MOISTURE CONTENT DETERMINATION OF BANANA AND LEMON USING CONVECTION AIR-OVEN METHOD

Authors

  • M. Ramesh Babu College of Agricultural Engineering, Raichur - 584 101. Author
  • Ravindranaik College of Agricultural Engineering, Raichur - 584 101. Author

DOI:

https://doi.org/10.52151/

Abstract

Alongwith peel, samples of 3-4mm thickness of banana and lemon were cut and dried at 130 ± 2oC for the duration of 30 to 360 minutes to develop a procedure to determine moisture content of these fruits by convection air-oven method. Smaples were conditioned to initial storage temperature of 7 ± loC.. From the study, it is suggested that samples of banana and lemon should be dried in oven for 90 and 150 minutes, respectively.

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References

Ghadge A. D., Britton M G and Jayas D.S. 1989, Moisture content determination of potato, Trans. ASAE, 32 (5), 1744.

Zeleny H. 1954, Methods of grain moisture measurements, AQric. Eng, 35 ( 4), 252.

Hall C. W. Farrel A Wand Rippen A. L. 1971, Encyclopedia of Food Engineering, AVI, Pub. Co. Ltd U.S.A.

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Published

2024-08-03

Issue

Vol. 30 No. 1-4 (1993)

Section

Regular Issue

How to Cite

M. Ramesh Babu, & Ravindranaik. (2024). MOISTURE CONTENT DETERMINATION OF BANANA AND LEMON USING CONVECTION AIR-OVEN METHOD. Journal of Agricultural Engineering (India), 30(1-4), 79-81. https://doi.org/10.52151/