Engineering and Technology in India

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Osmo Convective Drying of Sapota Slices


Affiliations
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru (karnataka), India
2 National Dairy Research Institute, Southern Regional Station, Bengaluru (karnataka), India
     

   Subscribe/Renew Journal


The present study is carried out to standardize the pretreatment of sapota slices and study drying characteristics during convective drying. The effect of process parameters during osmotic dehydration such as osmosis, concentration and temperature of syrup on mass reduction, water loss and solid gain increased with increase of syrup concentration and temperature. The water loss and solid gain during osmosis at 30, 40 and 50°Brix was varied in the range of 13.54 to 30.25 and 23.84 to 36.66 per cent at 30, 40 and 50° C temperatures, respectively. The drying temperature and pretreatment as osmotic dehydration had a significant effect on the rehydration ratio and colour. The drying times of osmosed sapota slices by convective drying at 50, 60, 70 and 80 per cent drying temperature were 12, 10 and 8 and 6 hrs, respectively. Quality of dried product in respect to colour and rehydration was superior. The osmo-convective dehydrated samples were found more acceptable than convective dried ones. The sapota dried at 40°C brix solution concentration, 30°C osmosis temperature and 707°C drying temperature was more acceptable on the basis of colour and rehydration.

Keywords

Osmo-Convective Drying, Colour Value, Sapota Dehydration.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Brooker, D.B., Bakker, F.W. and Hall, C.W. (1974). Drying and storage of grains and oilseeds.The AVI Publishing Company, Inc. Westport, Connecticut: 56-71pp.

  • Ertekin, F.K. and Cakaloz, T. (1996). Osmotic dehydration of peas: 2 Influence of osmosis on drying behaviour and product quality. J. Food Proc. & Preser., 20:105-119.

  • Ganjyal, G.M., Hanna, M.A. and Devadattam, D.S.K. (2005). Processing of sapota (sapodilla) powdering. J. Food Technol., 3 : 326-330.

  • Gilly, C.L. (1943). Studies in the sapotacae. II. The sapodilla-nispero complex. Trop worlds, 73:1-22.

  • Gopalan, C., Ramashastri, B.V. and Balasubramanyam, S.C. (1985). Nutritive value of Indian foods. Ansari Nagar, New Delhi, India: Indian Council of Medical Research, 1-59pp.

  • Kedarnath, Verma, R.C.,Kumar, Ashok and Tyagi, Leena (2013). Mass exchange during osmotic dehydration of sapota. Internat. J. Agric. Engg., 6(2) : 323-328.

  • Lenart, A. and Flink, S.M. (1984). Osmotic concentration of potato I. Criteria for the end point of the osmosis process. J. Food Technol., 19:65-89.

  • Maguer, M. (1988). Osmotic dehydration: review and future directions. In: Proceedings of the international symposium on progress in food preservation processes (pp. 283-309), Ceria, Brussels, BELGIUM.

  • Mastrocola, D. and Dallaglio, G. (1993). Aspects and problems on fruit drying. Industr. Aliment, 32 (311) : 1-6.

  • McGuire, R.G. (1992). Reporting of objective colour measurements. Hort. Sci., 27(12) : 1254-1255. National Horticultural Board (2008). Ministry of Agriculture, Government of India, 85, Institutional Area, Sector-18, GURGAON, INDIA.

  • Nsonzi, F. and Ramaswamy, H.S. (1998). Osmotic dehydration kinetics of blueberries. Dry. Technol., 16(3-5):725-741.

  • Pokharkar, S.M. (1994). Studies on osmotic concentration and air drying of pineapple slices. Ph. D. Thesis, Indian Institute of Technology, Kharagpur. J. Food Proc. Engg., 14: 163-171.

  • Ranganna, S. (2000). Handbook of analysis and quality control for fruits and vegetable products. Tata McGraw Hill Publishing Co. Ltd., NEW DELHI, INDIA.


Abstract Views: 355

PDF Views: 4




  • Osmo Convective Drying of Sapota Slices

Abstract Views: 355  |  PDF Views: 4

Authors

Kedarnath Patil
Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru (karnataka), India
L. Vikas
Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru (karnataka), India
P. Arun Kumar
National Dairy Research Institute, Southern Regional Station, Bengaluru (karnataka), India

Abstract


The present study is carried out to standardize the pretreatment of sapota slices and study drying characteristics during convective drying. The effect of process parameters during osmotic dehydration such as osmosis, concentration and temperature of syrup on mass reduction, water loss and solid gain increased with increase of syrup concentration and temperature. The water loss and solid gain during osmosis at 30, 40 and 50°Brix was varied in the range of 13.54 to 30.25 and 23.84 to 36.66 per cent at 30, 40 and 50° C temperatures, respectively. The drying temperature and pretreatment as osmotic dehydration had a significant effect on the rehydration ratio and colour. The drying times of osmosed sapota slices by convective drying at 50, 60, 70 and 80 per cent drying temperature were 12, 10 and 8 and 6 hrs, respectively. Quality of dried product in respect to colour and rehydration was superior. The osmo-convective dehydrated samples were found more acceptable than convective dried ones. The sapota dried at 40°C brix solution concentration, 30°C osmosis temperature and 707°C drying temperature was more acceptable on the basis of colour and rehydration.

Keywords


Osmo-Convective Drying, Colour Value, Sapota Dehydration.

References