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Mathematical Modelling and Standardization of Technology for the Production of Bael Fruit Powder
In this study, pulp from ripe bael fruits was dried in the open sun, solar, greenhouse and hot air (50°C, 60°C, 70°C and 80°C) at three levels of thickness (2, 4 and 6 mm). Maximum antioxidant activity of 107.62 and 108.09 mg/100 g, total phenol content of 41.95 and 43.79 mg/100 g and overall acceptability scores (8.33 and 8.11) were found in bael powder dried using natural (greenhouse) and mechanical (50°C) drying methods respectively, with 2 mm of pulp thickness. The Page model was found to be the best fitted for drying bael pulp.
Keywords
Antioxidant Activity, Bael Pulp, Mathematical Modelling, Thin Layer Drying, Total Phenol Content.
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