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Singh, Jaivir
- Effect of Drying Methods and Pretreatments on Dehydration and Rehydration Characteristics of Osmo-Dried Papaya Slices
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Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 73-77Abstract
Papaya slices were treated with different pre-treatments namely control, T1 = Control, T2 = Potassium metabisulphate, T3 = Sodium bisulphate and T4 = Blanching at 95°C for 4 minute. The treated sample were osmosed in syrup solution of 55° Brix and 65° Brix for period of 180 minutes, than wiped and dried in tray dryer and hot air oven dryer at 60°C. It was revealed from the results that, drying of papaya slices in a hot air oven dryer takes only 600 minutes for drying from an initial weight of sample to final weight of sample. The rehydration ratio was recorded of 65 oBrix that 4.95, 2.61, 3.05 and 2.89 for T1, T2, T3 and T4 samples after 90 days. Drying of papaya slices in a Tray dryer takes only 660 minutes. The dehydration ratio was recorded of 65° Brix that 8.40, 3.52, 4.13 and 3.10 for T1, T2, T3 and T4 samples.Keywords
Dehydration Ratio, Rehydration Ratio, Co-Efficient, Osmo-Dried Papaya Slice.
References
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- Drying Characteristics of Bael Pulp Using Different Drying Methods and Different Varieties
Abstract Views :577 |
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Authors
Vipul Chaudhary
1,
Vivak Kumar
1,
B.R. Singh
1,
Jaivir Singh
1,
Neelash Chauhan
1,
Pushpendra Kumar
2
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 13, No 1 (2020), Pagination: 19-30Abstract
Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. An experimental study was performed to determine the drying characteristics of bael pulp subjected to drying in open sun, hot air oven at 60°C and 70°C and cabinet tray dryer at 60°C and 70°C with different varieties Pant Aparna (V1), Pant Shivani (V2) and Pant Urvashi (V3). The entire drying process took place in the falling rate period. Drying curves were constructed using non-dimensional moisture ratio (MR) and time. Drying is the most widely used and a primary method for preservation. According to the experimental result this study revealed that the V1 (Variety Pant Aparna) sample required lower drying time than the other Varieties sample. The drying time decrease with increase of drying air temperature. It was observed that drying process took place in falling rate period. The result indicated that the cabinet tray dryer at 70°C was found better drying characteristics compare to other drying temperatures and methods.Keywords
Bael Pulp, Sun Drying, Tray Drying, Hot Air Oven Drying, Moisture Content, Moisture Ratio, Drying RateReferences
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