International University VNU-HCMC

School of Biotechnology

Food Unit Operation 1

CONVECTIVE DRYING OF FOOD

MATERIALS

Group 3
Name: ng Hoi Bo Trn BTFTIU14099
L Th H Thanh BTFTIU14077
Nguyn H Thu BTFTIU14085
Hunh Quc Bo BTFTIU1410
Trn Hu Ngha BTFTIU1452

1
CONTENT

I. Abstract ..
.
..5
II. Objectives .
.
5
III. Introduction
.
.5
IV. Materials and Methods.
..6
V. Results and Discussion.
8
VI. Conclusion ..

.12
VII. References ..

12

2
TABLE
Table 1.1: Untreated green apple sample data
..8
Table 1.2: Treated green apple sample data
..13
Table 2.1: Untreated pineapple sample data
..20
Table 2.2: Untreated pineapple sample data
..25
Table 3.1: Untreated jackfruit sample data
..32
Table 3.2: Treated jackfruit sample data ..37

3
FIGURE
Figure 1.1: The changing of the moisture content on wet basis versus
time of untreated green apple for constant drying condition.
..9
Figure 1.2: The changing of the moisture content on dry basis versus
time of untreated green apple for constant drying condition.
..10
Figure 1.3: The changing of drying rate versus moisture content on dry
basis of untreated green apple for constant drying condition.
..11
Figure 1.4: The changing of drying rate versus time of untreated green
apple for constant drying condition.
..12
Figure 1.5: The changing of the moisture content on wet basis versus
time of treated green apple for constant drying condition.
..14
Figure 1.6: The changing of the moisture content on dry basis versus
time of treated green apple for constant drying condition.
..15

4
 CONVECTIVE DRYING OF FOOD MATERIALS

I- Abstract
- Drying is one of the easiest and oldest methods of food processing, which can
reduce water content in food, thus provide good condition for long-term
preservation. By the loss of water, food dried has a reduction in weight and
volume, which helps to minimize packing, storage, and transportation cost
However, drying is a complex process which combine heat and mass transfer
and physical property change of the food. It is essential to model drying process
in order to improve its efficiency.
- This experiment is formed to develop a mathematical model to imitate heat
absorb and mass transfer during convective drying of 3 kinds of fruit (Green
Apple, Pineapple and Jackfruit) with 2 type each kinds (1 normal kind and 1
treated with sugar) considering their variable properties.
- This model use 4 kinds of graph for each sample - moisture content on wet basis
versus time, moisture content on dry basis versus time, drying rate versus time
and drying rate versus moisture content on dry basis to show the continuous
changes of the sample.

II- Objective
- To learn how to use the Air oven, and learn how to measure the weight in order
to calculate the moisture content by using the weighing balance.
- To obtain typical curve of food materials base on moisture and drying rate.
- To study how pre-treatment steps effect on drying rate and curve.

III- Introduction
- Drying is one of the most common methods for food preservation. Reducing the
water content of a food product will help delaying the development of
microorganism and the rates of other deteriorative reactions as well. Drying also
assists in reducing bulk volume and weight so that the cost of transportation and
storage will be lessened.

- Tray drying does not require expensive and specialized facilities as in spray or
freeze drying. Heated air is blown to the surface of the trays. Moisture content
(MC) of the products changes with time can be monitored by recording weigh
loss using a digital balance.

- In the heating period, the food temperature does not increase significantly
because of the evaporative cooling but the moisture from the food is removed at
the fasted rate in the process till the end of constant rate period.

5
 - Then the falling rate periods happen and the moisture from within the food is
removed. The temperature of the food is now close to one of the incoming hot
air and the drying rate falls sharply also. This stage is dependent on food
characteristics, temperature of the kernel and the vapor pressure of the hot air.

IV- Materials and method

4.1 Apparatus & Materials
- Forced draft oven
- Weighing balance
- Beakers
- Magnetic stirrer
- Kitchen paper, knife, chopping board, sugar (2kg)
- Aluminum foils
- Food materials: green apple, pineapple, and jackfruit

4.2 Procedures
- Start the oven and preheat to 85oC .
- Cut the apple, jackfruit and pineapple into slices of 2- 3 mm thickness.
- Weigh the containers and lable them.
- Prepare two types of samples, around 100 g each as follows:
Sliced samples;
Sliced samples treated in 10% w/w sugar for 15 min.
The sugar solution is prepared by mixing 50g of table sugar with 450g
(or ml) of distilled water.
- Put sugar treated samples on kitchen paper to remove surface moisture.
- Record initial weight of both sample types.
- Determine initial moisture content (MC) of the three samples using air oven
or infrared
moisture meter.
- Evenly distribute all sample slices on the correspondingly labled aluminum
foils and put in the oven.
- Take measurement of the product weights at every 10 minutes for the first
hour, 20 minutes for the next hour, and 30 minnutes for the remaining 4
hours. Weigh the samples quickly and put them back to the oven as soon as
possible.
4.3 Calculation:
Moisture content:
Moisture content on dry basis (kg water/kg dry solid):

6
 mtms
MCdb = ms

Moisture content on wet basis (kg water/kg sample):

mtms
MCwb = mt

Where mt = weight of the sample at time t (g)

mS = weight of the dry solid in the sample (g)

Drying rate ( for dry basis only):

MCt MCt 1
Rt1 = t 1t

Where Rt1 = drying rate at time t1 (kg water/kg dry solid * min)
MCt = moisture content on dry basis at time t (%)
MCt1 = moisture content on dry basis at time t1 (%)
t = initial time or time at which the samples are put into the oven (min)
t1 = time at which the samples are weighed after being dried in the oven
(min)

For example:
Drying rate at 10 mins
MC 0MC 10
R10 = 100

Drying rate at 20 mins

MC 10MC 20
R20 = 2010

7
 V- Result and discussion
1. GREEN APPLE
a. Data of the untreated green apple sample:
- After leaving samples in the air oven for a day, the weights of samples
are likely not to change anymore and they are the weight of dry solid,
we collect the number from two samples of green apple and have m 1=
10.38g and m2= 10.92g. Therefore, the average number of the weight
of dried green apple is msolid= 10.65g.
- All the calculations and charts below is based on the average number
of two green apple sample.

