In this study, samples of shrimps were dried in a convective tunnel dryer at 60oC, 70oC and 80oC. Moisture kinetics was investigated and fitted into various models based on Fick's second law of diffusion. Logarithmic model had the best fit for the drying condition and effective moisture diffusivity increased as drying temperature increased. The activation energy was found to be 33.851kJ/mol.
In this study, cocoa beans were subjected to hot air drying in a tunnel dryer at 50, 55, 60, 65, 70, 75, 80 and 85oC. The proximate, chemical and physical attributes of the samples were investigated. The results show that higher temperature of drying conferred higher drying rate on the samples; proximate, chemical and physical analyses were inversely related in most cases. The drying process employed would help in the preservation of the nutrients of the cocoa products.
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