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Mass transfer parameters and quality characteristics of aonla slices under refractance window drying

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Title Mass transfer parameters and quality characteristics of aonla slices under refractance window drying
Not Available
 
Creator Lalita Pal
Saroj Kumar Giri
Debabandya Mohapatra
M.K. Tripathi
Adinath Kate
 
Subject Aonla
Refractance window drying
Mass transfer modelling
 
Description Not Available
This study investigates the effects of refractance window (RW) drying process parameters on
mass transfer and quality characteristics of dried aonla slices. RW drying of aonla slices was
carried out at three levels of water temperature (75, 82 and 90 C) and slice thickness (2, 4
and 6 mm). In terms of quality characterization, the total phenolic content, ascorbic acid
content, and browning index were determined. Higher retention of ascorbic acid
(64.49 ± 0.34%) and phenolic content (37.84 ± 0.08mg GAE/g dry matter) was found at 90
and 82 C water temperature, respectively with inconsequential variation in browning index.
Mass transfer parameters such as Biot number, effective moisture diffusivity and mass transfer
coefficient were estimated using Dincer and Dost model. Effective moisture diffusivity
during drying varied from 4.27 10 10 to 1.09 10 09 m2s 1 and Biot number was
observed to be in the range of 0.268 to 8.666 for different drying conditions. XRD pattern
suggested that RW dried aonla slices had semi-crystalline structure. The changes in crystalline
structure to amorphous was pronounced more at high water temperature. It was also
revealed by the disintegration of cell wall/membrane and connecting surfaces, which
resulted into smooth and flaky microstructures with sharp edges. The gamut of crystallite
size was obtained as 49.12 ± 0.26 to 99.12 ± 1.19 nm. The presence of bound water after
completion of drying was represented by FTIR peaks centered around 3577 cm 1. The infrared
spectroscopy of RW dried aonla postulated that peak intensity of absorption bands negligibly
changed with varying processing conditions, but minor peak shift was observed. This
study elucidates the suitability of RW drying for retention of heat-sensitive compounds in
food produce such as aonla with better quality retention and morphological characteristicsNot Available
Not Available
 
Date 2024-01-15T09:46:24Z
2024-01-15T09:46:24Z
2023-06-30
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/81255
 
Language English
 
Relation Not Available;
 
Publisher Not Available