A STUDY ON DRYING KINETICS OF INDIAN GOOSEBERRY- AONLA (Phyllanthus emblica Linn)

C. YELLA SWAMI¹*, CH. RAVI TEJA², SATISH KUMAR DURUVI³, J. PRANEETH⁴, K. LAVANYA^5
1Department of Agriculture Process and Food Engineering, College of Agriculture Engineering, Madakasira, 515301, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, Hyderabad, 500030 Andhra Pradesh, India
²Department of Agriculture Process and Food Engineering, College of Agriculture Engineering, Madakasira, 515301, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, Hyderabad, 500030 Andhra Pradesh, India
³Department of Agriculture Process and Food Engineering, College of Agriculture Engineering, Madakasira, 515301, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, Hyderabad, 500030 Andhra Pradesh, India
⁴Department of Agriculture Process and Food Engineering, College of Agriculture Engineering, Madakasira, 515301, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, Hyderabad, 500030 Andhra Pradesh, India
⁵Department of Agriculture Process and Food Engineering, College of Agriculture Engineering, Madakasira, 515301, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, Hyderabad, 500030 Andhra Pradesh, India
* Corresponding Author : yellaswami@gmail.com

Received : 30-07-2016     Accepted : 27-08-2016     Published : 30-10-2016
Volume : 8     Issue : 52       Pages : 2446 - 2449
Int J Agr Sci 8.52 (2016):2446-2449

Keywords : Drying kinetics, Aonla (Phyllanthus emblica L.), Mathematical models
Academic Editor : Senthilkumar S
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to Acharya N. G. Ranga Agricultural University, Lam, Andhra Pradesh 522034, India
Author Contribution : All author equally contributed

Aonla slices were dried at 50°C, 60°C and 70°C temperature and the drying rate decreased continuously throughout the drying period. The drying process of aonla slices were carried out in falling rate period. Drying time decreased with increase in temperature. The time taken for tray dryer at 70°C was very short for complete drying of aonla slices. Mathematical models were fitted to the experimental data and the performance of these models was evaluated by comparing the coefficient of determination (R2) and reduced chi-square (χ2) between the observed and predicted moisture ratio. Page model gave the best results for describing the drying kinetics of aonla. The tray dried powder at 50°C drying temperature found the highest ascorbic acid content followed by 60°C and 70°C.

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Author list corrected as per request of Corresponding Author. As - C. YELLA SWAMI*, CH. RAVI TEJA, SATISH KUMAR DURUVI, J. PRANEETH, K. LAVANYA