik YYG, Emire SA. Development of value added products from byproducts of Ethiopian wheat milling industries. J Food Process Technol. 2015;6:8.
Available:https://doi.org/10.4172/2157-7110.1000474
Amadou I, Gounga ME, Le GW. Millets: Nutritional composition, some health benefits and processing—A review. Emir J Food Agric. 2013;25:501–508.
Available:https://doi.org/10.9755/ejfa.v25i7.12045
FAOSTAT. Food and Agriculture Organization Statistics; 2020.
Available:http://www.fao.org/faostat/en/ #data/QC
(Accessed on 31 March 2020)
Mabhaudhi T, O’Reilly P, Walker S, Mwale S. Opportunities for underutilised crops in Southern Africa’s post-2015 development agenda. Sustainability. 2016; 8:302.
Sobowale SS, Adebo OA, Mulaba-Bafubiandi AF. Production of extrudate pasta from optimal-sorghum-peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms. Trans. Royal Soc. S. Afr. 2019;74:268–275.
Adebo OA, Njobeh PB, Mulaba-Bafubiandi AF, Adebiyi JA, Desobgo SCZ, Kayitesi E. Optimization of fermentation conditions for ting production using response surface methodology. J. Food Process Preserv. 2018;42:e13381.
Schober TJ, Bean SR. Sorghum and maize. In Gluten-Free Cereal Products and Beverages; Arendt, E.K., Bello, F.D., Eds.; Elsevier: Amsterdam, The Netherlands. 2008;101–118.
Taylor JRN, Duodu KG. Sorghum and millets: Grain quality characteristics and management of quality requirements. In Cereal Grains; Wrigley, C., Batey, I., Miskelly, D., Eds.; Elsevier: Amsterdam, The Netherlands. 2017;317–351.
Odunmbaku LA, Sobowale SS, Adenekan MK, Oloyede T, Adebiyi JA, Adebo OA. Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch. Food Sci. Nutr. 2018;6:348–355.
Adebo OA, Njobeh PB, Adebiyi JA, Gbashi S, Kayitesi E. Food metabolomics (Foodomics), a new frontier in food analysis and its potential in understanding fermented foods. In Functional Food–Improve Health through Adequate Food; Hueda, M.C., Ed.; InTech: Rijeka, Croatia. 2017a;211–234.
Adebo OA, Njobeh PB, Adebiyi JA, Gbashi S, Phoku JZ, Kayitesi E. Fermented pulse-based foods in developing nations as sources of functional foods. In Functional Food–Improve Health through Adequate Food; Hueda, M.C., Ed.; InTech: Rijeka, Croatia. 2017b;77–109.
Rosales AM, Rodell CB, Chen MH, Morrow MG, Anseth KS, Burdick JA. Reversible control of network properties in azobenzene-containing hyaluronic acid-based hydrogels. Bioconjugate Chemistry. 2018;29(4):905–913.
Adebo OA, Medina-Meza IE. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review. Molecules. 2020;25: 927.
Xiang H, Sun-Waterhuse D, Waterhouse GIN, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. Food Sci. Hum. Well. 2019;8:203–243.
Galati A, Oguntoyinbo FA, Moschetti G, Crescimanno M, Settanni L. The cereal market and the role of fermentation in cereal-based food production in Africa. Food Rev. Int. 2014;30:317– 337.
Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value added products. Crit. Rev. Food Sci. Nutr. 2018;58:463–474.
Tamang JP. Fermented foods for human life. In Microbes for Human Life; Chauhan, A.K., Verma, A., Kharakwal, H., Eds.; I.K International Publishing House Pvt: New Delhi, India. 2007;73–87.
Farhad M, Kailasapathy K, Tamang JP. Health aspects of fermented food. In Fermented Foods and Beverages of the World; Tamang, J.P., Kailasapathy, K., Eds.; CRC Press: London, UK. 2010;391–414.
Taylor JRN, Duodu KG. Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. J. Sci. Food Agric. 2015;95:225–237.
