ABSTRACT

This work compared the drying efficacy and product quality of fruits (Banana, pawpaw, pineapple) and vegetables (Okra, tomatoes, pepper) dried using the cabinet dryer and sun. Drying times for various agricultural produce were measured and efficiencies of the cabinet dryer and sun determined. The results of laboratory and field tests showed that the efficiencies of the cabinet dryer and traditional sun dryers are essentially the same. However, the cabinet dryers are useful under adverse, environmental conditions (dust, rain, and animals). The mean temperatures in the drying chambers were 37.9°c (cabinet) and 37.9°c (sun). There was no significant difference (P>0.05) between the temperatures in the drying chambers. The mean values of bacterial load/g of dried sample from the chambers were 28.70 x 101 Fc/gm and 49.60 x Fc/gm. These values were equally significant (P<O.05) from one another. The mean values for the fungal load/g dried sample were 24.00 x 101 Fc/gm (cabinet) and 66.00 x 101 Fc/gm (sun). The fungal contamination of the samples dried in the cabinet dryer were significantly less than the samples dried under the sun. The statistical analyses carried out at (P<O.05) Non the samples showed that there were significantly difference on the organoleptic qualities and nutrient retentions.