Author(s):

Sarvesh Kumar, Sudhansu Shekhar Mahanand and Prakash Kumar Nayak

Abstract: This present study aimed at investigating the thin layer hot air drying characteristics of broccoli. Fresh, un-blanched and blanched samples were dried at different temperature of 50 °C, 60 °C and 70 °C. Drying curves obtained from the experimental data were then fitted to the five semi theoretical and/or empirical thin layer drying models. The effects of drying air temperature on the models constants and coefficients were evaluated by a multiple regression technique. The results showed that, the moisture removal of blanched samples were fast compare to un-blanched. Comparing the correlation coefficients (r²) and chi-square (χ²) values of five models, it was concluded that the Exponential model was found to be the best model for describing the drying curves of broccoli.

Pages: 1049-1052  |  1629 Views  382 Downloads

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