Application of thin-layer models to garification of Cassava Mash

Cassava particulates obtained from dewatered and unfermented cassava mash were garified using hot air dryer at different temperatures namely; 80oC, 90oC, 100oC, 110oC, and 120oC respectively, until constant weight. The study revealed that increased temperature resulted in reduced garification time. It was observed that garification time was longest at 80oC and shortest at 120oC. Five thin-layer drying models namely Lewis, Page, logarithmic, Fick’s law and modified Fick’s law models were used for modelling the change in moisture profile of the particulates with respect to time at the different temperatures. The fit quality of the models were compared in terms of statistical parameters - coefficient of determination (R2), adjusted R2, root mean square error (RMSE), and sum of square errors (SSE). Page and modified Fick’s law models exhibited higher R2 and lower RMSE and SSE values, and were found to be better models describing the garification characteristics of unfermented cassava mash.