Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.res.in/14866/
https://doi.org/10.1016/j.lwt.2021.111330 |
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| Title |
Impact of process parameters on drying behaviour, mass transfer and
quality profile of refractance window dried banana puree.
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| Creator |
Deependra, Rajoriya
Bhavya, M. L. Umesh Hebbar, H. |
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| Subject |
02 Banana
02 Drying and Dehydration |
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| Description |
from fruits and vegetables. In the present study, the effect of temperature (70, 80 and 90 ◦C) and thickness of
puree (2 and 3 mm) on drying characteristics, mass transfer and quality attributes of RW dried banana puree
were investigated. Results showed that drying at 90 ◦C reduced drying time (~61–64%) and energy consumption
(~30–44%), as compared to drying at a lower temperature (70 ◦C) for both the thickness. The effective diffusion
coefficient (Deff) values obtained (2.89 × 10
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| Date |
2021
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.res.in/14866/1/LWT%20-%20Food%20Science%20and%20Technology%20145%20%282021%29%20111330.pdf
Deependra, Rajoriya and Bhavya, M. L. and Umesh Hebbar, H. (2021) Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree. LWT - Food Science and Technology, 145. p. 111330. ISSN 0023-6438 |
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