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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.2018.7(1): 239-246
DOI: https://doi.org/10.20546/ijcmas.2018.701.026


Measurement of Physico-Thermal Properties of Gulabjamun during Sub-Baric Frying
Sharanabasava1*, R. Menon Rekha1, Y.S. Praveen Kumar1, Shivanand1, G. Mahesh Kumar2 and Akshay Kumar2
1SRS of ICAR- NDRI, Adugodi, Bengaluru 560030, Karnataka, India
2Dairy Science College, Hebbal, Bengaluru 560024, Karnataka, India
*Corresponding author
Abstract:

Gulabjamun is traditional dairy product of the Indian subcontinent. The physico-thermal properties of Gulabjamun during sub-baric frying were analyzed at varying temperatures. The Gulabjamun balls were fried at three temperatures 110,115 and 120°C for 300s.The average sphericity values of Gulabjamun were derived from the dimensions measured along the three major axes as 0.969 0.002 to 0.989 0.002. The expansion ratio values varied from 1.338 0.10 to1.410 0.06 after 300s of frying. The Apparent density values decreased with increase in the frying temperatures. The thermal conductivity of Gulabjamun decreased as frying time and temperature increased. It decreased from the initial value of 0.326 0.015, 0.339 0.014 and 0.343 0.012W/mK to 0.192 0.015, 0.195 0.014W/mK and 0.204 0.012W/mK at 120, 115 and 110⁰C, respectively after 300 s of frying. The thermal diffusivity showed an increasing trend up to 150 s and then progressively decreased to 0.120, 0.111 and 0.108 mm2/s, at 120, 115 and 110⁰C, respectively. The volumetric specific heat value decreased with increase in the frying temperature.


Keywords: Gulabjamun, sphericity, expansion ratio, apparent density, thermal conductivity, thermal diffusivity, volumetric specific heat
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How to cite this article:

Sharanabasava, R. Menon Rekha, Y.S. Praveen Kumar, Shivanand, G. Mahesh Kumar and Akshay Kumar. 2018. Measurement of Physico-Thermal Properties of Gulabjamun during Sub-Baric Frying.Int.J.Curr.Microbiol.App.Sci. 7(1): 239-246. doi: https://doi.org/10.20546/ijcmas.2018.701.026