Umudike Journal of Engineering and Technology

Michael Okpara University of Agriculture, Umudike


WATER LOSS RATE SIMULATION DURING OSMOTIC DRYING OF PRETREATED BELL PEPPER

Oke, E. O.
Chemical Engineering Department, Micheal Okpara University of Agriculture, Umudike, Abia State State, Nigeria



ABSTRACT

A mechanistic model was developed from fundamental law of mass diffusion with the aim of describing rate of water loss during osmotic dehydration of red bell pepper at different operating conditions. The developed model was solved analytically (separation of variables technique) and this resulted to Ordinary Differential Equations (ODE). Then, integral properties were adopted to calculate Fourier coefficients of the series. Computer codes were developed in MATLAB for analytical procedure to simulate water loss at various drying operating conditions. The simulated results were compared with experimental data and correlation coefficient for the results gave high values ranging from 0.955 to 0.997. It was observed that simulated results agreed with the experimental. The simulated results could be further used in research and development centre for the design, control and optimization of osmotic dehydration of bell pepper.



Keywords: Osmotic dehydration, simulation, diffusion, optimization and modeling


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Published
Wednesday, December 28, 2016

Issue
Vol. 2 No. 2, DEC 2016

Article Section
GENERAL

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