Evaluation of the effect of temperature on shape in drying performance of cassava chips Department: Agricultural Engineering By: Sirjoseph Project ID: 6188 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThis study evaluates the effect of temperature on shape in the drying performance of cassava chips. The research was conducted at the Federal Polytechnic Bali by obtaining the cassava sample from local farmers. The sample of cassava chips was spread on a tray and kept inside an electric oven where the drying experiments were performed. Experiments were carried out at a specific temperature of 80 0C. During the tests, the samples were taken out of the oven, weighed on a digital balance and then put back into the oven. The weight loss of samples was measured at 30 min intervals during the drying test. When there are no further changes in three consecutive weights to be observed, the experiment was terminated. The result shows that the initial moisture content of the two samples was 72% at wet basis. The final moisture content of the product was achieved at an equilibrium stage where there were no further changes in the sample during the drying period. The final moisture ratio of sample 1 and 2 with an average thickness of 1.0 and 0.5 was achieved at 180 min and 150 min with the value of 6% and 8% respectively. Also, the initial moisture content of the two samples was 72% at wet basis. The final moisture content of the product was achieved at an equilibrium stage where there were no further changes in the sample during the drying period. The final moisture ratio of samples 1 and 2 with an average size of 3.0 x 2.0 x 1.0 and 2.0 x 1.0 x 0.5 were achieved at 210 min 180 min with the value of 4% and 4% respectively. ...Preview Download Preview +Other Agricultural Engineering project topics and materials you might be interested in»Construction of a low cost drip irrigation system for water melon production»Design, construction and testing of a solar dryer»Evaluation of cheese quality using graded level of different plant extracts as milk coagulant»Assessment of levels of pollution of water boreholes in Federal Polytechnic Nekede, Imo state»Evaluation of the effect of temperature on shape in drying performance of cassava chips»Assessment of water quality of hand dug well (case study of Sabon Layin Bali local government area)»Rehabilitation of an existing green house