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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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