Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Chaudhary, Vipul
- Studies on Drying and Rehydration Characteristics of Osmo-Treated Pineapple Slices using Different Tray Drying Temperatures
Abstract Views :310 |
PDF Views:0
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: 25-30Abstract
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. Care must be taken in choosing the drying system. Study comparing traditional drying and other drying methods for the reduction of the drying time and to a significant improvement of the product quality in terms of color texture and taste. Drying reduces the possibilities of the contamination by insects and micro-organisms so that product is prevented. An experimental study was performed to determine the drying characteristics of pineapple slices subjected to drying in cabinet tray dryer at 50°C, 60°C and 70°C with osmotic treatment indicated that T0 (Control), T1(50°Brix) and T2 (60°Brix). 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. The result indicated that the cabinet tray dryer at 70°C was found better drying and rehydration characteristics compare to other drying temperatures.Keywords
Pineapple Slices, Osmotic Dehydration, Tray Drying, Rehydration, Moisture Ratio.References
- Azharul, K. M. and Hawlader, M. N. A. (2006). Performance evaluation of a v-groove solar air collector for drying applications. Appl.Thermal Engg., 26: 121-130.
- Baysal, T., Icier, F., Ersus, S. and Yildiz, H. (2003). Effects of microwave and infrared drying on the quality of carrot and garlic. European Food Res. Technol., 218:68-73.
- Bhosale, B.S. and Arya, A.B. (2004). Effect of different modes of drying on moisture content and drying time of the selected vegetables, Indian J. Nutr. & Dietet., 41 : 293.
- Chaudhari, A.P., Dhake, K.P. and Bari M.R. (2015).Osmotic dehydration of pineapple. Internat. J. IT & Engg.,3 (4): 11-20.
- Coumans, W. J. (2000). Models for drying kinetics based on drying curves of slabs. Chem. Engg. & Process., 39: 53-68.
- Doymaz, I. and Pala, M. (2003). The thin-layer drying characteristics of corn. J. Food Engg., 60 (2): 125-130.
- Gabas, A.L., Telis, V.R.N., Sobral, P.J.A. and Telis-Romero, J. (2007). Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder, J. Food Engg., 82: 246-252.
- Jittanit, W., Siriwan, N.A. and Techanuntachaikul, O. (2010). Study of spray drying of pineapple juice using maltodextrin as an adjunct, Chiang Mai. J. Sci., 37(3) : 498-506.
- Kumar, A., Singh, S., Singh, B.R., Chauhan, N., Mishra, D.K. and Singh, G.R. (2017). Drying characteristics of ginger slices using different drying methods and pretreatments. Prog. Agric., 17 (2): 205-211.
- Lenart, A. (1996). Osmotic convective drying of fruits and vegetables technology and application. Drying Tech.,14 : 391-413.
- Nicoleti, J.F., Telis-Romero, J. and Telis, V.R.N. (2001).Airdrying of fresh and osmotically pre-treated pineapple slices: Fixed air temperature versus fixed slice temperature drying kinetics, Dry.Technol., 19 : 2175-2191.
- Nsonzi, F. and Ramaswamy, H.S. (1998).Osmotic dehydration kinetics of blueberries. Drying Technol., 16 (3-5):725-741.
- Ranganna, S. (1995). Handbook of analysis and quality control for fruits and vegetable products.2ndEd, Tata McGraw Hill Publishing Company Limited, New Delhi, India.
- Torreggiani, D. (2004). Present and future in process control and optimization of Osmotic dehydration. (In Steve L. Taylor Ed.), Adv. Food & Nutr. Res., 48: 174-225.
- Waewsak, J., Chindaruksa, S. and Punlek, C. (2006). A mathematical modeling study of hot air drying for some agricultural products. Thammasat Internat. J. Sci. & Technol., 11 (1): 14-20.
- WEBLOGRAPHY
- Brahim, B. (2000). Upgrading agro industries and related technical skills. http://www.Unido.org/doc/39.html.
- Effect of Drying Methods and Pretreatments on Dehydration and Rehydration Characteristics of Osmo-Dried Papaya Slices
Abstract Views :299 |
PDF Views:0
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
- Alakali, J.S., Ariahu, C.C. and Nkpa, N. N. (2006). Kinetics of osmotic dehydration of mango. J. Food Process. & Preservat., 30 : 597-607.
- Amin, M. A., Hossain, M. S. and Iqbal, A. (2015). Effect of pre-treatments and drying methods on dehydration and rehydration characteristics of carrot. Universal J. Food & Nutr. Sci., 3 (2) : 23-28.