Table 1.1: Untreated green apple sample data

Dry Drying
Wet
basis (g rate (g
Time basis (g
W1 (g) W2 (g) W (g) water/g water/g
(min) water/g
dry solid.mi
sample)
solid) n)
0 100.010 100.080 100.045 8.394 0.894
10 99.190 98.980 99.085 8.304 0.893 0.009
20 97.470 97.220 97.345 8.140 0.891 0.016
30 95.110 95.320 95.215 7.940 0.888 0.020
40 92.550 93.320 92.935 7.726 0.885 0.021
50 89.970 91.120 90.545 7.502 0.882 0.022
60 87.290 88.870 88.080 7.270 0.879 0.023
80 83.270 85.440 84.355 6.921 0.874 0.017
100 79.210 81.880 80.545 6.563 0.868 0.018
120 75.180 78.820 77.000 6.230 0.862 0.017

8
 150 70.710 75.240 72.975 5.852 0.854 0.013
180 66.640 71.380 69.010 5.480 0.846 0.012
210 62.080 67.240 64.660 5.071 0.835 0.014
240 58.220 63.420 60.820 4.711 0.825 0.012
270 54.500 59.630 57.065 4.358 0.813 0.012
300 50.900 55.960 53.430 4.017 0.801 0.011
330 47.510 52.640 50.075 3.702 0.787 0.011
360 43.640 49.360 46.500 3.366 0.771 0.011
1440 10.380 10.920 10.650 0.000 0.000 0.003

on wet basis of untreated green apple vesus time for constant drying

9
 Figure 1.1: The changing of the moisture content on wet basis versus
time of untreated green apple for constant drying condition.

Observation:
+ The chart shows the differences in the weight of untreated green apple sample
over time in the oven.
+ In the first 20 minutes from point A to point B, the moisture content on wet basis
of sample falls rapidly (from 0.893 to 0.891).
+ From point B to point C, when the moisture content keeps falling fast to 0.862
after 100 minutes next.
+ As we can see from the graph, from point C the moisture content decreases a bit
slower (drops 0.075 in 240 minutes) and end the first falling rate period.
+ Finally, after we left the samples in oven for a day (~1440 minutes), the moisture
content is down to zero.

t on dry basis in untreated green apple vesus time for constant drying

10
 Figure 1.2: The changing of the moisture content on dry basis versus
time of untreated green apple for constant drying condition.

Observation:
+ The chart shows the differences in the weight of untreated green apple sample
over time in the oven.
+ In the first 20 minutes from point A to point B, the moisture content on dry basis
of sample falls rapidly (from 8.304 to 8.140).
+ From point B to point C, when the moisture content keeps falling fast to 6.230
after 100 minutes next.
+ As we can see from the graph, from point C, the moisture content decreases a bit
slower (drops 2.528 in 180 minutes) and end the first falling rate period.
+ Finally, after we left the samples in oven for a day (~1440 minutes), the moisture
content is down to zero.

11
s moisture content on dry basis of untreated green apple for constant

Figure 1.3: The changing of drying rate versus moisture content on dry
basis of untreated green apple for constant drying condition.

Observation:
+ In the heating period, water is removed quickly, that make the drying rate has
some fluctuation at first, but still increases from point A to point B (first 20 minutes)
(drying rate increases from 0.009 to 0.0163).
+ From point B to point C (after 120 minutes), the drying rate is 0.0163, 0.0166 at B
and C respectively.
+ Then, the first falling rate period begins (from point C to point D), the dry basis
decreases from 6.230 to 3.702 and the drying rate decreases from 0.0166 to
0.0105.
+ The dry basis is down to zero after ~24hrs in the oven and the lowest drying rate
recorded is 0.0031.
Note: However, the result is not so desirable, the reasons are shown below in error
part.

12
ng rate vesus time of untreated green apple for constant drying condi

Figure 1.4: The changing of drying rate versus time of untreated green
apple for constant drying condition.

Observation:
+ The drying rate is increased from A to B (first 20 minutes), its the heating period.

13
+ And after 120 minutes (from point B to point C), there is not much change in the
drying rate, although its quite fluctuated.
+ The first and second falling rate period (point C, D and E), the drying rate is
decreases slower and slower over time from 0.0166 to 0.0105 to 0.0031.

Note: However, the result is not so desirable, the reasons are shown below in error
part.

14
 b. Data of the untreated green apple sample:
- After leaving samples in the air oven for a day, the weights of samples
are likely not to change anymore and they are the weight of dry solid,
we collect the number from two samples of green apple and have m 1=
12.360g and m2= 12.140g. Therefore, the average number of the
weight of dried treated green apple is m solid= 12.250g.
- All the calculations and charts below is based on the average number
of two treated green apple samples.

