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The document presents a thesis manuscript submitted to the Department of Agricultural Engineering at Visayas State University. The thesis studied the drying characteristics of sweet potato chips using a mechanical dryer at different temperatures (60, 70, and 80°C) and chip thicknesses (5 mm, 8 mm, and 10 mm). Results showed that drying rate increased with higher temperature and thinner chips. The instantaneous moisture content over time was best described by the Modified Page Equation. The best conditions f

Author

Ronald Salili

Language

EN