Slavin JL, Jacobs D, Marquart L. Grain processing and nutrition. Crit Rev Biotechnol. 2001;21:49–66.
Available:https://doi.org/10.1080/10408690091189176
Hemery Y, Chaurand M, Holopainen U, Lampi AM, Lehtinen P, Piironen V, Sadoudi A, Rouau X. Potential of dry fractionation of wheat bran for the development of food ingredients, part I: influence of ultra-fine grinding. J Cereal Sci. 2011a;53:1–8.
Available:https://doi.org/10.1016/j.jcs.2010.09.005
Alan PA, Ofelia RS, Patricia TM. Cereal bran and whole grain as a source of dietary fibre: Technological and health aspects. Int J Food Sci Nutr. 2012;63:882–892.
Available:https://doi.org/10.3109/09637486.2012.676030
Zitterman A. Bran. In: Caballero B, Trugo LC, Finglas PM (eds) Encyclopedia of food science and nutrition, 2nd edn. Academic press, Amsterdam. 2003;1844–1850.
Hemery Y, Holopainen U, Lampi AM, Lehtinen P, Nurmi T, Piironen V, Edelmann M, Rouau X. Potential of dry fractionation of wheat bran for the development of food ingredients, part II: electrostatic separation of particles. J Cereal Sci. 2011b;53:9– 18.
Available:https://doi.org/10.1016/j.jcs.2010.06.014
Marconi E, Graziano M, Cubadda R. Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and b-glucans. Cereal Chem. 2000;77:133–139.
Available:https://doi.org/10.1094/CCHEM.2000.77.2.133
Min B, McClung AM, Chen MH. Phytochemicals and antioxidant capacities in rice brans of different colour. J. Food Sci. 2011;76:117–126.
Available:https://doi.org/10.1111/j.1750-3841.2010.01929.x
Atanda SA, Pessu PO, Agoda S, Isong IU, Ikotun. The concepts and problems of post-harvest food losses in perishable crops. African Journal of Food Science. 2011;5(11):603-6013.
Akingbala J, Rooney LW, Faubion JM. A laboratory procedure for the preparation of Ogi, a Nigerian fermented Food. Journal of Food Science. 2004;12:57-64.
ASAE. Transactions of the ASAE. 1983; 26(4):1258-1263.
DOI: 10.13031/2013.34113
Togrul IT, Pehlivan D. Modeling of thin layer drying kinetics of some fruits under open air sun drying process. Journal of Food Engineering. 2004;65(3):413-425.
Kaleemullah S, Kailappan R. Modelling of thin-layer drying kinetics of red chillies. Journal of Food Engineering. 2006;76(4): 531-537. Available:http://dx.doi.org/10.1016/j.jfoodeng. 2005.05.049.
Sogi DS, Shivahare US, Garg SK, Bawa SA. Water sorption isotherms and drying characteristics of btomato seeds. Biosystems Engineering. 2006;84(3):297-301.
Kashaninejad M, Mortazavi A, Safekordi A, Tabil LG. Thin-layer drying characteristics and modeling of pistachio nuts. Journal of Food Engineering. 2007;78:98-108.
Celma AR, Rojas S, Lopez F, Montero I, Miranda T. Thin-layer drying behaviour of sludge of olive oil extraction. Journal of Food Engineering. 2007;80:1261-1271.
Wang Z, Sun J, Liao X, Chen F, Zhao G, Wu J, Hu X. Mathematical modeling on hot air drying of thin layer apple pomace. Food Research International. 2007;40:39-46.
Midilli A, Kucuk H. Mathematical modeling of thin layer drying of pistachio by using solar energy. Energy Conversion Management. 2003;44(11):11-22.
Wang CY, Singh RP. A single layer drying equation for rough rice. American society Agricultural engineering, paper No. 78-3001, St. Joseph, MI, USA; 1978.
Karathanos VT. Determination of water content of dried fruits by drying kinetics . Journal of Food Engineering. 1999;39:337-344.
Doymaz I. Sun drying of figs: An experimental study. Journal of Food Engineering. 2005;71:403-407.
