International Journal of Agricultural Engineering

Ashok Kumar ¹, Neha Kulkarni ², Birendra Kumar Mehta ³

Affiliations
1 Department of Agricultural Engineering, Bihar Agriculture College, Sabour, Bangalpur Bihar, IN
2 Department of Post Harvest Process and Food Engineering College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar Uttarakhand, IN
3 Krishi Vigyan Kendra (B.A.U.), Ranchi Jharkhand, IN

Abstract

The drying characteristics of ginger slices were investigated in an experimental microwave dryer and modeled at 1.0, 1.5, 2.0 and 2.5 kW power levels. The entire drying process took place in the falling rate period. The effective moisture diffusivity values ranged from 2.5356 × 10-11 to 1.2678 × 10-9 m2/s within the power levels (1.0 to 2.5 kW) studied. Exponential, Page, Henderson and Pabis, Logarithmic and Power law models were applied and validated on the basis of determination of coefficient (R2), reduced mean square (χ2) of the deviation, mean bias error (EMB) and ischolar_main mean square error (ERMS) between the observed and predicted values of moisture ratios. Page model was found to fit best, representing an excellent tool for estimation of the drying time and the values of R2, χ², ERMS and EMB were in the ranged of 0.995 to 0.997; 0.0006 to 0.005; 0.022 to 0.038 and 0.005 to 0.009, respectively.

Keywords

Ginger, Moisture Diffusivity, Modelling, Microwave, Falling Rate, Moisture Ratio

Full Text

     

Neha Kulkarni ¹, Ashok Kumar ², P. K. Omre ¹

Affiliations
1 Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar Uttarakhand, IN
2 Department of Agricultural Engineering, Bihar Agriculture College, Sabour, Bhagalpur Bihar, IN

Abstract

Chocolate products are the most important products that are popular with a lot, especially children and as a source of energy in addition to its high nutritional value. In chocolate industry, many of ingredients such as cocoa, sugar, cocoa butter, fats, emulsifiers and flavorings play an important role in product quality. This research aims to produce chocolate nuggets using jaggery powder, which contains enormous wealth of minerals, protein, vitamins and useful sugar as compared to sugar. Chocolate nugget is formulated using jaggery powder, cocoa powder, cocoa butter, nuts and spices. Physical characteristics (Hardness and Color) of jaggery based nuggets were optimized using Response Surface Methodology (RSM).

Full Text