Drying Kinetics of Oven Dried <i>Pellonula leonensis</i> Fish from Congo River

Mambou Lea Beatrice; Loumouamou Bob Wilfrid; Dzondo Gadet Michel

doi:doi:10.11648/j.ajche.20231102.12

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Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River

Mambou Lea Beatrice, Loumouamou Bob Wilfrid, Dzondo Gadet Michel

Published in American Journal of Chemical Engineering (Volume 11, Issue 2)

Received: 22 May 2023 Accepted: 13 June 2023 Published: 27 June 2023

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Abstract

The populations of the riparian areas of the Congo River, have fishing as their main activity. The majority of fish caught and regularly consumed consists of a small fish called Pellonula leonensis or “Nsangui”. This species is of significant economic interest and is marketed in dried form. However, there does not appear to be any scientific information available on the drying of Pellonula leonensis fish in Congo. Thus, the objective of this work was to study the drying characteristics in a laboratory oven of Pellonula leonensis fish and to fit the drying data into five mathematical models to determine which one is better validated by experimental data. Pellonula leonensis fish were dried at two different air temperatures (50 and 70°C) in a natural convection oven. Fish moisture loss was systematically recorded, converted to moisture content, and fitted to five semi-theoretical mathematical drying models: the Lewis, Page, Henderson and Pabis, Avhad and Marchetti, and Diffusion Approach models. Chi-square (χ²), coefficient of determination (R²), root mean square error (RMSE), and mean bias error (MBE) are statistical parameters used to determine the quality of the model fit. It was found that the drying temperature of 70°C is the best temperature because it dries the Pellonula leonensis fish at 14 hours of drying time which is faster compared to the drying temperature of 50°C. This result shows that the increase in air temperature leads to a reduction in the drying time of the fish, so the moisture content decreases sharply with the increase in drying temperature. The drying rate decreased continuously with time. The drying process exhibited a period of decreasing drying speed and a period of constant speed. Among the models tested, the models of Avhad and Marchetti and that of Page showed the best fit to the experimental data with coefficient of determination values equal to 0.99911 and 0.99910, respectively when analyzing the 70°C temperature. The drying rate constants, coefficients and statistical parameters were determined by nonlinear regression analysis, and as a result, it could be observed that there was a good correlation between the experimental and predicted data of Avhad and Marchetti and Page models.

Published in	American Journal of Chemical Engineering (Volume 11, Issue 2)
DOI	10.11648/j.ajche.20231102.12
Page(s)	39-45
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Drying Kinetics, Mathematical Modeling, Rate Constant, Pellonula Leonnensis, Statistical Measurements, Drying Temperature, Water Content

References

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APA Style

Mambou Lea Beatrice, Loumouamou Bob Wilfrid, Dzondo Gadet Michel. (2023). Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River. American Journal of Chemical Engineering, 11(2), 39-45. https://doi.org/10.11648/j.ajche.20231102.12

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ACS Style

Mambou Lea Beatrice; Loumouamou Bob Wilfrid; Dzondo Gadet Michel. Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River. Am. J. Chem. Eng. 2023, 11(2), 39-45. doi: 10.11648/j.ajche.20231102.12

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AMA Style

Mambou Lea Beatrice, Loumouamou Bob Wilfrid, Dzondo Gadet Michel. Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River. Am J Chem Eng. 2023;11(2):39-45. doi: 10.11648/j.ajche.20231102.12

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@article{10.11648/j.ajche.20231102.12,
  author = {Mambou Lea Beatrice and Loumouamou Bob Wilfrid and Dzondo Gadet Michel},
  title = {Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River},
  journal = {American Journal of Chemical Engineering},
  volume = {11},
  number = {2},
  pages = {39-45},
  doi = {10.11648/j.ajche.20231102.12},
  url = {https://doi.org/10.11648/j.ajche.20231102.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20231102.12},
  abstract = {The populations of the riparian areas of the Congo River, have fishing as their main activity. The majority of fish caught and regularly consumed consists of a small fish called Pellonula leonensis or “Nsangui”. This species is of significant economic interest and is marketed in dried form. However, there does not appear to be any scientific information available on the drying of Pellonula leonensis fish in Congo. Thus, the objective of this work was to study the drying characteristics in a laboratory oven of Pellonula leonensis fish and to fit the drying data into five mathematical models to determine which one is better validated by experimental data. Pellonula leonensis fish were dried at two different air temperatures (50 and 70°C) in a natural convection oven. Fish moisture loss was systematically recorded, converted to moisture content, and fitted to five semi-theoretical mathematical drying models: the Lewis, Page, Henderson and Pabis, Avhad and Marchetti, and Diffusion Approach models. Chi-square (χ2), coefficient of determination (R2), root mean square error (RMSE), and mean bias error (MBE) are statistical parameters used to determine the quality of the model fit. It was found that the drying temperature of 70°C is the best temperature because it dries the Pellonula leonensis fish at 14 hours of drying time which is faster compared to the drying temperature of 50°C. This result shows that the increase in air temperature leads to a reduction in the drying time of the fish, so the moisture content decreases sharply with the increase in drying temperature. The drying rate decreased continuously with time. The drying process exhibited a period of decreasing drying speed and a period of constant speed. Among the models tested, the models of Avhad and Marchetti and that of Page showed the best fit to the experimental data with coefficient of determination values equal to 0.99911 and 0.99910, respectively when analyzing the 70°C temperature. The drying rate constants, coefficients and statistical parameters were determined by nonlinear regression analysis, and as a result, it could be observed that there was a good correlation between the experimental and predicted data of Avhad and Marchetti and Page models.},
 year = {2023}
}

