A small Box type solar dryer with controllable air inlet was designed and tested. The dryer had a mild steel absorber plate and a polyvinyl chloride (pvc) transparent cover and could be adjusted to allow variation in airflow ...

Tamarillo (Cyphomandra betaceae) fruits were sourced from a single farmer from the Central province of Kenya soon after harvesting. The fruits were then cleaned and sorted in order to remove all immature and damaged fruits. ...

Abstract: The change in water temperature in horizontally placed pans exposed to the night-sky radiation was monitored at night between the hours of 8:00pm and 6:00am. The effect of varying the quantity of water in the pan ...

A conveyor-belt dryer was developed using a combined infrared and hot air heating system that can be used in the drying of fruits and vegetables. The drying system having two chambers was fitted with infrared radiation ...

Soybeans were extracted for oil by compressing a ground sample at various operating pressures, pressing durations and product bulk temperatures. The oil yield from the various operations was measured and expressed as a ...

Total energy requirement and specific energy consumption for drying of onion slices were evaluated using various drying methods including hot-air convection, infrared radiation and hot air convection-infrared combination ...

Parchment coffee (Arabica) was dried from an initial moisture content of about 90% to 10% dry basis (db) in a recirculating rotary conduction type heating unit at controlled plenum temperatures of 100, 120 and 140C or ...

Three sorghum varieties (Kari-mtama, Serena and Seredo) were obtained from the Kenya Agricultural Research Institute and reconditioned to moisture contents ranging from 13.64% to 21.95% db. The reconditioned grain kernels ...

Abstract: Soybeans were extracted for oil by compressing a ground sample at various operating pressures, pressing durations and product bulk temperatures. The oil yield from the various operations was measured and expressed ...

Coffee beans were roasted in a rotary conduction-type-heating unit under constant heating surface or product temperatures ranging from 200 to 240C or 170 to 210C, respectively. the roasting duration was varied from 0 to ...