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.