Complete a Analysis of Color & Dehydration of food product project report.
Make a moisture ratio versus drying time diagram and table(experimental data only) and follow the diagram to analysis color.
Different fruits sample must be include, and comparing the results as different temperature and thickness. (1),(2) thesis for referencing.
Article 1 - Mathematical Modeling of Thin Layer Drying Kinetics of Tomato Influence of Air Dryer Conditions By Amin Taheri-Garavand, Shahin. Rafiee, Alireza Keyhani
Article 2 - Drying kinetics for some fruits: predicting of porosity and color during dehydration by E. Tsami & M. Katsioti
Article 3 - Effect of slice thickness and temperature on the drying kinetics of mango (mangifera indica) by Aremu Ademola Kabiru, Adedokun Adetayo Joshua & Abdulganiy Olayinka Raji*