Effect of Some Parameters on Moisture Removal from Food Samples
Journal Title: Scholars Journal of Engineering and Technology - Year 2016, Vol 4, Issue 9
Abstract
Abstract:The parameters investigated in this experimental work were drying temperature; air velocity, relative humidity and the thickness of the samples. Yam thickness of 2, 4 and 6mm were investigated at temperature of 40, and 60oC while every other condition such as relative humidity and hot air velocity were constant. The rate of drying is a function of the sample thickness, drying temperature provided that the air velocity and relative humidity are constant. The sample of thickness 2mm had the shortest drying time at various temperature ranges investigated comparing with the other sample sizes. It can be depicted that the thicker the sample the longer it takes to dry for the same sample at the given temperature. The plots show that there was initial high rate of evaporation when the water content of the yam was very high. The rate of drying is a function of the sample thickness, drying temperature provided that the air velocity and relative humidity are constant. The thickness of the sample and drying temperature has direct relationship with the drying time. It can be depicted that the thicker the sample the longer it takes to dry for the same sample at the given temperature. Keywords:Temperature, Thickness, Drying Time, Moisture content, Air velocity
Authors and Affiliations
Sheidu Sumaila Onimisi, Adetoro Victor Adekunle, Bolarinwa Gabriel Oladeji, Agbomabinu Emmanuel, Oghenekharo Peter
Keywords
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