'' '' '' '' Drying Characteristics of Pointed Gourd Slices
Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
Home Editorial Board Current Issue Special Issue Archives Indexing Submit Article
Instruction to Authors Manuscript Charges Copyright Form Model Manuscript Process Flow (Time Frame) FAQ
Reviewer Guidelines Selection of Reviewers
Editorial Review Policy Embargo Policy Ethical Expectations Consent For Identifying Information Informed Consent Manuscript Withdrawal Policy Peer Review Process Plagiarism Policy Ethical Violations Appeal Policy Against Editorial Decision Advertising Policies Authorship Policy
Access Policies Authorship Publication Policie Publication Ethics Complaints Policy Confidential Information Conflicts of Interest Policy Consent for Copyrighted Material Copyright Policy Corrections and Retractions Digital Preservation Policy Research On Human And Animal Studies
Publication Ethics Contact
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020] For more details click here

Join as a Reviewer

Login as a Reviewer

Indexed in


National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here
Announcement

See Guidelines to Authors
Current Issues
Download Publication Certificate

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 : editorijcmas@gmail.com / submit@ijcmas.com
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
DOI: https://doi.org/10.20546/ijcmas.2018.710.236


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
Abstract:

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
Download this article as Download

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: https://doi.org/10.20546/ijcmas.2018.710.236
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.
Home | Terms of Use | Copyright Form 2012-2020 Copy rights reserved IJCMAS. Powered by ThinkNEXT Technologies