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Drying of Fruits and Vegetables in a Developed Multimode Drying Unit and Comparison with Commercially Available Systems

Drying of Fruits and Vegetables in a Developed Multimode Drying Unit and Comparison with... A multimode fruits and vegetables drying unit and laboratory dryer were used for drying of different fruits and vegetables, i.e., red onion, Indian gooseberry, papaya, carrot and sweet potato. Drying time, color, antioxidant activity and total phenolic content of the dried fruits and vegetables for vacuum and hot air drying mode were compared for adjudging the performance. The drying time was observed in increasing order as NiftEMA-DU (vacuum drying, i.e., VD), NiftEMA-DU (hot air drying, i.e., HAD), laboratory dryer (HAD) and laboratory dryer (VD). Differences in lightness, redness and yellowness were found a little when compared for both of the drying systems. It was found that differences in retention of antioxidant and total phenolic compound of red onion, Indian gooseberry, papaya and carrot were not high in NiftEMA-DU (VD) and laboratory vacuum dryer. But, in HAD process, retention was higher in all the samples using NiftEMA-DU (HAD). In case of sweet potato, neither dryer type nor drying mode affected the quality properties even though drying time was observed on higher side in laboratory dryers. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of The Institution of Engineers (India): Series A Springer Journals

Drying of Fruits and Vegetables in a Developed Multimode Drying Unit and Comparison with Commercially Available Systems

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Publisher
Springer Journals
Copyright
Copyright © 2019 by The Institution of Engineers (India)
Subject
Engineering; Civil Engineering
ISSN
2250-2149
eISSN
2250-2157
DOI
10.1007/s40030-019-00371-1
Publisher site
See Article on Publisher Site

Abstract

A multimode fruits and vegetables drying unit and laboratory dryer were used for drying of different fruits and vegetables, i.e., red onion, Indian gooseberry, papaya, carrot and sweet potato. Drying time, color, antioxidant activity and total phenolic content of the dried fruits and vegetables for vacuum and hot air drying mode were compared for adjudging the performance. The drying time was observed in increasing order as NiftEMA-DU (vacuum drying, i.e., VD), NiftEMA-DU (hot air drying, i.e., HAD), laboratory dryer (HAD) and laboratory dryer (VD). Differences in lightness, redness and yellowness were found a little when compared for both of the drying systems. It was found that differences in retention of antioxidant and total phenolic compound of red onion, Indian gooseberry, papaya and carrot were not high in NiftEMA-DU (VD) and laboratory vacuum dryer. But, in HAD process, retention was higher in all the samples using NiftEMA-DU (HAD). In case of sweet potato, neither dryer type nor drying mode affected the quality properties even though drying time was observed on higher side in laboratory dryers.

Journal

Journal of The Institution of Engineers (India): Series ASpringer Journals

Published: Mar 18, 2019

References