International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:10, October, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 2040-2049

Drying Characteristics of Pointed Gourd Slices
Nisha Kumari and Pratibha Devi Sharma
Department of Processing and Food Engineering, CAE, DRPCAU, PUSA (Samastipur) Bihar – 848125, India
*Corresponding author

Pointed gourd (Trichosanthes dioica) is an important vegetable available seasonally. Pointed gourd slices were dried after pre-treatment using a tray dryer. To accomplish this process, raw, osmosed and blanched slices of pointed gourd were subjected to the drying air temperature of 50, 60 and 70oC in a tray dryer. The drying time of osmosed sample was reduced to 480 minutes as compared to 600 and 840 minutes taken by blanched and raw pointed gourd samples. Drying of osmosed pointed gourd samples at 60oC drying air temperature provided shortest drying time to produce best quality dried product at final moisture content 7.47 % wb compared to blanched and raw pointed gourd samples.

Keywords: Pointed gourd, Blanching, Moisture content, Drying time

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How to cite this article:

Nisha Kumari and Pratibha Devi Sharma. 2018. Drying Characteristics of Pointed Gourd Slices.Int.J.Curr.Microbiol.App.Sci. 7(10): 2040-2049. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.