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Vol. 11, Special Issue 3 (2022)

Osmo-convective drying characteristics of sapota (Chikko) slices

Author(s):
Kedarnath, RC Verma, Kiran Nagajjanavar, Shiddanagouda Yadachi, Deshpande Shrinivas and Thippanna KS
Abstract:
The drying behaviour was investigated for Osmo-dehydrated sapota slices at air temperatures of 50, 60, 70, and 80 oC with an airflow velocity of 1.0, 1.5, and 2.0 m.s-1. The moisture content reduced exponentially with drying time, and no constant drying rate was recorded. Depending on the air temperature (50–80 oC) and velocity (1-2 m.s-1), The moisture diffusivity varied in the range of 1.6227×10-10 to 4.868×10-10 m2.s-1, and drying time varies from 300 to 510 min. for all air velocities, minimum drying time recorded as 80oC and maximum time for 50 oC. It is also seen that increasing the air velocity from 1 to 2 m.s-1 in the temperature range of 50 to 80 oC did not change the drying rate appreciably. The quality of dehydrated samples was also analyzed based on color, sensory, and rehydration ratio. The Osmo-convectively dried samples were found more acceptable at 60 oC. The rehydration trend decreased as the concentration of the sugar solution increased from 0 to 20 oBrix for the period of 5h. The Osmo-dehydrated product absorbed less water in a sugar solution, resulting in a product of crispier texture.
Pages: 959-969  |  375 Views  235 Downloads
How to cite this article:
Kedarnath, RC Verma, Kiran Nagajjanavar, Shiddanagouda Yadachi, Deshpande Shrinivas and Thippanna KS. Osmo-convective drying characteristics of sapota (Chikko) slices. The Pharma Innovation Journal. 2022; 11(3S): 959-969.

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