Thin layer drying of cassava starch using continuous vibrated fluidized bed dryer

Suherman and Rona Trisnaningtyas

Citation: AIP Conference Proceedings 1699, 060021 (2015); doi: 10.1063/1.4938375

View online: http://dx.doi.org/10.1063/1.4938375
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 Thin Layer Drying of Cassava Starch Using
Continuous Vibrated Fluidized Bed Dryer
Suherman and Rona Trisnaningtyasa)

Department of Chemical Engineering, Diponegoro University

Jl. Prof. Sudharto, Tembalang, Semarang, Indonesia 50239, Telp/Fax : (024) 7460058
a)
Corresponding author: suherman@undip.ac.id

Abstract. This paper present the experimental work and thin layer modelling of cassava starch drying in continuous vibrated
fluidized bed dryer. The experimental data was used to validate nine thin layer models of drying curve. Cassava starch with 0.21
initial moisture content was dried in different air drying temperature (50oC, 55oC, 60oC, 65oC, 70oC), different weir height in bed
(0 and 1 cm), and different solid feed flow (10 and 30 gr.minute-1). The result showed air dryer temperature has a significant
effect on drying curve, while the weir height and solid flow rate are slightly. Based on value of R 2, 2, and RMSE, Page Model is
the most accurate simulation for thin layer drying model of cassava starch.

Keywords: Cassava starch, continuous drying, thin layer model, vibrated fluidized bed

INTRODUCTION
Drying process is one of the old methods to preserve and prevent damage to food that produces dry product with
good quality[1]. Drying is a complex process involving mass and heat transfer and between products and the
environment that reduces the moisture content in the product[2],[3]. According to [4] the moisture content in the
material to be removed by evaporation way in controlled drying conditions. Fluidized bed dryer is one of the dryers
that is widely used in chemical industry, food, and pharmaceuticals for drying powdered or granular material [5].
Many studies on drying uses fluidized bed dryer such as zeolite drying [6], tea drying [7], hazelnut drying [8], beans
drying [9], chillies drying [10], carrots drying [11], paddy drying [12], oil olives drying [13], chickpea and bean
drying [14], and apples drying [15]. Cassava starch is one of derivative products of cassava extracted from shredded
cassava plus water. The starch precipitate produced from extraction liquid with 40% moisture content (wet basic).
This wet starch cannot be stored in a long time since its moisture content resulting high microbial activity. The
maximum moisture content of cassava starch for storage is 14%.
Previous research on cassava starch drying is pneumatic dryer that reduce moisture content until 8,6% [16].
Pneumatic conveying drying can make agglomeration mechanism of cassava. This agglomerated cassava starch
resulting in a higher cost production. A large particles that make difficult transport and continued process. Cassava
starch drying is also done using fluidized bed dryer with batch system [17]. The drying process was conducted by
varying the dryer temperature 40-60oC that is able to make cassava starch dryed from 44% contain of water (wet
basis) reach 14% moisture content. The process need longer residence time and than continuous system. The dried
product of batch system is inhomogeneous than continuous system. The next research on cassava starch drying is
using tray dryer [3]. On this drying, it is also conducted use batch with drying temperature variable 40-60oC. Tray
dryer process resulting inconsistent of product quality and lower efficiency [11].
This research uses fluidized bed dryer that is equipped with bed vibrator unit. This unit helps solving the dried
clumps of material. Vibrated fluidized bed dryer had been studied in silica powder and potato starch on different
frequencies [18]. The dynamic of vibrated fluidized bed dryer for group A and group C powders were studied to

International Conference of Chemical and Material Engineering(ICCME) 2015

AIP Conf. Proc. 1699, 060021-1060021-9; doi: 10.1063/1.4938375
2015 AIP Publishing LLC 978-0-7354-1346-7/$30.00

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 compare the powder bed response [19]. Several previous study of vibrated fluidized bed show that this type of dryer
is potential option for cassava starch drying. Cassava starch drying is done continuously. Drying the large amount of
production is better to do using continuous system to save costs and working time [5].
In addition, before the drying kinetic is used to scale up in industry process, we have to study about the
characteristic of cassava starch drying. In this paper the characteristic of cassava starch drying is studied by thin
layer model drying.

