ISSN(Online) : 2319-8753
ISSN (Print) : 2347-6710
International Journal of Innovative Research in Science,
Engineering and Technology
(An ISO 3297: 2007 Certified Organization)
Website: www.ijirset.com
Vol. 6, Issue 7, July 2017
Copyright to IJIRSET DOI:10.15680/IJIRSET.2017.0607022 12624
IV.RESULT AND DISCUSSION
Throughout the experimental run the sample weights were continuously recorded at regular time intervals until no
discernible difference between subsequent readings was observed.
Graph No: 4.1 Drying Curve
V. CONCLUSION
Based on the results of this study, the conclusions were drawn. Drying took place mainly in the falling rate period
followed by a constant rate period after a short heating period. The drying rate increases with increasing the microwave
power or sample diameter. An increase in slab diameter results an increase in the drying coefficient It is because of
sudden and volumetric heating, generating high pressure inside the potato samples, resulted in boiling and bubbling of
the samples.
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