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TY  - JOUR
T1  - Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River
AU  - Mambou Lea Beatrice
AU  - Loumouamou Bob Wilfrid
AU  - Dzondo Gadet Michel
Y1  - 2023/06/27
PY  - 2023
N1  - https://doi.org/10.11648/j.ajche.20231102.12
DO  - 10.11648/j.ajche.20231102.12
T2  - American Journal of Chemical Engineering
JF  - American Journal of Chemical Engineering
JO  - American Journal of Chemical Engineering
SP  - 39
EP  - 45
PB  - Science Publishing Group
SN  - 2330-8613
UR  - https://doi.org/10.11648/j.ajche.20231102.12
AB  - The populations of the riparian areas of the Congo River, have fishing as their main activity. The majority of fish caught and regularly consumed consists of a small fish called Pellonula leonensis or “Nsangui”. This species is of significant economic interest and is marketed in dried form. However, there does not appear to be any scientific information available on the drying of Pellonula leonensis fish in Congo. Thus, the objective of this work was to study the drying characteristics in a laboratory oven of Pellonula leonensis fish and to fit the drying data into five mathematical models to determine which one is better validated by experimental data. Pellonula leonensis fish were dried at two different air temperatures (50 and 70°C) in a natural convection oven. Fish moisture loss was systematically recorded, converted to moisture content, and fitted to five semi-theoretical mathematical drying models: the Lewis, Page, Henderson and Pabis, Avhad and Marchetti, and Diffusion Approach models. Chi-square (χ2), coefficient of determination (R2), root mean square error (RMSE), and mean bias error (MBE) are statistical parameters used to determine the quality of the model fit. It was found that the drying temperature of 70°C is the best temperature because it dries the Pellonula leonensis fish at 14 hours of drying time which is faster compared to the drying temperature of 50°C. This result shows that the increase in air temperature leads to a reduction in the drying time of the fish, so the moisture content decreases sharply with the increase in drying temperature. The drying rate decreased continuously with time. The drying process exhibited a period of decreasing drying speed and a period of constant speed. Among the models tested, the models of Avhad and Marchetti and that of Page showed the best fit to the experimental data with coefficient of determination values equal to 0.99911 and 0.99910, respectively when analyzing the 70°C temperature. The drying rate constants, coefficients and statistical parameters were determined by nonlinear regression analysis, and as a result, it could be observed that there was a good correlation between the experimental and predicted data of Avhad and Marchetti and Page models.
VL  - 11
IS  - 2
ER  -

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Author Information

Mambou Lea Beatrice

Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo
Loumouamou Bob Wilfrid

Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo
Dzondo Gadet Michel

Molecular and Sensory Food Engineering Laboratory, National Polytechnic School (ENSP), Marien Ngouabi University, Brazzaville, Congo

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APA Style

Mambou Lea Beatrice, Loumouamou Bob Wilfrid, Dzondo Gadet Michel. (2023). Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River. American Journal of Chemical Engineering, 11(2), 39-45. https://doi.org/10.11648/j.ajche.20231102.12

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ACS Style

Mambou Lea Beatrice; Loumouamou Bob Wilfrid; Dzondo Gadet Michel. Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River. Am. J. Chem. Eng. 2023, 11(2), 39-45. doi: 10.11648/j.ajche.20231102.12

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AMA Style

Mambou Lea Beatrice, Loumouamou Bob Wilfrid, Dzondo Gadet Michel. Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River. Am J Chem Eng. 2023;11(2):39-45. doi: 10.11648/j.ajche.20231102.12

