Fig 1(a) Effect of drying temperature and time on % moisture Fig 1(b) Effect of sample shape and thickness and drying time on % moisture potato slices loss of un-blanched rectangular shaped 4mm thick sweet potato samples Fig. 1(c) Fig 2(a) Effect of drying temperature and time on % shrinkage in ) Effect of blanching, sample thickness and drying time on % thickness shaped 4mm sweet potato samples moisture loss of rectangular shaped sweet potato slices dried at 90 oC on Fig. 2(c) ) Effect of blanching, sample thickness and drying time on Fig 2(b) Effect of sample shape and thickness and drying time shaped sweet potato slices dried at 90 oC %shrinkage in thickness of un-blanched sweet potato samples dried at 50oC Fig 3(a) Effect of drying temperature and time on % shrinkage on %shrinkage Fig 3(b) Effect of blanching, sample thickness and drying time in sample length of unblanched rectangular shaped 6mm thick shaped sweet potato samples dried at 50oC sweet potato samples Fig 3(c) Effect of blanching, sample thickness and drying time Fig 4(a): Effect of drying temperature and time on % shrinkage in on %shrinkage in length of rectangular shaped sweet potato cylindrical shaped 4mm sweet potato samples samples dried at 90oC Fig 4(b): Effect of blanching, sample thickness and drying time on %shrinkage Fig 4(c) Effect of blanching, sample thickness and drying time on %shrinkage in diameter of cylindrical shaped sweet potato in diameter of cylindrical shaped sweet potato samples dried at 90oC samples dried at 50oC Table 1 - Regression relationships between % moisture loss and drying time of samples at different temperatures Shape Thickness, Drying Linear R2 Logarithmic equation R2 y= ax2 mm temp, oC equation Cylindrical Blanched Sun-dried 4 0.9690 0.9597 0.815, 3.507 y = 3.8094x y = 19.743ln(x) – 6.6622 50 oC 0.9320 0.9478 -0.130, 5.942 y = 3.7889x y =17.844ln(x) 2.6717 – 70 oC 0.8266 0.9838 -1.293, 13.78 y = 4.553x y 1.4428 –
Fig 1(a) Effect of drying temperature and time on % moisture loss of un-blanched rectangular shaped 4mm thick sweet potato samples Fig 1(b) Effect of sample shape and thickness and drying time on % moisture potato slices Fig. 1(c) ) Effect of blanching, sample thickness and drying time on % moisture loss of rectangular shaped sweet potato slices dried at 90 oC Fig 2(a) Effect of drying temperature and time on % shrinkage in thickness shaped 4mm sweet potato samples Fig 2(b) Effect of sample shape and thickness and drying time on %shrinkage in thickness of un-blanched sweet potato samples dried at 50oC Fig. 2(c) ) Effect of blanching, sample thickness and drying time on shaped sweet potato slices dried at 90 oC Fig 3(a) Effect of drying temperature and time on % shrinkage in sample length of unblanched rectangular shaped 6mm thick sweet potato samples Fig 3(b) Effect of blanching, sample thickness and drying time on %shrinkage shaped sweet potato samples dried at 50oC Fig 3(c) Effect of blanching, sample thickness and drying time on %shrinkage in length of rectangular shaped sweet potato samples dried at 90oC Fig 4(a): Effect of drying temperature and time on % shrinkage in cylindrical shaped 4mm sweet potato samples Fig 4(b): Effect of blanching, sample thickness and drying time on %shrinkage in diameter of cylindrical shaped sweet potato samples dried at 50oC Fig 4(c) Effect of blanching, sample thickness and drying time on %shrinkage in diameter of cylindrical shaped sweet potato samples dried at 90oC Table 1 - Regression relationships between % moisture loss and drying time of samples at different temperatures Shape Thickness, mm Drying temp, oC Linear equation R2 Logarithmic equation R2 y= ax2 Cylindrical Blanched 4 Sun-dried y = 3.8094x 0.9690 y = 19.743ln(x) – 6.6622 0.9597 0.815, 3.507 50 oC y = 3.7889x 0.9320 y =17.844ln(x) – 2.6717 0.9478 -0.130, 5.942 70 oC y = 4.553x 0.8266 y – 1.4428 0.9838 -1.293, 13.78
tmorakinyo_2015052118384771832.docx