MATERIAL AND METHOD

Materials
Sample Preparation

Cassava was peeled, cleaned of dirt and shredded. Shredded cassava was added water, then mixed evenly. The
next process was the process of extracting starch from shredded cassava and filtering to separate the extract and its
fiber. Liquid extract was left 4 hours so that the starch precipitate separated from the water. Dispose the upper
liquid so that starch precipitate can be taken. Starch precipitate was dried first under the sun light until the early
levels before being used for the study is 21%.

Drying Equipment

The main equipment in this research was continuous vibrated fluidized bed dryer (Figure 1). This dryer was
divided into three drying zones in the bed. Each zone was equipped with a thermocouple with input distance of 0.12
m; 0.32 m; 0.45 m to determine the temperature of each. The total area of drying was 0.089 m2 with 0.59 m long,
0.15 m wide and 0.01 m high. The dryer equipped with vibrating unit to break down cassava starch clumps and
blowers to drain off the drying air. The air that drain off the dryer is passed out cyclone with a diameter of 0.55 m to
separate solids cassava starch carried upwards.

FIGURE 1. Continuous Vibrated Fluidized Bed Dryer (1) Thermostat, (2) Product input, (3) Vibrating unit, (4) Blower, (5)
Drying chamber with three weir height and three thermocouple, (6) Cyclone, (7) Product output

Drying Procedure

The drying process was conducted by varying the drying air temperature 50o, 55o, 60o, 65o, and 70oC,
respectively. Solid feed flow rate varies at 10 gr.minutes-1 and 30 gr.minute-1. The study is conducted by varying
three zones with presence and absence of weir height in each zone. Drying air flow rate is kept constant at 0.012
m3.s-1. Before the experiment begin, turn on the blower to adjust the dryer air speed and thermostat to regulate the

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 temperature. After drying air temperature in adjusted with the variable, turn the vibrator. Starch feed begin inserted
into after drier conditions is constant. Average moisture content in 30 minutes every zone was measured by digital
moisture content GMK-303 RS with an accuracy of 0.1%.

Modelling of Drying Curve

Moisture content in cassava starch along the bed dryer can be calculated using equation (1). The moisture
content in all variables along bed dryer was changed to be moisture content (MR) following the equation below.

Mx Me
MR = (1)
Mo

In which Me is the equilibrium moisture content on dry basis. Me is considered very small compared to Mx and
Mo [13] .Therefore, MR is simplified to be MR = Mx/Mo.

TABLE 1. Thin layer dryer model

Name of model Model Equation
Lewis MR = exp (-kx)
Simplified Ficks Diffusion MR = a exp (-kx/L2)
Page MR = exp (-kxm)
Henderson & Pabis MR = a exp (-kx)
Logarithmic MR = a exp( -kx) +c
Modified Page MR = exp (-(kx)m)
Wang & Singh MR = 1 + ax + bx2
Midili MR = a exp (-kxm) + bx
Two term MR = a exp (-k1 x) + b exp (-k2 x)

The nine models of thin layer drying (Table 1) were validated using experimental data to find the most
appropriate one ([13], [20][22], [1], [23][29]) . The process parameter of nine models were evaluated based on R2,
2, and RMSE. Determination coefficient (R2) is one of the criteria to evaluate those models quality. In addition,
there is Reduced Chi Square (2) and Root Mean Square Error (RMSE) used for determining the appropriate model.
The best model has a a higher value of R2 and lower values of 2 and RMSE. Statistical parameter can be counted
using equation (2-4) below:

( MR
N

exp , i MR pre ,i )2
i 1

( MR
R2 = 1- N
(2)
exp MR pre ,i ) 2

i 1

( MR
N

exp , i MR pre ,i ) 2
i 1
2 = 1- (3)
Nz

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 (MR
1 N
RMSE = ( MR pre ,i ) 2 )1 / 2 (4)
N
exp ,i
i 1

In which MRexp is the moisture content obtained from the experiment, MR pred is the moisture content obtained
from thin layer model calculation, N is the number of observations, and z is constant on the model. The high value
of R2 and the low value of 2 and RMSE is the indication that the model is the most appropriate with the experiment
[13].