Table 1.2: Treated green apple sample data

Dry Drying
Wet
basis (g rate (g
Time basis (g
W1 (g) W2 (g) W (g) water/g water/g
(min) water/g
dry solid.mi
sample)
solid) n)
0 108.190 112.200 110.195 7.996 0.889
10 106.840 110.540 108.690 7.873 0.887 0.0123
20 105.430 109.080 107.255 7.756 0.886 0.0117
30 103.870 107.440 105.655 7.625 0.884 0.0131
40 102.220 105.360 103.790 7.473 0.882 0.0152
50 100.380 103.180 101.780 7.309 0.880 0.0164
60 98.210 100.990 99.600 7.131 0.877 0.0178
80 95.740 97.280 96.510 6.878 0.873 0.0126
100 92.680 93.480 93.080 6.598 0.868 0.0140
120 89.430 89.380 89.405 6.298 0.863 0.0150
150 84.860 85.120 84.990 5.938 0.856 0.0120
180 80.260 80.660 80.460 5.568 0.848 0.0123
210 75.900 75.580 75.740 5.183 0.838 0.0128
240 72.020 70.730 71.375 4.827 0.828 0.0119
270 67.990 66.710 67.350 4.498 0.818 0.0110
300 63.720 62.330 63.025 4.145 0.806 0.0118
330 60.430 57.690 59.060 3.821 0.793 0.0108
360 56.310 53.690 55.000 3.490 0.777 0.0110
1440 12.360 12.140 12.250 0.000 0.000 0.0032

15
 Figure 1.5: The changing of the moisture content on wet basis versus
time of treated green apple for constant drying condition.

Observation:
+ The chart shows the differences in the weight of treated green apple sample over
time in the oven.
+ In the first 40 minutes from point A to point B, the moisture content on wet basis
of sample falls rapidly (from 0.887 to 0.882).
+ From point B to point C, when the moisture content keeps falling fast to 0.863
after 80 minutes.
+ As we can see from the graph, from point C the moisture content decreases a bit
slower (drops 0.086 in next 240 minutes) and end the first falling rate period.
+ Finally, after we left the samples in oven for a day (~1440 minutes), the moisture
content is down to zero.

16
ent on dry basis in treated green apple vesus time for constant drying

Figure 1.6: The changing of the moisture content on dry basis versus
time of treated green apple for constant drying condition.

Observation:
+ The chart shows the differences in the weight of treated green apple sample over
time in the oven.

17
+ In the first 40 minutes from point A to point B, the moisture content on dry basis
of sample falls rapidly (from 7.873 to 7.473).
+ From point B to point C, when the moisture content keeps falling fast to 6.248
after 80 minutes.
+ As we can see from the graph, from point C, the moisture content decreases a bit
slower (drops 2.808 in 240 minutes) and end the first falling rate period.
+ Finally, after we left the samples in oven for a day (~1440 minutes), the moisture
content is down to zero.

18
oisture content on dry basis of treated green apple for constant drying

Figure 1.7: The changing of drying rate versus moisture content on dry
basis of treated green apple for constant drying condition.

Observation:
+ In the heating period, water is removed quickly, that make the drying rate has
some fluctuation at first, but still increases from point A to point B (first 40 minutes)
(drying rate increases from 0.0123 to 0.0152).
+ From point B to point C (after 80 minutes), the drying rate doesnt have any
significant change in the range of 0.0152 to 0.0150.
+ Then, the first falling rate period begins (from point C to point D), the moisture
content on dry basis decreases from 6.298 to 3.821 and the drying rate decreases
from 0.0150 to 0.0108.
+ The dry basis is down to zero after ~24hrs in the oven and the lowest drying rate
recorded is 0.0032.
Note: However, the result is not so desirable, the reasons are shown below in error
part.

19
ng rate vesus time of treated green apple for constant drying conditio

Figure 1.8: The changing of drying rate versus time of treated green apple
for constant drying condition.

Observation:

20
+ The drying rate is increased from A to B (first 40 minutes), its the heating period.
+ And after 80 minutes (from point B to point C), there is not much change in the
drying rate, although its quite fluctuated.
+ The first and second falling rate period (point C, D and E), the drying rate is
decreases slower and slower over time from 0.015 to 0.0108 to 0.0032.

Note: However, the result is not so desirable, the reasons are shown below in error
part.

21
 c. Comparison:
- According to the data and graphs obtained, we compare between
untreated green apple and treated green apple and see that there are
some differences in drying rate at some period.
- In the heating period (AB):, both drying rate of untreated and treated
green apple samples rise sharply but one of untreated pineapple
increases more than treated pineapple ( 0.0073 compared to 0.0029).
- In the constant rate period (BC): It can be seen easily from the
figures 1.2, 1.3 and 1.5, 1.6 that the drying rate date is not quite good.
And the data from untreated green apple has more fluctuation than the
treated one.
- In the first falling rate period (CD): The drying rates is both
decreased slightly, and they are both quite fluctuated. However, the
reduction of drying rate of treated one is higher than untreated one(the
change average: 0.0006 compares to 0.0002).
- In the second falling rate period (DE): After 24 hours, the moisture
content of both samples is approximately 0, only dry solid left. Therefore,
no more water removal, leads to the drying rate is close to 0 too. (0.0031
of untreated one and 0.0032 of treated one)

d. Explanation:
Theoretically, when we sink green apple in sugar solution, the sugar
solution will run into the samples, then sugar will create hydrogen linkage
with free water in the surface of samples, make it harder to be vaporized, so
the drying rates of sugar samples are supposed to be lower than normal
one.
However, in this practical, our results say differently. Perhaps it because we
prepared the sugar samples first, then it absorbs moisture content from the
air and sugar solution, make the moisture of sugar samples higher than the
normal and affect the drying rate at the first 80 minutes.
About the unstable data in the constant rate period, we might not get used
to work with oven and weighing balance yet, which make it longer to take
samples out and weigh them. Then the drying samples absorb moisture
from the air and that affects the data.

