Investigation of the Drying Kinetics of Pre-treated and Untreated Sweet Potato to Prevent the Growth of the Fungi Rhizopus oryzae
Sweet vegetables are naive to the fungi Rhizopus oryzae, that causes brisk spoilage upon childbirth on account of the dampness content, that can evolve a plague that produces a bad smell and a cottony silver color. The decline in dampness content can longer the sweet vegetable’s useful life of product. This question maybe addressed by a drying process utilizing a slick platter dryer. The drying action of pre-considered and not cooked sweet vegetables was investigated to produce drained sweet vegetables outside the development of the fungi. Sweet vegetables were peeled and separate 5x5x30 mm consistently. For the pre-treatment, the slashed sweet vegetable strips were saturated in 2%(w/v) Potassium Metabisulfite (KMS) resolution at 50∘C for 15 summary and were exhausted under standard environments. The pre-treated and prepared sweet vegetable strips were drained in separate trays at 40∘C, 50∘C and 60∘C utilizing a slick dryer just before the continual burden of the batch was got. Numerical imitation utilizing the Laplace Transform Model, Non-Linear Decomposition Model, and Page Model were distinguished to decide highest in rank fit model for the drying of the pre-considered and untreated sweet vegetable strips. Based on the dossier assembled, the Page Model was raise expected ultimate appropriate model to describe the drying traits of pre-acted and not cooked sweet vegetable strips. The best drying hotness was 60∘C and thought a drying time of 46.01 notes utilizing the Lagrange introduction to reach 10% dampness that restrict the development of Rhizopus oryzae. The air-dried pre-acted samples accompanied a good sensual feature limit in the way that color and quality distinguished to air-dried not cooked sample. The pre-medicated sweet vegetable strips prevent the unacceptable changes in the way that the unrefined color, texture and scent of sweet vegetables afterwards air-drying.
Author(s) Details:
Lola Domnina B. Pestaño,
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines and Research Center for the Natural and Applied Sciences, University of Santo Tomas, Philippines.
Fauve Ira Alexa V. Obregon,
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines and Research Center for the Natural and Applied Sciences, University of Santo Tomas, Philippines.
Maria Blesy C. Silvano,
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines.
Jeelaine G. Vicencio,
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines.
Please see the link here: https://stm.bookpi.org/CPAFS-V1/article/view/8915
Keywords: Drying kinetics, sweet potato, moisture content, hot tray air dryer was used, numerical simulation, mathematical model