%0 Journal Article
	%A M. O. Oke and  T. S. Workneh
	%D 2014
	%J International Journal of Agricultural and Biosystems Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 96, 2014
	%T Convective Hot Air Drying of Different Varieties of Blanched Sweet Potato Slices
	%U https://publications.waset.org/pdf/9999911
	%V 96
	%X Drying behavior of blanched sweet potato in a cabinet
dryer using different five air temperatures (40-80°C) and ten sweet
potato varieties sliced to 5mm thickness were investigated. The
drying data were fitted to eight models. The Modified Henderson and
Pabis model gave the best fit to the experimental moisture ratio data
obtained during the drying of all the varieties while Newton (Lewis)
and Wang and Singh models gave the least fit. The values of Deff
obtained for Bophelo variety (1.27 x 10-9 to 1.77 x 10-9 m2/s) was
the least while that of S191 (1.93 x 10-9 to 2.47 x 10-9 m2/s) was the
highest which indicates that moisture diffusivity in sweet potato is
affected by the genetic factor. Activation energy values ranged from
0.27-6.54 kJ/mol. The lower activation energy indicates that drying
of sweet potato slices requires less energy and is hence a cost and
energy saving method. The drying behavior of blanched sweet potato
was investigated in a cabinet dryer. Drying time decreased
considerably with increase in hot air temperature. Out of the eight
models fitted, the Modified Henderson and Pabis model gave the best
fit to the experimental moisture ratio data on all the varieties while
Newton, Wang and Singh models gave the least. The lower activation
energy (0.27 - 6.54 kJ/mol) obtained indicates that drying of sweet
potato slices requires less energy and is hence a cost and energy
saving method.

	%P 1349 - 1355