Year: 2026 | Month: June | Volume 16 | Issue 1
Convective Hot Air Drying of Sapota (Achras sapota L.) Slices and Its Quality Evaluation
Sameer Sharad Jadhav and Shrikant Baslingappa Swami*
DOI:June
Abstract:
In this paper the peeled ripe sapota slices 5(mm) of kalipatti variety was exposed for convective hot air drying temperature 40°C, 50°C, 60°C and 70°C drying took place 69h, 60h, 54h and 52h respectively. The quality of dried product i.e. TSS, acidity, pH, reducing sugar, non reducing sugar, total sugar, carbohydrate, protein, fat, ash and colour (L, a and b) was evaluated. Variance drying models i.e. Newton, page, modified page, Thompson modified page equation was fitted to the experimental data. The page model was fitted well at R2 = 0.978: MSE = 8.869: k = 0.0467; n = 0.636; χ2 = 0.133 for all the temperature of the drying. The effective diffusivity value was in the range of 2.92 × 10-9 to 3.60 × 10-9 m2/s. And increase as the drying temperature increases from 40°C to 70°C. The activation energy for the drying of sapota slices was 88.59 kg/ mole. The quality parameter was TSS 60 to 65 (°B); acidity is 0.14 to 0.17(%); pH is 60 to 65(°B); reducing sugar 27.04 to 33.76(%); non reducing sugar 39 to 43(%); total sugar 68.09 to 79.02(%); carbohydrate 0.21 to 0.29(%); protein 0.78 to 0.89(%); fat 0.91 to 1.9(%); ash content 1.1 to 1.8(%) and colour value L 61.22 to 55.30; a value varies from 9.13 to 16.64; b value varies from 24.03 to 31.27 respectively.
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