Optimization of the Drying Parameters for Plantain Chips using a Locally Made Tray Dryer: A Study on Drying Efficiency and Drying Rate Modeling using RSM

Authors

  • Ifeanyichukwu U Onyenanu Department of Mechanical Engineering, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria. Author
  • Arinzechukwu H Madukasi Department of Mechanical Engineering, University of South Wales, United Kingdom Author
  • Peter O Oghenekaro Department of Mechanical Engineering, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria Author
  • Chikwendu C Nzenwa Department of Mechanical Engineering, Nnamdi Azikiwe University, Awka, Nigeria Author
  • Kingsley E Madu Department of Mechanical Engineering, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria Author

DOI:

https://doi.org/10.47363/JFTNS/2025(7)206

Keywords:

Plantain Chips, Tray Dryer, Drying Parameters, Response Surface Methodology, Energy Efficiency, Drying Rate, Optimization

Abstract

Plantain chips are a popular snack in many tropical countries, but inefficient drying processes often hinder their production. This study aimed to optimize the drying parameters for plantain chips using a locally made tray dryer, with a focus on enhancing drying rate and efficiency. A D-Optimal design was employed to evaluate the effects of four critical parameters: drying temperature (80–100°C), airflow rate (0.25–0.45 m/s), chimney diameter (20–40 mm), and chip thickness (0.5–1 mm). Response Surface Methodology (RSM) was used to model and optimize the drying process. The results showed that the optimal drying conditions were: temperature (91.9775°C), airflow rate (0.279371 m/s), chimney diameter (21.9722 mm), and chip thickness (1 mm). Under these conditions, the drying rate and efficiency were significantly improved, reaching 0.0161177 kg/h and 88.88%, respectively. This study demonstrates the effectiveness of RSM in optimizing the drying process for plantain chips and provides valuable insights for the development of efficient and cost-effective drying systems for food processing industries. The findings of this research can be scaled up for industrial applications, contributing to the improvement of food security and economic development.

Author Biographies

  • Ifeanyichukwu U Onyenanu, Department of Mechanical Engineering, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria.

    Department of Mechanical Engineering, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria.

  • Arinzechukwu H Madukasi, Department of Mechanical Engineering, University of South Wales, United Kingdom

    Department of Mechanical Engineering, University of South Wales, United Kingdom

  • Peter O Oghenekaro, Department of Mechanical Engineering, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria

    Department of Mechanical Engineering, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria

  • Chikwendu C Nzenwa, Department of Mechanical Engineering, Nnamdi Azikiwe University, Awka, Nigeria

    Department of Mechanical Engineering, Nnamdi Azikiwe University, Awka, Nigeria

  • Kingsley E Madu, Department of Mechanical Engineering, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria

    Department of Mechanical Engineering, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria

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Published

2025-04-03

Issue

Vol. 7 No. 2 (2025): Volume 7 Issue 2

Section

Articles