Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven
Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetiti...
- Autores:
-
Torregroza Espinosa , Angélica María
García, Carlos A
Romero, Fray R
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2018
- Institución:
- Corporación Universitaria del Caribe - CECAR
- Repositorio:
- Repositorio Digital CECAR
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.cecar.edu.co:cecar/10824
- Acceso en línea:
- https://repositorio.cecar.edu.co/handle/cecar/10824
- Palabra clave:
- Empirical models
model fitting
moisture
power
water adsorption
- Rights
- openAccess
- License
- Derechos reservados. Corporación universitaria del caribe-cecar
| Summary: | Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p<0.05). The maximum water absorption is given under the conditions of 700 W power and 70 g mass. Data obtained were evaluated through the following empirical models: Exponential Model, Peleg Model, First-order Kinetics, Weibull Distribution and Normalized Weibull Distribution. The results showed that Peleg model fitted much better (R2>97,9% and 0,001<SSE<0,01), which suggests that this is the model that best describes the rehydration characteristics of yam. |
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