Aregbesola, O.A., Ogunsina, B., Sofolahan, A.E. and Chime, N.N. (2015) Mathematical Modeling of Thin Layer Drying Characteristics of Dika (Irvingia gabonensis) Nuts and Kernels. Nigerian Food Journal, 33, 83-89.
https://doi.org/10.1016/j.nifoj.2015.04.012

has been cited by the following article:

• TITLE: Determination of Natural Logarithm of Diffusion Coefficient and Activation Energy of Thin Layer Drying Process of Ginger Rhizome Slices

  AUTHORS: Austin Ikechukwu Gbasouzor, Sam Nna Omenyi, Sabuj Mallik, Jude E. Njoku

  KEYWORDS: Activation Energy, Diffusion Coefficients, Ginger Rhizomes, Drying Model, Drying Time, Moisture Ratio, Thin Layer

  JOURNAL NAME: World Journal of Engineering and Technology, Vol.12 No.1, February 27, 2024

  ABSTRACT: This study is an extension of the previous work done with ARS-680 Environmental Chamber. Drying is a complex operation that demands much energy and time. Drying is essentially important for preservation of ginger rhizome. Drying of ginger was modeled, and then the effective diffusion coefficient and activation energy were determined. For this purpose, the experiments were done at six levels of varied temperatures: 10°C, 20°C, 30°C, 40°C, 50°C and 60°C. The values of effective diffusion coefficients obtained in this work for the variously treated ginger rhizomes closely agreed with the average effective diffusion coefficients of other notable authors who determined the drying kinetics and convective heat transfer coefficients of ginger slices.