sitelogo
 Home»Food Science Technology» Assessing the impact of air humidity on the drying of freshly harvested corn

Assessing the impact of air humidity on the drying of freshly harvested corn

 Department:Food Science Technology  
 By:usericon tunde01  

fblog
   Rating:  (3.1) votes38
   Rate this project   
   Price:₦1000
Abstract
The effect of air humidity of 10%, 20%, 30%, 40% and 50% on the drying of freshly harvested corn was assessed. The freshly harvested corn was weighed and dried differently in drying environments of air humidity of 10%, 20%, 30%, 40% and 50% and temperatures of 320c, 340c, 350c, 360c and 380c respectively using the dry and wet bulb thermometers. The corn samples were assessed for drying rates in intervals of 3 days until 21 days by weighing and re-weighing the samples. The result showed that for relative humidity  of 10% the drying rates were 1.0x10-3, 1.6x10-3, 1.7x10-3 20x10-3, 2.7x10-3, 3.3x10-3, 4.0x10-3kg/day for the intervals. For 20% relative humidity, the drying rates were 1.0x10-3, 1.3x10-3 1.7x10-3, 2.0x10-3, 2.3x10-3, 3.3x10-3  and 4.0x10-3kg/day,For 30% relatively humidity, the drying  rates were 4.0x103, 4.7x10-3, 5.3x10-4, 5.7x10-3, 7.3x10-3, 8.0x10-3, 8.7x10-3,For 40% relative humidity, drying rate were 5.3x103, 6.0x0-3 6.7x10-3, 7.3x10-3, 8.0x10-3, 8.7x10-3, 9.3x10-3, For 50%, drying rates were 5.3x10-3, 6.7x10-3, 7.3x10-3, 8.0x10-3, 9.3x10-3, 10.7x10-3, 11.3x10-3 50% relative humidity drying condition has the highest drying rates.    ...
Preview +
Other Food Science Technology project topics and materials you might be interested in
»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara
»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)
»Formulation and production of ethanol from cassava waste peels
»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour
»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended
»Assessing the impact of air humidity on the drying of freshly harvested corn
»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo
»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour
»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea
»Production of fruit squash from different local fruits

UPLOAD A PROJECT

Do you have project materials to share? Upload and earn with it.

Departments