International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:6, June, 2019

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.2019.8(6): 3112-3124

Experimental Investigation on the Effect of Pre-Treatments on Thin Layer Drying and Quality Characteristics of Green Mangoes in Forced Convection Hot Air Drying
Mayank Mishra1*, R.N. Shukla1, P. Kandasami2 and Boris Huirem3
1Department of Food Process Engineering, VSAET, SHIATS, Allahabad-211007, India
2Department of Agriculture Engineering, Palli Siksha Bavana, Visva-Bharati, Sriniketan - 731236, India
3Food Engineering Department, Bidhan Chandra Krishi Viswavidyala, Mohanpur, West Bengal – 741252, India
*Corresponding author

This study investigates the effect of various types of pre-treatments in drying behaviour and quality of slices green mangos in convective drying. This experimental study was carried out with a constant air velocity and thickness (3±0.5 X 103 m) of ‘dasheri” variety of mangoes, having Julian shape in a laboratory scale dryer at 50, 60 and 70ËšC drying air temperatures. Five chemical and one moist heat pre-treatment was done prior to drying to analyse the effect on drying behaviour and quality of final product (aamchur). Dried samples were evaluated for sensory and quality attributes. The result indicates that the citric acid treated samples had highest rehydration ratio while the moist air treated sample have the highest drying rate. According to the result obtained, rehydration ratio was significantly affected by drying air temperature and various pre-treatments have an effect on colour and sensory attributes of the dried products. Effective moisture diffusivity values were calculated using Fick’s second law of diffusion and range of calculated values in this experiment was found to be between 2.37 X 10-10 to 3.26 X 10-10 m2/s. and activation energy was 14.7 KJ/Mol. In contrast to industrial practices, drying at higher temperature (70ºC) rather than low (50ËšC, for longer period) was optimal for production of ‘aamchur’. Since drying time was considerably reduced at elevated temperatures, dryer capacity can be extended.

Keywords: Mango (Mangifera indica L.), Aamchur

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How to cite this article:

Mayank Mishra, R.N. Shukla, P. Kandasami and Boris Huirem. 2019. Experimental Investigation on the Effect of Pre-Treatments on Thin Layer Drying and Quality Characteristics of Green Mangoes in Forced Convection Hot Air Drying.Int.J.Curr.Microbiol.App.Sci. 8(6): 3112-3124. doi:
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