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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

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

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 922-935
DOI: https://doi.org/10.20546/ijcmas.2020.908.100


Drying Characteristics of Bael Fruit (Aegle marmelos) Pulp in Mechanical Tray Dryer
Ankita Sharma1*, P S Champawat2, Surbhi Suman3,Kusum Meghwal2 and Neha Prajapat2
1JNKVV, Jabalpur, India
2CTAE, MPUAT, Udaipur, India
3Career Point University, Kota, India
*Corresponding author
Abstract:

Bael or Aegle marmelos is a spiritual, religious and medicinal plant. The pulp of the bael fruit contains many functional and bioactive compounds such as carotenoids, phenolics, alkaloids, coumarins, flavonoids, terpenoids and other antioxidants which may protect against chronic diseases. The pulp of bael fruit was extracted. The crude mass, containing seed, pulp and fibre was added with water having equal quantity, mixed and heated for 1 min at 80°C. pH was maintained with the help of citric acid solution. The mixture was passed through 20 mesh sieves to separate out the seeds to obtain pulp for drying purpose. Bael fruit pulp were dried in tray dryer at three drying temperatures viz. 55, 60 and 65°C and four thickness of pulp on the tray (2, 4, 6 and 8mm). The initial moisture content of sample was in the range of 74.49 per cent to 77.10 per cent (wb). Final moisture content ranges in between 6.86 – 9.96 per cent (wb) for dried bael fruit pulp. Maximum Average drying time was found at temperature 55oC (8mm) of about 1020 min and minimum at 65oC (2mm) was 480 min. Moisture reduction per hour was higher at initial stages and then started to decrease with drying time. It was observed that drying occurred completely in falling rate period and no constant rate period was observed at all drying temperatures. The moisture diffusivity varied in the range of 1.21 x 10-9 m²/s to 5.84 x 10-8 m²/s during drying.


Keywords: Diffusivity, Temperature, Bael Fruit, Drying, Moisture, Thickness
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How to cite this article:

Ankita Sharma, P. S. Champawat, Surbhi Suman, Kusum Meghwal and Neha Prajapat. 2020. Drying Characteristics of Bael Fruit (Aegle Marmelos) Pulp in Mechanical Tray DryerInt.J.Curr.Microbiol.App.Sci. 9(8): 922-935. doi: https://doi.org/10.20546/ijcmas.2020.908.100