HYBRID DRYING OF MAJOR POME FRUITS OF HIMACHAL PRADESH
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Date
2020-07
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NAUNI,UHF
Abstract
ABSTRACT
The present study entitled “Hybrid drying of major pome fruits of Himachal Pradesh”
was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar
University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh.ins, minerals and fiber
etc, but have short shelf life attributed to their high moisture content (nearly 85 %). This causes huge
post–harvest losses that can be overcome with the use of various post-harvest technologies. Drying is Apple and pear are major
pome fruits of Himachal Pradesh state of India. Fruits are rich source of vitam
most extensively used food preservation method among others to improve storage stability by reducing
chemical and physical changes occurred during drying. Among various drying methods, hybrid drying
method now-a-days become popular due to use of various drying methods together, hence present
study was undertaken to explored the effect of hybrid drying on quality evaluation of pome fruits and
also to overcome the limitations of existing drying techniques. For hybrid drying of apple and pear,
optimization of fruit parameters and process conditions through Response Surface Methodology (RSM)
gave optimized conditions i.e. thickness of 4mm apple rings with skin and 3 cm3 size of cube without
skin, sucrose concentration of 50 and 60 0B and ultrasonicated treatment time of 30 min respectively.
Drying kinetics was best calculated through Midilli model based on lower value of Root Mean Square
Error (RMSE) (0.00582 and 0.00203) and chi-square(2.31 X 10-5 and 2.53 X 10-5) and higher value of
R2 (0.97) for both the fruits respectively whereas effective moisture diffusivity increased from 1.45 X
10-9to 1.77 X 10-9 and 5.38 X 10-10 to 5.94 X 10-10 with increase in drying temperature from 50 to 700C
in hybrid dried apple and pear fruits as compared to osmo-dried that had lower moisture diffusion rate.
The activation energy required for initiation of drying process was also found lower in case of hybrid
drying apple(5.69 kJ mol-1) and pear (5.65 kJ mol-1) fruits. Moreover, hybrid drying reduced total
drying time as 38 and 33 per cent in case of apple and pear fruits as compared to osmo-drying
technology. Effect of hybrid drying on quality evaluation of pome fruits showed that, hybrid dried
products were superior in terms of physical, chemical, nutritional and sensory properties. However,
these hybrid dried products could be stored for 12 months in LDPE with vacuum at ambient conditions
without altering the overall quality parameters. Hence, the study concluded that hybrid drying
technology can become profitable for both growers of pome fruits and for industries as it reduces
considerable post–harvest losses as well as total cost of production and also increases the drying
efficiency.
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