Volume 8, Issue 4, July 2020, Page: 89-95
Foam-Mat Drying Characteristics of Custard Apple Pulp
Krishna Deepa, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubaneswar, India
Minati Mohapatra, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubaneswar, India
Received: Jun. 22, 2019;       Accepted: Aug. 13, 2019;       Published: Jul. 13, 2020
DOI: 10.11648/j.jfns.20200804.13      View  183      Downloads  58
Abstract
In the present study, foam mat drying of the custard apple pulp have been conducted by using Glycerol monostearate (GMS) (0.5%, 1.5%, 2.5%, 3.5% and 4.5%) as foaming agent and 0.5% methyl cellulose (MC) as the stabilising agent with whipping time of 2, 4, 6, 8 and 10 minutes. Drying was carried out in a cabinet tray dryer at five different drying temperatures (50, 60 and 70 C) with foam thickness of 2, 4 and 6 mm. The optimum foaming conditions providing foam expansion of (61.11%), foam stability (94%) and lowest foam density (0.60 gm/cm3) was found to be 3.5% GMS with 0.5% methyl cellulose whipped for 6 minutes. The tray drying of foamed pulp took 240-450 minutes whereas the non-foamed pulp took 420 to 450 minutes saving about 180-240 minutes drying time. Among all the parameters studied, the combination of 3.5% GMS and 0.5% methyl cellulose whipped for 6 min dried at 60 C with foam thickness of 4 mm was found to be the best treatment for custard apple powder preparation.
Keywords
Custard Apple, Drying, Foam Mat Drying, Foaming, Drying Characteristics
To cite this article
Krishna Deepa, Minati Mohapatra, Foam-Mat Drying Characteristics of Custard Apple Pulp, Journal of Food and Nutrition Sciences. Vol. 8, No. 4, 2020, pp. 89-95. doi: 10.11648/j.jfns.20200804.13
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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