Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Some Thermodynamic Properties of White Yam (Dioscorea rotundata) Slices Dehydrated in a Refractance WindowTM Dryer
The objective of this study is to estimate the changes in Enthalpy, Entropy and Gibbs Free Energy of yam slices dehydrated at different temperatures using a Refractance WindowTM dryer. Dehydration of 1.5, 3.0 and 4.5 mm thick yam slices, was performed with water temperatures of 65, 75, 85 and 95oC in the flume of a Refractance WindowTM dryer. During the dehydration operations, the moisture-content history data were recorded. For the process conditions considered, the moisture content history data was used to calculate the moisture diffusivity and the activation energy of dehydration of the samples. Subsequently, changes in Enthalpy, , Entropy, , and Gibbs Free Energy, ), were calculated. For the process conditions studied, the changes in, , , and, varied from 20,381.33 to 25,217.05 J.mol-1., -140.69 to -122.29 J.mol-1.K-1.and 67,934.80 to 70,220.15 J.mol-1, respectively. This study is essential as knowledge of these thermodynamic parameters are useful for the optimal design and sizing of preservation dryers for argo-products. Keywords— Enthalpy; Entropy; Gibbs Free Energy; Refractance WindowTM Dryer; Yam
Some Thermodynamic Properties of White Yam (Dioscorea rotundata) Slices Dehydrated in a Refractance WindowTM Dryer
The objective of this study is to estimate the changes in Enthalpy, Entropy and Gibbs Free Energy of yam slices dehydrated at different temperatures using a Refractance WindowTM dryer. Dehydration of 1.5, 3.0 and 4.5 mm thick yam slices, was performed with water temperatures of 65, 75, 85 and 95oC in the flume of a Refractance WindowTM dryer. During the dehydration operations, the moisture-content history data were recorded. For the process conditions considered, the moisture content history data was used to calculate the moisture diffusivity and the activation energy of dehydration of the samples. Subsequently, changes in Enthalpy, , Entropy, , and Gibbs Free Energy, ), were calculated. For the process conditions studied, the changes in, , , and, varied from 20,381.33 to 25,217.05 J.mol-1., -140.69 to -122.29 J.mol-1.K-1.and 67,934.80 to 70,220.15 J.mol-1, respectively. This study is essential as knowledge of these thermodynamic parameters are useful for the optimal design and sizing of preservation dryers for argo-products. Keywords— Enthalpy; Entropy; Gibbs Free Energy; Refractance WindowTM Dryer; Yam
Some Thermodynamic Properties of White Yam (Dioscorea rotundata) Slices Dehydrated in a Refractance WindowTM Dryer
Akinola, Akinjide A (Autor:in) / Ezeorah, Stanley N (Autor:in)
31.03.2020
doi:10.46792/fuoyejet.v5i1.425
FUOYE Journal of Engineering and Technology; Vol 5, No 1 (2020): FUOYE Journal of Engineering and Technology Vol. 5 Iss. 1 ; 2579-0625 ; 2579-0617
Aufsatz (Zeitschrift)
Elektronische Ressource
Englisch
DDC:
690
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