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The Thin-Layer Drying Characteristics of the Seeded Breadfruit or Breadnut
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 056157, 2005 ASAE Annual Meeting . (doi: 10.13031/2013.19592) @2005
Authors: Lisa Harrynanan, Clement K. Sankat
Keywords: Breadnut, seeded breadfruit, diffusion equation, thin-layer drying
The seeded breadfruit (Artocarpus altilis) commonly known as breadnut, is a popular fruit of the Caribbean and known for its deliciously boiled or roasted mature seeds. The fruit in its partially immature form is sometimes used as a vegetable. The thin-layer drying characteristics within a temperature range of 35C to 80C and a flow rate of 1.2 m/s were investigated for pretreated (cooked in salted water for 35-40 min at 100C) and untreated in-shell mature seeds. The results indicated that drying of the in-shell seeds took place exclusively in the falling rate period and can best be described by a two-term solution of the diffusion equation. Results also suggest the importance of the shell as a constraint to moisture transfer from the kernel.(Download PDF) (Export to EndNotes)