Energy and exergy analysis of three leaved yam starch drying in a tray dryer: parametric, modelling and optimization studies.

Engineering conservation during the drying process is paramount as it will help in the preservation and cost minimization of food products during processing to avoid spoilage and maximize their utilization in society. Unlike other yam species, three-leaved yam starch (TLYS) contains phytonutrients for the treatment of ailments such as diabetes and rheumatism. This work examined the energy and exergy of TLYS drying.

Adaptive neuro fuzzy inference system modeling of Synsepalum dulcificum L. drying characteristics and sensitivity analysis of the drying factors.

The requirement for easily adoptable technology for fruit preservation in developing countries is paramount. This study investigated the effect of pre-treatment (warm water blanching time-3, 5 and 10 min at 60 °C) and drying temperature (50, 60 and 70 °C) on drying mechanisms of convectively dried Synsepalum dulcificum (miracle berry fruit-MBF) fruit. Refined Adaptive Neuro Fuzzy Inference System (ANFIS) was utilized to model the effect and establish the sensitivity of drying factors on the moisture ratio variability of MBF.