Mathematical modeling of the moisture ratio during drying of Yam (Dioscorea rotundata) in a hot air dryer

Drying is one of the major unit operation in food industry and it kinetics data required for optimization. The aim this study was to evaluate effect air temperature (50, 60, 70°C), velocity (0.5, 1, 1.5 m/s), slice thickness (3, 6, 9 mm) on moisture ratio yam during drying. Ten (10) different empirical models were used fitting experimental data, prediction performance evaluated with sum square error (SSE), coefficient determination (R2) root mean (RMSE). model shows that Two term most performed based R2, SSE, RMSE value. This result can be use control drying systems slice.