Journal
2ND INTERNATIONAL CONFERENCE ON AGRICULTURAL AND FOOD ENGINEERING (CAFE 2014) - NEW TRENDS FORWARD
Volume 2, Issue -, Pages 394-400Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.aaspro.2014.11.055
Keywords
Moringa leaves; drying; mathematical modelling; colour analysis
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The drying kinetics of (Moringa Oleifera) leaves was investigated at different oven drying temperatures (40, 50 and 60 degrees C) using an established drying mathematical model. The experimental drying data of moringa leaves on the basis of reduced chi-square (chi(2)) and coefficient of determination (R-2), the mathematical model exposed the best fit to the drying curves. The values of coefficient of determination (R-2) and reduced chi-square (chi(2)) at 50 degrees C temperature was (0.998 to 0.999) and (0.009 to 0.0002) respectively. Oven dry at 40 degrees C reveled optimum colour values. (C) 2014 The Authors. Published by Elsevier B.V.
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