Copy | Download

@article{10.11648/j.ajche.20231102.12,
  author = {Mambou Lea Beatrice and Loumouamou Bob Wilfrid and Dzondo Gadet Michel},
  title = {Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River},
  journal = {American Journal of Chemical Engineering},
  volume = {11},
  number = {2},
  pages = {39-45},
  doi = {10.11648/j.ajche.20231102.12},
  url = {https://doi.org/10.11648/j.ajche.20231102.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20231102.12},
  abstract = {The populations of the riparian areas of the Congo River, have fishing as their main activity. The majority of fish caught and regularly consumed consists of a small fish called Pellonula leonensis or “Nsangui”. This species is of significant economic interest and is marketed in dried form. However, there does not appear to be any scientific information available on the drying of Pellonula leonensis fish in Congo. Thus, the objective of this work was to study the drying characteristics in a laboratory oven of Pellonula leonensis fish and to fit the drying data into five mathematical models to determine which one is better validated by experimental data. Pellonula leonensis fish were dried at two different air temperatures (50 and 70°C) in a natural convection oven. Fish moisture loss was systematically recorded, converted to moisture content, and fitted to five semi-theoretical mathematical drying models: the Lewis, Page, Henderson and Pabis, Avhad and Marchetti, and Diffusion Approach models. Chi-square (χ2), coefficient of determination (R2), root mean square error (RMSE), and mean bias error (MBE) are statistical parameters used to determine the quality of the model fit. It was found that the drying temperature of 70°C is the best temperature because it dries the Pellonula leonensis fish at 14 hours of drying time which is faster compared to the drying temperature of 50°C. This result shows that the increase in air temperature leads to a reduction in the drying time of the fish, so the moisture content decreases sharply with the increase in drying temperature. The drying rate decreased continuously with time. The drying process exhibited a period of decreasing drying speed and a period of constant speed. Among the models tested, the models of Avhad and Marchetti and that of Page showed the best fit to the experimental data with coefficient of determination values equal to 0.99911 and 0.99910, respectively when analyzing the 70°C temperature. The drying rate constants, coefficients and statistical parameters were determined by nonlinear regression analysis, and as a result, it could be observed that there was a good correlation between the experimental and predicted data of Avhad and Marchetti and Page models.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Drying Kinetics of Oven Dried Pellonula leonensis Fish from Congo River
AU  - Mambou Lea Beatrice
AU  - Loumouamou Bob Wilfrid
AU  - Dzondo Gadet Michel
Y1  - 2023/06/27
PY  - 2023
N1  - https://doi.org/10.11648/j.ajche.20231102.12
DO  - 10.11648/j.ajche.20231102.12
T2  - American Journal of Chemical Engineering
JF  - American Journal of Chemical Engineering
JO  - American Journal of Chemical Engineering
SP  - 39
EP  - 45
PB  - Science Publishing Group
SN  - 2330-8613
UR  - https://doi.org/10.11648/j.ajche.20231102.12
AB  - The populations of the riparian areas of the Congo River, have fishing as their main activity. The majority of fish caught and regularly consumed consists of a small fish called Pellonula leonensis or “Nsangui”. This species is of significant economic interest and is marketed in dried form. However, there does not appear to be any scientific information available on the drying of Pellonula leonensis fish in Congo. Thus, the objective of this work was to study the drying characteristics in a laboratory oven of Pellonula leonensis fish and to fit the drying data into five mathematical models to determine which one is better validated by experimental data. Pellonula leonensis fish were dried at two different air temperatures (50 and 70°C) in a natural convection oven. Fish moisture loss was systematically recorded, converted to moisture content, and fitted to five semi-theoretical mathematical drying models: the Lewis, Page, Henderson and Pabis, Avhad and Marchetti, and Diffusion Approach models. Chi-square (χ2), coefficient of determination (R2), root mean square error (RMSE), and mean bias error (MBE) are statistical parameters used to determine the quality of the model fit. It was found that the drying temperature of 70°C is the best temperature because it dries the Pellonula leonensis fish at 14 hours of drying time which is faster compared to the drying temperature of 50°C. This result shows that the increase in air temperature leads to a reduction in the drying time of the fish, so the moisture content decreases sharply with the increase in drying temperature. The drying rate decreased continuously with time. The drying process exhibited a period of decreasing drying speed and a period of constant speed. Among the models tested, the models of Avhad and Marchetti and that of Page showed the best fit to the experimental data with coefficient of determination values equal to 0.99911 and 0.99910, respectively when analyzing the 70°C temperature. The drying rate constants, coefficients and statistical parameters were determined by nonlinear regression analysis, and as a result, it could be observed that there was a good correlation between the experimental and predicted data of Avhad and Marchetti and Page models.
VL  - 11
IS  - 2
ER  -

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