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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10777

Title: Mathematical Modeling of Infra-red Drying of Mango-Sweetpotato Leathers
Authors: Effah-Manu, L.
Oduro, I.
Addo, A.
Adjei, I. A.
Keywords: Infra-red dryer
Drying characteristics
Dextrinization
Mathematical models
Mango sweet potato
Issue Date: 2015
Publisher: Scholars Journal of Engineering and Technology (SJET)
Citation: Scholars Journal of Engineering and Technology (SJET), 2015; 3(4A):334-340
Abstract: Infra-red drying has in recent times been of use due to the potential for obtaining quality dried foodstuffs. To reduce losses associated with mangoes and sweet potatoes, infra-red dryer was employed in drying mango-sweetpotato leather. Cured sweetpotatoes were dextrinized in an oven and the edible portion removed and homogenized to obtain slurry. The slurry was added to mango puree in various proportions and dried in an infra-red dyer for 45, 50 and 55 oC for 1, 1.5 and 2 h with different tray loads of 100, 150, 200 g to study the drying characteristics using the infra-red dryer. The values obtained were fitted to four thin layer drying models. The effect of dextrinized sweetpotatoes on the drying characteristics of infra-red dried leathers has been investigated. Generally, all the drying processes occurred in the falling rate period. The Henderson and Pabis model best described the thin layer drying characteristics of infra-red dried mangosweetpotato leathers. The high ko values of 4.032 × 106, 4.20 × 106 and 4.342 × 106 ( h-1) show low resistance to moisture loss. Based on ko and Ea values, the suitable temperature for drying mango-sweetpotato leathers is 50 oC.
Description: An article published by Scholars Journal of Engineering and Technology (SJET), 2015; 3(4A):334-340
URI: http://hdl.handle.net/123456789/10777
Appears in Collections:College of Engineering

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