Dr. A. K. SharmaSHALINI SINGH2023-04-102023-04-102021https://krishikosh.egranth.ac.in/handle/1/5810196213Drying 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.EnglishThesis