@article{ajfst20241244,
author={{Gampoula, Reyes Herdenn and Dzondo, Michel Gadet and Sompila, Arnaud Wenceslas Geoffroy Tamba and Pambou-Tobi, Nadia Pamela Gladys and Nguie, Roniche and Ntsossani, Sylvia P¨¦tronille},
title={Oven and Microwave Drying of Voandzou (<i>Vigna subterranea</i> (L.) Verdc) Seeds Harvested at Djambala and Nkamba: Study of Drying Kinetics and Modelling},
journal={American Journal of Food Science and Technology},
volume={12},
number={4},
pages={133--138},
year={2024},
url={https://pubs.sciepub.com/ajfst/12/4/4},
issn={2333-4835},
abstract={The aim of this study was to model the drying kinetics of <i>Vigna subterranea </i>seeds harvested in Djambala and Nkamba. Two drying methods were used: radiation drying (microwave) at 380 W power and conduction drying (oven) at 70 ¡ãC. Weighing was carried out every 2 minutes. The choice of the best model was based on a comparison of R<SUP>2</SUP>, RMSE and ¦Ö<SUP>2</SUP>. The best model is the one with the highest R<SUP>2</SUP> and the lowest RMSE and ¦Ö<SUP>2</SUP>. The results show that the smaller Voandzou seeds from Nkamba dry faster than the larger Djambala seeds. Microwave drying is faster than oven drying. The modelling data showed that the best model for modelling the drying kinetics of voandzou seeds was the model of Midilli et <i>al. </i>whose R<SUP>2</SUP> vary between 0.99657 and 0.98503 for the oven-dried and microwave-dried Nkamba variety and between 0.99976 and 0.99998 for the oven-dried and microwave-dried Djambala variety},
doi={10.12691/ajfst-12-4-4}
publisher={Science and Education Publishing}
}