- El-Aouar, A. A., Azoubel, M. P., Barbosa, L. J. and Murr, X. E.F. (2006). Influence of osmotic agent on theosmotic dehydration of papaya (Carica papaya L.). J. Food Engg., 75 : 267-274.
- Gouda, G.P., Ramachandra, C.T., Nidoni, U., Sharanagouda, H., Mathad, P.F. and Roopa, B. R.S. (2017). Rehydration characteristics of dehydrated different onion slices. Internat. J. Curr. Microbiol. & Appl. Sci., 6(10): 2684-2692.
- Kumari, D., Chandra, S. and Samsher (2013). Assessment of mass transfer properties during osmotic dehydration of ripe banana slice. Beverage &Food World, 40 (12) : 39-42.
- Nsonzi, F. and Ramaswamy, H.S. (1998). Osmotic dehydration kinetics of bluberries. Drying Technol., 16 (3-5):725-741.
- Petrotos, K.B. and Lazarides, H.N. (2001). Osmotic concentration of liquid foods. J. Food Engg., 49 : 201-206.
- Prakash, S., Jha, S.K. and Datta, N. (2004). Performance evaluation of blanched carrots dried by three different driers. J. Food Engg., 62 : 305-313.
- Ranganna, S. (2003). Hand book or analysis and quality control for fruit and vegetables products. 2nd Ed. Tata McGraw Hill Pub. Co. Ltd. New Delhi, India.
- Rastogi, N.K. and Raghavarao, K. (1997). Water and solute diffusion co-efficients of carrot as a function of temperature and concentration during osmotic dehydration. J.Food Engg., 34 : 429- 440.
- Torres, J.D., Talens, P. and Escriche, I.A. (2006). Chiralt Influence of process conditions on mechanical properties of osmotically dehydrated mango. J. Food Engg.,74 : 240-246.
- Vikrant, K., Singh, J.,Chauhan, N., Chandra, S., Kumar, R. and Sunil (2019). Osmo-convective dehydration of papaya slices and quality evaluation: A review. Internat. J. Chem. Stud., 7(1) : 635-640.
- Studies on Physico-Chemical Properties of Multi-Flour Noodles during Storage
Abstract Views :263 |
PDF Views:0
Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 96-100Abstract
Experiments were conducted to development, quality evaluation and storage stability of multi- flour noodles made from wheat flour, soya bean flour, carrot powder, mushroom flour and apple pomace powder. The noodles were formulated by taking different proportion of multi-flours in the ratio of (T100) 100:0:0:0:0, (T90) 90:2.5:2.5:2.5:2.5, (T80) 80:5.0:5.0:5.0:5.0, (T70) 70:7.5:7.5:7.5:7.5, (T60) 60:10:10:10:10 and (T50) 50:12.5:12.5:12.5:12.5 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. All the samples were packed in high density polyethylene (HDPE) and stored at room temperature from 0 to 60 days for quality evaluation. After preparation of noodles various physico-chemical properties were determined, i.e., moisture content, ash content, protein content and fat content.Keywords
Multi- Flour, Noodles, High Density Polyethylene.References
- Agu, H.O., Ayo, J.A. Paul, A.M. and Folorunsho, F. (2007). Quality characteristics of biscuits made from wheat and African breadfruit (Treculia africana). Nigeria Food J., 25 (2): 19-27.
- Anu, S.S. and Kawatra, A. (2007). Use of pearl millets and green gram flours in biscuits and their sensory and nutritional quality. J. Food Technol., 44(5): 554-563.
- AOAC (2000). Official method of analysis.17th Ed. The Association: Washington, D.C., U.S.A.
- Cabello, C.S., Uebersax, M.A. and Occena, L.G. (1992). Assessment of bean flour in conventionally cooked and microwave-prepared pasta. Michigan Dry Bean Digest.,16: 7-9.
- Dalgetty, D.D. and Baik, B.K. (2006). Fortification of bread with hulls and cotyledon fibres isolated from peas, lentils and chickpeas. Cereal Chem., 83: 269-274.
- Gomez, M., Oliete, B., Rosell, C.M., Pando, V. and Fernandez, E. (2008). Studies on cake quality made of wheat-chickpea flour blends. Food Sci. Technol., 41: 1701-1709.
- Habernicht, D.K., Berg, J. E. , Carlson, G. R. and Bruckner, P.L. (2002). Pan bread and a Chinese noodle quality in hard winter wheat genotypes growth in water limeted environment. J. Crop Sci., 42: 1396-1403.
- Hardacre, A.K., Clark, S.M., Riviere, S., Monro, J.A. and Hawkins, A.J. (2006). Some textural, sensory and nutritional properties of expanded snack food wafers made from corn, lentil, and other ingredients. J. Text. Stu., 37: 94-111.
