Record Details

Mathematical Modeling on Drying of Tamarind Fruits

NOPR - NISCAIR Online Periodicals Repository

View Archive Info
 
 
Field Value
 
Title Mathematical Modeling on Drying of Tamarind Fruits
 
Creator Rajkumar, P
Deepa, J
Rani, C Indu
 
Subject Dehulled fruit
Moisture content
Quality
Temperature
Thin layer drying
 
Description 661-670
Tamarind is an indigenous tree in India and every parts of the tree such as root, stem, fruit and leaves are widely used in
nutritional, medicinal and industrial applications. The stickiness of tamarind fruit is a major concern during the deseeding
process, and it can be reduced by drying. The tamarind growers and processing industries are still using the sun drying method,
which is time-consuming and unhygienic that produces a poor-quality product. In this context, a cabinet type tray dryer was
used to reduce the moisture content from dehulled and de-fibered tamarind fruit. Drying study of tamarind was conducted at
three different temperatures (50, 60 and 70°C) with different airflow rates (0.5, 1.0 and 1.5 m/s). Different drying models were
adopted for analyzing the drying kinetics of dehulled tamarind fruit under different temperature conditions. The highest
coefficient of determination of 0.9998 and reduced Chi square value of 0.00012 was favoring the optimized drying condition
based on Wang and Singh model. The optimized temperature and airflow rate were found to be 60°C and 1.0 m/s, respectively.
For the optimized drying conditions, the corresponding quality parameters viz., L*, a* and b* values, total soluble solids,
titratable acidity and pH were found to be 44.30 ± 1.16, 3.50 ± 0.11 and 13.2 ± 0.15, 25.60 ± 1.00 obrix, 17.40 ± 0.58% and
3.1 ± 0.08, respectively.
 
Date 2023-06-06T10:28:46Z
2023-06-06T10:28:46Z
2023-06
 
Type Article
 
Identifier 0022-4456 (Print); 0975-1084 (Online)
http://nopr.niscpr.res.in/handle/123456789/62007
https://doi.org/10.56042/jsir.v82i06.1913
 
Language en
 
Publisher NIScPR-CSIR, India
 
Source JSIR Vol.82(06) [June 2023]