National Academy of Agricultural Sciences (NAAS)
|
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 |
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.
Citations |
 |
 |
 |
 |
