International Journal of Technology Enhancements and Emerging Engineering Research (ISSN 2347-4289)

IJTEEE >> Volume 2 - Issue 7, July 2014 Edition

International Journal of Technology Enhancements and Emerging Engineering Research  
International Journal of Technology Enhancements and Emerging Engineering Research

Website: http://www.ijteee.org

ISSN 2347-4289

Effects Of Temperature, Pretreatment And Slice Orientation On The Drying Rate And Post Drying Qualities Of Green Plantain (Musa Paradisiaca)

[Full Text]



O. A. Adeboye, R.A. Iyanda, K.A. Yusuf, A.M. Olaniyan, K.O. Oje



Keywords : Blanching, Quality, Drying Rate, Moisture Content, Temperature.



ABSTRACT: Effects of temperature, pretreatment and slice orientation on the drying rate and quality of mature green plantain (Musa paradisiaca) were studied using an electrically-powered, experimental cabinet dryer. The product was dried from an initial moisture content of 62 % (w.b) to 11.9 % (w.b) with hourly moisture loss and drying rate values measured and calculated. A factorial experiment in a Randomized Complete Block Design (RCBD) involving three levels of temperature (50, 60 and 70 0C); three levels of pretreatment (blanching, boiling and control), and two levels of slice orientation (round and flat) were used. The results were statistically analysed using SPSS 16.0 and Duncan’s New Multiple Range Tests (DNMRT) to determine the level of significance among the treatment factors. Drying occurred in two phases of the falling rate period. Drying rate increased with increase in temperature for all the samples. Control and blanched round slices had the highest drying rate of 8.76 g/hr at 70 0C. The interaction between slice orientation―temperature was significant on the drying rate. The protein, fat and fibre content decreased with increase in temperature but the ash content increased with increase in temperature. Control flat slices had the highest protein and fibre contents of 4.33 % and 1.29 % respectively at 50 0C. Boiled round slices had the highest fat content of 4.05 % at 50 0C. Control round slices had the highest ash content of 2.15 % at 70 0C. Drying plantain at 70 0C with round slices for 7 hours with control or blanching pretreatment will be appropriate if energy, time and cost are major factors to be considered.



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