22
Untreated green apple before Treated green apple before
put in the oven. put in the oven.

Untreated green apple after Treated green apple after 60

60 minutes drying minutes drying

Untreated green apple after Treated green apple after 180

180 minutes drying minutes drying

Untreated green apple after Treated green apple after 360

360 minutes drying minutes drying

23
 2. PINEAPPLE
a Data of the untreated pineapple sample:
- After leaving samples in the air oven for a day, the weights of
samples are likely not to change anymore and they are the
weight of dry solid, we collect the number from two samples of
untreated pineapple and have m1= 10.51 and m2= 10.69.
Therefore, the average number of the weight of dried pineapple
is m solid= 10.6.
- All the calculations and charts below is based on the average
number of two untreated pineapple sample.

Table 2.1: Untreated pineapple sample data

Dry Drying
Wet
basis (g rate (g
Time basis (g
W1 (g) W2 (g) W (g) water/g water/g
(min) water/g
dry solid.mi
sample)
solid) n)
0 100.230 100.110 100.170 8.450 0.894
10 98.870 99.160 99.015 8.341 0.893 0.0109
20 96.690 97.240 96.965 8.148 0.891 0.0193
30 94.120 95.060 94.590 7.924 0.888 0.0224
40 91.710 92.970 92.340 7.711 0.885 0.0212
50 87.810 91.030 89.420 7.436 0.881 0.0275
60 86.630 88.640 87.635 7.267 0.879 0.0168
80 82.760 85.380 84.070 6.931 0.874 0.0168
100 78.280 81.490 79.885 6.536 0.867 0.0197
120 74.340 77.730 76.035 6.173 0.861 0.0182
150 67.590 71.740 69.665 5.572 0.848 0.0200
180 61.640 66.170 63.905 5.029 0.834 0.0181
210 56.750 61.820 59.285 4.593 0.821 0.0145
240 52.470 58.070 55.270 4.214 0.808 0.0126
270 47.560 53.280 50.420 3.757 0.790 0.0153
300 43.050 49.850 46.450 3.382 0.772 0.0125
330 39.020 46.080 42.550 3.014 0.751 0.0123
360 34.970 41.990 38.480 2.630 0.725 0.0128
1440 10.510 10.690 10.600 0.000 0.000 0.0024

24
Moisture content on dry basis changes with time of untreated Pineapple for constant

Figure 2.1: The changing of the moisture content on dry basis

versus time of untreated pineapple for constant drying condition.

Observation:
+ The chart shows the differences in the weight of untreated pineapple sample over
time in the oven.
+ In the first 60 minutes (from point A to point B), the moisture content on dry basis
of sample falls rapidly (from 8.341 to 7.267).
+ Then, the constant rate period begins (from point B to point C) when the moisture
content on dry basis keeps falling fast to 5.029 after 180 minutes.
+ As we can see from the graph, from point C, the moisture content on dry basis
decreases a bit slower (drops 2.398 in 180 minutes) and end the first falling rate
period.
+ Finally, after we left the samples in oven for a day (~1440 minutes), the moisture
content on dry basis is down to zero.

25
oisture content on wet basis changes with time of untreated pineapplefor constant dryi

Figure 2.2: The changing of moisture content on wet basis

versus time of untreated pineapple for constant drying condition

Observation:
+ In the heated period (A to B) moisture content on wet basis decreased not much
(from 0.893 to 0.879)
+ With the second part (B to C), moisture content on wet basis still reduces slowly
to 0.867 in 120 minutes.
+ The wet basis decrease quicker than 2 second part above from C to D (from 0.834
to 0.725)
+ The graph show moisture content on wet basis falls gradually to zero in 24 hours.
(D to E)

26
Drying rate versus dry moistute content of untreated Pineapple for constant drying co

Figure 2.3: The changing of drying rate versus moisture content

in dry basis of untreated pineapple for constant drying condition.

Observation:
+ In the heating period, water is removed quickly, that make the drying rate has
some fluctuation at first, but still increases slightly from point A to point B (first 60
minutes, drying rate increases from 0.0109 to 0.0168)
+ From point B to point C (after 180 minutes), the drying rate doesnt have any
significant change in the range of 0.0168 to 0.0200.
+ Then, the first falling rate period begins (from point C to point D), the dry basis
decreases from 5.029 to 2.630 and the drying rate decreases from 0.0181 to
0.0128.
+ The dry basis is down to zero after ~24hrs in the oven and the lowest drying rate
recorded is 0.0024

27
Drying rate verus time of untreated Pineapple for constant drying condition

Figure 2.4: The changing of drying rate versus time of untreated pineapple
for constant drying condition.

