DETERMINATION OF THE DRYING CHARACTERISTICS OF CASSAVA CHIPS IN PASSIVE SOLAR DRYERS

2007 ◽  
Author(s):  
A. Folarin Alonge ◽  
Kayode Oje ◽  
Busola T Durodola ◽  
(or initial) (or initial)
2015 ◽  
Vol 208 ◽  
pp. S15 ◽  
Author(s):  
Awf Al Kassir ◽  
Talal Yusaf ◽  
Raúl Kassir Al Karany ◽  
Ihsan Hamawand

Desalination ◽  
2009 ◽  
Vol 239 (1-3) ◽  
pp. 266-275 ◽  
Author(s):  
Mustafa Aktaş ◽  
İlhan Ceylan ◽  
Sezayi Yilmaz

1998 ◽  
Vol 68 (5) ◽  
pp. 342-350
Author(s):  
Carlos F. Solís ◽  
William J. Wepfer

Author(s):  
C. George ◽  
R. McGruder ◽  
K. Torgerson

Experiments to determine the optimal size shred of breadfruit for sun drying in the Caribbean were conducted and verified. To determine optimal shred size, ease of shredding and handling as well as the drying characteristics were considered. Additional experiments compared the drying characteristics of breadfruit to several types of produce more readily available for use in the laboratory and examined the effect of alternative bases or backgrounds for sun drying. An optimal surface area to volume ratio is recommended and found to dry breadfruit under average Caribbean conditions (27-30 ˚C, 60-65% RH, ~800 W/m2 solar radiation and 1.5-2.0 m/s prevailing winds) in about three hours.


Sign in / Sign up

Export Citation Format

Share Document