Drying Characteristics and Quality of Yam Slices of Different Thickness during Microwave Intermittent Drying

Dai, Jianwu; Qin, Wen; Wu, Zhijun; Zhang, Pai; Zhang, Lihua

doi:10.2991/icadme-17.2017.36

Cited by 2 publications

(2 citation statements)

References 4 publications

(4 reference statements)

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“…The moisture content of the sample at any given time and condition were determined using the Equation (1) reported by (Okeke et al, 2020) Drying rate at any time of drying The drying rate of the sample were determined using the Equation (1) reported by (Dai et al, 2017) with little modification.…”

Section: Moisture Content At Any Time Of Dryingmentioning

confidence: 99%

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Effect of Fermentation on Drying Characteristics of Three Varieties of Trifoliate Yam

EJIKE

OBİAGELİ

Ekete

2022

Turkish Journal of Agricultural Engineering Research

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This study determined the effect of fermentation on drying characteristics of trifoliate yam varieties (white, yellow and deep-yellow trifoliate yam). Thin layer drying method was adopted using oven dry method at constant drying temperature of 700C with air velocity of 2.35 m s-1 and relative humidity 35%. The unfermented samples shoed lower values of drying constant than the fermented samples. The drying constant of unfermented samples of Trifoliate Yam A, B and C (A= Deep-Yellow, B= White, C= Yellow) were -0.729, 1.3972 and 0.2787, respectively. While, the drying constant of fermented samples of Trifoliate Yam D, E and F (D= Deep-Yellow, E= White, F= Yellow) were -0.776,-0.763 and 1.5815, respectively. The drying rate of the samples solely dependent on the magnitude of drying constants sequel to this, fermented samples with larger magnitude of drying constant will dry faster than the unfermented samples with lower drying constant. Best fit equations and relationship between moisture content and drying time were developed with correlation coefficient (R2) higher than 0.94. The sample A, B, C, D, E and F reached a constant moisture ratio of 0.021, 0.015, 0.021, 0.015, 0.014 and 0.016 at drying time of 540, 600, 600, 480, 540 and 540 minutes, respectively. Sample B and C had highest drying time followed by sample A, E and F while sample D had the lowest value of drying time. The fermentation had significant effect on the drying characteristics of trifoliate yam slices and drying of trifoliate yam samples occurred solely in the falling rate period which showed that internal moisture diffusion phenomenon is dominant and controlled the drying process.

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Section: Moisture Content At Any Time Of Dryingmentioning

confidence: 99%

“…Moisture ratio of Trifoliate Yam Moisture ration of the samples were determined using the Equation (3) reported by (Dai et al, 2017) with little modification.…”

Section: Moisture Content At Any Time Of Dryingmentioning

confidence: 99%

Effect of Fermentation on Drying Characteristics of Three Varieties of Trifoliate Yam

EJIKE

OBİAGELİ

Ekete

2022

Turkish Journal of Agricultural Engineering Research

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Effects of Drying Temperature on the Drying Characteristics of Parboiled Palm Nuts

EJIKE

Oluka

GODSON

2022

Turkish Journal of Agricultural Engineering Research

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The effect of drying temperature on drying characteristics of cooked and fermented palm nuts were determined. The samples were processed using two methods (cooking and fermentation). The rate of drying the samples was observed to increase with corresponding increase in temperature and drying time. It was duly observed that at 70C, Tenera sample (TS), Pisifera sample (PS) and Dura sample (DS) attained their constant drying rates at 720 mins, 600 mins, and 780 mins. At 80C TS, PS and DS drying rates falls to zero at 660mins, 600 mins and 720 mins, for 90C drying temperature, TS and PS had same constant drying rate at 540 mins, DS constant drying rate was found at 600mins. For 100C TS constant drying rates was observed at 480mins while PS and DS had same constant drying rate at 420mins respectively. The effective drying of the samples was observed to occur at falling rate across the varieties and processing methods. The lower temperature (70C) decreased the drying rates while the higher temperature increased the drying rates. The average drying time for cooked samples irrespective of sample varieties were 740 mins, 620 mins, 460 mins and 500 mins for temperature range of 70-100C respectively while for the fermented samples, the average drying time were 680 mins, 660 mins, 560 mins and 440 mins at temperature range of 70-100C respectively. The regression equations were found to give the best fit with highest coefficient of variation (R2) values. Mostly all the samples irrespective of processing methods exhibited quadratic regression equations. The cooked samples displayed better dry characteristics than fermented samples.

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Drying Characteristics and Quality of Yam Slices of Different Thickness during Microwave Intermittent Drying

Cited by 2 publications

References 4 publications

Effect of Fermentation on Drying Characteristics of Three Varieties of Trifoliate Yam

Effect of Fermentation on Drying Characteristics of Three Varieties of Trifoliate Yam

Effects of Drying Temperature on the Drying Characteristics of Parboiled Palm Nuts

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