期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2019
卷号：38
期号：5
页码：1-8
DOI：10.9734/cjast/2019/v38i530382
语种：English
出版社：Sciencedomain International
摘要：Aims: The aim of this study was to evaluate the drying behavior of bottle gourd slices using tray
dryer.
Study Design: The bottle gourd slices were dried in a tray dryer at 50, 55, 60, 65 and 70 + 1°C. The
moisture loss was determined by gravimetry. Readings were taken at 30 minutes till constant weight
was observed.
Place and Duration of Study: Experiments were done in Department of Food Science and
Technology, MPKV Rahuri and completed within 12 months.
Methodology: The drying curves were fitted into four different drying models (Henderson,
Logarithm, Page and Modified Page) widely accepted for modeling of agricultural materials drying.
The best model describing the drying process was selected based on the low RMSE, low χ2, and
high R2.
Results: The drying time at 50, 55, 60, 65 and 70ºC drying temperature were 630, 570, 450, 420
and 360 min respectively for bottle gourd slices. By comparing time required at 50ºC and 60ºC
temperature and 60ºC and 70ºC there were 28.57% and 20.00% reduction in drying time
respectively. At the beginning of a drying process, the moisture content of fresh bottle gourd was
92.09% (w.b.) which is reduced to 7.08% (wb). The drying rate decreased with increase in drying
time. The drying rates were as high as 0.89 at 55ºC and as low as 0.1 at almost all the
temperatures. The R2 values ranged from 0.788 to 0.954, the adjusted R2 values also ranged from
from 0.777 to 0.951, χ2 values between 0.029 and 0.681, and RMSE values between 0.0533 and
0.3742.
Conclusion: Henderson and Pabis model was found to be a better model for describing the drying
characteristics of bottle gourd at all temperatures. The product quality was found well at all the
temperature.