- Indrani, S., Savithri, G.D. and Venkateswara, R.G. (1997). Effect of defatted soy flour on the quality of buns. J. Food Sci. Technol., 34 : 440–442.
- Kruger, J.E., Hatcher, D.W. and Anderson, M.J. (1998).The effect of incorporation of rye flour on the quality of oriental noodles. Food Res. Internat., 31(1): 27-35.
- Kumari, S. and Grewal, R. B. (2007). Nutrtional evaluation and utilization of carrot pomace powder for preparation of high fibre biscuits. J. Food Sci. & Technol., 44 (1): 56-58.
- LIU, K. (2000). Expanding soybean food utilization. Food Technol., 54 (7): 46-47.
- Mustafa, A.B., Harper, D.B. and Johnson, D.E. (1986). Biochemical changes during ripening of some sudense date varities. J. Sci. Food &Agric., 37 : 43-53.
- Owen, G. (2001). Cereal processing technology. Cambridge: Wood head publishing.
- Roberts, J.S., Kidd, D.R. and Zakour, O.P. (2008). Drying kinetics of grapes seeds, J. Food Engg., 89: 480-465.
- Upadhyay, A., Sharma, H.K. and Sarkar, B.C. (2008). Characterization and dehydration kinetics of carrot pomace. Agricultural Engineering International: The CIGR e-J., Manuscript FP, 07-35. 10.
- Walde, S.G., Math, R.G., Chakkarvarthi, A. and Rao, D.G. (1992). Preservation of carrots by dehydration techniques-A review. Indian Food Packer, 46 : 37– 42.
- Yadav, S. and Gupta, K.R. (2015). Formulation of noodles using apple pomace and evaluation of its phytochemicals and antioxidant activity. J. Pharmacognosy &Photochemistry, 4 (1) : 99-106.
- Physico-Chemical Study of Edible and Composite Edible Oil
Abstract Views :258 |
PDF Views:0
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: 129-135Abstract
Edible oil, being obtained from vegetable sources, is primarily composed of fatty acids and used for cooking, medicinal and cosmetic purposes. It is estimated that about 90 per cent of vegetable oils are used for edible purposes. The sunflower oil used as based oil for replacement. The sunflower oil was replaced by (40-85), mustard, soybean and groundnut are each (5-20%). During the storage of individual and blended oil, pH, density and specific gravity value was decreased with increasing the storage period and types of storage condition. During the storage of individual and blended oil, free fatty acid was increase with increasing the storage period and types of storage condition. During the storage of individual and blended oil, iodine value was decrease with decreasing the storage period and types of storage condition. Peroxide value was increased with increasing the storage period and types of storage condition. Edible oils processing poses challenges due to its high content of polyunsaturated fatty acids and bioactive compounds. The oils refining objective is to remove completely all the minor compounds which are present in the crude oil: free fatty acids, peroxides, phospholipides, pigments, water, heavy metals and all the insoluble impurities which affect both the commercial quality and the shelf-life.Keywords
Edible Oil, Free Fatty Acid, Peroxide Value, Iodine Value, PH.References
- Bansal, G., Zhou, W., Barlow, P.J., Joshi, P.S., Lo, H.L. and Chung, Y.K. (2010). Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods. Crit. Rev. Food Sci. Nutr., 50:503-514.
- Cabiscol, E., Tamarit, J. and Ros, J. (2010). Oxidative stress in bacteria and protein damage by reactive oxygen species. Inter. Microbiol., 3 : 3-8.
- Dasgupta, S. and Bhattacharyya, D.K. (2007). Dietary effect of gamma-linolenic acid on the lipid profile of rat fed erucic acid rich oil. J. Oleo. Sci., 56: 569-577.
- Duke, J.A. (2008). Duke’s handbook of medicinal plants of the bible. CRC Press, Boca Raton, ISBN-13: 978-0-8493-8202-4, pp. 65-69.
- Kang, H.B., Zhang, Y.F., Yang, J.D. and Lu, K.L. (2012). Study on soy isoflavone consumption and risk of breast cancer and survival. Asian Pac. J. Cancer Prev., 13 : 995-998.
- Kumar, R., Chandra, S., Samsher, Kumar, K., Kumar, T. and Kumar, V. (2018). Analysis of the physical and chemical characteristics of edible vegetable blended oil. Internat. J. Chem. Stud., 6 (6) : 10-15.
- List, G.R., Wang, T. and Shukla, V.K.S. (2005). Storage, handling and transport of oils and fats. Bailey’s Industrial Oil and Fat Products.
