Thin Layer Drying Kinetics of Indian Blackberry (Syzygium cumini L.) Pulp

Brajesh K. Panda; Gayatri Mishra; Rajesh K. Vishwakarma

doi:10.52151/jae2019562.1681

Authors

Brajesh K. Panda Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal Author
Gayatri Mishra Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal Author
Rajesh K. Vishwakarma ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar, Punjab Author

DOI:

https://doi.org/10.52151/jae2019562.1681

Keywords:

Drying kinetics, Indian blackberry pulp, drying models, drying rate, activation energy

Abstract

Drying kinetics of fruit has importance in estimating optimum nutritional retainability, preservation requisites and process economy while processing into useful products. Drying kinetics of pulp of local variety of Indian blackberry was studied in a cabinet dryer. The drying experiment was conducted at 50 ºC, 60 ºC and 70 ºC, and moisture losses were recorded at 30-min intervals. Drying took place in two falling rate periods. Shift of first to second falling rate period was found to be irrespective of temperature, and started from 1.08 g water.g−1 dry matter. The drying data of Indian blackberry pulp was fitted into five commonly used Newton, Page, Peleg, Henderson and Pabis, and Logarithmic thin layer drying models. The logarithmic model adequately described the drying of Indian blackberry pulp. The activation energy values in first and second falling rate periods were 42.20 kJ.mol−1 and 61.62 kJ.mol−1, respectively.

Author Biographies

Brajesh K. Panda, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal

Ph.D. Research Scholar
Gayatri Mishra, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal

Ph.D. Research Scholar
Rajesh K. Vishwakarma, ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar, Punjab

Principal Scientist,

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