Evaluation of lab scale Vitato flour processing and drying performance using cabinet dryer

Publication Date : 20/06/2019

Author(s) :

Amir Syariffuddeen, M.A., Faridah, H., Shahrir, A., Aida Hamimi, I..

Volume/Issue :
Volume 2
Issue 1
(06 - 2019)

Abstract :

Vitato sweet potato has a bright orange colour with rich in carbohydrate as well as high content of β-carotene which functioning as Vitamin A in human body. With this high nutrients, Vitato has potential to become an alternative for health ingredient for processing flour and has used as one of the ingredient for premix flour for bakery purposes, such as for baking biscuits, muffins and cakes. An experiment has done to evaluate the processing flow of Vitato flour in the pilot scale. An amount of 25kg of fresh Vitato has used as feedstock and has through several processes of washing, peeling, sorting, slicing, drying and grinding. The performance of drying process on time consumption and moisture reduction profile has investigated. It has recorded time consumption to complete process for production of Vitato flour are 8 hours/ day with 20% recovery of flour, with 14.49kW electricity power, 560 litres of water used with 3 man power operation.

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