Comparison of the use of single-stage to double-stage drying for the processing of some dried tropical food crops: a case study with banana and ginger

Abstract

Single-stage and double-stage drying was compared in this study using banana and ginger. Unripe (Green) banana and ginger were bought from Agbogbloshie market in Accra, prepared and sliced into 5mm, 7mm and 10mm. The samples were finally placed in hot-air drier operated at 40, 50 and 60 degrees C referred to as a single-stage drying and at 70/40, 70/50 and 70/60 degrees C (ie. samples were dried at 70 degrees C for the one hour and 40, 50 and 60 degrees C respectively for the rest of the drying period) also referred to as a double-stage drying. The amount of moisture lost and change in sample thickness were measured in hourly intervals. Texture of the final dried product was also measured. It was observed that the samples dry faster using the double-stage drying process than in single-stage drying. Also double-stage drying leads to better dried products than single-stage drying