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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 1
First page : (60) Last page : (68)
Article doi: : http://dx.doi.org/10.18782/2582-2845.7688

Vacuum Drying of Kiwi Slices: Drying Characteristics and Effect of Process Parameters on Functional Properties

Malemnganba Saikhom and Sujata Jena* 
*College of Agricultural Engineering and Post Harvest Technology
(Central Agricultural University), Ranipool -737135, Gangtok, Sikkim, India
*Corresponding Author E-mail: drsujatajena@gmail.com
Received: 7.08.2019  |  Revised: 20.09.2019   |  Accepted: 26.09.2019

 ABSTRACT

Kiwifruit (Actinidia deliciosa) is a multi-nutritional high value fruit due to its high contents of Vitamin C and total polyphenols. In the present study, vacuum drying of kiwi was undertaken to investigate the effects of slice thickness (4mm, 6mm and 8mm) and plate temperature (50, 60 and 70°C) on vacuum drying characteristics, percentage shrinkage and rehydration ratio. During vacuum drying at a constant vacuum of 630 ± 10 mmHg. Drying took place entirely in the falling rate period. The drying rate constant varies from 0.005 min-1 to 0.025 min-1 for the temperature range studied. The drying rate increased with increase in temperature and decreased with increase in kiwi slice thickness. The percentage shrinkage varied in the range of 60 % -75% and rehydration ratio in the range of 2.03 - 3.06 for various experimental conditions. Percentage shrinkage increased by14.29 % to 16.67 % as the plate temperature increased from 50°C to 70°C. A decrease in percentage shrinkage in the range of 4% - 6.67 % was observed as thickness increased from 4 mm to 8 mm at same plate temperature. Rehydration ratio decreased in the range of 26.76% - 33.01% with increase in plate temperature at different slice thicknesses.

Keywords: Kiwi, Vacuum drying, Drying rate, Rehydration ratio, Percentage shrinkage

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Saikhom, M. & Jena, S. (2020).  Vacuum Drying of Kiwi Slices: Drying Characteristics and Effect of Process Parameters on Functional Properties, Ind. J. Pure App. Biosci. 8(1), 60-68. doi: http://dx.doi.org/10.18782/2582-2845.7688