Year: 2026 | Month: June | Volume 16 | Issue 1
Microwave-Convective Drying of Sapota (Achras sapota L.) and its Quality Evaluation
Sameer Sharad Jadhav and Shrikant Baslingappa Swami*
DOI:June
Abstract:
In this paper the peeled ripe sapota slices 5(mm) kalipatti variety was exposed for microwave convective drying temperature 20°C, 30°C and 40°C drying took place 54 min, 52 min and 48 min respectively. The quality of dried product i.e. TSS, acidity, pH, reducing sugar, total sugar, carbohydrate, protein, fat, ash and colour (L, a and b) was evaluated. Various drying models i.e. Newton, Pae, Modified Page, Henderson and Pabis, Exponential, Wang and Sing, Thompson Midilli et al. Simplified Fick’s Diffusion equation, Modified Page equation-II was fitted to the experiment data. The Page model was well fitted to the experimental data on microwave convective drying of sapota slices at 20°C the k = 0.0024 n = 2.1477 and R2 = 0.9904, MSE = 0.0013 and χ2 = 0.0273 and 30°C k = 0.0025, n = 2.1234, R2 = 0.9910, MSE = 0.0014 and χ2 = 0.0257 and 40°C the k = 0.0020, n = 2.2138, R2 = 0.9914, MSE = 0.0016 and χ2 = 0.0244 for all temperatures of the drying. The effective diffusivity value was in the range of 2.26 × 10-7 to 2.7 × 10-7 m2/s and increases as the drying temperatures from 20°C to 40°C. The activation energy for the drying of sapota slices was 100.9562 kg/mole. The quality parameter was TSS 57.18 to 57.3 (°B); acidity 0.22 to 0.28(%); pH 5.42 to 6.02; reducing sugar 22.03 to 22.94(%); total sugar 31.8 to 33.14(%); carbohydrate 28.3 to 28.7(%); protein 1.45 to 1.53(%); fat 1.55 to 1.65(%); ash 1.47 to 1.57(%) and colour value L 66.53 to 66.73; a value 8.2 to 8.12; b value 27.09 to 27.83 respectively.
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