Kinetics, mass transport characteristics, and structural changes during air-drying of purple yam (Dioscorea Alata L.) at different process conditions

摘要

This experiment was designed to follow the 2_(k) factorial design to study the effects of the three drying parameters on the drying characteristics and effective moisture diffusivity and to fit each run performed on the best thin-layer drying kinetics model. Raw purple yam samples were pre-treated and undergone the designed drying procedures at which the weight of the samples were recorded every minute until such time that the sample weights become constant. Scanning Electron Microscopy (SEM) is utilized for qualitative analysis of the dried samples. The number of pores per unit area and the overall aesthetics of the surface of the dried samples were compared also using SEM. Considering the qualitative analysis conducted on the samples from the images of SEM, dried samples from run 2 has the most desirable conditions such as high temperature and low air velocity for drying because the samples from this run have large pore diameters with minimal cell breakages.