1

EXPERIMENT: 1
OBJECT:
Moisture analysis of a given sample by oven drying method and moisture analysis instrument.
THEORY:
Moisture analysis covers a variety of methods for measuring moisture content in both high level
and trace amounts in solids, liquids, or gases. Moisture in percentage amounts is monitored as a
specification in commercial food production.
Why moisture analysis is important?
Moisture content of the food material is important to consider the food is suitable before the
consumption, because moisture content affects the physical, chemical aspects of food which
relates with the freshness and stability for the storage of the food for a long period of time.

PROCEDURE:
1st Method (Oven dry method)
 Take clean, dried and empty petri dish.
 Put petri dish in oven for 5 min and then put in desiccator for 25 min.
 Weight the petri dish.
 Weight the 5gm sample in petri dish and put in oven for 5hr.
 Weight the final moisture content.
2nd Method (Non- destructive method)
 Take petri dish, dry it in oven for 5 min and then in desiccator for 25 min.
 Put the small amount of sample in moisture analyzer aluminum plate.
2

 Start the moisture analyzer.

 In starting time moisture content value is increasing while in end moisture content value
is decreasing.
OBSERVATIONS:
Oven method:
Weight of petri dish = 58.55 gram
Weight of a sample= 5 gm.
Initial weight (before drying) = weight of petri dish + weight of sample=W1=
63.55 gm.
Weight of sample after drying for 4 hours = W2 = 53.30gram
Loss of weight = W1 - W2 = 63.55- 58.30= 5.25 gram
CALCULATIONS:
W 1−W 2
% Moisture content= ×100
W1
58.55−53.30
% Moisture content= ×100
63.55

% Moisture content = 8.2 %

Moisture Analyzer Instrument:

% of Moisture content = 10.4 %

RESULT:
The % moisture content of oven method is 8.2% while the moisture analyzer
instrument is 10.4%.
DISCUSSION:
From the above result, we concluded that the moisture analyzer instrument has
more % moisture content as compared to oven method. Oven method takes a lot of
time as compared to analyzer instrument.
REFERENCE:

Al. Steyermark, Chairman, et al.. 1953 Report on Recommended Specifications for

Microchemical Apparatus. Weighing and Drying. Analytical Chemistry 1954, 26 (7) ,
1186-1190. https://doi.org/10.1021/ac60091a025
3

EXPERIMENT: 2
OBJECT:
To study the effect of time on the rate of drying along with the drying curve by different surface
area.
THEORY:
Drying rate is the rate at which internal moisture evaporates to the surroundings. It is dependent
on the rate at which heat is applied to the product and also the rate at which moist air is removed
from the surroundings. Unit can be expressed in kg/h or g/h.

Drying curve:
Drying curve is the plot of the drying rate Φ or N versus the remaining water content X. Water
content X is expressed as kg of water per kg of dry matter. Drying process of a material can be
described as a series of steps in which drying rate plays a key role.
PROCEDURE:
 Peel potatoes and made cube of it.
 Made 1”, 1.5”, 2”, 2.5” cube of potatoes (inch is too long a/c to given size so we take
potatoes cube in cm).
 Make cube with the help of scale.
 Take 4 sample of each sample because we have 2 condition 2 sample use in 1 condition.
 Temperatures of oven is 70*C and 150*C.
 Take dry and clean petri dish.
 Take two sample of each potato cube in one condition.
 Take nine readings after every 15 min.
4

OBSERVATIONS:
At temperature 70oC
Cube size = 0.5 inch

Time Size of Initial Final Moistur % of Rate of

of potato weight weigh e moistur drying
Dryin cube (W1) (W2) content e (
g (inch) gm. gm. gm. content MC/Time)

