Modeling of thin layer drying characteristics of blanch-assisted water yam (<i>Dioscorea </i><i>alata</i>) slices

The thin layer drying characteristics of blanch-assisted water yam slices were investigated with respect to its un-blanched in a convective hot air oven. (diameter 4 cm; thickness 0.8 cm) dried at temperatures 50, 60 and 70 °C, respectively constant velocity 0.13 m/s. data obtained fitted into six existing models: Page, Newton, Midilli, Henderson Pabis, Logarithmic Diffusion model. Non-linear regression analysis was used determine the model parameters; coefficient determination (R2) standard error estimates (SEE) order best fit. study showed that process occurred falling rate period. had faster than slices. Among models, diffusion gave overall fit for obtained. effective moisture diffusivity ranged from 3.18×10-8 4.47×10-8 m2/s 4.73×10-8 7.33×10-8 activation energies 15.5 kJ/mol 20.1 kJ/mol, respectively. These processing conditions flour would be suitable design control thereby enhancing utilization acceptability.