National Academy of Agricultural Sciences (NAAS)
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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 |
A research work was carried out to determine the drying characteristics of amla using cabinet tray dryer and open sun drying as drying methods at Department of Food Process Engineering, SHIATS, Allahabad in the year 2015-2016. The variety of amla fruit taken for the study was Chakaiya. The final moisture contents of amla at 50°C, 60°C, and 70°C for cabinet tray dryer was 2.69 (% db), 2.38 (% db), 2.22 (% db) respectively whereas for open sun drying it was 3.72 (% db). The time required to achieve the above levels of moisture content for amla were 25, 21, 16 and 40 hr in respective drying. The cabinet tray drying method required the lowest time, since the temperature of the dryer was constant (70°C). The rate of drying was the highest in cabinet tray drying at 70°C is 8.19 to 0.72 (min-1), followed by cabinet tray drying at 50°C is 5.19 to 0.46 (min-1), at 60°C is 6.78 to 0.55 (min-1) and in open sun drying is 1.26 to 0.29 (min-1) at similar climatic conditions. The cost of drying was maximum (Rs. 224.43/kg) in case of cabinet drying at 50°C followed by cabinet drying at 60°C (Rs. 192.47/kg), cabinet drying at 70°C (Rs. 152.52/kg) and open sun drying (Rs.75.90/kg).
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