effect of slice thickness on drying kinetics of papaya

An Experimental Study on Drying Kinetics of Guava Fruit

Temperature 65oC for Slice thickness of 6 mm Effect of Slice thickness: Fig 4 a b and c shows that an increase in the slice thickness increases the total drying time Comparing the slice thickness from 6mm to 4 mm for the constant

Relationship between oil uptake and moisture loss during

Sittichoke Sinthusamran Soottawat Benjakul Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer) Journal of the Science of Food and Agriculture 10 1002/jsfa 7059 95 15 (3195-3203) (2015)

Production of kiwi snack slice with different thickness

slices with thickness of 5 0 mm showed a rigid consistency while slices with initial thicknesses of 10 0 and 15 0 mm were soft at all drying temperatures It should be noted that the drying kinetics of a product depends on various factors such as hot air speed initial

Drying kinetics rehydration and colour characteristics of

The effects of air drying temperature slice thickness and pre-treatment application on the drying kinetics of carrot slices during convective drying in the range 50-70 C were investigated Results indicated that drying time rehydration ratio and colour characteristics of carrot slices were more affected by drying air temperature followed by pre-treatment applications

Drying Characteristics of Agricultural Products under

The drying kinetics and quality of durian chips dried by MW and VC drying were compared with those dried by MW and HA drying and by HA drying alone (Paengkanya et al 2015) MW power levels from 150 to 250 W and VC pressure range from 10 to 30 kPa were applied in MW and VC drying

Foaming process optimization drying kinetics and quality

This study was performed to optimize the papaya pulp foaming process and determine the effect of drying conditions on the drying kinetics and the quality of the obtained powder Thus the one- factor-at-a-time experimental method followed by 2nbsp k full factorial design was implemented to determine the optimal conditions of the foaming process The factors studied

Effect of some process variables on mass transfer kinetics

Microwave vacuum drying kinetics of some fruits Drying Technology 15(10): 2421-2440 Table 5 ANOVA for overall effect of different process variables on OD of bamboo slices Process variables Df Sum of Squares WL SG WR Sensory Score Slice thickness (mm) 5 66 55* 10 69* 166 80** 4 19 Sucrose concentration (oB) 5 251 06** 38 18** 261 98** 10 27**

Foaming process optimization drying kinetics and quality

This study was performed to optimize the papaya pulp foaming process and determine the effect of drying conditions on the drying kinetics and the quality of the obtained powder Thus the one- factor-at-a-time experimental method followed by 2nbsp k full factorial design was implemented to determine the optimal conditions of the foaming process The factors studied

Mathematical Modeling and Thin Layer Drying Kinetics of

The thin-layer drying characteristics of carrot slices were investigated under four microwave powers 200 300 400 and 500 W and slice thickness of 2 5 mm Data were analyzed to obtain diffusivity values from the period of falling drying rate Four mathematical models for describing the thin-layer drying behavior of carrot were investigated

Effects of Temperature and Slice Thickness on Drying

Abstract pDried pumpkin slice is an alternative crisp food product In this study the effects of temperature and slice thickness on the drying characteristics of pumpkin were studied in a lab-scale tray dryer using hot air temperatures of 55 60 and 65 C and 2 3 and 4 mm slice thickness at a constant air velocity of 1 5 m/s

INFLUENCE OF THICKNESS ON THE DRYING OF PAPAYA

ABSTRACT: The aim of this study was to evaluate the influence of sample thickness (2 3 and 4 mm) on the drying kinetics water activity (a w) and color (∆E) of papaya puree slices processed through Refractance WindowTM technology (RWTM) Additionally the water diffusion coefficient (D eff) was evaluated taking into account the shrinkage effect

FOAM MAT DRYING KINETICS OF KEITT MANGO PULP

layer thickness (0 5 1 0 and 1 5 cm) and left to dry in a forced-air convection oven at different temperatures (50 60 and 70oC) While drying kinetics was monitored by weighing the trays regularly until constant weight Moisture ratio (Equation 1) and drying kinetics curves were then built/ calculated using these data (1)

[PDF] Effects of some Drying Methods on Nutritional

Moringa Oleifera seeds have been found to be highly nutritious and medicinal Drying preserves and enhances nutritional characteristics of the seeds hence moringa seeds were dried using oven-drying sun-drying cabinet tray drying and shadow drying methods to study the effects of drying on nutrient retention so as to determine the suitable drying method that will retain the

