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Vol.4 , No. 5, Publication Date: Oct. 17, 2017, Page: 74-79
 were dried using hot air oven, tray dryer and fluidized bed dryer at 70°C with weight lost being measured at interval of 20 minutes (hot air oven and fluidized bed dryer) and 60 minutes (tray dryer). The resulting six samples of unripe plantain were subjected to proximate analysis and some thermal properties were also determined. The result showed that the use of fluidized bed dryer gave the highest drying rate and the lowest drying time for the two varieties with <i>bambam</i> having the shortest drying time of 120 minutes. The drying methods affected the proximate compositions of the two varieties significantly especially protein, fat, ash & moisture; generally for each drying method used, <i>bambam</i> variety had higher protein content than <i>agbagba</i> variety. The result also showed that the ranges of thermal properties for <i>bambam</i> and <i>agbagba</i> unripe plantain samples were: specific heat capacity 1.641 kJ/kg°C – 1.699 kJ/kg°C and 1.631 kJ/kg°C – 1.821 kJ/kg°C; thermal conductivity 0.255 W/m°C – 0.262 W/m°C and 0.253 W/m°C – 0.260 W/m°C; thermal diffusivity 0.192 m<sup>2</sup>/s – 0.205 m<sup>2</sup>/s and 0.169 m<sup>2</sup>/s – 0.190 m<sup>2</sup>/s respectively. <i>Agbagba</i> sample dried with tray dryer had the highest bulk density of 0.840 g/ml while <i>bambam</i> sample dried with fluidized bed dryer had the lowest bulk density of 0.760 g/ml.&picture=http://www.aascit.org/aascit/decorators/img/journal/902.jpg)
| [1] | Arinola Stephen Olanrewaju, Department of Food Technology, the Federal Polytechnic, Ado-Ekiti, Nigeria. |
| [2] | Jeje Olumuyiwa Abidemi, Department of Food Technology, the Federal Polytechnic, Ado-Ekiti, Nigeria. |
The drying characteristics, proximate composition and thermal properties of two local varieties of plantain were evaluated in this study. Unripe plantains of two local varieties (bambam and agbagba) were dried using hot air oven, tray dryer and fluidized bed dryer at 70°C with weight lost being measured at interval of 20 minutes (hot air oven and fluidized bed dryer) and 60 minutes (tray dryer). The resulting six samples of unripe plantain were subjected to proximate analysis and some thermal properties were also determined. The result showed that the use of fluidized bed dryer gave the highest drying rate and the lowest drying time for the two varieties with bambam having the shortest drying time of 120 minutes. The drying methods affected the proximate compositions of the two varieties significantly especially protein, fat, ash & moisture; generally for each drying method used, bambam variety had higher protein content than agbagba variety. The result also showed that the ranges of thermal properties for bambam and agbagba unripe plantain samples were: specific heat capacity 1.641 kJ/kg°C – 1.699 kJ/kg°C and 1.631 kJ/kg°C – 1.821 kJ/kg°C; thermal conductivity 0.255 W/m°C – 0.262 W/m°C and 0.253 W/m°C – 0.260 W/m°C; thermal diffusivity 0.192 m2/s – 0.205 m2/s and 0.169 m2/s – 0.190 m2/s respectively. Agbagba sample dried with tray dryer had the highest bulk density of 0.840 g/ml while bambam sample dried with fluidized bed dryer had the lowest bulk density of 0.760 g/ml.
Keywords
Plantain, Drying Characteristics, Proximate Composition, Thermal Properties
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