Observation:
+ The drying rate is increased at the first 60 minutes as we mentioned above, its
the heating period.
+ And after 180 minutes (from point B to point C), there is not much change in the
drying rate, although its quite fluctuated.
+ The first and second falling rate period (point C, D and E), the drying rate is
decreases slower and slower over time from 0.0181 to 0.0128 to 0.0024.

b. Data of the Treated Pineapple sample:

28
 - After leaving samples in the air oven for a day, the weights of
samples are likely not to change anymore and they are the
weight of dry solid, we collect the number from two samples of
treated pineapple and have m1= 12.3 and m2= 12.57.
Therefore, the average number of the weight of dried treated
pineapple is m solid = 12.435.
- All the calculations and charts below is based on the average
number of two treated pineapple sample.
Table 2.2: Treated pineapple sample data
Dry Drying
Wet
basis (g rate (g
Time basis (g
W1 (g) W2 (g) W (g) water/g water/g
(min) water/g
dry solid.min
sample)
solid) )
0 109.700 110.790 110.245 7.866 0.887
10 108.150 110.610 109.380 7.796 0.886 0.0070
20 105.530 108.970 107.250 7.625 0.884 0.0171
30 102.900 106.400 104.650 7.416 0.881 0.0209
40 100.720 104.120 102.420 7.236 0.879 0.0179
50 98.180 101.650 99.915 7.035 0.876 0.0201
60 95.800 99.060 97.430 6.835 0.872 0.0200
80 91.750 95.120 93.435 6.514 0.867 0.0161
100 88.260 90.700 89.480 6.196 0.861 0.0159
120 84.640 86.260 85.450 5.872 0.854 0.0162
150 79.170 79.350 79.260 5.374 0.843 0.0166
180 73.640 72.810 73.225 4.889 0.830 0.0162
210 68.630 67.480 68.055 4.473 0.817 0.0139
240 64.250 62.490 63.370 4.096 0.804 0.0126
270 59.350 57.220 58.285 3.687 0.787 0.0136
300 54.100 52.290 53.195 3.278 0.766 0.0136
330 49.470 47.810 48.640 2.912 0.744 0.0122
360 44.850 43.050 43.950 2.534 0.717 0.0126
1440 12.300 12.570 12.435 0.000 0.000 0.0023

29
e content on dry basis in treated pineapple vesus time for constant dr

Figure 2.5: The changing of the moisture content on dry basis

versus time of treated pineapple for constant drying condition.

Observation:
+ The graph shows the change in the weight of treated pineapple sample over time
in the oven.
+ In the first 80 minutes (from point A to point B), the dry basis of sample falls
rapidly (from 7.796 to 6.514).
+ Next, the constant rate period begins (from point B to point C) when the dry basis
keep falling fast to 4.889 after 180 minutes.
+From point C, the dry basis decreases a bit slower (drops 1.977 in 150 minutes)
and end the first falling rate period.
+ Finally, after we take treated pineapple sample out of the oven for a day (~1440
minutes), the dry basis is zero.

30
ontent on wet basis of treated pineapple vesus time for constant dryin

Figur
e 2.6: The changing of moisture content on wet basis versus time of
treated pineapple for constant drying condition.

Observation:
+ As we can see in the graph, the wet basis reduce slowly from A
(0.886) to B (0.867) in 80 minutes.
+ With the second part (B to C), the wet basis still fall not fast (from
0.867 to 0.830)
+ The wet basis decrease quicker than 2 second part above from C to
D (from 0.830 to 0.744).
+ The graph show the wet basis fall gradually to zero in 24 hours. (D to
E)

31
s moisture content on dry basis of treated pineapple for constant dryi

Figur
e 2.7: The changing of drying rate versus moisture content in dry basis of
treated pineapple for constant drying condition.

Observation:
+ In the first part- heating period, water is removed quickly, that make the drying
rate has some fluctuation at first, but still increases slightly from point A to point B
(first 80 minutes, drying rate increases from 0.007 to 0.0161)
+ From point B to point C (after 180 minutes), the drying rate doesnt have any
significant change in the range of 0.0161 to 0.162.
+ Next, the first falling rate period begins (from point C to point D), the drying rate
decreases from 0.0162 to 0.0122.
+ After ~24hrs, the dry basis is down to zero in the oven and the lowest drying rate
recorded is 0.0023

32
ying rate vesus time of treated pineapple for constant drying conditio

Figure
2.8: The changing of drying rate versus time of treated pineapple for
constant drying condition.

Observation:
+ The drying rate is increased at the first 80 minutes as we
mentioned above, its the heating period.
+ And after 180 minutes (from point B to point C), there is not
much change in the drying rate, although its quite fluctuated.
+ The first and second falling rate period (point C, D and E), the
drying rate is decreases slower and slower over time from 0.0162
to 0.0122 to 0.0023

33
c. Comparison:
- According to the data and graphs obtained, we compare between
untreated pineapple and treated pineapple and see that there are
some differences in drying rate at some period.
- In the heating period (AB): In the first 50 minutes, both drying rate
of untreated and treated pineapple samples rise sharply but one of
untreated pineapple increases more than treated pineapple ( 0.0175 in
50 minutes compares to 0.0129).
- In the constant rate period (BC): It can be seen easily from the
figures 2.2, 2.3 and 2.5, 2.6 that the drying rate of treated pineapple is
more stable than one of untreated pineapple. ( nearly constant over
120 minutes, the biggest change recorded is 0.0005)
- In the first falling rate period (CD): The drying rates is both
decreased slightly, and they are both quite fluctuated. However, the
reduction of drying rate of treated pineapple is lower than untreated
pineapple (0.004 compares to 0.0052).
- In the second falling rate period (DE): After 24 hours, the moisture
content of both samples is approximately 0, only dry solid left.
Therefore, no more water removal, leads to the drying rate is close to 0
too. ( 0.0024 of untreated pineapple and 0.0019 of treated pineapple)

d. Explanation:
Theoretically, when we sink pineapple in sugar solution, the sugar
solution will run into the samples, then sugar will create hydrogen
linkage with free water in the surface of samples, make it harder to be
vaporized, so the drying rates of sugar samples are supposed to be
lower than normal one.
However, in this practical, our results say differently. Perhaps it
because we prepared the sugar samples first, then it absorbs moisture
content from the air and sugar solution, make the moisture of sugar
samples higher than the normal and affect the drying rate at the first
80 minutes.
About the unstable data in the constant rate period, we might not get
used to work with oven and weighing balance yet, which make it
longer to take samples out and weigh them. Then the drying samples
absorb moisture from the air and that affects the data.

