Evaluation of energy consumption in drying African oil bean seeds using response surface methodology

Abstract

This research was set out to evaluate the specific energy consumption (SEC) in drying African oil bean seed using convective hot air and microwave oven dryers. The process parameters investigated in thin-layer drying were temperature (40, 50, 60, 70 °C), microwave power (450, 720, 900 W), slice thickness (2, 3, 5 mm) and treatment (untreated (UT), brine pretreated (BT) and sucrose pretreated (ST)). Response surface methodology (RSM) was used to evaluate the effect of oven temperature, microwave power, slice thickness, and treatment on the SEC of African oil bean seed. The result revealed that the SEC for African oil bean seed ranged from 21.12 to 57.33 k Wh kg⁻¹ and 90.76 to 261.23 k Wh kg⁻¹ for microwave and oven drying, respectively. The study also found that the SEC decreases with increase in slice thickness in both microwave and oven dryer. The microwave oven method reduced SEC of African oil bean seed by 22% compared to convective hot air oven drying method. The optimum SEC was obtained at 4 mm material thickness, 53.57 °C hot air oven temperature and 814.32 W microwave power. Among the treatments, BT sample is comparatively the best treatment for AOB in order to save drying energy consumption.

Keywords:

• African oil bean seed
• drying
• process parameters
• specific energy consumption

Acknowledgments

The authors are grateful for the facilities’ support at the College of Engineering and Engineering Technology and College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike.

Disclosure statement

The authors report there are no competing interests to declare.

Additional information

Funding

No funding was received for this research