Abstract:This study was carried out to evaluate the effect of pre-treatment technique (blanching) and temperature on the drying characteristics of the red date variety. Thin layer drying experiments were conducted at varying drying temperatures of 50, 60 and 70 °C using electrical laboratory oven and cabinet dryer with a constant air velocity of 1.4 m/s. Other sets of samples were blanched at 50 °C for 2-, 5- and 10-minutes before being dried at varying drying temperatures of 50, 60 and 70 °C respectively under the sam… Show more
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