34
 Untreated Pineapple before put in the oven. Treated Pineapple before put in the oven.

Untreated l Pineapple after 60 minutes drying Treated Pineapple after 60 minutes drying

Untreated Pineapple after 180 minutes drying Treated Pineapple after 180 minutes drying

35

Untreated Pineapple after 360 minutes drying Treated Pineapple after 360 minutes drying
 3. JACKFUIT
a. Data of the Untreated Jackfruit sample:

- After leaving the samples in the air oven for about 24 hours, the weights of
the samples seem to be unchange, which are the weight of the dry solid. The
results obtained from two replicas of jackfruit are m1= 24.060g and m2=
24.530g. The average weight of dried jackfruit is m solid = 24.295g.
- All of the calculations and charts below is based on the average value.

Table 3.1: Untreated jackfruit sample data

Time W1 (g) W2 (g) W (g) Dry basis Wet basis Drying
(min) (g water/g (g water/g rate (g
dry solid) sample) water/g
solid.min)
0 100.080 100.080 100.080 3.119 0.757
10 98.000 98.840 98.420 3.051 0.753 0.0068
20 95.850 95.780 95.815 2.944 0.746 0.0107
30 92.910 93.170 93.040 2.830 0.739 0.0114
40 89.430 90.370 89.900 2.700 0.730 0.0129
50 87.500 88.470 87.985 2.622 0.724 0.0079
60 84.220 85.550 84.885 2.494 0.714 0.0128
80 80.740 80.620 80.680 2.321 0.699 0.0087
100 76.900 76.450 76.675 2.156 0.683 0.0082
120 72.790 72.130 72.460 1.983 0.665 0.0087
150 67.310 66.210 66.760 1.748 0.636 0.0078
180 60.900 60.020 60.460 1.489 0.598 0.0086
210 55.340 54.970 55.155 1.270 0.560 0.0073
240 50.620 50.510 50.565 1.081 0.520 0.0063
270 46.310 46.500 46.405 0.910 0.476 0.0057
300 41.780 42.120 41.950 0.727 0.421 0.0061
330 37.910 38.460 38.185 0.572 0.364 0.0052
360 34.520 35.250 34.885 0.436 0.304 0.0045
1440 24.060 24.530 24.295 0 0 0.0004
This result table shows that there is a gradual decrease tendency in
moisture content of the jackfruit samples. The results obtained from two
replicas are relatively similar, however, there still exist some differences.
This can be explained by the errors made during the preparation, the time
difference when the 2 samples being measured, and the initial weight of
the samples as well as that of the containers. The drying rate seems to be
tangled at first, however, it becomes more orderly later (more clearly seen
after 60 minutes).

36
 Note that the drying rate values in this table have been rounded to 4
decimal numbers. However in the charts, the actual values were
maintained.

ure content in dry basis changes with time of normal Jackfruit for constant drying con

Figure 3.1: Moisture content in dry basis changes with time of normal Jackfruit
for constant drying condition
Observation:

The chart shows the differences in the weight of Jackfruit samples over
time at the constant temperature in the oven.
In the first 50 minutes (from point A to point B), the dry basis of sample
falls rapidly (from 3.119 to 2.622).
Then, the constant rate period begins (from point B to point C) when the
dry basis keep falling fast to 1.489 after 180 minutes.
As we can see from the graph, from point C, the dry basis decreases a
bit slower (drops 1.053 in 180 minutes) and end the first falling rate
period.
Finally, after we left the samples in oven for a day (~1440 minutes), the
dry basis is down to zero.

37
ure content in wet basis changes with time of normal Jackfruit for constant drying con

Figure 3.2: Moisture content in wet basis changes with time of normal
Jackfruit for constant drying condition
Observation:

In the heated period (A to B) the wet basis decreased not much (from
0.757 to 0.724)
With the second part (B to C), the wet basis still reduce slowly to 0.598 in
130 minutes.
The wet basis decrease quicker than 2 second part above from C to D
(from 0.724 to 0.304)
The graph show the wet basis fall gradually to zero in 24 hours. (D to E)

38
rying rate versus dry moistute content of normal Jackfruit for constant drying conditio

Figure 3.3: Drying rate versus dry moistutre content of normal Jackfruit for
constant drying condition
Observation:

Point C is determined by the crossed section between points with constant

drying rate and those with the first falling rate.
Point D is the set of different falling rate period from point C. The line is
shown in the Figure 3.3.
In the first heating period, the drying rate expressed in the Figure 3.3
shows some fluctuation. This can be explained by the quick dehydration of
the samples in the hot oven and the temperature differences between the
sample and the oven at the beginning. However, there is a slight increase
from point A to B (first 50 minutes, drying rate increases from 0.0068 to
0.0079).
From point B to point C (after 180 minutes), the drying rate doesnt have
any significant change in the range of 0.0079 to 0.0086.
Then, the first falling rate period begins (from point C to point D), the dry
basis decreases from 1.489 to 0.436 and the drying rate decreases from
0.0086 to 0.0045.
The dry basis is down to zero after ~24hrs in the oven and the lowest
drying rate recorded is 0.0004.

