EVALUATION OF DRYING BEHAVIOR AND SENSORY QUALITY OF BREADFRUIT FLOUR (Artocarpus altilis) USING VERTICAL TYPE MECHANICAL DRYER

The main objective of this study is to determine the drying behavior and sensory quality of breadfruit flour (Artocarpus altilis) by using a vertical-type mechanical dryer. The study was conducted at Prk. Sto Nino. Carnation St. Poblacion Alabel Sarangani Province. The drying temperatures used in this study are 45°C and 55°C. The inlet fan cover was adjusted to get the desired airflow needed for each treatment, full open which is equivalent to 2.9808m3/min and half open which is equivalent to 1.703m31min. The fruits are sliced into a crescent shape with a half inch thickness. The target moisture content of the samples is 14.00% and the initial moisture content of the breadfruit is 70.98%, which means 56.98% of moisture was removed. The results showed that with a higher temperature setting the drying time is lesser and the drying rate is a faster. Hence, it is preferable to dry the breadfruit at a temperature of 55°C. Moreover, the sensory parameters of dried breadfruit were affected by the different drying temperatures and airflow. Results indicated that treatment with a setting of 55°C and half open airflow setting achieved the highest sensory rating.