National Academy of Agricultural Sciences (NAAS)
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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 |
Mango is widely preferred because of its excellent flavour and nutritional quality. Mango pulp from Totapuri was extracted and then was subjected to foam mat drying along with 5, 7, and 9% GMS and later with egg white as foaming agents and then dried at temperatures of 60, 70 and 80°C. Weight loss was used to estimate change in moisture ratio with respect to time and effective diffusivity. Three thin layer drying models were fitted to get the best fit model, which was selected on the basis of various statistical parameters. Wang and Singh model was found to be best in almost all cases. Nutritional status in terms of ash content was estimated and it was observed that there was significant effect of drying temperatures, GMS and egg white concentration. Based on above parameters it was resolved that foam mat drying using 5% GMS and egg white at 60°C air- drying temperature was the best combination.
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