39
Drying rate verus time of normal Jackfruit for constant drying condition

Figure 3.4: Drying rate verus time of normal Jackfruit for constant drying condition

Observation:

Point C is determined by the crossed section between points with

constant drying rate and those with the first falling rate.
Point D is the set of different falling rate period from point C. The line is
shown in the Figure 3.4.
The drying rate is increased at the first 50 minutes as we mentioned
above, its the heating period. There exist some fluctuations as well.
And after 180 minutes (from point B to point C), there is not much
change in the drying rate, although its also a little fluctuated.
For the first and second falling rate period (point C, D and E), the drying
rate decreases slower and slower over time from 0.0086 to 0.0045 (for
180 minutues) and to 0.0004 (for nearly 1440 minutes).

40
 b. Data of the Treated Jackfruit sample:

- After leaving samples in the air oven for a day, the weights of samples
are likely not to change anymore and they are the weight of dry solid, we
collect the number from two samples of treated jackfruit and have m1 =
22.68 and m2 = 20.28. Therefore, the average number of the weight of
dried treated jackfruit is msolid = 21.48.
- All the calculations and charts below is based on the average number of
two treated jackfruit sample.

Table 3.2: Treated jackfruit sample data

Dry basis Wet basis Drying rate

Time (g water/g (g water/g (g water/g
(min) W1 (g) W2 (g) W (g) dry solid) sample) solid.min)

0 113.800 114.720 114.260 4.319 0.812

10 112.220 113.430 112.830 4.253 0.810 0.0067
20 110.130 111.820 110.980 4.166 0.806 0.0086
30 107.430 109.860 108.650 4.058 0.802 0.0108
40 104.510 107.680 106.100 3.939 0.798 0.0119
50 101.260 105.170 103.220 3.805 0.792 0.0134
60 98.220 102.260 100.240 3.667 0.786 0.0139
80 84.470 99.170 91.820 3.275 0.766 0.0196
100 90.810 95.560 93.190 3.338 0.769 -0.0032
120 86.440 91.730 89.090 3.147 0.759 0.0095
150 80.570 86.370 83.470 2.886 0.743 0.0087
180 73.980 80.990 77.490 2.607 0.723 0.0093
210 67.840 75.920 71.880 2.346 0.701 0.0087
240 62.920 71.610 67.270 2.132 0.681 0.0072
270 58.380 67.340 62.860 1.926 0.658 0.0068
300 53.530 62.990 58.260 1.712 0.631 0.0071
330 49.450 58.650 54.050 1.516 0.603 0.0065
360 45.660 54.600 50.130 1.334 0.572 0.0061
1440 22.680 20.280 21.480 0.000 0.000 0.0012

41
e content in dry basis versus time of treated Jackfruit for constant dry

Figure 3.5: The changing of the moisture content in dry basis versus time of
treated jackfruit for constant drying condition.

Observation:

+ The graph shows the change in the weight of treated jackfruit sample over
time in the oven.
+ In the first 120 minutes (from point A to point B), the dry basis of sample falls
rapidly (from 4.319 to 3.147).
+ Next, the constant rate period begins (from point B to point C) when the dry
basis keep falling fast to 2.346 after 90 minutes next.
+From point C, the dry basis decreases a bit slower and end the first falling rate
period.
+ Finally, after we take treated jackfruit sample out of the oven for a day (~1440
minutes), the dry basis is zero.

42
nt in wet basis changes with time of treated Jackfruit for constant dry

Figure 3.6: The changing of moisture content in wet basis versus time of treated jackfruit
for constant drying condition

Observation:
+ As we can see in the graph, the wet basis reduce slowly from A to B with
0.053 in 120 minutes.
+ With the second part (B to C), the wet basis still fall not fast (from 0.759 to
0.701)
+ The wet basis decrease quicker than 2 second part above from C to D (from
0.701 to 0.572)
+ The graph show the wet basis fall gradually to zero in 24 hours. (D to E)

43
versus moistute content in dry basis of treated Jackfruit for constant d

Figure 3.7: The changing of drying rate versus moisture content in dry basis of treated jackfruit
for constant drying condition.

Observation:
+ In the first part- heating period, water is removed quickly, that make the
drying rate has some fluctuation at first, but still increases slightly from point A
to point B (first 120 minutes, drying rate increases from 0.0067 to 0.0095)
+ From point B to point C (after 90 minutes next), the drying rate doesnt have
any significant change in the range of 0.0095 to 0.0087
+ Next, the first falling rate period begins (from point C to point D), the dry
basis decreases from 2.346 to 1.334 and the drying rate decreases from
0.0087 to 0.0061
+ After ~24hrs ,The dry basis is down to zero in the oven and the lowest drying
rate recorded is 0.0012

44
Drying rate verus time of treated Jackfruit for constant drying condit

Figure 3.8: The changing of drying rate versus time of treated jackfruit for
constant drying condition.

