Modeling of the Drying Kinetics of Two Extreme Parts of the Pulp of Gamboma Yam (Dioscorea cayenensis): Yellow Part (Head) and White Part (Tail) ()
Author(s)
Reyes H. Gampoula1,2*,
Michel. G. Dzondo1,2,3,4,
Arnaud W. G. Tamba Sompila1,2,4,
Nadia P. G. Pambou-Tobi1,2,4,
Jacques E. Moussounga1,2,4,
Philippe Diakabana1,3,5,
Roniche Nguie1,3
Affiliation(s)
1Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, cité scientifique, route de l’auberge de Gascogne, Brazzaville, Congo.
2Ecole Nationale Supérieure Polytechnique (ENSP), Université Marien NGOUABI (UMNG), Brazzaville, Congo.
3EPRAN-Congo, Pôle d’Excellence en Alimentation et Nutrition, Faculté des Sciences et Techniques, Université Marien NGOUABI, Brazzaville, Congo.
4Laboratoire d’Ingénierie Moléculaire et Sensorielles des Aliments, ENSP-UMNG, Brazzaville, Congo.
5Ecole Supérieure de Technologie des Cataractes, Brazzaville, Congo.
ABSTRACT
The
study on the modelling of the drying kinetics of two extreme parts of the
Gamboma yam pulp, the yellow part (head) and the white part (tail), was carried
out to evaluate the behaviour of these two parts during drying. This evaluation
was carried out in the oven at 70?C and in the microwave at 280 W. The main aim
of this work was to study experimentally while modelling the drying kinetics of
the food and at the same time to evaluate the influence of temperature on two
parts (head and tail) of the Gamboma yam. The effect of temperature on the food revealed the following results: a
progressive decrease of the water content during the drying process in
both the oven and the microwave. This experiment showed that during the drying
of the two parts in the oven and in the microwave, the loss in mass evolves
from the tail (white part) to the head (yellow part), because the white part is the youngest in terms of
formation and the head, the oldest part in terms of formation. In the microwave
and at 280 W, the drying of the yam is faster than in the oven at 70?C. During
the modelling, four different mathematical drying models were used, namely Newton’s, Page’s, Henderson and
Pabis’ and finally Midili’s, to assess the goodness of fit on the drying
of the product while comparing their
respective parameters R2, χ2 and RMSE. The comparison of the statistical parameters led to the
selection of the Midili model as the one with better goodness of fit and better drying characteristics so as to obtain more
expressive drying curves in contrast to other models.
Share and Cite:
Gampoula, R. , Dzondo, M. , Sompila, A. , Pambou-Tobi, N. , Moussounga, J. , Diakabana, P. and Nguie, R. (2021) Modeling of the Drying Kinetics of Two Extreme Parts of the Pulp of Gamboma Yam (
Dioscorea cayenensis): Yellow Part (Head) and White Part (Tail).
Open Journal of Applied Sciences,
11, 1218-1229. doi:
10.4236/ojapps.2021.1111092.
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