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Optimization of process condition for preparation of sapota bar using Refractance window drying method

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Title Optimization of process condition for preparation of sapota bar using Refractance window drying method
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Creator Jalgaonkar K, Mahawar MK, Vishwakarma RK, Shivhare US, Nambi VE
 
Subject Refractance window drying; sapota bar; response surface methodology
 
Description Not Available
Refractance window (RW) drying is an emerging thin layer drying method in which drying of
a food product takes place by heat transfer from hot water to a product through a plastic
film. This study was conducted to prepare sapota bar using a batch type RW system.
Response surface methodology (RSM) was used to optimize the process variables viz. water
temperature (WT) (84.3, 87, 91, 95, and 97.7 C), initial pulp thickness (PT) (3.3, 4, 5, 6, and
6.7mm) and pectin concentration (PC) (0.3, 1, 2, 3, and 3.7%). Drying time (DT), ascorbic acid
content (AA), color, hardness, cohesiveness, gumminess, and chewiness of the bar were considered
as dependent variables. WT played important role followed by PC and PT. Hardness,
cohesiveness, gumminess, and chewiness increased but DT, AA, and L value decreased with
increase in WT and PC. Increase in DT and AA and decrease in L value was observed with
increase in PT. Optimum conditions of sapota bar preparation were found at 91 C WT,
5mm PT, and 2% PC with a drying time of 146 min. The moisture content, AA, L value,
hardness, cohesiveness, gumminess, and chewiness were 16 ± 1 g H2O/100 g sample,
10.7mg/100 g, 25.7, 26.2 kgf, 0.21, 5.37 kgf, and 3.12 kgf, respectively. The study demonstrated
that the RW drying can be effectively applied for preparation of qualitysapota bar in
lesser duration than the conventional tray drying method.Refractance window (RW) drying is an emerging thin layer drying method in which drying of
a food product takes place by heat transfer from hot water to a product through a plastic
film. This study was conducted to prepare sapota bar using a batch type RW system.
Response surface methodology (RSM) was used to optimize the process variables viz. water
temperature (WT) (84.3, 87, 91, 95, and 97.7 C), initial pulp thickness (PT) (3.3, 4, 5, 6, and
6.7mm) and pectin concentration (PC) (0.3, 1, 2, 3, and 3.7%). Drying time (DT), ascorbic acid
content (AA), color, hardness, cohesiveness, gumminess, and chewiness of the bar were considered
as dependent variables. WT played important role followed by PC and PT. Hardness,
cohesiveness, gumminess, and chewiness increased but DT, AA, and L value decreased with
increase in WT and PC. Increase in DT and AA and decrease in L value was observed with
increase in PT. Optimum conditions of sapota bar preparation were found at 91 C WT,
5mm PT, and 2% PC with a drying time of 146 min. The moisture content, AA, L value,
hardness, cohesiveness, gumminess, and chewiness were 16 ± 1 g H2O/100 g sample,
10.7mg/100 g, 25.7, 26.2 kgf, 0.21, 5.37 kgf, and 3.12 kgf, respectively. The study demonstrated
that the RW drying can be effectively applied for preparation of qualitysapota bar in
lesser duration than the conventional tray drying method.
Not Available
 
Date 2019-12-11T05:20:46Z
2019-12-11T05:20:46Z
2018-06-28
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/28921
 
Language English
 
Relation Not Available;
 
Publisher Not Available