INFLUENCE OF DIFFERENT DRYING METHODS ON FRUITS'

Key Words: Drying heat pump inert gases drying kinetics food quality 1 INTRODUCTION Drying by dehumidification refers to a process in which moisture is removed from a solid using heat as the energy input The mechanism of drying involves combined heat and mass transfer and in most cases changes the properties of products

Thin

In this study papaya (Carica papaya) peel was dried using convection oven and microwave drying methods to investigate the drying kinetics and the drying behavior in the attempt to search for a feasible way to utilize waste peel Three different drying temperatures (45 55 and 65 oC) and microwave powers (250 440 and 600W) were applied to dry

An Experimental Study on Drying Kinetics of Guava Fruit

Nov 27 2015Drying operation was carried out at 55o C 60o C and 65o C temperatures at slice thickness of 2 5 mm 4 mm and 6 mm at 1 and 1 5 m/sec velocities The predominant falling rate drying regime was observed The analysis reveals that the drying temperature and slice thickness has a significant effect and velocity has a least effect on moisture

F Journal of Food 9c

dried Kothimbda powder was decreasing with the increase in storage period under room temperature storage The loss in ascorbic acid during storage was minimum in the powder packed in Glass bottle followed by HDPE bag and Aluminum Coated P P bag Studies on Effect of Slice Thickness and Temperature on Drying Kinetics of

[Effect of slice thickness on drying process of Polygonum

Based on thin-layer drying theory the kinetics parameters of drying process were calculated RESULTS: The drying processes of Polygonum multiflorum root tuber were consisted of two regions 1st and 2nd falling rate periods when the slice thickness was thick or the drying temperature was high

DRIED FRUIT

dried fruits 20-25% for osmotically dried (sugar-treated fruits) E -Packaging Dried fruits should be packaged immediately after drying to prevent them absorbing mois ture from the surrounding air After drying fruits can be packed in bulk in sealed moisture -proof polyethylene bags then packed into smaller packets at a later date General

Effect of slice thickness on overall acceptability of Osmo

mechanical drying at 60 oC Otemperature up to desired final moisture content Analysis of variance (ANOVA) was conducted to determine the effect of slice thickness on osmotic appearance texture flavor and overall acceptability Sensory dehydration characteristic hardness colour

The Drying of Foods and Its Effect on the Physical

of the drying air temperature and air velocity moisture diffusion in the product thickness and surface exposed for drying [1] Drying involves the use of heat to vaporize the water present in the food and also the removal of the water vapour from the food surface Hence it combines heat and mass transfer for which energy

Optimization of Drying Conditions for Quality Dried Tomato

At the best conditions of 44C air temperature 2 0 m/s air velocity and 7 72 mm sample thickness drying time was 527 76 min lycopene content was 62 7 4 3 mg/100 g dry matter ascorbic acid content was 3 07 0 14 mg/g dry matter brightness value was 62 92 2 18 ratio of redness to yellowness was 0 78 0 05 and the non

MASS TRANSFER KINETICS OF BANANA SLICES DURING OSMO

The optimum best combination of banana osmosis for water loss and solid gain were found to be: 50% sugar syrup solution + 8 mm thickness of banana slices + 1:6 sample‐to‐sugar syrup solution ratio Drying kinetics of osmosis banana slices were studied in a laboratory model tray dryer at 55 60 and 65C air temperature

Effect of Carboxylmethyl Cellulose Coating and Osmotic

To obtain drying rate curve the samples were weighed at 2 h interval during freeze drying and at the end of freeze drying the samples were kept in a desiccator before carrying out further analysis A total of nine treatments of osmo-dehydrated apple slice were prepared: (1)

VACUUM DRYING OF ONION SLICES: PROCESS

Onion slices were dried in a single layer of thickness varying from 1 to 5 mm in the temperature range of 50 to 70 C in a laboratory scale contact vacuum dryer under 50 mm Hg absolute pressure level The effect of pretreatment drying temperature and slice thickness on the drying kinetics of onion slice was analysed

Studies on effect of slice thickness and temperature on

Cucumis callosus (Rottl ) Cogn (Cucurbitaceae) is very common throughout the India and commonly known as Kothimbda in Gujarat Kothimbda is rich source of vitamin C (19 99 mg/100 g) to human beings The Kothimbda slice was dried in Industrial tray dryer with three levels of drying temperature (50 60 and 70C) with constant air velocity at 1 5 m/sec and in solar