Modeling the Drying Kinetics of Pigeon Pea [Cajanus cajan (L.) Millspaugh]  

作　　者：Nadia Pamela Gladys Pambou-Tobi Arnaud Wenceslas Geoffroy Tamba Sompila Michel Elenga Reyes Herdenn Gampoula Gloire Horiane Louya Banzouzi Sylvia Petronille Ntsossani Nadia Pamela Gladys Pambou-Tobi;Arnaud Wenceslas Geoffroy Tamba Sompila;Michel Elenga;Reyes Herdenn Gampoula;Gloire Horiane Louya Banzouzi;Sylvia Petronille Ntsossani(National Institute for Research in Engineering Sciences, Innovation and Technology, Brazzaville, Congo;National Polytechnic School, Marien Ngouabi University, Brazzaville, Congo;Pole of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo)

机构地区：[1]National Institute for Research in Engineering Sciences, Innovation and Technology, Brazzaville, Congo [2]National Polytechnic School, Marien Ngouabi University, Brazzaville, Congo [3]Pole of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo

出　　处：《Open Journal of Applied Sciences》2024年第6期1425-1436,共12页应用科学（英文）

摘　　要：We set out to model the oven-drying kinetics of a legume known as pigeon pea, harvested in the Bouenza department in the south-west of the Republic of Congo. The drying kinetics of pigeon peas was carried out in an oven under experimental conditions using temperatures of: 50°C, 60°C and 70°C. Seven mathematical models were used to describe pigeon pea drying. During drying, water loss was faster and shorter at 70°C [10.446 g/25 g wet weight (wwb) for 320 min (5.3 h)] compared to 50°C [10.996 g/25 g wet weight (wwb) for 520 min (8.6 h)] and 60°C [10.616 g/25 g wet weight (wwb) for 420 min (7.0 h)] where it was slower and longer. With regard to modeling, and based on the principle of choosing the right model focusing on the high value of R2 and low values of χ2 and RMSE, two models were selected, the Midili model for temperatures of 50°C and 60°C and the Henderson and Pabis model modified for temperature of 70°C showed better results. The R2, χ2 and RMSE values calculated for pigeon pea are 0.99985, 3.93404E-5 and 0.00627;0.9997, 9.245E-5 and 0.00962;0.99996, 1.56332E-5 and 0.00395 respectively at 50°C, 60°C and 70°C.We set out to model the oven-drying kinetics of a legume known as pigeon pea, harvested in the Bouenza department in the south-west of the Republic of Congo. The drying kinetics of pigeon peas was carried out in an oven under experimental conditions using temperatures of: 50°C, 60°C and 70°C. Seven mathematical models were used to describe pigeon pea drying. During drying, water loss was faster and shorter at 70°C [10.446 g/25 g wet weight (wwb) for 320 min (5.3 h)] compared to 50°C [10.996 g/25 g wet weight (wwb) for 520 min (8.6 h)] and 60°C [10.616 g/25 g wet weight (wwb) for 420 min (7.0 h)] where it was slower and longer. With regard to modeling, and based on the principle of choosing the right model focusing on the high value of R2 and low values of χ2 and RMSE, two models were selected, the Midili model for temperatures of 50°C and 60°C and the Henderson and Pabis model modified for temperature of 70°C showed better results. The R2, χ2 and RMSE values calculated for pigeon pea are 0.99985, 3.93404E-5 and 0.00627;0.9997, 9.245E-5 and 0.00962;0.99996, 1.56332E-5 and 0.00395 respectively at 50°C, 60°C and 70°C.

关 键 词：Cajanus cajan LEGUME Kinetic Models DRYING 

分 类 号：TG1[金属学及工艺—金属学]