RESULT AND DISCUSSION

The Influence of Drying Temperature on Cassava Starch Drying Curve

The effect of the dryer temperature along the drying room toward cassava starch drying curve was shown in
Figure 2. In the experiment, operating dryer temperatures were varied on scale of 50o, 55o, 60o, 65o, and 70oC. The
average moisture content were measured in every 0.1 m during 30 minutes.

FIGURE 2. The influence of drying temperature on moisture content along the bed (30 gr.minute -1, without weir hegiht)

Based on Figure 2, the drying curve declined along the bed (zone 1-3) in each drying temperature. The curve of
moisture content of cassava starch in each temperature declined significantly in zone 1 up to constant drying in zone
3. Cassava starch moisture content decreased along the bed up to small decrease almost constant. The drying curve
at temperature 70oC declined faster to be constant. The average of moisture content reaches 8% when it was at 70 oC,
the solid feed flow 30 gr.minutes-1 and without weir height. This condition was caused by the higher dryer
temperature, the bigger driving force to decrease the moisture content in the product [8] and the bigger capacity of
air dryer to remove moisture content [30]. The trend result similar to the research of hazelnut [8], beans [9], corn and
green beans [31], olive oil [13] conducted in fluidized bed drying. Compared with cassava starch drying using tray
dryer [3] and conventinal fluidized bed dryer [17], this result showed a short residence time to reach.

The Influence of Weir Height on Cassava Starch Drying Curve

Each zone along the bed was varied with/without weir height to part. The weir height between the zone was 1 cm
height. The average moisture content were measured every 0.1 m along the bed during 30 minutes.

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 FIGURE 3. The influence of weir height on moisture content along the bed (60oC, 10 gr.minute-1)

Figure 3 showed the influence of the weir height on the decrease of moisture content of cassava starch. The 1 cm
weir height made the drying curve of cassava starch decrease faster to be constant. The presence of the weir height
made a longer contact between air dryer and cassava starch. Cassava starch must be really dry to be able to go
through the weir height till out of the dryer. Similar results were reported by Palzer (2007) and Temple et al. (2000)
where the higher the weir height, the faster the process of decreased final moisture content.

The Influence of Solid Feed Flow Rate on Cassava Starch Drying Curve
This research on cassava starch drying used continuous system so, cassava starch was fed continuously. The
flows of cassava starch were varied 10 gr.minute-1 and 30 gr.minute-1.

g/m g/m

FIGURE 4. The influence of solid feed flow rate on moisture content along the bed (50oC, without weir height)

The solid feed flow affect the change of moisture content of the dried cassava starch product. In the figure 4
showed that the higher flow solid feed flow led to the longer time for water removal. This because the load of water
removal in product increase whereas the capacity of air flow did not change. Hence the air was quickly saturated in
which reduce the capability of water evaporation from the product. This result was similar comapare to Temple et al.
( 2000) in the case of tea drying.

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 Modelling of Drying Curve using Thin Layer Model
The modelling was conducted at various air temperature. The result namely moisture content as function of
distance was recorded. The results were depicted in table 3 an table 4. From the nine developed model, Page model
showed higher accuracy.

TABLE 3. Constant value of nine models of thin layers on different temperature conditions
Model Constant Air dryer temprature (oC)
50 55 60 65 70
Lewis k 1.402 1.126 1.730 1.367 2.463
Ficks a 0.917 0.925 0.870 0.956 0.748
k 1.72,E-10 1.52,E-10 1.95,E-10 1.85,E-10 2.10,E-10
Page k 0.999 0.691 1.061 1.157 1.307
m 0.632 0.460 0.492 0.818 0.411
Henderson & a 0.944 0.906 0.906 0.983 0.885
Pabis
k 1.241 0.906 1.441 1.319 2.030
Logarithmic a 0.541 0.410 -141.300 0.624 -517.900
k 4.063 5.950 -0.006 3.200 -0.002
c 0.453 0.586 142.200 0.395 518.700
Modified k 0.998 0.448 1.128 1.196 1.916
Page
m 0.632 0.460 0.492 0.818 0.411
Wang&Singh a -1.773 -1.695 -2.127 -1.627 -3.218
b 1.596 1.752 2.031 1.317 3.850
Midili a 0.931 1.000 1.000 0.943 1.005
k -0.811 1.369 0.385 10.770 6.604
m 1.821 0.710 0.101 27.610 1.106
b -1.270 0.344 -0.460 -0.857 0.678
Two Term a 0.725 -12.120 0.245 29.110 0.199
k1 0.658 1.400 30.700 0.395 -1.160
b 0.275 13.040 0.755 -28.140 0.813
k2 7.980 1.363 0.943 0.371 6.550

