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Stream/Area:
-
Subject:
-
Paper ID:
10.55041/IJSREM28887
Volume:
8 |
2 |
Feb 2024
Pages:
Publication Frequency:
Monthly (12 issues per year)
License:International Journal of Scientific Research in Engineering and Management follows the Creative Commons Attribution 4.0 (CC BY 4.0) License, allowing free use and distribution with proper attribution.
The moisture content obtained after dough sticks attaining the safe moisture content in open sun drying, tray drying, only microwave drying, sun cum microwave drying and convective cum microwave drying was found to be 8.42, 5.53, 6.23, 5.43 and 4.6% (db). The time required to achieve the above levels of moisture content were 14, 12 h, 24 min, (2.5h+17 min), 20+17 min for pearl millet sticks in respective dryers. The rate of drying was highest in only microwave drying but gives less quality product, followed by convective cum microwave drying, sun cum microwave drying, tray drying and open sun drying.
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Publication Date
12/31/45351
Peer Review Type
Double-Blind Peer Review
Review Rounds: 2
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The authors declare no conflict of interest related to this research work.
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