Observation:
+ The drying rate is increased at the first 120 minutes as we mentioned
above, its the heating period.
+ And after 90 minutes next (from point B to point C), there is not much
change in the drying rate, although its quite fluctuated.
+ The first and second falling rate period (point C, D and E), the drying rate is
decreases slower and slower over time from 0.0087 to 0.0061 to 0.0012

c. Comparison:

45
 - According to the data and graphs obtained, we compare between untreated
jackfruit and treated jackfruit and see that there are some differences in
drying rate at some period.
- In the heating period (AB): Both drying rate of untreated and treated
jackfruit samples rise sharply but one of treated jackfruit increases more than
untreated jackfruit ( 0.0028 compares to 0.0011).
- In the constant rate period (BC): It can be seen easily from the figures
3.2, 3.3 and 3.5, 3.6 that the drying rate of treated jackfruit is more stable
than one of untreated jackfruit.
- In the first falling rate period (CD): The drying rates is both decreased
slightly, and they are both quite fluctuated. However, the reduction of drying
rate of treated jackfruit is lower than untreated jackfruit (0.0026 compares to
0.0041).
- In the second falling rate period (DE): After 24 hours, the moisture
content of both samples is approximately 0, only dry solid left. Therefore, no
more water removal, leads to the drying rate is close to 0 too. ( 0.0004 of
untreated jackfruit and 0.0012 of treated jackfruit)

d. Explanation:
Theoretically, when we sink Jackfruit in sugar solution, the sugar solution will
run into the samples, then sugar will create hydrogen linkage with free water
in the surface of samples, make it harder to be vaporized, so the drying rates
of sugar samples are supposed to be lower than normal one.
However, in this practical, our results say differently. It shows a mixed results.
Perhaps it is because we prepared the sugar samples first, then it absorbs
moisture content from the air and sugar solution, make the moisture of sugar
samples higher than the normal and affect the drying rate between 120 and
210 minutes.
About the unstable data in the constant rate period, we might not get used to
work with oven and weighing balance yet, which make it longer to take
samples out and weigh them. Then the drying samples absorb moisture from
the air and that affects the data. Another reason is that the moist outside
both of the sugar treated and untreated samples was first evaporized
quickly when in the oven. The temperature difference between the samples
and the oven at first is also a cause leaading to this disturbance.

46
Untreated Jackfruit before put in Treated Jackfruit before put
the oven. in the oven.

Untreated l Jackfruit after 60 Treated Jackfruit after 60

minutes drying minutes drying

47
Untreated Jackfruit after 180 Treated Jackfruit after 180
minutes drying minutes drying

Untreated Jackfruit after 360 Treated Jackfruit after 360

minutes drying minutes drying

48
 To sum up
- In both case of untreated and treated pineapple samples, the graphs of moisture
content in wet and dry basis versus time have the same tendency of falling.
However, moisture content in dry basis seem to decrease faster than wet basis
because in the formula of calculating dry basis, only the weight of water in the
sample drops over time while the weight of dry solid is unchanged.
- About the graphs of drying rate versus time and drying rate versus moisture
content in dry basis, their trends are quite similar in four periods of drying. In the
heating period, the drying rate is likely to increases at first and then decreases.
Next, in the constant rate period, the changing in drying rate become stable. Then,
in the first falling rate period, the drying rate decreases slower from point C to D.
Finally, all drop nearly to zero in the second falling rate period.
- When we compare the untreated to treated samples, it is easy to see from the data
and graph that the treated samples have lower drying rate and they also decrease
slower too. Because, samples, which are left in sugar solution, absorbed both water
and sugar, then the sugar binds with free water in the surface of samples, so it is
harder for it to be vaporized, also the changing rate of temperature also be affected
because of the raise in moisture content.
- There are some fluctuations in the data that affect the shape of the graphs which
make it not supposed to be as our groups expectation or likely to follow the lab
manual. Some mistakes below may be happened. Below is the error that we may do
in the experiment and the improvement.

Error
Did not remove the unnecessary water
carefully by towel in treated samples
Imperfect samples like shape and size of
samples were not equal, which can extend
or narrow the exposing surface and vary the
heat transfer; some oxidation may happen;
the water vapor may penetrate into
prepared samples.
Not familiar when using air oven
Did not take out the samples fast enough to
weigh them
Error came from the balance
Improvement
Use more tissue and take more time.
Only prepare sample when we use that
sample, dont prepare for next turns.
When prepare sample, prepare as fast
as possible but care for the shape and
size of sample.
Practice more to master at using this
one.
Set up the balance near air oven.
Carry out the experiment with more
people.
The balance used is digital, therefore it
should be calibrated before being used.
Use only one balance for the whole
process.

Conduct the experiment for longer time

continuously to get more point, so that
the obtained graphs are more
accurate.

49
 VI- Conclusion
Nowadays, along with the abundance of food and requirements of customers,
drying becomes a prominent way to preserve food and produce new food. Thus,
to understand about the characteristics of drying of a specific food is very
necessary. In general, there are 4 stages to indicate drying rate for the whole
process, including the heating period, the constant rate period, the first falling
rate period, and the second falling rate period. At first, the drying rate is not
stable during the heating stage. In the second stage, the rate is stable, in this
time most of free water is removed, then the drying rate slowly decreases when
all free water moves out. In this experiment, 2 kinds of samples are used, normal
one and sugar-treated one, the data shows that almost the treated samples have
lower drying rate compared to the untreated ones.

VII-References
Barbosa-Canovas, G.V.; Ma, L., and Barletta, B., 1997. Engineering
Laboratory Manual. Technomic Pub.
Singh, R.P., and Heldman, D.R., 2009. Introduction to Food Engineering, 4th
Edition. Academic Press, Inc. San Diego, CA.

50