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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 (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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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 936-945
DOI: https://doi.org/10.20546/ijcmas.2020.908.101


Comparative Drying Studies of Carrot Pomace by Microwave Dryer and Mechanical Tray Dryer
Surbhi Suman1*, R. C. Verma2, Ankita Sharma3, Neha Prajapat2 and Kusum Meghwal2
1Career Point University, Kota, India
2CTAE, MPUAT, Udaipur, India
3JNKVV, Jabalpur, India
*Corresponding author
Abstract:

Utilization of pomace in food applications is important from nutritional point of view as they possess good amount of tocopherols, phytosterols, carotenoids and antioxidant activity. Drying is the oldest method of preserving food. The pomace weighing 250g were dried in mechanical tray dryer at air temperature of 50, 65 and 80ºC at fixed air velocity of 2m/s and in microwave dryer at power level of 420, 560 and 700W. Drying took place in falling rate period and constant rate period was absent in both drying experiments. The moisture diffusivity varied in the range of 4.54×10-9 m²/s to 1.45×10-8 m²/s during drying in mechanical tray dryer and varied in the range of 1.29×10-8m²/s to 4.28×10-8 m2/s in microwave dryer. β-carotene range was found between 1.10 mg/100g and 5.25 mg/100g in mechanical tray dryer and between 1.02 mg/100g and 3.36 mg/100g in microwave dryer. Ascorbic acid range was found between 1.5 mg/100g and 2.1 mg/100g in mechanical tray dryer and between 0.75 mg/100g and 1.425 mg/100g in microwave dryer. Maximum redness was found in sample dried at 420W microwave power level in microwave dryer.


Keywords: Drying, Pomace, Mechanical, Diffusivity, Microwave, Power
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How to cite this article:

Surbhi Suman, R. C. Verma, Ankita Sharma, Neha Prajapat and Kusum Meghwal. 2020. Comparative Drying Studies of Carrot Pomace by Microwave Dryer and Mechanical Tray Dryer.Int.J.Curr.Microbiol.App.Sci. 9(8): 936-945. doi: https://doi.org/10.20546/ijcmas.2020.908.101