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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(12): 2954-2963
DOI: https://doi.org/10.20546/ijcmas.2019.812.343


Optimization Process Parameters of Foam Mat Drying in Totapuri Mango Pulp with Foaming Agent GMS
Baljor Singh, RamNath Shukla, Kunal Singh* and Shweta Singh
Department of Food Process Engineering, Sam Higginbottom University of Agriculture Technology & Sciences, Allahabad, Uttar Pradesh, India
*Corresponding author
Abstract:

Mango is widely preferred because of its excellent flavour and nutritional quality. Mango pulp from Totapuri was extracted and then was subjected to foam mat drying along with 5, 7, and 9% GMS and later with egg white as foaming agents and then dried at temperatures of 60, 70 and 80°C. Weight loss was used to estimate change in moisture ratio with respect to time and effective diffusivity. Three thin layer drying models were fitted to get the best fit model, which was selected on the basis of various statistical parameters. Wang and Singh model was found to be best in almost all cases. Nutritional status in terms of ash content was estimated and it was observed that there was significant effect of drying temperatures, GMS and egg white concentration. Based on above parameters it was resolved that foam mat drying using 5% GMS and egg white at 60°C air- drying temperature was the best combination.


Keywords: Mango, Foam Mat Drying, Glycerol mono-stearate, Egg White, ash content
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How to cite this article:

Baljor Singh, Ram Nath Shukla, Kunal Singh and Shweta Singh 2019. Optimization Process Parameters of Foam Mat Drying in Totapuri Mango Pulp with Foaming Agent GMS.Int.J.Curr.Microbiol.App.Sci. 8(12): 2954-2963. doi: https://doi.org/10.20546/ijcmas.2019.812.343