Midilli A, Kucuk H, Yapar Z. A new model for single layer drying. Drying Technology. 2002;20(7):1503-1513.
Crank J. The Mathematics of Diffusion, 2nd edition. Clarendon Press, Oxford; 1975.
Tutuncu MA, Labuza TP. Effect of geometry on the effective moisture transfer diffusion coefficient. J. Food Eng. 1996;30: 433–447.
Madamba PS, Driscoll RH, Buckle KA. Thin-layer drying characteristics of garlic slices. Journal of Food Engineering. 1996;29:75-97.
Aghbashlo M, Kianmehr MH, Arabhosseini A, Nazghelichi T. Modelling the carrot thin-layer drying in a semi-Industrial continuous band dryer. Czech J. Food Sci. 2011;29: 528–538.
Ruiz Celma A, Cuadros F, Lopez-Rodriguez F. Convective drying characteristics of sludge from treatment plants in tomato processing industries. Food Biophys. Process. 2012;90:224– 234.
Odjo S, Malumba P, Dossou J, Janas S, Bera F. Influence of drying and hydrothermal treatment of corn on the denaturation of salt-soluble proteins and color parameters. J. Food Eng. 2012;109: 561–570.
Arumuganathan T, Manikantan MR, Rai RD, Anandakumar S, Khare V. Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. Int. Agrophys. 2009;23:1–7.
Meziane S. Drying kinetics of olive pomace in a fluidized bed dryer. Energy Conserv. Manage. 2011;52:1644–1649.
Gorjian Sh, Tavakoli Hashjin, T, Khoshtaghaza MH, Nikbakht AM. Drying kinetics and quality of barberry in a thin layer dryer. J. Agric. Sci. Technol. 2011;13: 303–314.
Doymaz I. Thin-layer drying characteristics of sweet potato slices and mathematical modelling. Heat and Mass Transfer. 2011; 47(3):277-285.
Available:http://dx.doi.org/10.1007/s00231-010-0722-3.
Xiao D, Wu S, Zhu X, Chen Y, Guo X. Effects of soya fatty acids on cassava ethanol fermentation. Appl Biochem Biotechnol. 2010;160(2):410-20.
Rafiee S, Sharifi M, Keyhani A, Omid M, Jafari A, Mohtasebi SS. Modeling effective moisture diffusivity of orange slices (Thompson Cv.). Int. J. Food Prop. 2010; 13:32–40.
Tunde-Akintunde TY, Ogunlakin GO. (). Influence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin. Energy Conserv. Manage. 2011;52:1107–1113.
Demiray E, Tulek Y. Thin-layer drying of tomato (Lycopersicum esculentum Mill. cv. Rio Grande) slices in a convective hot air dryer. Heat and Mass Transfer. 2012; 48(5):841-847.
Available:http://dx.doi.org/10.1007/s00231-011-0942-1.
Amiri Chayjan R, Kaveh M. Physical parameters and kinetic modeling of fix and fluid bed drying of terebinth seeds. J. Food Process Preserv. 2014;38:1307–1320.
Aghbashlo M, Kianmehr MH, Arabhosseini A. Modeling of thin-layer drying of potato slices in length of continuous band dryer. Energy Convers. Manage. 2009;50:1348–1355.
Ioannou I, Guiga W, Charbonnel C, Ghoul M. Frozen mirabelle plum drying: Kinetics, modelling and impact on biochemical properties. Food Biophys. Process. 2011;89:438–448.
Chen D, Zheng Y, Zhu X. Determination of effective moisture diffusivity and drying kinetics for poplar sawdust by thermogravimetric analysis under isothermal condition. Bioresource Technol. 2012;107:451–455.
Rodriguez I, Clemente G, Sanjuan N, Bon I. Modelling drying kinetics of thyme (Thymus vulgaris L.): Theoretical and empirical models, and neural networks. Food Sci. Technol. Int. 2014;20:13–22.
Lee JH, Zuo L. Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices. J. Food Sci. Technol. 2013; 50:115–121.
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