Follow
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 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues

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(10): 1424-1431
DOI: https://doi.org/10.20546/ijcmas.2020.910.169


Drying Behavior of Osmo-convective Drying of Carrot Slices and Quality Characteristics of Dehydrated Products
Sanjay Kumar Singh1 and Varshika Gangwar2*
1Farm Machinery & Post Harvest Technology Division, ICAR- Indian Grassland & Fodder Research Institute, Jhansi, UP, India
2Department of Agriculture Engineeing & Food Tech., SVPUA & T Meerut, UP, India
*Corresponding author
Abstract:

The present study was carried out to investigate the drying behavior of carrot slices (osmosed as well as control sample) as influenced by temperature under tray dryer. Quality characteristics of osmo-convective dehydrated carrot slices were also carried out with respect to rehydration ratio, color change and sensory characteristics. The findings of drying characteristics of osmo-convective drying showed that the drying time for control and osmosed samples were 12 hrs, 8 hrs respectively at 60oC and 10 hrs, 6 hrs at 70oC for reduction of moisture content upto 3- 5 %. In osmo-convective dried carrot, average RBG value was 71.934 at 70°C and it showed light color compared to fresh dried sample. The rehydration ratio of osmo-convective dried samples ranged from 2.8 to 2.94 while it was found to be 4.14 to 4.66 for hot air dried samples (control). Sensory evaluation reveals that the osmo-convective dried carrot was found best among all four samples with highest overall acceptability.


Keywords: Osmotic dehydration, Moisture loss, Temperature, Rehydration
Download this article as Download

How to cite this article:

Sanjay Kumar Singh and Varshika Gangwar. 2020. Drying Behavior of Osmo-convective Drying of Carrot Slices and Quality Characteristics of Dehydrated Products.Int.J.Curr.Microbiol.App.Sci. 9(10): 1424-1431. doi: https://doi.org/10.20546/ijcmas.2020.910.169