Thesis Abstract

Statistical modelling and optimization of the drying characteristics of musa paradisiaca (unripe plantain) – Abstract
Drying is a crucial process in food preservation, affecting the quality, shelf life, and overall acceptability of the final product. In this study, the drying characteristics of musa paradisiaca (unripe plantain) were investigated using statistical modelling and optimization techniques. The study aimed to develop mathematical models to describe the drying kinetics of unripe plantain slices and to optimize the drying process for improved efficiency. The drying experiments were conducted using a convective hot air dryer at different temperatures (50°C, 60°C, and 70°C) and air velocities (1 m/s, 1.5 m/s, and 2 m/s). The moisture content of the samples was measured at regular intervals until a constant weight was achieved. The experimental data were fitted to various thin-layer drying models, including the Page, Henderson & Pabis, and Logarithmic models, using nonlinear regression analysis to determine the model with the best fit. The results showed that the drying rate increased with higher drying temperatures and air velocities. The Page model was found to best describe the drying kinetics of unripe plantain slices, with the highest coefficient of determination (R2) and the lowest root mean square error (RMSE) values compared to the other models tested. The effective moisture diffusivity was calculated using Fick's second law of diffusion and was found to increase with temperature. Response surface methodology (RSM) was employed to optimize the drying process by determining the optimum drying conditions that would result in the shortest drying time and the highest quality dried product. The effects of temperature and air velocity on the drying time and the quality attributes of the dried plantain slices were evaluated using a central composite design. The RSM analysis identified the optimal drying conditions as a temperature of 70°C and an air velocity of 2 m/s, which resulted in a predicted drying time of 4.5 hours and a moisture content of 10%. In conclusion, this study successfully developed mathematical models to describe the drying kinetics of musa paradisiaca (unripe plantain) slices and optimized the drying process using statistical techniques. The results provide valuable insights for improving the efficiency and quality of the drying process for unripe plantain, with potential applications in the food industry for producing high-quality dried plantain products.

Thesis Overview

CHAPTER
ONE

INTRODUCTION

Drying is probably the oldest and the most important method of
food preservation practiced by humans. This process improves the food
stability, since it reduces considerably the water and microbiological activity
of the material and minimizes physical and chemical changes during its storage.

Musa paradisiacal (unripe
plantain) is an important staple food in Central and West Africa, which along
with bananas provides 60 million people with 25% of their calories. According
to FAO, (2004), over 2.11 million metric tons of plantain is produced in
Nigeria annually. Plantain for local consumption, plays a role in food and
income security and has the potential to contribute to national food security
and reduce rural poverty.

Unripe
plantain has rich iron nutrient content (Aremu, et al., 1990). However, they
are highly perishable and subject to fast deteriorations, as their moisture
contents and high metabolic activity persist after harvest (Demirel, et al.,
2003).

Moreso, about 35-60%
post-harvest losses had been reported and attributed to lack of storage facilities
and inappropriate technologies for food processing. Air drying alone or
together with sun drying is largely used for preserving unripe plantain.
Besides helping preservation, drying adds value to plantain.

1.2
PROBLEM STATEMENT

Drying consists of a critical step
by reducing the water activity of the products being dried. Hot air drying of
agricultural products is one of the most popular preservation methods because
of its simplicity and low cost. Thin layer drying is a common method and widely
used for fruits and vegetables to prolong their shelf life.

However, drying of any food
substance is an energy intensive operation with grave industrial consequences,
and must be performed with optimal energy utilization.

This project work seeks to
ascertain the best thin layer model and the temperature and slice thickness
that optimizes time.

1.3.
OBJECTIVE OF STUDY
The objectives of this work are to;

Ascertain the type of thin-layer model that best fits the
moisture ratio/time data during the drying of unripe plantain.

To
determine the temperature and slice thickness that optimizes time (i.e. gives
the shortest drying time).

1.4
JUSTIFICATION

Production
of plantain is seasonal while consumption is all year round and therefore there
is the need to cut down on post-harvest losses by processing them into forms
with reduced moisture content.

This
agricultural product has high moisture content at harvest and therefore cannot
be preserved for more than some few days under ambient conditions of 20oC – 25oC (Chua, et al., 2001). This
post-harvest loss results in seasonal unavailability and limitations on the use
by urban populations. Plantain has however been having an increasing surplus
production since 2001 (Dankye, et al.,
2007). It is estimated that in 2015, there will be a surplus of about
852,000 Mt. This means that these surpluses have to be exported, processed or
go to waste.

A
reduction in moisture content potentially increases shelf life and hence
prevents excessive post-harvest loss and that drying is an alternative to
developing nations, where there is deterioration due to poor storage, weather
conditions and processing facilities

1.5
SCOPE OF STUDY
The
scope of this project work includes the following:

Using
the ten selected thin layer models to investigate the one that best fits the
data generated from drying of unripe plantain at specified temperatures, slice
thicknesses, and drying time.

Using
regression analysis to obtain the slice thickness and temperature for the
optimum (minimum) drying time.

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