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Aworanti OA

Aworanti OA


  • Research Article
    Modelling the Drying Characteristics of Osmosised Coconut Strips at Constant Air Temperature
    Author(s): Agarry SE and Aworanti OAAgarry SE and Aworanti OA

    Drying was performed on osmotically dehydrated coconut meat. The coconut was osmotically pre-treated using three different concentrations of sucrose solutions and immersed in a temperature water bath for 3 h at temperatures of 30, 40 and 50 º C, respectively. The osmosised and non-osmosised (control) coconut strip samples were dried in an oven at a drying temperature of 60ºC. The results showed that drying regime was characteristically in the falling rate period. A regression analysis was used to fit three thin layer drying models to the experimental drying data. The most appropriate model(s) was selected using correlation coefficient (R 2 ) and root mean square error (RMSE). The page model showed a better fit of the experimental drying data (as compared to other models) on the basis that R 2 > 0.99 and RMSE < 0.0130. The effects of the osmotic pre-treatment on the dry.. Read More»
    DOI: 10.4172/2157-7110.1000151

    Abstract PDF