The analysis of dried food product moisture diffusivity under indirect solar dryer process

Muhammad Aiman Mat Roni (2021) The analysis of dried food product moisture diffusivity under indirect solar dryer process. Universiti Malaysia Sabah. (Unpublished)

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Abstract

Potato has become the primary food for humans for many centuries. Over 359 million metric tons of potatoes were harvested worldwide and about 20% to 25% of the potatoes were damaged due to poor storage and poor marketing. The focus of this project is to dry the potato to reduce the amount of damaged potato by increasing the potato marketability. The dried potato will be dried using an indirect solar dryer. The objective of this project is to determine the drying efficiency of the indirect solar dryer drying the potato slice and to analyze the proximate composition of moisture in the potato slice. The project was done by running the dryer in two conditions, with and without a pump. Each condition with four different speed of exhaust fan which is 0.2m/s, 0.4m/s, 0.6m/s and 0.8m/s. The potato slice will be blanched before going through the drying process. The initial and final mass of the potato slice will be measured and recorded. The final mass of the potato slice then will be compared with the potato slice that was dried in an oven at 103°C. from there the efficiency of the solar dryer under different conditions can be found.

Item Type:	Academic Exercise
Keyword:	Dried food , Solar dryer , Potato
Subjects:	T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture
Department:	FACULTY > Faculty of Engineering
Depositing User:	DG MASNIAH AHMAD -
Date Deposited:	30 Sep 2022 09:27
Last Modified:	30 Sep 2022 09:27
URI:	https://eprints.ums.edu.my/id/eprint/34318

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