EFFECT OF IFRARED ASSISTED PARAMETERS AND WINDOW DRYING ON QUALITY OF YAM FLAKE
Abstract
ABSTRACT
This study investigates the effects of infrared-assisted drying parameters and window drying on the quality of yam flakes. Yam slices were subjected to controlled infrared drying at varying power levels (200 W) and exposure times, with temperature monitored using infrared sensors. Parallel experiments were conducted using conventional window drying as a control. Key quality attributes, including moisture content, color, texture, and rehydration capacity, were evaluated post-drying. Results indicated that infrared-assisted drying significantly reduced drying time compared to window drying while maintaining superior quality attributes. Optimal drying conditions were identified that balance energy efficiency and product quality. The study highlights the potential of infrared-assisted drying as a viable method for improving yam flake production, offering enhanced shelf life, reduced post-harvest losses, and improved nutritional retention.
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