0.5 3.76 - - - -
0
0.5 2.50 - - - -

0.5 3.76 3.64 0.031 3.19 0.0021

15
0.5 2.50 2.42 0.032 3.2 0.0020

0.5 3.76 3.48 0.074 7.4 0.0024

30
0.5 2.50 2.31 0.076 7.6 0.0025

45 0.5 3.76 3.34 0.111 11.1 0.0024

0.5 2.50 2.21 0.116 11.6 0.25

60 0.5 3.76 3.14 0.164 16.4 0.0027

0.5 2.50 2.12 0.164 15.2 0.0025

75 0.5 3.76 3.06 0.182 18.2 0.0024

0.5 2.50 2.01 0.196 19.6 0.0026

90 0.5 3.76 2.94 0.218 21.8 0.0024

0.5 2.50 1.95 0.22 22 0.0024

105 0.5 3.76 2.84 0.244 24.4 0.0023

0.5 2.50 1.85 0.26 26 0.0022

0.5 3.76 2.74 0.271 27.1 0.0022

120
0.5 2.50 1.76 0.296 29.6 0.0024

135 0.5 3.76 2.63 0.300 30 0.0022

0.5 2.50 1.60 0.36 36 0.0026
5

Cube size: 1 inch

Time of potato size initiat wt Final wt M.C % of M.C rate of drying
drying
6
7

Cube size:1.5 inches

Time of Size of Initial Final Moisture % of Rate of

Drying potato weight weigh content moisture drying (
cube (W1) (W2) gm content MC/Ti
(inch) gm gm me)

1.5 47.90 - - - -
0
1.5 48.10 - - - -

1.5 47.90 47.20 0.014 1.4 0.00097

15
1.5 48.10 47.62 0.0099 0.9 0.00066
5

1.5 47.90 46.48 0.029 2.9 0.00098

30
1.5 48.10 46.53 0.032 3.2 0.00108

1.5 47.90 45.71 0.045 4.5 0.00105

45
1.5 48.10 45.84 0.046 4.6 0.00104

60 1.5 47.90 44.88 0.063 6.3 0.00105

1.5 48.10 44.90 0.065 6.5 0.00110

1.5 47.90 44.01 0.081 8.1 0.00108

75
1.5 48.10 44.24 0.080 8 0.00106

1.5 47.90 43.40 0.093 9.3 0.00104

90
1.5 48.10 43.60 0.093 9.3 0.00104

1.5 47.90 42.73 0.107 10.7 0.00102

105
1.5 48.10 42.58 0.114 11.4 0.00109

1.5 47.90 41.9 0.125 12.5 0.00104

120
1.5 48.10 41.45 0.138 13.8 0.00115

1.5 47.90 40.34 0.157 15.7 0.00116

135
1.5 48.10 40.67 0.162 16.2 0.00120
8

At temperature 150oC
Cube size = 0.5 inch

Time of Size of Initial Final Moisture % of Rate of

Drying potato weight weigh content moisture drying
cube (W1) (W2) gm content (
(inch) gm gm MC/Time
)

0.5 3.06 - - - -
0
0.5 2.86 - - - -

0.5 3.06 2.84 0.071 7.1 0.0047

15
0.5 2.86 2.55 0.108 10.8 0.0072

0.5 3.06 2.40 0.215 21.5 0.0071

30
0.5 2.86 2.13 0.255 25.5 0.0085

0.5 3.06 2.01 0.343 34.3 0.0076

45
0.5 2.86 1.65 0.4230 42.30 0.0094

60 0.5 3.06 1.76 0.4248 42.48 0.0070

0.5 2.86 1.41 0.506 50.6 0.0084

0.5 3.06 1.48 0.516 51.6 0.0068

75
0.5 2.86 1.19 0.583 58.3 0.0077
9

0.5 3.06 1.28 0.581 58.1 0.0064

90
0.5 2.86 1.03 0.639 63.9 0.0071

0.5 3.06 1.01 0.669 66.9 0.0063

105
0.5 2.86 0.90 0.657 65.7 0.0062

0.5 3.06 0.80 0.7385 73.85 0.0061

120
0.5 2.86 0.80 0.7202 72.02 0.0060

0.5 3.06 0.79 0.7418 74.18 0.0054

135
0.5 2.86 0.74 0.7412 74.12 0.0054

Cube size: 1 inch

10
11
12

EXPERIMENT: 3
OBJECT:
To study the effect of moisture content on the rate of drying along with the drying curve by
different size.
THEORY:
High moisture content biomass has a much lower net energy density by mass, owing to the
weight of the water, but also by volume owing to the energy required to evaporate the water.
This means that transport is less efficient as a significant proportion of the load is water. BFs
with lower moisture contents produced smaller particle sizes within a specific grinding time. As
the moisture content increased, more time was required to grind BFs to obtain a given particle
size.
OBSERVATIONS:
At temperature 70oC
Cube size = 0.5 inch

