• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 2 (2019)

Effect of microwave drying on drying and quality characteristics of banana chips

Author(s):

Shivam Salunke, Kailash Chandra Yadav and Shahaji Kadam

Abstract:
Banana chips were dehydrated using microwave energy at different power levels (20W, 40W, 60W and 80W). Dried samples were evaluated for drying parameters and quality attributes, viz. rehydration ratio, color, and microbial load. It was found that the increase in power level, decreases the drying time to react emc level. Minimum drying time of 19 min at 80W, whereas maximum drying time 45min was at 40W. Maximum Rehydration ratio was observed at 40W, lower Rehydration ratio was observed for both control and pretreated sample at 20W and 80W. The packaged (LDPE) banana chips was microbiologically safe upto 90 days in FSSAI norm. Page, Henderson and pabis, lewis, Wang sing, Peleg model more validated. Lowest RMSE value was observed in Peleg model followed by Lewis model. Pretreated sample shared lower L value (34.19, 30.07, 37.82, 45.82) than control sample (39.06, 28.88, 48.51, 47.17) whereas fresh banana (70.86) at 20W, 40W, 60W, 80W. Pretreated sample shared A value (7.39, 5.65, 5.91, 9.34) than control sample 7.28, 2.52, 10.33, 8.87) whereas fresh banana (4.56) at 20W, 40W, 60W, 80W. Pretreated sample shared lower B value (24.1, 21.66, 26.55, 30.14) than control sample (28.85, 15.08, 37.94, 36.99) whereas fresh banana (32.24) at 20W, 40W, 60W, 80W respectively.

Pages: 2031-2036  |  1099 Views  474 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Shivam Salunke, Kailash Chandra Yadav and Shahaji Kadam. Effect of microwave drying on drying and quality characteristics of banana chips. J Pharmacogn Phytochem 2019;8(2):2031-2036.

Call for book chapter