Optimization of the Drying Parameters for Plantain Chips using a Locally Made Tray Dryer: A Study on Drying Efficiency and Drying Rate Modeling using RSM

Abstract

Plantain chips are a popular snack in many tropical countries, but inefficient drying processes often hinder their production. This study aimed to optimize the drying parameters for plantain chips using a locally made tray dryer, with a focus on enhancing drying rate and efficiency. A D-Optimal design was employed to evaluate the effects of four critical parameters: drying temperature (80–100°C), airflow rate (0.25–0.45 m/s), chimney diameter (20–40 mm), and chip thickness (0.5–1 mm). Response Surface Methodology (RSM) was used to model and optimize the drying process. The results showed that the optimal drying conditions were: temperature (91.9775°C), airflow rate (0.279371 m/s), chimney diameter (21.9722 mm), and chip thickness (1 mm). Under these conditions, the drying rate and efficiency were significantly improved, reaching 0.0161177 kg/h and 88.88%, respectively. This study demonstrates the effectiveness of RSM in optimizing the drying process for plantain chips and provides valuable insights for the development of efficient and cost-effective drying systems for food processing industries. The findings of this research can be scaled up for industrial applications, contributing to the improvement of food security and economic development.