Modelling convectional oven drying characteristics and energy consumption of dehydrated yam (Dioscorea rotundata) chips
Evans Ntim Amedor, Frederick Sarpong, Paa Kwasi Bordoh, Evans Frimpong Boateng, James Owusu‐Kwarteng
Abstract
/s for 5 % citric acid samples at 50 °C and all pre-treated samples at 80 °C respectively. The general findings of the study indicated a least energy usage of 43.68 kWh as a cost-effective method of drying. Also, 4 min blanching, 5 % citric acid, and 1 % ascorbic acid at 80 °C were found to be the optimum conditions for pre-treating yam chips based on lower energy level consumption rates and improved sensory properties thus attributing to the quality of the dried yam chips.
Topics & Concepts
Dioscorea rotundataDioscoreaEnergy consumptionChemistryMaterials scienceHorticultureBiologyMedicineEcologyAlternative medicinePathologyFood Drying and ModelingFreezing and Crystallization Processes