Exploratory study of oil palm frond chips drying process

Saadon, Norkamruzita; Omar, Zarina; Yusof, Nor Ashikin Mohamed; Muhamad, Salina

doi:10.1109/isbeia.2011.6088809

Cited by 1 publication

(1 citation statement)

References 11 publications

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“…Thus, more moisture content was reduced within 20 minutes at a higher temperature. This agrees with previous work that mentioned higher temperatures would increase the drying rate (Saadon et al, 2011). If the experiment continued over time, high Fig.…”

Section: Effect Of Drying Temperaturesupporting

confidence: 92%

Drying kinetics of mango fruit using tray and oven dryer

Norhadi

Akhir

Rosli

et al. 2020

MJCET

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Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteristics of mango sample after drying and to determine the best drying kinetics model fitted to each tray and oven dryer. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly. Tray dryer was found to be more effective than oven dryer because of higher drying rate with better product quality and appearance at the end. Furthermore, the gathered data were fitted into few widely used drying mathematical models and it was found that Henderson and Pabis model at 60°C is best suited for tray dryer whereas Page model at 40 °C is the best for oven dryer.

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Section: Effect Of Drying Temperaturesupporting

confidence: 92%