Time of Size of Initial Final Moisture % of Rate of

Drying potato weight weigh content moisture drying
cube (W1) (W2) gm content (
(inch) gm gm MC/Time
)

0.5 3.76 - - - -
0
0.5 2.50 - - - -

0.5 3.76 3.64 0.031 3.19 0.0021

15
0.5 2.50 2.42 0.032 3.2 0.0020

0.5 3.76 3.48 0.074 7.4 0.0024

30
0.5 2.50 2.31 0.076 7.6 0.0025

0.5 3.76 3.34 0.111 11.1 0.0024

45
0.5 2.50 2.21 0.116 11.6 0.0025

60 0.5 3.76 3.14 0.164 16.4 0.0027

0.5 2.50 2.12 0.152 15.2 0.0025

13

0.5 3.76 3.06 0.182 18.2 0.0024

75
0.5 2.50 2.01 0.196 19.6 0.0026

0.5 3.76 2.94 0.218 21.8 0.0024

90
0.5 2.50 1.95 0.22 22 0.0024

0.5 3.76 2.84 0.244 24.4 0.0023

105
0.5 2.50 1.85 0.26 26 0.0024

0.5 3.76 2.74 0.271 27.1 0.0022

120
0.5 2.50 1.76 0.296 29.6 0.0024

0.5 3.76 2.63 0.300 30 0.0022

135
0.5 2.50 1.60 0.36 36 0.0026

Cube size: 1 inch

Time of Size of Initial Final Moisture % of Rate of

Drying potato weight weigh content moisture drying
cube (W1) (W2) gm content (
14

(inch) gm gm MC/Time)

1 13.97 - - - -
0
1 17.20 - - - -

1 13.97 13.70 0.019 1.9 0.0012

15
1 17.20 16.98 0.012 1.2 0.0008

1 13.97 13.35 0.044 4.4 0.0014

30
1 17.20 16.65 0.031 3.1 0.0010

1 13.97 13.06 0.065 6.5 0.0014

45
1 17.20 16.18 0.059 5.9 0.0013

60 1 13.97 12.76 0.086 8.6 0.0014

1 17.20 15.75 0.084 8.4 0.0014

1 13.97 12.41 0.111 11.1 0.0014

75
1 17.20 15.38 0.105 10.5 0.0014

1 13.97 12.21 0.125 12.5 0.0013

90
1 17.20 15.08 0.123 12.3 0.0013

1 13.97 11.95 0.144 14.4 0.0013

105
1 17.20 14.68 0.146 14.6 0.0013

1 13.97 10.02 0.281 28.1 0.0023

120
1 17.20 13.67 0.205 20.5 0.0017

1 13.97 9.88 0.29 29 0.0021

135
1 17.20 12.33 0.283 28.3 0.00209
15

Cube size: 1.5 inches

Time of Size of Initial Final Moistur % of Rate of

Drying potato weight weigh e moistur drying
cube (W1) (W2) content e (
(inch) gm gm gm content MC/Tim
e)

