Author(s):

Anurag, Neelesh Chauhan, Akash Singh and Mahendra Pratap Singh

Abstract: This study was done on "drying characteristics of dried banana chips under different types of dryers and pretreatments". Drying is the removal of the majority of water contained in the fruit or vegetable and is the primary stage in the production of dehydrated fruits and vegetables. The study of drying behavior of different materials has been the subject of interest for various investigators on both theoretical and practical grounds. In the course of studies conducted regarding the drying behavior of various agricultural products, Chips are an important ingredient in breakfast cereals. In the present study, the effects of different dryers temperatures and pretreatments on the drying characteristics of unripe banana chips were investigated control and pre-treated (KMS and NaSHO4). The samples were treated with KMS (Potassium metabisulfite) 1% and NaSHO4 (Sodium bisulfate) 1% for 4 minutes and during drying the hot air oven temperatures, tray drying temperatures used will be 60°C, 70°C, and 800C, and microwave oven temperatures used will be 40, 60 and 80 W. During drying, the range of air velocity will be 0.8-1.0 m/s.

Pages: 384-390  |  2685 Views  1545 Downloads

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