STUDY ON DRYING CHARACTERISTICS OF CUSTARD APPLE PULP USING DIFFERENT DRYERS
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Date
2021
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND
Abstract
Drying of custard apple pulp was carried out using tray (hot air) dryer, vacuum
dryer, tray dryer followed by microwave assisted dryer, and freeze dryer. Maltodextrin
(15, 20 and 25 %) as drying aid and 1% tricalcium phosphate as anticaking agent were
used. The pulp was dried at different temperatures (45, 50 and 55℃). Mathematical
models were fitted to the experimental drying data of thin layer (~2 mm) custard apple
pulp. Origin software was used for the purpose. The statistical results were determined
using coefficient of determination (R2
), reduced chi square (ꭓ2
) and root mean square
error (RMSE) value. The suitable model for each dryer was reported. Further, dried
samples were analysed for solubility index, recovery, colour value and overall
acceptability. The physical and chemical properties of custard apple pulp were
analysed. The average ratio of pulp, peel and seed was 6.18:6.62:1 and the average
edible and waste index were 0.45±0.05 and 0.55±0.05, respectively. The chemical
composition of fresh and market pulp such as moisture content (%), pH, TSS (˚Brix),
reducing sugar (g/100g), total sugar (g/100g), and ascorbic acid (mg/100g) were 66.13,
5.36, 23.38, 6.33, 17.28, 12.85 and 66.51, 5.46, 28.99, 8.74, 21.97, 105.99, respectively.