Comparative analysis of drying methods and optimization of Teff Injera drying parameters using RSM and SLP approach

Area of Science:

• Food Science and Technology
• Agricultural Engineering
• Process Optimization

Background:

• Teff Injera is a staple Ethiopian food requiring specific drying for preservation.
• Traditional sun drying methods are time-consuming and weather-dependent.
• Optimizing the drying process is crucial for efficiency and quality.

Purpose of the Study:

• To investigate and optimize the drying process of Teff Injera.
• To determine the effects of drying temperature and airflow speed on drying rate.
• To minimize drying time through controlled experimental conditions.

Main Methods:

• Conducted open sun drying and oven drying experiments.
• Utilized K-type thermocouple for temperature monitoring during sun drying.
• Employed Response Surface Methodology (RSM) and Sequential Linear Programming (SLP) for optimization.
• Analyzed data using Analysis of Variance (ANOVA).

Main Results:

• Sun drying required four days for optimal moisture removal.
• Forced convection oven drying at 90°C and 1 m/s reduced drying time to 140 minutes.
• Optimal drying conditions determined as 84°C, 0.8 m/s airflow, and 146 minutes.

Conclusions:

• Forced convection oven drying offers a significantly faster alternative to sun drying for Teff Injera.
• Optimized parameters (84°C, 0.8 m/s) ensure efficient moisture removal and minimal drying time.
• The study provides a data-driven approach to enhance Teff Injera processing.