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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (1611) Last page : (1614)
Article doi: :

Fluidized Bed Drying of Nutmeg Mace for Better Colour Retention

Yarrakula Srinivas* and Santhi Mary Mathew
Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology,
Kerala Agricultural University, Tavanur, Kerala, India
*Corresponding Author E-mail:
Received: 11.03.2018 | Revised: 18.04.2018   | Accepted: 23.04.2018



Fluidized bed drying is the more efficient method for drying of foods, fruits and vegetables. Higher drying rates with less drying time and retention of better quality of the product can be achieved by fluidized bed drying. In this study, fluidized bed drying and sun drying of nutmeg mace were carried out. The drying time of mace under fluidized bed drying was less compared to mace dried under sun drying. The colour values of the dried mace under sun drying and fluidized bed drying methods were compared to see the effect of fluidisation and retention of the colour. Colour of the dried mace was more darker and redder than the sundried mace.

Key words: Drying rate, sun drying, fluidization, heat and mass transfer.

Full Text : PDF; Journal doi :

Cite this article: Srinivas, Y. and Mathew, S.M., Fluidized Bed Drying of Nutmeg Mace for Better Colour Retention, Int. J. Pure App. Biosci.6(2): 1611-1614 (2018). doi: