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Processing of Sapota (Sapodilla): Drying
Author(s) -
Ganjyal G.M.,
Hanna M.A.,
Devadattam D.S.K.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05704.x
Subject(s) - horticulture , water content , moisture , chemistry , air temperature , convection , thermodynamics , meteorology , geology , physics , biology , geotechnical engineering , organic chemistry
The drying characteristics of sapota ( Achras zapota, cv , Kalipatti), a tropical fruit crop, were studied. Fruits were cut in sizes of half, quarter, and 5 mm slices and dried at temperatures of 55, 60, 65, and 70 °C in convection air and vacuum ovens. Moisture content of the fruit reduced from 72 to 78% (w.b) to 8.5 to 12.5% (w.b.) with drying times of 15 to 35 h in a convection air oven and of 14 to 31 h in a vacuum oven. Log and modified log models were fitted for the drying data. Empirical models were developed to predict drying constants as a function of drying temperature and sizes of samples with good correlation. Keywords: sapota, sapodilla, drying