DRYING OF FRUITS: EXPERIMENTAL AND KINETIC ANALYSIS
Drying process is commonly used in preservation of agricultural product with different techniques such as oven drying, freeze drying, and solar drying. In this project, oven drying and solar drying techniques were used to dry banana, papaya and pineapple. Moisture content of samples was measured dur...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | Final Year Project Report |
| اللغة: | English English |
| منشور في: |
Universiti Malaysia Sarawak, (UNIMAS)
2015
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://ir.unimas.my/id/eprint/36669/1/Nur%20Syaidatul%20Ainn%20Binti%20Mohidi%2024pgs.pdf http://ir.unimas.my/id/eprint/36669/2/Nur%20Syaidatul%20Ainn%20Binti%20Mohidi%20ft.pdf http://ir.unimas.my/id/eprint/36669/ |
| الوسوم: |
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| الملخص: | Drying process is commonly used in preservation of agricultural product with different techniques such as oven drying, freeze drying, and solar drying. In this project, oven drying and solar drying techniques were used to dry banana, papaya and pineapple. Moisture content of samples was measured during drying in an oven at temperatures 65 to 85℃ and in a solar cabinet dryer. Empirical drying model was fitted into the experimental data. Experimental data shows that the moisture content decreases with time until equilibrium moisture content is reached. The final moisture content measured was from 0.34% to 0.49% for the fruit dried at temperature of 65℃ to 85℃. The difference in the final moisture contents measured indicates that the moisture removal for the drying fruits is governed by the internal structure. The drying time required to reach 30% final moisture content was 55 hours longer at low temperature at 65℃ compared with that measured for 85℃. A good fitting of drying models was found with standard errors of 0.964 to 16.55. The drying constants were estimated between 8.59 E-02 hr-1 to 1.53E-01hr-1 . |
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