- Navarro, M., Castro, W. and Biot, C. (2012). Bioorganometallic compounds with antimalarial targets: Inhibiting hemozoin formation. Organometallics, 31: 5715-5727.
- Ranganna, S. (2005). Handbook of analysis and quality control for fruit and vegetable products. Tata Mc Graw- Hill Publishing Company Limited, New Delhi, India.
- Rastogi, T., Reddy, K.S., Vaz, M., Spiegelman, D. and Prabhakaran, D., Willett, W.C. and Ascheri, A. (2004). Diet and risk of ischemic heart disease in India1-3. Am. J. Clin. Nutr., 79 : 582-592.
- Shukla, S.G. (2003).Dairy chemistry. Aman Publishing House Madhu Market, Naveen Bazar, Meerut (U.P.) India.
- Sugiyama, Y., Masumori, N., Fukuta, F., Yoneta, A., Hida, T., Yamashita, T., Minatoya, M., Nagata, Y., Mori, M., Tsuji, H., Akaza H. and Tsukamoto, T. (2013) I.nfluence of isoflavone intake and equol-producing intestinal flora on prostate cancer risk. Asian Pac. J. Cancer Prev., 14 :1-4.
- Zhang, Y.F., Kang, H.B., Li, B.L. and Zhang, R.M. (2012). Positive effects of soy isoflavone food on survival of breast cancer patients in China. Asian Pac. J. Cancer Prev., 13:489-482.
- Zhu, Y.Y., Zhou, L., Jiao, S.C. and Xu, L.Z. (2011). Relationship between soy food intake and breast cancer in China. Asian Pac. J. Cancer Prev.,12 : 2837-2840.
- Energy Assessment of Milk Pasteurization in Dairy Plant
Abstract Views :265 |
PDF Views:0
Authors
Balwant Singh
1,
Suresh Chandra
2,
Ratnesh Kumar
2,
Vipul Chaudhary
2,
Vikrant Kumar
2,
Sunil
2,
Rahul
2
Affiliations
1 Department of Agriculture Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agriculture Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 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: 142-148Abstract
Energy is critical component of dairy industry. Dairy industry depends on fossil fuels for energy supply. Energy conservation in dairy plant means to develop a methodology to achieve energy saving to reduce energy costs in processing system. The aim of experiment was to investigate average quantity of milk, electricity consumption in per day. The data was analyzed of November 2016, December 2016 and January 2017 for old alfa pasteurizer in Parag dairy Meerut. The highest average quantity of milk, electricity consumption and thermal energy in shift B of November was 520.17 kg, 17.36 (KW) and 144.08(KJ×103), respectively. The lowest average quantity of milk, electricity consumption and thermal energy in shift A of November was 14 kg, 0.47 (KW) and 3.88 (KJ×103). Followed by The highest average quantity of milk, electricity and thermal energy consumption in December was 224.80 kg, 7.50 (KW) and 62.0 (KJ×103) in shift B and the lowest collection of milk 14.04 kg, electricity consumption average 0.47 (KW) and thermal energy consumption 3.78 (KJ×103) in shift A of old alfa pasteurizer. Old alfa pasteurizer’s highest average quantity of milk in January (2017), 111.78 kg, electricity consumption average was 3.73 (KW) and thermal energy consumption 31.07 (KJ×103) in shift B while lowest average collection of milk, electricity and thermal energy consumption was 42.26 kg, 1.41 (KW) and 11.79 (KJ×103) in shift C, respectively.Keywords
Energy Audit, Dairy Plant, Electrical Energy, Thermal Energy.References
- Chaudhari, A.G. and Upadhyay, J.B. (2014). Study on thermal energy scenario for in selected dairy products. Internat. J. Agric. Engg., 7(2) : 467-472.
- Desai, H.K. and Zala, A.M. (2010). An overview on present energy scenario and scope for energy conservation in dairy industry. Souvernir national seminar on energy management and carbon trading in dairy industry, Published by SMC College of Dairy Science, Anand, 1-7.
- Jadhav, Rohan, Achutan, Chandran, Haynatzki, Gleb, Rajaram, Shireen and Rautiainen, Risto (2015). Risk factors for agricultural injury: A systematic review and meta-analysis, J. Agromedicine, 20 (4) : 434 - 449.
- Modi, A. and Prajapat, R. (2014). Pasteurization process energy optimization for a milk dairy plant by energy audit approach. Internat J. Sci. & Technol. Res., 3 (6): 181-188.
- Singh, B., Chandra, S., Chauhan, N., Samsher, Singh, B.R. and Kumar, Mukesh (2017). Energy consumption during pasteurization of milk. South Asian J. Food Tech. Environ., 3(2) : 538-545.
