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Analysis of color and dehydration of food product report

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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*

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Reference no: EM131259812

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Reviews

inf1259812

10/28/2016 6:26:55 AM

Sorry should be moisture content is related to moisture ratio, some typing errors were there no more comments, that's all. just refer to that three articles and follow up my previous comments and requirements. thanksIf the expert make confused about my requirements please tell me. thanks i have a presentation about this project on next Monday, so that the expert possible to make it on time? make it half send it to me on this Sunday and complete the whole report before 4th Just complete the MC vs t and MR vs t (4 different fruits sample,3different thickness,3 different temperature),analysis, table , diagram first before this Sunday. The rest of part make it before 4th

inf1259812

10/28/2016 6:26:40 AM

please make sure all of the data and diagrams are logic and make sense. please ask the expert write description of all table data,diagrams how he get it etc article referencing, calculated by formula and experimental http://www.arpapress.com/Volumes/Vol15Issue1/IJRRAS_15_1_06.pdf Another PDF for reference this is another thesis for reference. please do the moisture ratio vs drying time diagram with following details: comparing 3 different thickness with 4 different dry fruits sample comparing 3 different temperature with 4 different dry fruits sample all of them must include :experimental data and calculated data and for the data of color analysis, must be related to it. thanks 18939355_1GEMESED-21.pdf Sorry for the missing details please show the moisture content vs drying time diagram and table first before MR vs t diagram and table,because moisture ratio is related to moisture ratio. Thanks

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