1.5 47.90 - - - -
0
1.5 48.10 - - - -

1.5 47.90 47.20 0.014 1.4 0.00097

15
1.5 48.10 47.62 0.0099 0.9 0.000665

1.5 47.90 46.48 0.029 2.9 0.00098

30
1.5 48.10 46.53 0.032 3.2 0.00108

1.5 47.90 45.71 0.045 4.5 0.00105

45
1.5 48.10 45.84 0.046 4.6 0.00104

60 1.5 47.90 44.88 0.063 6.3 0.00105

16

1.5 48.10 44.90 0.065 6.5 0.00110

1.5 47.90 44.01 0.081 8.1 0.00108

75
1.5 48.10 44.24 0.080 8 0.00106

1.5 47.90 43.40 0.093 9.3 0.00104

90
1.5 48.10 43.60 0.093 9.3 0.00104

1.5 47.90 42.73 0.107 10.7 0.00102

105
1.5 48.10 42.58 0.114 11.4 0.00109

1.5 47.90 41.9 0.125 12.5 0.00104

120
1.5 48.10 41.45 0.138 13.8 0.00115

1.5 47.90 40.34 0.157 15.7 0.00116

135
1.5 48.10 40.67 0.162 16.2 0.00120

At temperature 150oC
Cube size = 0.5 inch

Time of Size of Initial Final Moisture % of Rate of

Drying potato weight weigh content moisture drying
cube (W1) (W2) gm content (
(inch) gm gm MC/Time)

0.5 3.06 - - - -
0
0.5 2.86 - - - -

0.5 3.06 2.84 0.071 7.1 0.0047

17

15 0.5 2.86 2.55 0.108 10.8 0.0072

0.5 3.06 2.40 0.215 21.5 0.0071

30
0.5 2.86 2.13 0.255 25.5 0.0085

0.5 3.06 2.01 0.343 34.3 0.0076

45
0.5 2.86 1.65 0.4230 42.30 0.0094

60 0.5 3.06 1.76 0.4248 42.48 0.0070

0.5 2.86 1.41 0.506 50.6 0.0084

0.5 3.06 1.48 0.516 51.6 0.0068

75
0.5 2.86 1.19 0.583 58.3 0.0077

0.5 3.06 1.28 0.581 58.1 0.0064

90
0.5 2.86 1.03 0.639 63.9 0.0071

0.5 3.06 1.01 0.669 66.9 0.0063

105
0.5 2.86 0.90 0.657 65.7 0.0062

0.5 3.06 0.80 0.7385 73.85 0.0061

120
0.5 2.86 0.80 0.7202 72.02 0.0060

0.5 3.06 0.79 0.7418 74.18 0.0054

135
0.5 2.86 0.74 0.7412 74.12 0.0054
18

Cube size: 1.5 inches

Time of Size of Initial Final Moisture % of Rate of

Drying potato weight weigh content moisture drying
cube (W1) (W2) gm content (
(inch) gm gm MC/Time)

1.5 47.92 - - - -
0
1.5 48.10 - - - -

1.5 47.92 47.26 0.013 1.3 0.00089

15
1.5 48.10 47.44 0.0137 1.3 0.00089

1.5 47.92 47.07 0.0177 1.7 0.00050

30
1.5 48.10 47.00 0.0228 2.2 0.00076

1.5 47.90 45.71 0.045 4.5 0.00105

45
1.5 48.10 45.84 0.046 4.6 0.00104

60 1.5 47.90 44.88 0.063 6.3 0.00105

1.5 48.10 44.90 0.065 6.5 0.00110

1.5 47.90 44.01 0.081 8.1 0.00108

75
1.5 48.10 44.24 0.080 8 0.00106

1.5 47.90 43.40 0.093 9.3 0.00104

90
1.5 48.10 43.60 0.093 9.3 0.00104

1.5 47.90 42.73 0.107 10.7 0.00102

105
1.5 48.10 42.58 0.114 11.4 0.00109

1.5 47.90 41.9 0.125 12.5 0.00104

120
1.5 48.10 41.45 0.138 13.8 0.00115

1.5 47.90 40.34 0.157 15.7 0.00116

135
1.5 48.10 40.67 0.162 16.2 0.00120
19

RESULT:
The rate of drying is the inverse relationship between moisture content.
DISCUSSION:
Moisture content give the idea about the size of the sample and in this experiment, we see that by
increasing the rate of drying the sample moisture content is increase and the increasing the
moisture content represent the size reduction of the sample by the removal of water.
REFERENCES:

1. Djaeni M., Anggoro D., Santoso G.W., Agustina D., Asiah N., Hii C.L. Enhancing the
food product drying with air dehumidified by zeolite. Adv. J. Food Sci.
Technol. 2014;6:833–838. [Google Scholar]
2. Djaeni M., Bartels P.V., Sanders J.P.M., Van Boxtel A.J. Low temperature drying with
air dehumidified by zeolite for food products: energy efficiency aspect analysis. Int. J.
Food Eng. 2011;7 [Google Scholar]
20

EXPERIMENT: 4
OBJECT:
To determine the effect of the power of the microwave oven on drying rate.
THEORY:
Microwave drying is extensively used to dry food materials due to the high drying rate and
uniform drying. Microwave drying can also improve the quality of some food materials.
Microwave drying can enhance the drying rate during falling rate period (final stage of drying).
During falling rate period, conventional drying results in the shrinkage the samples and low
surface moisture content.

Microwave drying is a development of drying technology after the convective drying method
where it is probably the first method introduced, which does not require direct contact between

the heating medium and the product sample. Today, microwave technology, such as microwave,
oven is a common household appliance used to heat up their food; however, for microwave
drying, there are still limited applications in the industry because of both economic and
technological constraints.

PROCEDURE:

 Take one potato cube and beat it with 10g sugar and xanthan gum.

 Pour this foam in a pre- weighed plate.

 Weigh the foam.

21

 Heat in the microwave oven for 30 sec.

 Let it cool, then weigh it.

 Keep repeating from the microwaving step until the constant weight is observed.

OBSERVATIONS:

Power of Initial weight Weight after Moisture Moisture Drying

microwave W1 drying loss= W1-W2 content % rate=MC/ti
oven (gm) W2 (gm) me
(gm) (gm/sec)

6.50 2.54 3.96 60.9 0.304

20
6.52 1.91 4.61 70.7 0.35

6.59 1.80 4.79 72.7 0.36

1.80 1.49 0.31 17.2 0.086

40
1.82 1.43 0.39 21.4 0.107

1.80 1.45 0.35 19.4 0.097

1.55 1.00 0.55 35.4 0.17

60
1.57 1.08 0.49 31.2 0.15

1.55 1.13 0.42 27 0.13

1.44 1.01 0.43 29.8 0.14

80
1.46 1.16 0.3 20.5 0.10

1.49 1.13 0.36 24.1 0.12

1.51 1.18 0.33 21.8 0.10

100
1.50 1.21 0.29 19.3 0.09

1.51 1.23 0.28 18.5 0.09

22

RESULT:

The graph clearly shows that when heated the weight of foam reduces every time.

DISCUSSIONS:

The microwave drying method draws the interest of researchers as the microwave can penetrate
through the sample into the inner layer of the product, which significantly enhances the drying

kinetics for the falling rate period.

REFERENCES:

1. Lineesh Punathil, Tanmay Basak, in Reference Module in Food Science, 2016

2. Djaeni M., Sasongko S.B., Van Boxtel A.J. Carrageenan drying with dehumidified air:
drying characteristics and product quality drying characteristics and product quality. Int.
J. Food Eng.  2012;8
23

EXPERIMENT: 5
OBJECT:
To study the rate of drying by pretreatment (blanching).

THEORY:
Blanching is a process to scald foods in hot water, and the process consists of three stages -
preheating, blanching, and cooling. Blanching is usually considered a pre-heat treatment before
drying, freezing, or canning. Blanching is usually conducted for fruits and vegetables for the
purpose of removing the peel, modifying texture, and inactivating enzymes. 
Several reasons why blanching pretreatment accelerates drying have been proposed. These
reasons are as follows:
 The water permeability of the surface is enhanced due to decreased hardening of the
sample surface.
 Internal resistance to moisture diffusion is reduced by changes in the microstructure due
to physical damage to the sample.
 Internal water permeability is improved due to damage to the cell membranes by heat
stress. 
PROCEDURE:

Cut the both sample into same and equal size.

