Drying Behavior Of Anchote (Coccinia Abyssinica [Lam.] Cogn.) Tuber Slices As Affected By Predrying Treatments And Drying Temperature

This study was carried out to evaluate the effect of pretreatment and temperature on the drying behavior of anchote (Coccinia abyssinica [Lam.] Cogn.) tuber slices. It was examined by scheming moisture loss during drying process as a function of time. Ten selected thin layer drying models were evaluated based on R-2, x(2), and root mean square error (RMSE). Effective moisture diffusivity (D-eff) and energy of activation (E-a) were estimated from the drying data. The result showed that the drying process exhibited a single falling rate. Both pretreatment and temperature affected drying kinetics. Page model was the most suitable model fitting the drying kinetics (R-2 = 0.9934-0.9999). D-eff values were ranged in 3.7 x 10(-8)-1.3 x 10(-7) m(2)/s. E-a for raw, blanched, and boiled slices were 56.3, 63.6, and 86.1 kJ/mol, respectively. Energy needed to initiate drying process in boiled anchote slices was higher.Novelty impact statement The drying kinetics of anchote slices exhibited a single falling rate and is affected by pretreatment and drying temperature with optimum temperature of 65 degrees C to attain the intended drying rate for pretreated samples. Activation energy required to initiate the drying process in the pretreated slices was higher compared with the raw.