| The effects of varying drying conditions on the physical properties of sweet potato slices were studied. Fresh tubers were peeled, washed and cut into two shapes (rectangular: 50 x 60 mm and cylindrical 60 mm diameter) of two thicknesses (4 and 6 mm) slices. Some slices were blanched in water at 90oC for 5 mins and some unblanched. Both were either sun dried or oven dried at various temperatures; 50 oC , 70 oC and 90 oC. The bulk density, dimensional changes and moisture loss were investigated. The results shown that, moisture loss and percent shrinkage increased with increased in temperature. Sweet potato of 4 mm thick samples lost more moisture with higher % shrinkage than 6 mm thick samples, although not significantly (P>0.05). Logarithmic equations... |
