Assessing the impact of air humidity on the drying of freshly harvested corn Department: Food Science Technology By: tunde01 Project ID: 384 Rating: (3.1) votes: 48Rate this project12345 Price:₦1000 Get the Complete MaterialAbstract 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 Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»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»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour