The drying kinetics of (Moringa Oleifera) leaves was investigated at different oven drying temperatures (40, 50 and 60 °C) using an established drying mathematical model. The experimental drying data of moringa leaves on the basis of reduced chi-square (χ2) and coefficient of determination (R2), the mathematical model exposed the best fit to the drying curves. The values of coefficient of determination (R2) and reduced chi-square (χ2) at 50 °C temperature was (0.998 to 0.999) and (0.009 to 0.0002) respectively. Oven dry at 40 °C reveled optimum colour values.
No takes yet. Share an insight, caveat, or question.
Ali et al. (2014) studied this question.
Synapse has enriched one closely related paper. Consider it for comparative context: