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Mathematical Modelling and Standardization of Technology for the Production of Bael Fruit Powder


Affiliations
1 College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand 388 110, India
2 College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra 389 001, India
3 Gujarat Commerce College (Morning), Gujarat University, Ahmadabad 380 009, India
 

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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  • Mathematical Modelling and Standardization of Technology for the Production of Bael Fruit Powder

Abstract Views: 417  |  PDF Views: 113

Authors

S. V. Anadani
College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand 388 110, India
S. H. Akbari
College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand 388 110, India
Navneet Kumar
College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra 389 001, India
Amee Ravani
College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand 388 110, India
Jignesh Gondaliya
Gujarat Commerce College (Morning), Gujarat University, Ahmadabad 380 009, India

Abstract


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.

References





DOI: https://doi.org/10.18520/cs%2Fv124%2Fi6%2F731-737