Convective drying kinetics of groundnut extraction cake
Gamli, Faruk (https://orcid.org/0000-0001-5262-960X)
The groundnut contains valuable edible oil (45-60 %), proteins (20-30 %), carbohydrates (18-20 %), essential vitamins and minerals. Groundnut seeds are used for the production of imitation milk containing 15.92 g /100 g of total solids, i.e. 5.74 g/100 g of fat, 4.24 g/100 g of carbohydrate, 5.58 g/100 g of protein, and 0.34 g/100 g of ash. The groundnut extraction cake examined in this paper was convectively dried at air temperature 80 °C and 90 °C for different periods of time (0-120 min). The moisture content of the groundnut extraction cake totaled 63.01 %. The following models were used to fit the simulation and experimental data obtained for the convective drying kinetics of the groundnut extraction cake under consideration: Page, Modified Page, One- and Two-Term Exponential, Cubic (Sigmoid), Exponential, Vega-Galvez, Logistic and Rational. The Page model had the best goodness of fit at air temperature 80 °C, whereas the Exponential model had the best goodness of fit at 90 °C due to the highest coefficient of determination (R2) and lower Rmse and Sse values.
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