Comparison of the Experimental and predicting Data of Drying Characteristics of Cocoa Pod Using Cabinet Dryer at Different Temperature

International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume VI, Issue III, March 2021|ISSN 2454-6194

Comparison Of The Experimental And Predicting Data Of Drying Characteristics Of Cocoa Pod Using Cabinet Dryer At Different Temperature

Adeosun, Y.M, Koyenikan, O.O, and Lasisi, M.O
Department of Agricultural and Bio-Environmental Engineering, The Federal Polytechnic, Ado-Ekiti.

Abstract
Cocoa pod husks serve as potential sources of disease transmission in cocoa farms when it is not properly handled, Therefore, quick-drying is essential to prevent deterioration. This study evaluated the drying characteristics of cocoa pod husk as affected by drying at different temperatures 700C, 800C and 900C and the effect of the drying system. This was achieved by developing a mathematical model in a cabinet dryer. The change in moisture content of the cocoa pod husk was monitored at regular intervals of 30min until the moisture content of the sample became constant. The result shows that the drying rates were higher for the highest temperature (90oC) used in this experiment and decreases with the decrease in dry air temperatures. The model was then validated with the data obtained from the cabinet dryer and there was no significant difference between the experimental drying rate and predicted values at 5%level significance. Midili kucuk (0.989 ≤ R2 ≤ 0.998) and Hii et al (0.983 ≤ R2 ≤ 0.996,) models were selected as the best model for predicting the drying characteristics of cocoa pod.

Keyword: Experimental, Data, Modelling, Predicting, Cocoa pod, husks and Drying

1. Introduction
The cocoa (Theobroma cacao) is the most prominent in the market among the 22 species of the Theobroma genusandis also claimed to be the only commercially cultivated (World Agriculture, 2011).Cocoa belongs to the Sterculiaceae family; is one of the most important tropical crops worldwide. In animal feeding trials, one of the agro by-products that have optimum results is cocoa pod husk meal (Barnes et al., 1985). The cocoa pod husk is one of these by-products which is about 75% weight of the whole fruit (Laconi, 2015 and Aregbgheore, 2002).Unfortunately, these cocoa pod husks are left and discarded on the cocoa plantation transmitting diseases such as black pod rot, producing foul odors, polluting the environment, etc. (Forero-Nunez et al., 2015 and

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