EVALUATION OF SUITABLE MODEL FOR DRYING OF BREADFRUIT | Journal of Applied Chemical Science ......

This study examines an appropriate drying model for breadfruit with the goal of determining the full industrial potential of breadfruit flour for use as food and food components. Freshly collected breadfruits were dried in a cabinet drier at 50, 60, and 70 degrees Celsius for consistency until constant weights were reached. Using non-linear regression analysis and the SigmaPlot 10.0 and Microsoft Excel (2010) computer programmes, twelve distinct mathematical drying models were fitted to the experimental data of the moisture ratio against time. The coefficients of determination (R2), reduced chi-squares (2), root mean square errors (RMSE), and mean bias error (MBE) between the experimental and projected moisture ratios were used to compare the models. The drying curve of temperature at 70°C was best represented by the Handerson and Pabis model, whereas the drying curve of temperature at 50°C and 60°C was best described by the midili-kucuk model.

Please see the link :- https://www.ikprress.org/index.php/JACSI/article/view/4129