- Yadav, R.H., Jadhav, V. V. and Chougule,G.A. (2016). Performance analysis of a dairy plant through electrical energy audit. Internat. J. Engg. Sci. &Comput., 6(6):720- 725.
- Yadav, R.H., Jadhav, V. V. and Chougule, G.A. (2016).Review paper on performance enhancement of dairy industry by energy conservation analysis. Internat. J. Engg. Sci. & Res. Technol., 5 (7): 439-450.
- Drying Characteristics of Bael Pulp Using Different Drying Methods and Different Varieties
Abstract Views :577 |
PDF Views:0
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
- Alibas, I. (2012). Microwave drying of grapevine (vitisvinifera L.) leaves and determination of some quality parameters. J. Agric. Sci., 18 : 43-53
- Ayhan, A. and Alibas, K. (2005). Determination of dehydration parameters of some agricultural products dehydrated by vacuum. Master’s thesis Uludag University, Bursa Ceylan, I., Aktas, M. and Dogan, H. (2006). Apple drying at kiln by solar energy. J. Polytechnic, 9 : 289-294.
- Chaudhary, V., Kumar, V., Sunil, Kumar, R., Kumar, V. and Singh, B. (2019). Studies on drying and rehydration characteristics of osmotreatedpineapple slices using different tray drying temperatures. Internat.J. Agric. Engg., 12(1):25-30,
- Chaudhary, V., Kumar, V., Sunil, Chandra, S., Samsher and Singh, B.R. (2019). Effects on drying characteristics of osmotic dehydrated pineapple (Ananascomosus) slices using different drying temperatures. South Asian J. Food Tech. & Environ., 5(1): 778-784.
- Chundawat, B.S. (1990). Arid Fruit Culture. Oxford & IBH Publishing Co. Pvt. Ltd. , New Delhi, India. Congress, 8, 730-731.
- Doymaz, I. (2004). Effect of pre-treatment using potassium metabisulphite and alkaline ethyloleate on the drying kinetics of apricots. Biosystems Engineering, 89:281-287.
- Er, T. and Akbulut, M. (2011). Effects of different drying temperature on some physical and phyto-chemical properties of red beet. Master’s thesis Selcuk University, Konya.
- Geetha, R. and Sarojoni, G. (1998). Macronutrient and micro mineral composition of home processed dehydrated foods. Indian Fd. Industry, 17(6): 357-360.
- Guine, R.P.F. and Barroca, M.J. (2012). Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food & Bioproducts Processing, 90 : 58-63.
- John, L. and Stevenson, V. (1979). The complete book of fruit. Angus and Robertson Publishers Sydney.
- Kapoor, B.L. (1998). Dehydrated industry in India- status and constraints. Indian Food Packer, 52 (5): 40-41.
- Kumar, A., Singh, S., Singh, B.R., Chauhan, N., Mishra, D.K. and Singh, G.R. (2017). Drying characteristics of ginger slices using different drying methods and pretreatments. Prog. Agric., 17 (2): 205-211.
- Rai, M., Gupta, P.N. and Dewedi, R. (1991).Variability in Bael germplasm. Indian J. Plant Genetic Resources, 40: 86-91.
- Ranganna, S. (1995). Handbook of analysis and quality control for fruits and vegetable products.2nded, Tata McGraw Hill Publishing Company Limited, New Delhi, India Rapusas, R.S. and Drisoll, R.H. (1995). Thermophysical properties of fresh and dried while onion slices. J. Food Engineering, 24 : 955-963.
- Rocha, T., Lebert, A. and Marty-Audoin, C. (1992). Effect of drying condition on color of mint (menthaapicatahuds) and basil (oumunbasilium). In A.S. Muyumber (Ed), (13):60-66.
- Roy, S.K. and Singh, R.N. (1981). Studies on ripening of bael fruits (Aeglemarmelos). Punjab. Hort. J., x 21(122):74-82.
- Roy, S.K. and Singh, R.N. (1979). Bael fruit (Aegle marmelos) a potential fruit for processing. Econ Bot., x 33(2):203-212.
- Sahay, K.M. and Singh, K.K. (2004).Unit operations of agricultural processing. Vikas publishing House Private Limited, New Delhi, India.
- Wu, L., Orikasa, T., Ogawa, Y. and Tagawa, A. (2007).Vacuum drying characteristics of eggplants. J. Food Engg., 83: 422-429.
- WEBLIOGRAPHY:
- Anonymous (2015).National Horticulture Board. http://apeda.in/agriexchange/India%20Production/India_Productions.aspx?cat=frut&hscode=1041