Odetunmibi Oluwole A, Adejumo Oluyemisi A, Oguntunde Pelumi E, Okagbue Hilary I, Adejumo Adebowale O, Suleiman Esivue A
Department of Mathematics, Covenant University, Ota, Nigeria.
AIDE Department, National Centre for Agricultural Mechanization, Ilorin, Nigeria.
Data Brief. 2017 Oct 7;15:501-510. doi: 10.1016/j.dib.2017.10.008. eCollection 2017 Dec.
In this data article, laboratory experimental investigation results on drying kinetic properties: the drying temperature (), drying air velocity () and dewatering time (Te), each of the factors has five levels, and the experiment was replicated three times and the output: drying rate and drying time obtained, were observed. The experiment was conducted at National Centre for Agricultural Mechanization (NCAM) for a period of eight months, in 2014. Analysis of variance was carried out using randomized complete block design with factorial experiment on each of the outputs: drying rate and drying times of the industrial cassava flour. A clear picture on each of these outputs was provided separately using tables and figures. It was observed that all the main factors as well as two and three ways interactions are significant at 5% level for both drying time and rate. This also implies that the rate of drying grated unfermented cassava mash, to produce industrial cassava flour, depend on the dewatering time (the initial moisture content), temperature of drying, velocity of drying air as well as the combinations of these factors altogether. It was also discovered that all the levels of each of these factors are significantly difference from one another. In summary, the time of drying is a function of the dewatering time which was responsible for the initial moisture content. The higher the initial moisture content the longer the time of drying, and the lower the initial moisture content, the lower the time of drying. Also, the higher the temperature of drying the shorter the time of drying and vice versa. Also, the air velocity effect on the drying process was significant. As velocity increases, rate of drying also increases and vice versa. Finally, it can be deduced that the drying kinetics are influenced by these processing factors.
在本数据文章中，给出了关于干燥动力学特性的实验室实验研究结果：干燥温度（）、干燥空气流速（）和脱水时间（Te），每个因素都有五个水平，实验重复进行了三次，并观察得到了输出结果：干燥速率和干燥时间。该实验于2014年在国家农业机械化中心（NCAM）进行，为期八个月。对工业木薯粉的干燥速率和干燥时间这两个输出结果，采用随机完全区组设计和析因试验进行方差分析。分别用表格和图表清晰地展示了每个输出结果。结果发现，对于干燥时间和速率而言，所有主要因素以及二因素和三因素交互作用在5%水平上均具有显著性。这也意味着，将磨碎的未发酵木薯糊干燥以生产工业木薯粉的速率，取决于脱水时间（初始含水量）、干燥温度、干燥空气流速以及这些因素的综合组合。还发现这些因素的各个水平之间均存在显著差异。总之，干燥时间是脱水时间的函数，脱水时间决定了初始含水量。初始含水量越高，干燥时间越长；初始含水量越低，干燥时间越短。同样，干燥温度越高，干燥时间越短，反之亦然。此外，空气流速对干燥过程的影响显著。流速增加，干燥速率也增加，反之亦然。最后，可以推断干燥动力学受这些加工因素的影响。
