| Studies on drying have focused on developing mathematical models and kinetics of drying crops, but literature is sparse on energy and exergy analysis of cooked yam used for instant-pounded yam flour production. This work presents the effect of drying temperature and size on energy consumption during cooked yam dehydration, a major unit operation in instant-pounded yam production. Cooked yam with uniform surface area but different thickness (5 mm, 10 mm, 15 mm, 20 mm, 25 mm and 30 mm) were dried in a cabinet dryer at varying temperatures (60oC, 70oC and 80oC) and constant air velocity of 1.5 m s-1. During the drying process, parameters including inside chamber temperature, outside chamber temperature, ambient temperature, drying time and power output... |