 Take two sample 1- blanch 2min 80˚C 2- Unblanch

 Cut the blanch sample in cold water to stop blanching.
 Pre dry to remove excess moisture.
 Put it in oven drying at 120˚C until constant weight.
 Check weight after every 18 minute.
 Petri plate, wash, dry and put in desiccator.

OBSERVATION AND CALCULATIONS:

Blanch Sample:
Sample = 10.85 gm.
Petri dish= 48.34 gm.
Petri dish + sample=59.19 gm.
24

Unclench Sample:
Sample=10.88 gm.
Petri dish =50.31 gm.
Petri dish + sample=61.19 gm.

At temperature 120 C
Sample =Blanch

Time of Sample + Sample Final Moisture % of Rate of

Drying petri dish Initial weigh content moisture drying
( minute) weight of a weight (W2) gm content (
sample (W1) gm MC/Time)
( gm) gm

59.15 10.85 - - - -
0

58.07 10.85 9.73 0.103 10.3 0.0006

15

57.20 10.85 8.86 0.183 18.3 0.0006

30

56.37 10.85 8.03 0.2599 25.9 0.0057

45

60 55.76 10.85 7.42 0.316 31.6 0.0052

55.11 10.85 6.77 0.376 37.6 0.0050

75

54.64 10.85 6.33 0.4165 41.65 0.0046

90

54.24 10.85 5.9 0.4562 45.62 0.0043

105

53.89 10.85 5.9 0.4562 45.62 0.0043

120
25

Temperature= 120

Sample= unblanched

Time of Sample + Sample Final Moisture % of Rate of

Drying petri dish Initial weigh content moisture drying
( minute) weight of a weight (W2) gm content (
sample (W1) gm MC/Time)
( gm) gm

60.94 10.88 - - - -
0

60.05 10.88 9.84 0.095 9.5 0.0063

15

59.25 10.88 8.97 0.1755 17.5 0.0058

30

58.47 10.88 8.16 0.25 25.0 0.0055

45

60 57.25 10.88 7.51 0.309 30.9 0.0051

56.73 10.88 6.94 0.3621 36.21 0.0048

75

56.26 10.88 6.42 0.409 40.9 0.0045

90

55.91 10.88 5.95 0.4531 45.31 0.0043

26

105

55.41 10.88 5.95 0.4531 45.31 0.0043

120

RESULT:

It was observed that the weight of potato decreases over a period of time but the sample that was
dipped in 1% sodium metabisulphate shows slower decrease in weight.

DISCUSSIONS:

we found that the blanching treatment could enhance the drying rate. Generally, blanching
treatment can inhibit various undesirable enzymatic reactions and thus may be required to
improve the final quality of the processed product.

REFERENCES:

1. Galoburda R., Kuka M., Cakste I., Klava D. The effect of blanching temperature on the quality
of microwave-vacuum dried mushroom Cantharellus cibarius. Agron. Res. 2015;13:929–938.
2. Xiao H.W., Pan Z., Deng L.Z., El-Mashad H.M., Yang X.H., Mujumdar A.S., Gao Z.J., Zhang
Q. Recent developments and trends in thermal blanching—A comprehensive review. Inf.
Process. Agric. 2017;4:101–127. doi: 10.1016/j.inpa.2017.02.001. [CrossRef].
27

EXPERIMENT: 6
OBJECT:
To study the psychometric into an open and close environment.
THEORY:
A psychometric process that involves the increase or decrease in the temperature of air without
changing its humidity ratio. Example: passing moist air over a room space heater and of kiln air
over the heating coils.
Psychometric Chart:

Psychometric Chart is a graph complexly designed. It helps to determine the gas vapor mixtures’
physical and also thermodynamic properties at certain constant pressure. Moist air properties are
also assessed.

PROCEDURE:

● Put wet tissue on one thermometer bulb.

28

● Put dry tissue on another thermometer bulb.

● Note temperatures.

 Check values in psychometric chart.

OBSERVATIONS:

Close Environment:

Dry Bulb Temperature (DBT) = 30 C

Wet Bulb temperature (WBT) =20 C
Moisture content = 0.014kg/kg dry air
Dew point Temperature = 22 C
Enthalpy= 67 kJ/Kg
Relative Humidity=70 %
Specific volume= 0.88 m3/kg dry air
Open Environment:
Dry Bulb Temperature (DBT) = 33 C
Wet Bulb temperature (WBT) =23 C
Moisture content = 0.018kg/kg dry air
Dew point Temperature = 25 C
Enthalpy= 75 kJ/Kg
Relative Humidity=50 %
Specific volume= 0.89 m3/kg dry air

RESULT:
In open environment, enthalpy is 67 kJ/kg and relative humidity is 70%
In close environment, enthalpy is 75kJ/kg and relative humidity is 50%
REFERENCE:
 Witrowa-Rajchert D., Fabisiak A., Stawczyk J., Sheng L. Wpływ metody suszenia i
temperatury procesu na właściwości higroskopijne suszu jabłkowego. Inżynieria
Rol. 2006;7:457–463. [Google Scholar]
29

EXPERIMENT: 7
OBJECT:
Comparison of psychometric into two close environments.
PROCEDURE:
● Note the dry and wet bulb temperature in desiccator and conduction oven environments.
● Then by using a psychometric chart find the values of enthalpy, relative humidity and
moisture content etc. of this temperature.
OBSERVATIONS:
Desiccator:
Dry bulb temperature (DBT) =25 C
Wet bulb temperature (WBT) = 22 C
Moisture content = 15 g/kg dry air=0.015 kg/kg dry air
Dew point = 21 C
Enthalpy = 65 KJ/kg
Relative humidity= 80 %
Specific volume = 0.87
Conduction oven:
Dry bulb temperature (DBT) =57 C
Wet bulb temperature (WBT) = 35 C
Moisture content = 28 g/kg dry air=0.028 kg/kg dry air
Dew point = 31 C
Enthalpy = 129 KJ/kg
Relative humidity= 25 %
Specific volume = 0.93
RESULT:
In desiccator, value of enthalpy is less than conduction oven while the relative humidity is
greater than conduction oven.
REFERENCE:
Zhang B., Zhou Y., Ning W., Xie D. Experimental study on energy consumption of combined
conventional and dehumidification drying. Dry. Technol. 2007;25:471–6545.
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EXPERIMENT: 8
OBJECT:
Study the rate of drying the commodity in refrigerator temperature.
THEORY:
Drying chili peppers is an easy way to prolong the life of your favorite peppers. Drying enables
you to keep chilies that would normally only stay fresh for a few days on the counter or a couple
of weeks in the fridge for far longer.
The use of refrigeration in the food industry is not limited to preservation. Refrigeration is
applied for a number of other purposes such as hardening (butter, fats), freeze concentration,
freeze drying, air conditioning including air dehumidify - cation and cry milling.
PROCEDURE:
● Take a sample of chilly and note its initial weight.
● Then put it into a refrigerator.
● Then note the weight of chilly in 6 -7 days and observe the change in the sample.
OBSERVATIONS:
Initial weight=12.70gm
Final weight=11.07gm
S.no Time Weight
1- Day1 12.7
2- Day2 12.5
3- Day3 12.3
4- Day4 12.2
5- Day5 11.9
6- Day6 11.8
7- Day7 11.7
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RESULT:
The weight of the chili before refrigerator cooling is 12.7 whereas after 7 days
of observation the weight is 11.07.
DISCUSSION:
From the above experiment, we examine that there is no adverse effect on the
weight of the chili so for a huge difference we need a long period of time.

REFERENCES:
1. ASHRAE ( 2006 ). 2006 ASHRAE Refrigeration Handbook . ASHRAE , New York .
Dosset , R.J. and Horan , T.J. ( 2001 ). Principles of Refrigeration , 5th edn. Prentice Hall
, New Jersey . Holdsworth , D.S. ( 1987 ).
2. 2. Physical and engineering aspects of food freezing . In Developments in Food
Preservation – 4 ( Thorne , S. , ed. ) . Elsevier Applied Science , London .