Year: 2026 | Month: June | Volume 16 | Issue 1
Evaluation of Drying Characteristics of Guava (Psidium guajava L.) Fruit Slices and Study its Physico-chemical Properties
Hemlata Suresh Chaudhari and Shrikant Baslingappa Swami*
DOI:June
Abstract:
The aim of the present study was to determine the drying characteristics and its physico-chemical and functional properties of Guava slice were dried at different temperatures in tray dryer at 45°C, 55°C, 65°C. Drying kinetics of guava slices has been experimentally investigated in a tray dryer. Drying experiments were performed at constant air velocity of 2.0 m/s and initial thickness of 5 mm for guava slice the drying time decreased with increase in drying air temperature. This study was conducted to determine nutritional composition and functional properties of guava powder. Guava powder proximate composition (moisture, ash, crude protein, and crude fat) were determined. Average moisture content of 5.94 to 6.53% was observed, while average percent ash, protein and fat, fiber contents were 5.19 to 4.08 %, 5.34 to 4.75%, and 4.537 to 3.80% and 40.70 to 37.08 % respectively. Various functional properties of Guava powder were bulk density (g/cc), water absorption capacity (g/ml) at 45°C, 55°C, and 65°C respectively.
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