Mathematical Modelling of Heat Transfer During Ogbono (Irvingia Spp.) Seeds Open-Sun Drying

Ogbono (lrvingia spp.) kernel is a popular soup condiment in West Africa. Drying is an important step in the processing of Ogbono (lrvingia spp.). This paper is geared towards developing a better understanding of the different factors involved in the heat transfer during the open-sun drying of Ogbono (lrvingia spp.) seeds. For this purpose, a mathematical model was developed for the heat transfer to and out of the seeds. This model served as the framework for factor effects and interaction studies. Ambient temperature, seed size, air velocity and the thermal conductivity of the drying surface showed a direct relationship with the internal temperature of the seeds albeit at varying levels. Moisture content showed an inverse relationship. An analysis of variance showed that ambient temperature, seed size and air velocity were observed to be the most significant factors affecting the heat transport. The interactions between the different factors as it affects heat transport were also elucidated.