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Convectif drying and thermodynamic properties of three starch products (Dioscorea cayenensis, Colocasia esculenta and Ipomoea batatas Lam) usually consumed in Congo

By: BG Elongo, A Kimbonguila, L Matos, CH Hounounou Moutombo, M Mizere, SLH Djimi, JM Nzikou

Key Words: Starch products, Convectif drying, Kinetics of drying; Effective diffusivity, Energy of activation thermodynamic Properties.

J. Bio. Env. Sci. 14(1), 175-184, January 2019.

Certification: jbes 2019 0126 [Generate Certificate]

Abstract

The objective of this work is to contribute to the study of starch products in particular Dioscorea cayenensis, Colocasia esculenta and Ipomoea batatas by the characterization of their kinetics of convectif drying to the drying oven and the determination their properties thermodynamic. The convectif drying of the samples of these three starch products of parallel epipedic form of thickness 4 and 14 mm was carried out at temperatures of 50, 60 and 70°C. The results obtained show that the kinetics of drying of Dioscorea cayenensis, Colocasia esculenta and Ipomoea batatas present two (02) phases. It is of the phase of temperature setting and the phase at decreasing speed. The temperature and the thickness of the product have significant effects on the duration of drying, effective diffusivity (Deff), the energy of activation (Ea), the differential of enthalpy (ΔH*) and the energy of Gibbs (ΔG*) except for values of entropy (ΔS*). A titrates illustrative, the reduction the thickness of the product from 14 to 4mm makes it possible to reduce the energy of action from 19.43 to 10.68kJ.mol-1, 35.33 to 11.52kJ.mol-1 and from 11.08 to 5.77kJ.mol-1 respectively during the drying of Dioscorea cayenensis, of Colocasia esculenta.

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Convectif drying and thermodynamic properties of three starch products (Dioscorea cayenensis, Colocasia esculenta and Ipomoea batatas Lam) usually consumed in Congo

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BG Elongo, A Kimbonguila, L Matos, CH Hounounou Moutombo, M Mizere, SLH Djimi, JM Nzikou.
Convectif drying and thermodynamic properties of three starch products (Dioscorea cayenensis, Colocasia esculenta and Ipomoea batatas Lam) usually consumed in Congo.
J. Bio. Env. Sci. 14(1), 175-184, January 2019.
https://innspub.net/jbes/convectif-drying-thermodynamic-properties-three-starch-products-dioscorea-cayenensis-colocasia-esculenta-ipomoea-batatas-lam-usually-consumed-congo/
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