FIGURE 5. Average of R2, 2, RMSE on model thin layer

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 TABLE 4. The statistical result of thin layer model on different drying temperature
Model Air dryer R2 2 RMSE
temperature (C)
Lewis 50 0.91 0.0029 0.05
55 0.91 0.0021 0.04
60 0.83 0.0065 0.07
65 0.95 0.0018 0.04
70 0.85 0.0083 0.08
Ficks 50 0.93 0.0028 0.04
55 0.92 0.0023 0.04
60 0.88 0.0054 0.06
65 0.98 0.0011 0.03
70 0.70 0.0205 0.12
Page 50 0.99 0.0005 0.02
55 0.98 0.0006 0.02
60 0.99 0.0002 0.01
65 0.99 0.0003 0.01
70 0.92 0.0056 0.06
Henderson & Pabis 50 0.93 0.0025 0.04
55 0.92 0.0022 0.04
60 0.89 0.0050 0.06
65 0.98 0.0011 0.03
70 0.85 0.0103 0.09
Logarithmic 50 0.99 0.0003 0.01
55 0.97 0.0011 0.03
60 0.83 0.0097 0.07
65 0.99 0.0007 0.02
70 0.67 0.0275 0.13
Modified Page 50 0.99 0.0005 0.02
55 0.98 0.0006 0.02
60 0.99 0.0002 0.01
65 0.99 0.0003 0.01
70 0.92 0.0057 0.06
Wang & Singh 50 0.10 0.1279 0.30
55 0.03 0.1530 0.33
60 0.04 0.2133 0.39
65 0.24 0.1445 032
70 0.34 0.4355 0.56
Midili 50 0.96 0.0025 0.03
55 0.97 0.0012 0.02
60 0.99 0.0006 0.02
65 0.96 0.0031 0.04
70 0.96 0.0040 0.04
Two term 50 0.99 0.0005 0.01
55 0.93 0.0032 0.04
60 1.00 0.0004 0.01
65 0.97 0.0021 0.03
70 0.96 0.0043 0.04

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 FIGURE 6. The experimental moisture ratio versus the moisture ratio predicted by Page model at different air temperature for
thin layer drying of cassava starch in continuous vibrated fluidized bed dryer

Constant value from Table 3 used to calculate statistic value on Table 4. Data from table 4 and Figure 6 showed
that the Page model provide the highest average value R2 and the lowet average value 2 and RMSE. Figure 7
explained that on air dryer temperature 50oC, the Page model simulation linearity with gradient 1. All the air dryer
temperature have a same story. It was indicate that The Page Models moisture ratio very close with the
experimentals moisture ratio.
The Page model is suitable for thin layer drying model. This was evidenced by [4] research. The study used 3
models of thin layer drying and found that the Page model has the highest R2 value and the lowest 2 and RMSE
value [20].

CONCLUSION
Cassava starch drying research conducted on continuous vibrated fluidized bed dryer. Nine models were
represent the constant of cassava starch drying. Based on the value of R2, 2, and RMSE, Page model is the most
adequate model to describe the cassava starch drying curve using continuous vibrated fluidized bed dryer. In
addition, the drying air temperatures indicated more effect on the drying moisture ratio of cassava starch. While, the
weir height and solid feed flow has not significant effect.

ACKNOWLEDGMENT
This project is fully funded by Ministry of Research, Technology and Higher Education, Republic of Indonesia,
for Kompetensi Grant with Contract Number: 147-07/UN7.5.1/PG/2015.

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