The moisture content obtained after dough sticks attaining the safe moisture content in open sun drying, tray drying, only microwave drying, sun cum microwave drying and convective cum microwave drying was found to be 8.42, 5.53, 6.23, 5.43 and 4.6% (db). The time required to achieve the above levels of moisture content were 14, 12 h, 24 min, (2.5h+17 min), 20+17 min for pearl millet sticks in respective dryers. The rate of drying was highest in only microwave drying but gives less quality product, followed by convective cum microwave drying, sun cum microwave drying, tray drying and open sun drying.
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A.A et al. (2024) studied this question.
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