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Minced Ube Processing

This document describes an experiment to analyze the drying behavior of ube (purple yam) under different drying methods. It involves preparing 1.4 kg samples of steamed and minced ube that are divided and dried using an oven set to 110°C or a mechanical dryer. The samples are weighed periodically to determine moisture loss over time for each drying method. Pictures show the ube samples before and after various intervals of drying in the oven and mechanical dryer. The goal is to compare the drying rates and determine the optimal drying method for ube.

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jenecil budiongan
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90 views5 pages

Minced Ube Processing

This document describes an experiment to analyze the drying behavior of ube (purple yam) under different drying methods. It involves preparing 1.4 kg samples of steamed and minced ube that are divided and dried using an oven set to 110°C or a mechanical dryer. The samples are weighed periodically to determine moisture loss over time for each drying method. Pictures show the ube samples before and after various intervals of drying in the oven and mechanical dryer. The goal is to compare the drying rates and determine the optimal drying method for ube.

Uploaded by

jenecil budiongan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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BOHOL ISLAND STATE UNIVERSITY

Bilar – Campus
Zamora, Bilar, Bohol
College of Agriculture and Natural Resources
Department of Agricultural Engineering and Entrepreneurship

EXERCISE NO. 4

DRYING BEHAVIOR OF SELECTED


AGRICULTURAL PRODUCTS
EXERCISE NO. 4

DRYING BEHAVIOR OF SELECTED


GROUP 2
BAUTISTA, Ma.Fe
AGRICULTURAL PRODUCTS
BERO, Diosdado
CRENCIA, Daryll Jason
FRAGILE, Bea Blanche
IBAOC, Ritchie Bryan
MAYORES, Jonathan

rushell
[COMPANY NAME] [Company address]

rushell
[COMPANY NAME] [Company address]
General Procedures Pictures

1.) Each group has prepared 8.5


5.) After one hour of steaming, the
kg of ube. It was divided into six
ube was removed in the steamer.
parts (for six combination
The tin foil cover was removed and
treatments) having 1.4 kg each.
the steamed ube was weighed.
2.) For the first loading, 1.4 kg of
ube was peeled using a knife.

3.) The peeled ube was again


6.) Weighwith
weighed the steamed ube again
drying plate
using theofsame
(weight weighing
the drying platescale.
is
known) into a digital weighing
scale for steaming and the
weight was recorded

4.) After weighing the peeled


7. Mince the cooked ube with a
ube, it was wrapped with a tin
meat grinder available at the same
foil ready for steaming. The
area.
steamer of the electrically-
powered rice cooker was used
with 1 liter volume of water
inside. It has a free surface
distance of 8.5 cm between the
8. Divideofthe
bottom theminced
steamerube
andinto 4
parts, with
water. 300 gramsofeach.
The diameter the rice
cooker is 18 cm. The steaming
time is 1 hour.

9. Each sample was labeled using


marker according to its group
number and replication number
before it was placed in the oven
and mechanical dryer. The
tempreature and the air flow of the
dryer was set to its corresponding
combination treatment. For the
first loading, the temperature was
set to 55 °C and the ventilation was
opened for its flow rate.

10.) For oven-drying, the sample Oven-dry


was dried within 24 hours set 110
sample:
°C. After 24 hours of drying, the
sample was weighed to determine
its bone dry weight.
11.) For mehanical Drying, the Before drying:
sample was weighed every 1 hour
interval until the weight become
constant.

After 2 hours drying:

After 3-5 hours of drying:

After 6-9 hours of drying:


after 10-13hours of drying:

After 14-17 hours of drying:

After 18-21 hours of drying:

After 22-24 hours of drying:

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